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Chicken Pot Pie Soup

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A comforting bowl of Chicken Pot Pie Soup, packed with tender chicken and vibrant vegetables, wrapped in a creamy base. Perfect for chilly evenings!

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cups potatoes, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1/2 cup onions, chopped
  • 1 cup frozen peas
  • 1/4 cup all-purpose flour
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp thyme
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onions, diced carrots, and celery. Sauté until the vegetables are softened.
  3. Add the chicken breasts to the pot and cook until they’re browned on both sides.
  4. Stir in the flour, garlic powder, and thyme; cook for about a minute to enhance the flavors.
  5. Pour in the chicken broth and bring to a boil.
  6. Add the diced potatoes to the pot. Reduce the heat and let it simmer until the potatoes are tender.
  7. Stir in the heavy cream and frozen peas, and cook until everything is heated through.
  8. Season with salt and pepper to taste, and serve warm.

Notes

For gluten-free: use cornstarch instead of all-purpose flour. For dairy-free: substitute heavy cream with coconut cream.

Find it online: https://www.wholesomeeasy.com/chicken-pot-pie-soup/