Description
A warm, hearty chicken pot pie soup filled with tender chicken and fresh vegetables, perfect for any cozy gathering.
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
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, minced garlic, carrots, and celery; cook until softened (5-7 minutes).
- Stir in the shredded chicken, chicken broth, peas, thyme, and rosemary; bring to a gentle simmer.
- In a separate bowl, whisk together flour and heavy cream until smooth; gradually add this to the pot, stirring constantly.
- Allow the soup to simmer for an additional 10-15 minutes until thickened; season with salt and pepper to taste.
- Garnish with freshly chopped parsley before serving.
Notes
Use leftover rotisserie chicken for a quicker option. Customize the vegetables as desired.
