Description
A comforting and nutritious chicken pot pie soup rich in flavors and packed with protein, perfect for cozy nights.
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. Add diced onions and garlic, sauté for about 3 minutes until fragrant and translucent.
- Add diced carrots and celery, cooking for 5 to 7 minutes until softened. Stir occasionally.
- Stir in shredded chicken, chicken broth, peas, thyme, and rosemary. Bring to a gentle simmer.
- In a small bowl, whisk together flour and heavy cream until smooth. Gradually add it to the soup, stirring constantly to prevent lumps.
- Let the soup simmer for an additional 10 to 15 minutes to thicken. Season with salt and pepper to taste, and garnish with fresh parsley before serving.
Notes
For a quick meal, use rotisserie chicken. Adjust the soup’s thickness by varying the amount of flour and cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken soup, pot pie, comfort food, high protein, healthy soup
