Description
A warm and creamy chicken pot pie soup that embraces you with comfort and nostalgia, perfect for chilly autumn days.
Ingredients
Scale
- 1 lb cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, chopped
- 1 cup peas
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup flour
- 2 tbsp butter
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the onions, carrots, and celery, and sauté until softened, about 5 minutes.
- Sprinkle the flour over the vegetables and stir to combine, cooking for another minute.
- Gradually whisk in the chicken broth, bringing it to a gentle simmer.
- Add the shredded chicken, peas, thyme, salt, and pepper. Stir it all together.
- Stir in the heavy cream and continue to cook until heated through.
- Serve warm, garnished with fresh herbs if desired.
Notes
This soup can be made ahead and stored in the fridge for up to 3 days, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg