Description
A hearty and healthy chicken pot pie soup packed with protein. This recipe is perfect for a quick weeknight meal or for meal prepping.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/4 cup butter
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt and pepper.
- In a large pot or Dutch oven, melt butter over medium heat. Add chicken and cook until browned on both sides. Remove chicken and set aside.
- Add carrots, celery, and onion to the pot. Cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Whisk in flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in chicken broth until smooth.
- Bring the soup to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
- While the soup simmers, shred the cooked chicken.
- Stir in milk, shredded chicken, peas, corn, thyme, and rosemary.
- Cook for another 5-10 minutes, or until heated through and slightly thickened.
- Season with salt and pepper to taste.
Notes
- For a thicker soup, use less broth or add more flour.
- You can substitute chicken thighs for chicken breasts.
- Add a bay leaf while simmering for extra flavor.
- Serve with crusty bread or biscuits.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American