Description
A thick and creamy chicken pot pie soup that captures the flavors of the classic dish in a comforting bowl.
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1/2 cup peas
- 1/2 cup onion, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup flour
- 2 tbsp butter
- 1 tsp thyme
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat.
- Add onions, carrots, celery, and potatoes; sauté until softened.
- Stir in flour and cook for 1-2 minutes.
- Gradually add chicken broth, stirring constantly until thickened.
- Add shredded chicken, peas, heavy cream, thyme, garlic powder, salt, and pepper.
- Simmer for 10-15 minutes until heated through.
- Serve hot and enjoy!
Notes
- For a thicker soup, add more flour.
- Feel free to use leftover rotisserie chicken for convenience.
- This soup can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Copycat Natasha’s Kitchen Chicken Pot Pie Soup, Chicken Pot Pie Soup, Creamy Chicken Soup