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–+ servings
Serine Milo

Chicken Pot Pie Soup

A creamy and comforting chicken pot pie soup that brings nostalgic warmth in every spoonful, perfect for any chilly evening.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken (shredded or diced)
  • 4 tablespoons butter (or olive oil for a lighter version)
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 3 medium carrots (sliced)
  • 2 stalks celery (sliced)
  • 4 cups chicken broth (low-sodium preferred)
  • 2 cups frozen peas (you can use fresh if you like)
  • 1 cup heavy cream (or coconut milk for dairy-free)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour (for a thicker soup) Optional

Method
 

Preparation
  1. Melt the butter in a large pot over medium heat. Stir in the diced onion and cook until soft and translucent, about 5 minutes.
  2. Add minced garlic, sliced carrots, and celery to the pot. Sauté for another 4-5 minutes until they soften slightly.
  3. Pour in the chicken broth and bring to a gentle simmer. Once simmering, stir in the cooked chicken, dried thyme, and frozen peas. Let it simmer for about 10 minutes.
  4. If a creamier texture is desired, mix the optional flour with a little cream to avoid lumps and stir in. Add the remaining cream and let it simmer for another 5-10 minutes until thickened.
  5. Season with salt and pepper to taste. Serve in bowls.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 12gSodium: 850mgFiber: 4gSugar: 5g

Notes

For a vegetarian option, substitute chicken with chickpeas or add more vegetables. For extra flavor, consider a splash of white wine before the broth. Store leftovers in an airtight container in the fridge or freeze (omit cream until reheating).

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