Description
This Chicken Pot Pie Soup is the ultimate comfort food, brimming with flavors and packed with tender chicken and fresh vegetables in every spoonful.
Ingredients
Scale
- 1 pound chicken breast
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup frozen peas
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup milk or cream
- 2 tablespoons flour (optional, for thickening)
- 2 teaspoons dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
Instructions
- In your instant pot or crockpot, heat olive oil or butter over medium heat. Add the chopped onions, carrots, celery, and potatoes. Sauté for about 5 minutes until the veggies start to soften.
- Add in the chicken breast, chicken broth, dried thyme, along with salt and pepper. For an instant pot, seal it and cook on high pressure for 15 minutes. For a crockpot, set it on low for 6 to 8 hours.
- Once cooked, remove the chicken, shred it, and return it to the pot.
- Stir in the frozen peas and milk or cream. If you enjoy a thicker soup, mix the flour with a little water and add to the soup.
- Give everything a good stir and let it cook for another 5 to 10 minutes until heated through and thickened to your liking.
- Serve warm.
Notes
Pairs well with warm, crusty bread or buttery biscuits for dipping. Can be customized with different vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg