Description
A creamy and hearty chicken pot pie soup packed with protein, vegetables, and comforting flavors, perfect for a cozy meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pound cooked chicken breast, shredded
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup heavy cream or milk
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. In a large pot, heat olive oil over medium heat.
2. Add the diced onion, garlic, carrots, and celery, cooking until softened, about 5-7 minutes.
3. Stir in the shredded chicken, chicken broth, peas, thyme, and rosemary. Bring to a simmer.
4. In a small bowl, whisk together the flour and heavy cream until smooth.
5. Gradually add the cream mixture to the pot, stirring constantly to avoid lumps.
6. Simmer for an additional 10-15 minutes, until the soup thickens. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.
Notes
For a lighter option, substitute heavy cream with half-and-half or a plant-based milk.
Add additional vegetables like corn or green beans for more variety.
This soup can be stored in the refrigerator for up to 3 days.