Creamy Chicken Pot Pie Soup
Comfort in a bowl, this creamy chicken pot pie soup has all of that delicious pot pie flavor in soup form. It is easy, delicious and will warm you to your core!
Servings: 8 Servings
Ingredients
- 1 Tablespoon olive oil
- 2 boneless skinless chicken thighs or breasts
- salt and pepper
- ½ cup onion diced
- ½ teaspoon garlic powder
- 5 cups chicken stock
- 2 potatoes cubed
- 1 cup carrots chopped
- 1 cup frozen peas
- 1½ cups whole milk
- ¼ cup cornstarch
- 1 teaspoon dried thyme
- optional: biscuits or pie crust for serving
Instructions
- In a large soup pot, heat 1 Tablespoon olive oil over medium heat. Season 2 boneless skinless chicken thighs with salt and pepper and brown chicken on both sides. It doesn't need to be cooked through, but it should get a nice color on the outside.
- Cut the chicken into cubes and return to pot with ½ cup onion and ½ teaspoon garlic powder.
- Add 5 cups chicken stock, being sure to scrape up anything on the bottom of the pan.
- Add the 2 potatoes and 1 cup carrots and bring to a boil. Drop heat to a simmer and cook for 20 minutes or until the vegetables are soft.
- Stir in 1 cup frozen peas.
- Mix ¼ cup cornstarch into cold 1½ cups whole milk and then stir milk mixture and 1 teaspoon dried thyme into soup. Bring to a simmer to thicken.
- Serve with warm biscuits or bits of baked pie crust.
Nutrition
Serving: 1Serving | Calories: 213kcal | Carbohydrates: 26g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 273mg | Potassium: 633mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2903IU | Vitamin C: 20mg | Calcium: 84mg | Iron: 1mg
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