Description
A cozy, creamy soup that captures all the comforting flavors of traditional chicken pot pie, but in a bowl! Perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons butter
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 2 cups cooked chicken, diced
- 4 cups chicken broth
- 2 cups whole milk
- 1/3 cup all-purpose flour
- 1 cup frozen peas
- 1 teaspoon thyme
- Salt and pepper to taste
- Optional: pie crust crackers for serving
Instructions
- Melt butter in a large pot over medium heat. Add onions, carrots, and celery. Cook until vegetables soften, about 5 minutes.
- Whisk flour into the pot and cook for 1 minute. Gradually add broth and milk, stirring constantly.
- Add chicken, peas, and seasonings. Simmer for 15-20 minutes until thickened.
- Serve hot, topped with pie crust crackers if desired.
Notes
- Make ahead: Soup can be stored in the refrigerator for up to 3 days
- For a thicker soup, reduce milk by 1/2 cup
- Pre-cooked rotisserie chicken works great in this recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 285
- Sodium: 580mg
- Fat: 14g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 65mg