Description
A creamy, stovetop chicken-and-vegetable soup that offers the comforting essence of chicken pot pie with tender chicken, potatoes, and a silky broth.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper, to taste
- 1/4 cup flour (optional for thickening)
Instructions
- Heat olive oil in a large pot over medium heat until it shimmers.
- Add onions, carrots, and celery, and sauté until softened, about 5 to 7 minutes.
- Add chicken breasts and cook until no longer pink.
- Stir in potatoes, chicken broth, garlic powder, and thyme, bringing to a boil.
- Reduce heat and simmer until potatoes are tender.
- Remove chicken, shred it, and return it to the pot.
- Stir in heavy cream and adjust seasoning with salt and pepper.
- If desired, mix flour with water to create a slurry and add to the soup for thickness.
- Simmer for a few more minutes and serve hot.
Notes
Serve with warm crusty bread or a simple green salad for a perfect meal. Add a sprinkle of black pepper or extra thyme for garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 generous bowl, roughly 2 cups
- Calories: 370
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg