Description
A cozy and comforting Chicken Pot Pie Soup that captures the flavors of traditional pot pie without the fuss of rolling pastry.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 2 cups potatoes, diced
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1 cup heavy cream
- 1/4 cup flour
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.
- Stir in the diced potatoes, carrots, celery, and peas, cooking for about 5-7 minutes until they start to soften.
- Sprinkle the flour over the vegetables and stir to combine, cooking for another minute.
- Gradually add the chicken broth, stirring constantly to avoid lumps.
- Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
- Stir in the shredded chicken and heavy cream. Season with onion powder, salt, and pepper, and heat through.
- Garnish with fresh parsley if desired, and serve warm.
Notes
Use pre-cooked rotisserie chicken for convenience or blend a portion smooth for toddlers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg