Description

Indulge in the comforting flavors of classic chicken pot pie with this easy-to-make soup. Loaded with tender chicken, vegetables, and a rich, creamy broth, this 30-minute recipe is perfect for a quick and satisfying meal.

Ingredients

– 2 tablespoons unsalted butter

– 1 onion, diced

– 3 carrots, peeled and diced

– 2 celery stalks, diced

– 2 garlic cloves, minced

– 1/4 cup all-purpose flour

– 4 cups chicken broth

– 2 cups shredded cooked chicken

– 1 cup frozen peas

– 1 cup frozen corn

– 1 teaspoon dried thyme

– 1/2 teaspoon dried sage

– Salt and black pepper to taste

– 1 cup heavy cream

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Instructions

1. – In a large pot or Dutch oven, melt the butter over medium heat.

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

3. – Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute, stirring constantly.

4. – Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot.

5. – Stir in the shredded chicken, frozen peas, frozen corn, thyme, and sage. Season with salt and black pepper to taste.

6. – Bring the soup to a simmer and cook for 10-15 minutes, stirring occasionally, until the vegetables are tender and the soup has thickened.

7. – Remove from heat and stir in the heavy cream.

8. – Serve hot and enjoy!

Notes

– For a thicker soup, you can mash some of the potatoes against the side of the pot.

– Add a biscuit topping for a true chicken pot pie experience.

– Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

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