Description
Indulge in the creamy warmth of this Healthy Chicken Pot Pie Soup, featuring tender chicken and vibrant vegetables for a nourishing meal that feels like a cozy hug.
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts (about 1 lb)
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 tsp fresh thyme (or ½ tsp dried thyme)
Instructions
- Prepare Your Ingredients: Dice the chicken breasts into bite-sized pieces. Chop the carrots, celery, onion, and garlic.
- Sauté Aromatics: In a large pot over medium heat, add a splash of olive oil. Sauté the chopped onions until translucent (about 5 minutes), then add garlic and sauté for another minute.
- Cook the Chicken: Add diced chicken to the pot. Cook until no longer pink (about 6-7 minutes). Season generously with salt and pepper.
- Add Vegetables and Broth: Stir in chopped carrots and celery along with chicken broth. Bring to a boil, then reduce heat and let simmer for about 15 minutes.
- Stir in Creamy Goodness: After simmering, stir in heavy cream and thyme. Heat through for an additional few minutes.
- Serve Hot: Ladle soup into bowls and garnish with fresh parsley if desired. Enjoy with crusty bread or crackers!
Nutrition
- Serving Size: About 1.5 cups (360g)
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 100mg
Keywords: Feel free to swap out vegetables based on availability; peas or corn make great additions. For added flavor, consider using fresh herbs like rosemary or parsley. Store leftovers in an airtight container for up to three days; reheat gently on the stove with a splash of broth.