Description
A cozy, slurpable take on the classic chicken pot pie, filled with tender chicken, vibrant vegetables, and a creamy broth.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, chopped
- 1 cup celery, diced
- 1 cup frozen peas
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1/4 cup flour (gluten-free blend if needed)
Instructions
- In a large pot over medium heat, add a drizzle of olive oil. Add the diced onions and garlic and sauté until fragrant.
- Add the carrots and celery, cooking for about 5 minutes until they start to soften.
- Sprinkle the flour over the vegetables and stir to coat.
- Gradually pour in the chicken broth while stirring to avoid lumps. Bring to a simmer.
- Add the shredded chicken, frozen peas, thyme, rosemary, salt, and pepper. Let it simmer for about 10 minutes until it thickens.
- Stir in the heavy cream and simmer for another 3-5 minutes. Taste and adjust seasoning as necessary.
Notes
For a dairy-free version, substitute heavy cream with coconut milk. You can add various vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Chicken Soup, Comfort Food, Easy Recipe, Family Meal