Description
Creamy Chicken Pot Pie Soup
Ingredients
2 tbsp butter
1 small onion (diced)
2 garlic cloves (minced)
2 carrots (sliced)
2 celery stalks (sliced)
1 cup mushrooms (sliced)
1/4 cup all-purpose flour
4 cups chicken broth
2 cups cooked shredded chicken
1 cup frozen peas
1/2 cup heavy cream
1 tsp dried thyme
1/2 tsp dried parsley
Salt and pepper (to taste)
Directions
Sauté the vegetables: In a large pot, melt butter over medium heat. Add onions, garlic, carrots, celery, and mushrooms. Sauté for 5-7 minutes until softened.
Create the base: Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly. Slowly whisk in chicken broth until smooth.
Simmer: Add shredded chicken, thyme, parsley, salt, and pepper. Simmer for 10 minutes until the soup thickens slightly.
Add the peas and cream: Stir in the frozen peas and heavy cream. Simmer for 5 more minutes until heated through. Adjust seasoning as needed.
Serve: Ladle into bowls and garnish with fresh parsley. Pair with biscuits for a comforting meal!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4-6
Calories: 310 kcal per serving
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