Description
A comforting blend of flavors from traditional chicken pot pie, transformed into a warm, creamy soup that’s perfect for chilly evenings.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (or thighs)
- 4 cups chicken broth
- 1 cup heavy cream (or milk for a lighter version)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 cup diced potatoes (Yukon gold or russet)
- 1/2 cup onion, diced
- 1/3 cup all-purpose flour (or cornstarch for gluten-free)
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the chicken: In a large pot, heat olive oil over medium-high heat. Add chicken and cook until golden brown, about 6–7 minutes per side. Remove and shred.
- Melt butter in the same pot. Add diced onion and sauté for about 3 minutes until translucent. Stir in minced garlic and cook for another minute.
- Sprinkle flour over the onion and garlic mixture. Stir constantly for about 2 minutes to create a roux.
- Add chicken broth gradually, stirring to prevent lumps. Bring to a simmer and stir in thyme, rosemary, salt, and pepper. Simmer for about 10 minutes.
- Include diced potatoes and frozen vegetables. Cook for 10–15 minutes until potatoes are tender, stirring occasionally.
- Pour in the heavy cream and return shredded chicken to the pot. Heat through for an additional 5 minutes. Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley. Enjoy with crusty bread on the side!
Notes
For lighter options, use skinless chicken thighs and substitute heavy cream with milk. To make it gluten-free, use cornstarch instead of flour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg