This Chicken Pot Pie Soup Is Filled With Good Protein and Fiber-Rich Veggies, Making It a Healthy and Nourishing Meal. The Combination of Bone Broth and Cream Lends This Simple Comforting Soup a Wonderful Creaminess Without Being Too Rich and Heavy!
Difficulty:
BeginnerPrep Time10 minsCook Time30 minsTotal Time40 mins
Servings:
5
INGREDIENTS
Instructions
In a large soup or stock pot, melt butter over medium heat.
Add the onions, carrots, potato, and celery.
Cook until the onions are soft.
Add the bone broth and the chicken breasts to the pot. Let it simmer for about 20 to 30 minutes, or until the carrots are softened and the chicken is cooked.
Remove the chicken and add to a bowl to shred.
Add the shredded chicken to the pot.
Add the sage leaves, thyme, dried sage, salt, and pepper, and let everything heat through.
Add the cream last and mix. Taste and adjust seasonings as necessary.
Note
For ease, use a rotisserie chicken and just add in step 6.
You can use leftover turkey instead of chicken.
Use organic grass-fed heavy cream and butter, if possible.
My favorite brand of bone broth is Kettle & Fire.
Cut up the celery leaves and add those with the celery as well.
