Description
A creamy and hearty soup packed with tender chicken and vibrant vegetables, offering a delicious twist on classic pot pie.
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
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, minced garlic, diced carrots, and diced celery, cooking until softened (about 5-7 minutes).
- Stir in the shredded chicken, 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 prevent lumps from forming.
- Simmer for an additional 10-15 minutes, or until the soup thickens. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Use rotisserie chicken for quicker prep. Don’t skip the herbs for enhanced flavor. Adjust thickness by modifying the flour or broth amount.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg