Description
A comforting bowl of chicken pot pie soup with tender chicken, vegetables, and a rich creamy base, perfect for chilly evenings.
Ingredients
- 1 lb chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, chopped
- 2 cups frozen peas
- 1 cup heavy cream
- 1/2 cup flour
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
- Pie crust or biscuits for topping (optional)
Instructions
- In a large pot, melt the butter over medium heat.
- Add the onions, carrots, and celery, cooking until tender.
- Stir in the flour and cook for a minute.
- Gradually add the chicken broth, whisking until smooth.
- Bring the mixture to a simmer, then add the shredded chicken, peas, thyme, salt, and pepper.
- Stir in the heavy cream and allow the soup to heat through.
- Serve hot, topped with pie crust or biscuits if desired.
Notes
For enhanced flavor, use homemade chicken broth and garnish with fresh herbs like parsley or thyme.
