Ingredients
2 tbsp unsalted butter
1 onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1/4 cup all-purpose flour
4 cups chicken broth
2 cups cooked chicken, shredded
1 cup frozen peas
1 cup frozen corn
1 tsp dried thyme
1/2 tsp dried rosemary
1 cup heavy cream
Salt and pepper, to taste
Fresh parsley, for garnish
Puff pastry or biscuits, for serving
Preparation
Sauté Vegetables:
In a large pot, melt butter over medium heat. Add onion, garlic, carrots, and celery; sauté until softened, about 5-7 minutes.
Add Flour:
Stir in flour and cook for 1-2 minutes, stirring constantly to form a roux.
Add Broth:
Gradually add chicken broth, whisking to combine. Bring to a simmer.
Add Chicken and Vegetables:
Stir in shredded chicken, peas, corn, thyme, rosemary, salt, and pepper. Simmer for 10-15 minutes until vegetables are tender.
Add Cream:
Stir in heavy cream and cook for another 5 minutes, until the soup is thickened and creamy.
Serve:
Serve hot with puff pastry or biscuits on the side. Garnish with fresh parsley.
Notes:
For quick prep, use rotisserie chicken.
Nutritional Information (per serving, assuming 6 servings):
Calories: 450
Protein: 22 g
Carbohydrates: 32 g
Fat: 25 g
Saturated Fat: 12 g
Fiber: 4 g
Sugar: 8 g
Sodium: 1,000 mg
Prep Time: 15 mins
Cooking Time: 30 mins
Total Time: 45 mins
Enjoy your hearty and comforting Chicken Pot Pie Soup!