Description
A creamy, hearty soup loaded with tender chicken and vegetables, perfect for busy weeknight dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup corn (fresh, frozen, or canned)
- 1 cup potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup milk or heavy cream
- 1/4 cup all-purpose flour (optional, for thickening)
- 2 teaspoons dried thyme
- Salt and pepper to taste
- Olive oil
Instructions
- Sauté the vegetables by heating a splash of olive oil over medium heat. Add the chopped onion and sauté until translucent. Toss in the garlic and cook for another minute until fragrant.
- Add the carrots, potatoes, and corn, then let them cook for about 5-7 minutes until they start to soften.
- Create the base by pouring in the chicken broth and adding the shredded chicken, thyme, salt, and pepper. Bring everything to a simmer.
- Make it creamy by stirring in the milk or heavy cream. Mix the flour with a small amount of water to create a slurry for thicker texture.
- Finish and serve by letting the soup simmer for about 10-15 minutes. Adjust salt and pepper as needed and serve hot with crusty bread.
Notes
Consider adding a pinch of cayenne pepper for a kick. Leftovers can taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: soup, chicken pot pie, comfort food, easy recipe, weeknight dinner