Description
A comforting soup that combines the flavors of chicken pot pie in a creamy, hearty broth, perfect for cozy dinners.
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, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in the shredded chicken, low-sodium chicken broth, frozen peas, thyme, and 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.
- Allow it to simmer for an additional 10-15 minutes until the soup thickens.
- Season with salt and pepper to your liking.
- Serve hot and garnish with fresh parsley.
Notes
You can substitute heavy cream with milk for a lighter dish or use gluten-free flour instead of all-purpose flour if you’re looking to make this gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg