Chicken Pot Pie Soup
A creamy and savory soup that captures the wonderful flavors of traditional chicken pot pie, perfect for warming up on chilly days.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup peas
- 1 onion onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups potatoes, diced
- ½ cup flour
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
Preparation
- Before starting, gather and prepare all your ingredients. Dice the chicken, chop the vegetables, and mince the garlic.
- In a large pot, melt the butter over medium heat. Add the diced onions, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Add the minced garlic to the pot and cook for another minute until fragrant.
- Mix in the diced chicken, and cook until the pieces are no longer pink, about 5 minutes.
- Sprinkle the flour over the chicken mixture. Stir to coat and cook for about two minutes.
- Slowly pour in the chicken broth while stirring, and bring the mixture to a boil over high heat.
- Add the diced potatoes and reduce heat to a simmer for about 15 minutes until tender.
- Stir in the heavy cream and peas. Season with thyme, salt, and pepper to taste, and let simmer for another five minutes.
- Ladle hot soup into bowls and enjoy.
Notes
For a gluten-free option, substitute flour for a gluten-free blend or cornstarch. Leftovers can be stored in the refrigerator for 3 to 4 days.