Chicken Pot Pie Soup

Ingredients (serves 4–6)

• 1 lb boneless, skinless chicken breasts, diced
• 1 tsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1/2 cup frozen peas
• 1/2 cup corn kernels (optional)
• 4 cups chicken broth
• 1 cup milk (or cream for richer soup)
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

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Instructions

1. Cook the Chicken

1. Heat 1 tsp olive oil in a large pot over medium heat.
2. Add diced chicken and cook for 3–4 minutes until lightly browned but not fully cooked.
3. Remove the chicken from the pot and set aside.

2. Cook the Vegetables

1. In the same pot, add onion, garlic, carrots, and celery.
2. Sauté for 5–6 minutes until vegetables are softened and fragrant.

3. Make the Soup Base

1. Sprinkle 2 tbsp flour over the vegetables and stir for 1–2 minutes to cook the raw flour.
2. Slowly pour in 4 cups chicken broth, stirring constantly to avoid lumps.
3. Add 1 cup milk, thyme, and rosemary. Stir well.

4. Simmer

1. Return the chicken to the pot.
2. Simmer for 15–20 minutes, until chicken is cooked through and vegetables are tender.
3. Add frozen peas (and corn if using) in the last 5 minutes.

5. Season & Serve

• Taste and adjust salt and pepper.
• Garnish with fresh parsley before serving.

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Tips

• For a thicker soup, use half-and-half or cream instead of milk.
• You can add diced potatoes for extra heartiness.
• Serve with crusty bread or biscuits for a true pot-pie feel.