Description
A comforting chicken pot pie transformed into a creamy soup, perfect for quick weeknight dinners or cozy gatherings.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup frozen peas
- 1 cup frozen corn
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Optional: Cooked pie crust pieces or biscuits for serving
Instructions
- In a large pot, melt the butter over medium heat until it’s just beginning to bubble.
- Add the diced onion, carrots, and celery to the pot, sautéing them until they soften, about 5 minutes.
- Toss in the minced garlic and let it cook for another minute.
- Sprinkle the flour over the sautéed vegetables, stirring until they are evenly coated. Cook for 1-2 minutes.
- Gradually whisk in the chicken broth until lump-free, then bring to a gentle simmer.
- Pour in the heavy cream and stir to combine.
- Introduce the shredded chicken, dried thyme, and dried rosemary, and let it simmer for 15 minutes.
- Stir in the frozen peas and corn, cooking for an additional 5 minutes.
- Season with salt and pepper to taste, then garnish with fresh parsley and serve hot with optional pie crust pieces or biscuits.
Notes
For a lighter version, consider using coconut milk and olive oil instead of heavy cream and butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg