Description
This creamy chicken pot pie soup brings the flavors of a classic pot pie into a bowl. Tender chicken, mixed vegetables, and a rich, savory broth make a comforting meal. You can enjoy it on its own or with a side of crusty bread.
Ingredients
Scale
- 2 tablespoons butter
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup cornstarch
- 4 cups gluten-free chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute.
- Pour in the chicken broth and bring to a simmer.
- In a small bowl, whisk the cornstarch with 3 tablespoons of cold water to make a slurry.
- Pour the slurry into the soup, stirring constantly.
- Stir in the heavy cream, thyme, salt, and pepper.
- Add the shredded chicken and frozen peas.
- Simmer for 10 minutes, until the soup thickens and the peas are heated through.
- Serve hot.
Notes
- For a thicker soup, add extra cornstarch slurry.
- You can use leftover turkey instead of chicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 85 mg