Description
A warm and comforting chicken pot pie soup that combines all the flavors of a classic pot pie in a creamy, hearty soup.
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 heavy cream
- 1 cup frozen peas
- 1/2 cup 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 onions, carrots, and celery, and sauté until softened.
- Add garlic and cook for an additional minute.
- Stir in the flour and cook for 2 minutes to create a roux.
- Gradually add chicken broth, stirring constantly to avoid lumps.
- Add the chicken breasts, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer until chicken is cooked through.
- Remove chicken, shred it, and return it to the pot.
- Stir in heavy cream and frozen peas. Cook for another 5 minutes until heated through.
- Serve warm and enjoy your cozy soup!
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Feel free to add other vegetables like corn or green beans.
- This soup can be made ahead of time 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: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg