Ingredients
For the Soup
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup diced potatoes (optional but delicious)
- 1 cup heavy cream (or half-and-half)
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp paprika
- Salt and pepper to taste
Optional Toppings
- Buttery biscuits
- Puff pastry squares
- Fresh chopped parsley
Instructions
Heat butter and olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook 6–8 minutes until softened. Stir in garlic and cook 1 minute more.
2. Create the RouxSprinkle flour over the vegetables and stir thoroughly. Cook 1–2 minutes to eliminate the raw flour taste.
3. Add Broth & SimmerSlowly whisk in the chicken broth. Add potatoes (if using), thyme, parsley, paprika, salt, and pepper. Simmer 12–15 minutes until the potatoes and carrots are tender.
4. Add Chicken & VeggiesStir in shredded chicken, peas, and corn. Simmer 5 minutes to heat through.
5. Make It CreamyReduce heat to low. Mix in the heavy cream and stir until the soup thickens and becomes silky.
6. ServeSpoon into bowls and top with fresh parsley. Add a warm biscuit or crisp puff pastry square to mimic a traditional pot pie crust.
Notes
Tips & Variations
-
Thicker soup: Simmer longer or add an extra tablespoon of flour to the roux.
-
Healthier version: Replace heavy cream with whole milk.
-
Add-ins: Mushrooms, green beans, or diced cooked potatoes work great.
-
Make it gluten-free: Use gluten-free flour and serve with GF biscuits.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 Bowl
- Calories: 390
- Sugar: 5g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 11g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 95mg