Healthy Chicken Pot Pie Soup
A comforting and nutritious soup that captures the flavors of classic chicken pot pie in an easy-to-make format.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups butternut squash, peeled and diced
- 2 cups carrots, sliced
- 2 cups potatoes, diced
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup cream (optional)
Instructions
- Sauté the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 3-4 minutes.
- Pour in the vegetable broth and bring to a gentle boil.
- Add the diced butternut squash, sliced carrots, and diced potatoes to the pot.
- Stir in the thyme, and season with salt and pepper to taste.
- Reduce the heat and let the soup simmer until the vegetables are tender, about 20 minutes.
- If desired, stir in the cream for a creamier texture.
- Blend the soup using an immersion blender or transfer it in batches to a regular blender for a smooth consistency.
- Enjoy the soup warm, alongside crusty bread for dipping.
Notes
For a thicker soup, blend part of it or use less broth. Choose fresh seasonal vegetables for the best flavor.