Description

Indulge in the comforting flavors of chicken pot pie in this easy, creamy soup recipe. Made with tender chicken, fresh vegetables, and a rich, velvety broth, this 30-minute meal is perfect for busy weeknights.

Ingredients

– 2 tablespoons unsalted butter

– 1 large onion, diced

– 3 carrots, peeled and diced

– 2 celery stalks, diced

– 3 cloves garlic, minced

– 1/4 cup all-purpose flour

– 4 cups chicken broth

– 2 cups shredded cooked chicken

– 1 cup frozen peas

– 1 teaspoon dried thyme

– 1/2 teaspoon dried sage

– Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. – Melt the butter in a large pot or Dutch oven over medium heat.

2. – Add the onion, carrots, celery, and garlic. Sauté for 5-7 minutes until the vegetables are softened.

3. – Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly.

4. – Gradually pour in the chicken broth, whisking continuously to prevent lumps.

5. – Add the shredded chicken, frozen peas, thyme, sage, salt, and pepper. Bring the soup to a simmer and cook for 10-15 minutes, until the soup has thickened.

6. – Taste and adjust seasoning as needed. Serve hot, garnished with fresh thyme or crumbled biscuits, if desired.

Notes

For a thicker soup, you can add an extra tablespoon of flour. For a lighter version, use low-sodium broth and reduce the amount of butter. This soup also freezes well for up to 3 months.

Prep Time: 10
Cook Time: 20
Category: Main Course
Method: Stovetop
Cuisine: American