Description
A lighter tribute to classic chicken pot pie, this soup combines tender chicken, fresh veggies, and a creamy broth for a comforting meal.
Ingredients
Scale
- 1 lb cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup frozen peas
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk or cream
- 2 tbsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 1 cup biscuits (optional, for topping)
Instructions
- Sautéing the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, celery, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
- Incorporating the Goodness: Add the diced potatoes and shredded chicken to the pot. Give everything a gentle stir to combine, ensuring the chicken is well mixed with the veggies.
- Simmering the Broth: Pour in the chicken broth and bring the mixture to a gentle simmer. Allow it to bubble away for about 10-15 minutes, letting those flavors meld beautifully.
- Seasoning for Flavor: Sprinkle in the thyme, rosemary, salt, and pepper. Continue to cook until the potatoes are tender and the kitchen is filled with a divine aromatic symphony.
- Creamy Comfort: Stir in the milk or cream along with the frozen peas. Heat everything through for an additional 3-5 minutes until the soup is piping hot and creamy.
- Finishing Touches: If you’re using biscuits, pop them in the oven as directed on the package. Once baked, serve the warm soup topped with a fluffy biscuit to soak up all those lovely flavors!
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg