Description
A cozy and creamy chicken pot pie soup, loaded with protein and perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pound cooked chicken breast, shredded
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup heavy cream or milk
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add the diced onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the shredded chicken, chicken broth, peas, thyme, and rosemary. Bring to a gentle simmer.
- Whisk together the flour and heavy cream in a small bowl until smooth and creamy.
- Gradually add the cream mixture to the pot, stirring constantly to avoid any lumps.
- Simmer for an additional 10-15 minutes, or until the soup thickens. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley for a pop of color and flavor!
Notes
Make a big batch for meal prep; can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 60mg