Description
A creamy and comforting soup with all the flavors of chicken pot pie.
Ingredients
Scale
- 2 tablespoons butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute.
- Sprinkle flour over vegetables and stir to coat.
- Gradually whisk in chicken broth until smooth.
- Add chicken, peas, thyme, salt, and pepper. Simmer for 10 minutes.
- Stir in heavy cream and heat through.
- Adjust seasoning if needed and serve hot.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently to avoid curdling the cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 120mg