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Chicken Pot Pie Soup

Chicken Pot Pie Soup
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Ingredients

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

Instructions

  1. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 6 to 8 minutes, stirring occasionally, until the vegetables are tender and the onions are translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
  2. Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste. This creates a roux that will thicken your soup into a creamy consistency. Ensure the vegetables are evenly coated with the flour mixture.
  3. Slowly pour in the chicken broth while whisking or stirring constantly to prevent lumps from forming. Add the dried thyme and rosemary. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for about 10 minutes, or until the liquid has thickened slightly and the carrots are fully tender.
  4. Stir in the shredded chicken, frozen peas, frozen corn, and heavy cream. Continue to cook over low heat for another 5 to 7 minutes. This allows the frozen vegetables to cook through and the chicken to heat up properly. Do not let the soup reach a rolling boil once the cream is added to prevent curdling.
  5. Taste the soup and add salt and black pepper as needed. If the soup is too thick, you can add a splash more broth. Garnish with fresh chopped parsley and serve immediately while hot.

Find it online: https://www.yucolor.com/dinner/chicken-pot-pie-soup/