Description
A comforting and hearty dish that combines the goodness of a traditional chicken pot pie in a warm soup.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup diced potatoes
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Biscuits for serving
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onions and minced garlic, sautéing until softened and fragrant.
- Next, add the chicken breasts, chicken broth, diced potatoes, and dried thyme. Bring to a boil, stirring occasionally.
- Once it boils, reduce the heat and let it simmer for about 20 minutes, or until the chicken is cooked through.
- Carefully remove the chicken breasts from the pot. Shred the chicken using two forks and return it to the pot.
- Stir in the mixed vegetables and heavy cream, cooking until heated through.
- Season the soup with salt and pepper to taste. Serve hot with biscuits.
Notes
Serve with freshly baked biscuits for the best experience. This soup can also be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg