Chicken Pot Pie Soup
Chicken Pot Pie Soup is the ultimate comfort food, perfect for chilly evenings. This cozy dish features tender chicken, vibrant vegetables, and a creamy broth that warms both the heart and the soul. Easy to prepare and packed with flavor, this soup is sure to become a family favorite. Serve it with flaky puff pastry for a delightful twist that elevates this classic recipe to new heights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium carrots, diced
- 2 celery sticks, diced
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 cup frozen peas
- 2 sheets puff pastry
Instructions
- Chop all vegetables into bite-sized pieces and season chicken breasts with salt and pepper.
- In a large pot over medium heat, melt butter and sauté onions and garlic until fragrant (about 3 minutes).
- Add seasoned chicken breasts, carrots, and celery; cook for 5-7 minutes until chicken begins to brown.
- Pour in chicken broth and thyme; bring to a gentle boil, then reduce heat and simmer for 20 minutes until chicken is cooked through.
- Remove chicken, shred it, then return it to the pot along with heavy cream and frozen peas; stir well.
- Bake puff pastry sheets according to package instructions until golden brown for serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg
Keywords: Feel free to substitute vegetables based on what you have available. For added depth of flavor, consider using fresh herbs like rosemary or basil. Store leftovers in an airtight container in the fridge for up to three days; reheat gently over medium heat.