Description
A comforting chicken pot pie soup that combines rich flavors and hearty vegetables in a one-pot meal, perfect for chilly nights.
Ingredients
- 2 cups cooked chicken, shredded or chopped
- 3 tablespoons butter
- 1/4 cup all-purpose flour (or cornstarch)
- 1 onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 4 cups chicken broth
- 1 cup milk or half and half
- 1 cup frozen peas (optional)
- 1 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
Instructions
- Melt butter in a pot over medium heat.
- Add onion and celery, cooking until softened.
- Stir in garlic and cook for an additional minute.
- Sprinkle in the flour, stirring for about a minute.
- Slowly add the chicken broth while stirring to ensure smoothness.
- Bring the mixture to a simmer.
- Add in milk or half and half, along with the cooked chicken and peas.
- Season with thyme, salt, and black pepper to taste.
- Simmer for about 5-10 minutes, until heated through.
Notes
Feel free to adjust the vegetables based on what you have on hand. For a lighter version, use milk instead of half and half.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American