Chicken Pot Pie Soup

Ingredients:

• 2 tbsp unsalted butter
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 cup frozen corn
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 cup heavy cream
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Puff pastry or biscuits, for serving

Instructions:

1. Sauté Vegetables:
   • In a large pot, melt butter over medium heat. Add onion, garlic, carrots, and celery; sauté until softened, about 5-7 minutes.
2. Add Flour:
   • Stir in flour and cook for 1-2 minutes, stirring constantly to form a roux.
3. Add Broth:
   • Gradually add chicken broth, whisking to combine. Bring to a simmer.
4. Add Chicken and Vegetables:
   • Stir in shredded chicken, peas, corn, thyme, rosemary, salt, and pepper. Simmer for 10-15 minutes until vegetables are tender.
5. Add Cream:
   • Stir in heavy cream and cook for another 5 minutes, until the soup is thickened and creamy.
6. Serve:
   • Serve hot with puff pastry or biscuits on the side. Garnish with fresh parsley.

Notes:

• For quick prep, use rotisserie chicken.

Nutritional Information (per serving, assuming 6 servings):

• Calories: 450
• Protein: 22 g
• Carbohydrates: 32 g
• Fat: 25 g
  • Saturated Fat: 12 g
• Fiber: 4 g
• Sugar: 8 g
• Sodium: 1,000 mg

Prep Time: 15 mins
Cooking Time: 30 mins
Total Time: 45 mins

Enjoy your hearty and comforting Chicken Pot Pie Soup!