Description
A creamy, cozy soup that captures the essence of chicken pot pie, loaded with high-protein chicken and classic vegetables, perfect for chilly nights.
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, minced garlic, diced carrots, and diced celery. Cook, stirring occasionally, until softened, about 5–7 minutes.
- Stir in the shredded cooked chicken, pour in the chicken broth, and add the frozen peas, thyme, and rosemary. Bring to a gentle simmer.
- In a small bowl, whisk the flour into the heavy cream until smooth. Gradually pour this mixture into the pot while stirring to avoid lumps.
- Let the soup simmer for another 10–15 minutes, stirring occasionally, until thickened to your desired consistency.
- Taste and season with salt and pepper as needed.
- Ladle into bowls and garnish with chopped parsley. Serve hot.
Notes
Use leftover roasted or poached chicken for better flavor. This soup can be made lighter by replacing heavy cream with whole or 2% milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg