Name: Chicken Pot Pie Soup
Cook time: 45 min
Total time: 45 min
Ingredients: 1/4 cup unsalted butter; 1 medium yellow onion, diced; 3 large carrots, peeled and sliced into rounds; 2 stalks celery, sliced; 3 cloves garlic, minced; 1/3 cup all-purpose flour; 4 cups low-sodium chicken broth; 1 cup heavy cream; 3 cups cooked chicken, shredded or cubed; 1 cup frozen peas; 1 cup frozen corn; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; Salt and freshly ground black pepper to taste; Fresh parsley for garnish

Ingredients

Scale

1/4 cup unsalted butter
1 medium yellow onion, diced
3 large carrots, peeled and sliced into rounds
2 stalks celery, sliced
3 cloves garlic, minced
1/3 cup all-purpose flour
4 cups low-sodium chicken broth
1 cup heavy cream
3 cups cooked chicken, shredded or cubed
1 cup frozen peas
1 cup frozen corn
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
Fresh parsley for garnish

Instructions

Begin by prepping all your vegetables to ensure a smooth cooking process. Dice the onion, slice the carrots and celery, and mince the garlic. If you are not using a pre-cooked rotisserie chicken, poach or roast two large chicken breasts until they reach an internal temperature of 165°F, then shred them using two forks. Measure out your flour, broth, and spices so they are ready to go as soon as the aromatics are softened.
Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Sauté for about 6 to 8 minutes until the vegetables begin to soften. Stir in the garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Gradually pour in the chicken broth while whisking to prevent lumps. Add the thyme, rosemary, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes until the carrots are tender. Stir in the heavy cream, shredded chicken, frozen peas, and frozen corn. Let the soup simmer for an additional 5 minutes until heated through and thickened.
Ladle the hot soup into deep bowls. Garnish each serving with a generous sprinkle of fresh chopped parsley for a pop of color and freshness. To mimic the traditional pot pie experience, serve the soup with warm, flaky buttermilk biscuits on top or on the side. You can also use pie crust “crackers” made by baking strips of store-bought pie dough until golden brown. Serve immediately while steaming hot.

Cook Time: 45 minutes