Description
A hearty and creamy chicken vegetable soup perfect for any day.
Ingredients
Scale
- 1 lb cooked chicken breast (diced)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 1 cup potatoes (diced)
- 1 cup frozen peas
- 1 cup corn
- 1/2 cup onion (diced)
- 4 cups chicken broth (use low-sodium for health)
- 1 cup heavy cream
- 1 tsp thyme
- 1 tsp garlic powder
- Salt (to taste)
- Pepper (to taste)
- refrigerated biscuit dough (for topping)
Instructions
- Heat a large pot over medium heat and add onions, carrots, and celery. Cook until they’re tender and fragrant, about 5 minutes.
- Toss in the diced potatoes, stirring for a few more minutes until they’re just starting to soften.
- Stir in the cooked chicken, chicken broth, thyme, garlic powder, salt, and pepper. Bring the mixture to a gentle boil.
- Lower the heat and mix in the heavy cream, peas, and corn. Let it simmer for another 5-10 minutes.
- Prepare the refrigerated biscuit dough according to package instructions. Bake them in a preheated oven until golden brown, about 10-12 minutes.
- Serve the warm soup in bowls, generously topping each with freshly baked biscuit pieces.
Notes
- This soup is perfect for using up leftover chicken.
- Feel free to add or substitute your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg