CHICKEN POT PIE SOUP

SERVINGS: 4

EGG-FREE, NUT-FREE, SOY-FREE

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 30 MINUTES

CHICKEN POT PIE SOUP

MACROS:

Fat: 64%

Carbs: 7%

Protein: 29%

PER SERVING:

Calories: 507

Total Fat: 36 g

Total Carbs: 9 g

Net Carbs: 7 g

Fiber: 2 g

Sugar: 4 g

Sugar Alcohol: 0 g

Protein: 37 g

Ingredients

2 tablespoons butter
1 cup diced celery
½ cup chopped onion
3 cloves garlic, minced
3 cups diced rotisserie chicken
3 cups low-sodium chicken broth
1 cup frozen cut green beans
½ cup sliced carrots
⅓ cup frozen green peas (optional)
1 teaspoon black pepper
1 teaspoon dried thyme
¼ to ½ teaspoon kosher salt
1 cup heavy whipping cream
¼ teaspoon xanthan gum

Directions
HEAT a large saucepan over medium heat; add the butter. Once the butter has melted, add the celery, onion, and garlic and cook, stirring, until the onion is translucent, about 2 minutes.

Add the chicken, broth, green beans, carrots, peas (if using), pepper, thyme, and salt. Bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are done, about 10 minutes.

Pour in the cream in a slow and steady stream. Stir in the xanthan gum. Bring the soup to a boil. Reduce heat and simmer for 5 minutes.

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Delicious CHICKEN POT PIE SOUP Recipe
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