Description
A nourishing and hearty chicken pot pie soup that’s creamy, rich, and packed with high-quality protein.
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
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, minced garlic, diced carrots, and diced celery to the pot. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the shredded chicken, low-sodium chicken broth, frozen peas, dried thyme, and dried rosemary. Bring the mixture to a simmer.
- In a small bowl, whisk together the flour and heavy cream until smooth.
- Gradually add the cream mixture to the pot, stirring constantly to avoid lumps.
- 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
Use rotisserie chicken for a quick option. Adjust the thickness to your preference by varying the amount of flour or broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American