Description
Make the comforting flavor of chicken pot pie into an easy, creamy soup. This recipe captures the savory chicken, vegetables, and rich broth without the crust.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup half-and-half or whole milk
- 2 cups cooked, shredded chicken breast
- 1 cup frozen peas
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Biscuits or pastry croutons for topping
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Stir in the thyme and rosemary. Cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring occasionally until the soup thickens slightly, about 5 minutes.
- Reduce the heat to low. Stir in the half-and-half, shredded chicken, and frozen peas.
- Heat through gently, but do not boil after adding the dairy.
- Season with salt and pepper to taste.
- Serve hot, topped with biscuit pieces or pastry croutons if desired.
Notes
- For a healthier version, substitute the half-and-half with evaporated skim milk or use almond milk for a dairy-free option, adjusting thickness if needed.
- To make quick pastry croutons, cut refrigerated biscuit dough into small cubes, brush with melted butter, and bake at 400 degrees F for 8-10 minutes until golden.
- You can use leftover rotisserie chicken for faster preparation.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6
- Sodium: 550
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 25
- Fiber: 3
- Protein: 30
- Cholesterol: 95