Description
A creamy and savory Chicken Pot Pie Soup, packed with tender chicken and vegetables, combining the comfort of chicken pot pie with the slurpability of a hearty soup.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups egg noodles
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
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Instructions
- 1. In a large pot, heat olive oil over medium heat. Add onions, garlic, carrots, and celery; sauté until softened.
- 2. Stir in the potatoes and thyme, cook for another minute.
- 3. Pour in the chicken broth and bring to a boil.
- 4. Add the egg noodles and cook until tender, about 7-8 minutes.
- 5. Stir in the shredded chicken and heavy cream. Season with salt and pepper.
- 6. Simmer for an additional 5 minutes until heated through.
- 7. Serve warm.