Description
A cozy, healthy twist on classic chicken pot pie, transformed into a hearty and comforting soup. Packed with vegetables and tender chicken in a creamy broth, it’s a satisfying one-pot meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour (or gluten-free flour blend)
- 6 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts or thighs
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup milk or unsweetened almond milk
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes.
- Gradually whisk in the chicken broth until smooth.
- Add the chicken, potatoes, peas, corn, thyme, and rosemary. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and potatoes are tender.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the milk and heat through. Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the soup during the last few minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Calories: 320 kcal
- Sugar: 8 g
- Fat: 10 g
- Carbohydrates: 35 g
- Protein: 25 g