Description
A warm and comforting soup that combines classic chicken pot pie flavors with hearty, nutritious ingredients.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 onion, diced
- 4 cups chicken broth
- 1 cup milk
- 1/4 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup biscuit dough or pie crust (optional for topping)
Instructions
- In a large pot, heat the olive oil over medium heat. Add diced onion, carrots, and celery, cooking until soft (5-7 minutes).
- Stir in the garlic powder and thyme to enhance flavor.
- Sprinkle in the flour and stir for about a minute to create a roux.
- Gradually whisk in the chicken broth and milk until smooth.
- Bring to a simmer, add shredded chicken, frozen peas, and season with salt and pepper. Let simmer for about 10 minutes until thickened.
- If using, place dough over the soup and bake according to package instructions until golden brown.
- Serve hot and enjoy, optionally garnished with fresh herbs.
Notes
Use rotisserie chicken to save time, and don’t overcook the vegetables. Adjust thickness with broth or flour as needed.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg