Description
A cozy, creamy soup that delivers the flavors of chicken pot pie without the hassle of a crust. High in protein and perfect for weeknight dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pound cooked chicken breast, shredded
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup heavy cream or milk
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat until shimmering.
- Add the diced onion, garlic, carrots, and celery, cooking until softened, about 5-7 minutes.
- Stir in the shredded chicken, chicken broth, peas, thyme, and rosemary, and bring to a simmer.
- In a small bowl, whisk together the flour and heavy cream until smooth.
- Gradually add the cream mixture to the pot, stirring constantly until the mixture is smooth.
- Simmer for an additional 10-15 minutes, until the soup thickens. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Adjust seasoning as needed. This soup is versatile; feel free to add more vegetables or use milk instead of cream for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken soup, high protein, comfort food, easy recipe, weeknight dinner