Description
Warm, creamy, and full of tender chicken and garden vegetables, this soup captures the cozy flavors of chicken pot pie in a bowl.
Ingredients
Scale
- 1 lb cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 3 cups chicken broth
- 1 cup frozen peas
- 1 tsp thyme
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tbsp flour (optional, for thickening)
Instructions
- Prepare all ingredients before you start. Dice the carrots, celery, and onion. Shred the cooked chicken and measure the broth, peas, thyme, and cream. If you plan to thicken the soup, mix the flour with a few tablespoons of broth to make a smooth slurry.
- Heat a large pot over medium heat with a tablespoon of oil or butter. Add the diced onion, carrots, and celery. Sauté until the vegetables soften and the onion turns translucent, about 5–7 minutes.
- Add the shredded chicken, chicken broth, and thyme to the pot. Bring the mixture to a boil, then reduce heat to a gentle simmer. Stir in the frozen peas. If you want a thicker soup, add the flour slurry now and stir until smooth. Simmer for 10–15 minutes.
- Stir in the heavy cream and heat gently—do not boil once the cream is added. Taste and season with salt and pepper. Cook for 1–2 more minutes to warm through.
Notes
Serve hot with a sprinkle of chopped parsley or chives. Perfect for a busy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 100mg