Description
A hearty and healthy chicken pot pie soup packed with protein. This recipe is perfect for a quick and easy meal, using common ingredients. It’s a delicious and satisfying option for cold weather.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup milk
- 2 tablespoons all-purpose flour
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides. Remove chicken and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Return chicken to the pot. Add peas and corn. Cook for another 5 minutes.
- In a small bowl, whisk together milk and flour until smooth. Stir this mixture into the soup.
- Cook, stirring constantly, until the soup thickens, about 3-5 minutes.
- Stir in fresh parsley. Serve hot.
Notes
- For a thicker soup, you can add more flour and milk mixture.
- This soup freezes well. Let it cool completely before freezing.
- You can substitute rotisserie chicken for cooked chicken breasts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg