Chicken Pot Pie Soup

Ingredients

• 2 tbsp butter or olive oil

• 1 small onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• ¼ cup all-purpose flour

• 4 cups chicken broth

• 1½ cups cooked chicken, shredded or diced

• 1 cup potatoes, diced (or frozen diced potatoes)

• 1 cup frozen peas

• 1 cup milk or cream

• 1 tsp dried thyme

• ½ tsp dried rosemary

• Salt & black pepper, to taste

Instructions

1. Sauté veggies
   In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened. Add garlic and cook 30 seconds.

2. Make it thick
   Stir in flour and cook 1 minute, stirring constantly.

3. Add broth
   Slowly whisk in chicken broth until smooth.

4. Simmer
   Add potatoes, thyme, rosemary, salt, and pepper. Simmer 12–15 minutes until potatoes are tender.

5. Finish soup
   Stir in chicken, peas, and milk/cream. Simmer 5 more minutes until thick and creamy.

6. Taste & serve
   Adjust seasoning and serve hot.

Optional Upgrades

• Add corn or green beans

• Finish with fresh parsley

• Serve with biscuits, crackers, or puff pastry dippers

Easy Vegan Swap 🌱

• Use plant-based chicken, chickpeas, or white beans

• Swap butter for olive oil

• Use vegetable broth + oat or soy milk