Description
A comforting and creamy chicken pot pie soup that captures the flavors of traditional chicken pot pie in a hearty soup form.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional, for thickening)
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
- Add the minced garlic, thyme, and rosemary, and cook for an additional minute.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken and frozen peas. Simmer for 10 minutes.
- Stir in the heavy cream and season with salt and pepper to taste.
- If you prefer a thicker soup, mix cornstarch with a little water and stir into the soup. Cook until thickened.
- Serve hot, garnished with fresh parsley.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a gluten-free option, make sure to use gluten-free chicken broth and cornstarch.
- You can add more vegetables like potatoes or corn based on your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg