Chicken Pot Pie Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 pound chicken breast diced
- 2 tablespoons olive oil
- 1 cup onion chopped
- 1 cup carrots sliced
- 1 cup celery sliced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup potatoes diced
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken breast and cook until browned.
- Remove chicken from the pot and set aside.
- In the same pot, add onion, carrots, and celery, and sauté until soft.
- Stir in garlic and cook for an additional minute.
- Sprinkle flour over the vegetables and cook, stirring constantly, for 1 minute.
- Gradually add chicken broth, stirring constantly to avoid lumps.
- Return the cooked chicken to the pot.
- Add potatoes, salt, black pepper, and dried thyme, and bring to a simmer.
- Cook for 15 minutes, or until potatoes are tender.
- Stir in heavy cream and frozen peas, and cook for another 5 minutes.
- Allow the soup to rest for 5 minutes before serving.
Notes
For extra flavor, consider using homemade chicken broth, which can add depth to the soup's taste. If you prefer a thicker consistency, mash some of the potatoes in the soup or add a bit more flour. Adjust the seasoning to taste, especially if you use low-sodium broth. For a complete meal, serve the soup with a side of crusty bread or a simple green salad.
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