Description
A comforting and hearty chicken pot pie soup packed with vegetables and tender chicken.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup biscuit dough, cut into small pieces
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic and cook for 1 minute.
- Add shredded chicken, chicken broth, and thyme. Bring to a boil.
- Reduce heat and add peas and heavy cream.
- Drop biscuit dough pieces into the soup.
- Simmer for 10 minutes until the dough is cooked.
- Season with salt and pepper to taste.
Notes
- This soup can be refrigerated for up to 3 days.
- Reheat gently on the stove before serving.
- Feel free to add other vegetables like corn or green beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Chicken Pot Pie Soup, Comfort Food, Hearty Soup