Description
A warm and comforting chicken pot pie soup that combines all the flavors of a classic pot pie in a hearty soup form.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onions, carrots, and celery, and sauté until softened.
- Add minced garlic and cook for an additional minute.
- Stir in the flour and cook for 2 minutes.
- Add the chicken broth gradually, stirring constantly to avoid lumps.
- Add the chicken breasts, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Add frozen peas and heavy cream, and simmer for another 5 minutes.
- Serve warm and enjoy your cozy soup!
Notes
- For a thicker soup, add more flour.
- Feel free to add other vegetables like potatoes or corn.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg