Description
A comforting and creamy soup that captures the rich flavors of traditional chicken pot pie, perfect for chilly evenings.
Ingredients
Scale
- 1 lb chicken breast, cooked and diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup frozen peas
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onions, carrots, celery, and potatoes, and cook until tender, about 5-7 minutes.
- Sprinkle the flour over the vegetables and stir to combine, cooking for an additional 2 minutes.
- Gradually add the chicken broth, stirring continuously to prevent lumps.
- Add the cooked chicken, thyme, rosemary, salt, and pepper, bringing the soup to a simmer.
- Stir in the heavy cream and frozen peas, cooking for another 5 minutes until heated through.
- Taste and adjust seasoning if necessary before serving.
Notes
Customize the soup with your favorite vegetables or add cheese for extra creaminess. It can be made ahead and stored in the refrigerator or freezer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg