Description
A comforting and hearty chicken pot pie soup perfect for chilly days.
Ingredients
- 1.5 lbs Boneless Chicken Thighs
- 1 medium Chopped Onion
- 2 medium Carrots, diced
- 2 stalks Celery, chopped
- 2 cloves Garlic, minced
- 4 cups Chicken Broth
- 2 medium Potatoes, peeled and diced
- 1 cup Frozen Peas
- 1 cup Frozen Corn
- 1 cup Heavy Cream
- 2 tablespoons Butter
- 2 tablespoons Flour
Instructions
- In a large pot, melt butter and sauté chopped onions, carrots, and celery until softened.
- Add minced garlic and sauté for an additional minute.
- Add Boneless Chicken Thighs to the pot, followed by chicken broth and diced potatoes.
- Bring to a simmer and cook until chicken is tender.
- Remove the chicken, shred it if desired, and return it to the pot.
- Stir in frozen peas and corn, then add heavy cream. Mix well and adjust seasoning.
- Serve hot, and enjoy with biscuits or crackers.
Notes
Great for meal prep, can be stored in the fridge for up to 4 days or frozen for a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American