Chicken Pot Pie Soup Recipe
A Hearty Soup Full of Veggies and Chicken. Just like a Classic Pot Pie Except so Much Easier to Make!
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cubed
- 1 small onion diced
- 3 medium carrots sliced into coins
- 2 small Yukon gold potato cut into small chunks
- 2 cloves garlic minced
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 32 ounces chicken stock
- 4 sprigs fresh thyme
- 2 cups frozen peas
- 2 tablespoons chopped fresh parsley
- 1/4 cup heavy cream
- 4 slices toasted bread
Heat the olive oil in a large pot over medium heat. Add the cubed chicken and cook it until it’s no longer pink on the outside. Add the onion and cook it with the chicken until it starts to soften. Add the carrots, potatoes, and garlic and stir it all together.
Add the butter to the pan, stirring until it’s melted. Sprinkle the flour over the top of the chicken and vegetables and stir. Add the chicken stock, turn the heat to high and bring the soup to a boil. Lower the heat and keep the soup at a constant simmer. Let it simmer for twenty minutes. Add the thyme, frozen peas, chopped parsley and continue simmering for another ten minutes. Add the heavy cream and stir to combine. Ladle the soup into bowls and serve with toasted bread.
Calories: 540kcal | Carbohydrates: 52g | Protein: 40g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 652mg | Potassium: 1434mg | Fiber: 8g | Sugar: 12g | Vitamin A: 8540IU | Vitamin C: 45.7mg | Calcium: 129mg | Iron: 6mg