Description
A comforting and healthy twist on classic chicken pot pie, transformed into a hearty soup.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup milk
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic, thyme, and rosemary. Cook for 1 minute.
- Sprinkle flour over the vegetables and stir to coat.
- Gradually pour in chicken broth while stirring to avoid lumps.
- Add milk and bring to a simmer.
- Stir in shredded chicken and frozen peas. Cook for 5 minutes.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Use rotisserie chicken for quick prep.
- Substitute milk with almond milk for a dairy-free option.
- Add diced potatoes for extra heartiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 60mg