Description
A comforting twist on chicken pot pie in soup form, loaded with lean chicken and vibrant vegetables in a creamy broth.
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
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the shredded chicken, chicken broth, frozen peas, thyme, and rosemary. Bring the mixture to a gentle simmer.
- In a small bowl, whisk together the flour and heavy cream until smooth.
- Gradually add the cream mixture to the pot, stirring constantly to prevent lumps.
- Allow the soup to simmer for an additional 10-15 minutes, until it thickens up beautifully. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Feel free to substitute any vegetables based on availability. For a lighter option, use half and half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken soup, chicken pot pie, high protein soup, cozy meal, comfort food