Description
A cozy and comforting chicken pot pie soup that captures all the delightful flavors of the classic dish in a creamy, soothing bowl.
Ingredients
Scale
- 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
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, garlic, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in the shredded chicken, chicken broth, peas, thyme, and rosemary, and bring to a simmer.
- Whisk together the flour and heavy cream in a small bowl until smooth.
- Gradually add the cream mixture to the pot, stirring constantly.
- Simmer for an additional 10-15 minutes, until the soup thickens. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
This soup stores beautifully; prepare it ahead of time and simply reheat when ready to enjoy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg