Creamy Chicken Pot Pie Soup
A heartwarming soup filled with tender chicken, vegetables, and creamy goodness, reminiscent of family gatherings.
Ingredients
Main Ingredients
- 2 cups Leftover turkey (or cooked chicken), shredded Rotisserie chicken works beautifully as well.
- 1 large Onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 4 cups Chicken broth Low-sodium recommended.
- 1 cup Heavy cream For richness.
- 1 cup Frozen peas Adds freshness.
- 1 teaspoon Dried thyme
- Salt and pepper, to taste
- Biscuits, for topping Store-bought or homemade.
Instructions
Preparation
- Start by warming up a large pot over medium heat. Chop onion, carrots, and celery.
- Add a splash of olive oil and toss in the vegetables. Sauté for about 5-7 minutes until tender.
- Pour in the chicken broth and bring it to a gentle boil.
- Add the shredded turkey or chicken to the broth once it boils, and allow it to simmer for a few minutes.
- Stir in the heavy cream and frozen peas, mixing well.
- Add the thyme, salt, and pepper to taste. Adjust seasoning as needed.
- Lower the heat and let the soup simmer for about 15 minutes.
- Meanwhile, preheat the oven to 375°F for the biscuits.
- Bake the biscuits according to package instructions until golden and fluffy.
- Ladle the soup into bowls and top with a warm biscuit.
Notes
Leftover soup can be stored in airtight containers in the fridge. Reheat with a splash of broth. Soup may also be frozen and thawed for future meals.
Nutrition
Serving: 1gCalories: 390kcalCarbohydrates: 32gProtein: 22gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 3g
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