Chicken Pot Pie Soup
This chicken pot pie soup transforms the classic pie into a cozy bowl of deliciousness, perfect for warming up on a chilly day.
Ingredients
Main Ingredients
- boneless skinless chicken breasts
- butter
- chopped onion
- diced carrots
- diced potatoes
- frozen peas
- garlic
- all-purpose flour
- chicken broth
- heavy cream
- salt and pepper
- thyme
- parsley
- nutmeg
Instructions
Steps
- Dice chicken, chop onions, slice carrots, and cube potatoes. Mince garlic. Prepare ingredients first for a smooth cooking process.
- Melt butter in a large pot over medium heat, sauté onions and garlic until onions are translucent, then add diced chicken and cook until golden brown.
- Add carrots and potatoes, sprinkle flour over the mixture, and stir to combine and cook the flour out.
- Pour in chicken broth, bring to a boil, then reduce heat and simmer for 20 minutes until veggies are tender.
- Add peas and heavy cream, season with thyme, parsley, nutmeg, salt, and pepper. Cook for another 10 minutes, stirring occasionally.
Notes
Store leftovers in airtight containers for up to 3 days in the refrigerator or freeze up to 3 months. Reheat gently to maintain texture.