Description
A comforting soup that captures the flavors of chicken pot pie without the crust. Quick and easy to make, perfect for busy nights.
Ingredients
Scale
- 1 lb chicken breast, cubed
- 2 cups potatoes, diced
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons flour (optional for thickening)
Instructions
- In a large pot, heat olive oil over medium heat. Add cubed chicken and cook until browned.
- Add onions, carrots, and celery. Cook until vegetables are tender.
- Stir in potatoes and thyme, then pour in chicken broth.
- Bring to a boil, reduce heat, and simmer for 15-20 minutes until potatoes are tender.
- If using, stir in flour to thicken, followed by heavy cream.
- Season with salt and pepper to taste. Serve hot and enjoy!
Notes
For added flavors, brown the chicken well and cut vegetables evenly. For a lighter soup, use milk instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken soup, pot pie, comfort food, quick meals, rotisserie chicken