Description
A hearty soup that captures the essence of chicken pot pie with tender chicken, vegetables, and a creamy broth for ultimate comfort.
Ingredients
Scale
- 2 tablespoons butter
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup heavy cream
Instructions
- In a large pot, melt butter over medium heat.
- Add onion, carrots, and celery; cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute.
- Sprinkle flour over vegetables and stir to coat.
- Gradually add chicken broth, stirring constantly to avoid lumps.
- Bring to a simmer and cook until thickened, about 10 minutes.
- Add shredded chicken, peas, corn, thyme, salt, and pepper.
- Simmer for 15 minutes, then stir in heavy cream and heat through.
- Serve hot in bowls.
Notes
For a thicker soup, add more flour or simmer longer. Pairs well with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 25g
- Protein: 18g