Description
Indulge in a hearty and comforting bowl of Quick Creamy Chicken Pot Pie Soup, brimming with tender chicken and vibrant vegetables in a luscious creamy broth.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 1 cup frozen peas
- 1 medium yellow onion, chopped
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
Instructions
- Gather and chop all vegetables into bite-sized pieces.
- In a large pot over medium heat, add 2 tbsp olive oil. Once hot, add chopped chicken breasts and sauté for about 5-7 minutes until no longer pink. Remove from pot.
- In the same pot, add onions, carrots, and celery. Cook for about 5 minutes until softened.
- Pour in the chicken broth and bring to a simmer. Return cooked chicken and add frozen peas; let everything simmer together for about 10 minutes.
- Slowly stir in heavy cream and let it warm through without boiling.
- Season with salt and pepper to taste. Serve hot in bowls, garnished with fresh herbs if desired.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg
Keywords: For added flavor, consider using garlic or adding herbs like thyme or parsley. Swap chicken for turkey for a different twist. You can use pre-cooked rotisserie chicken to save time.