Chicken Pot Pie Soup
A creamy and savory soup filled with vibrant vegetables and tender chicken, perfect for cozy winter evenings.
Ingredients
Main Ingredients
- 1 lb cooked chicken, shredded (preferably halal)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup frozen peas
- 1 onion chopped
- 4 cups chicken broth
- 1 cup milk
- 1/4 cup flour
- 2 tbsp butter
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp garlic powder
Instructions
Preparation
- Melt the butter in a large pot over medium heat without browning it.
- Sauté the chopped onion, diced carrots, and diced celery for about 5-7 minutes until tender.
- Stir in the flour, garlic powder, thyme, and season with salt and pepper. Cook for about 1-2 minutes.
Cooking
- Gradually pour in the chicken broth while stirring continuously to avoid lumps. Add the shredded chicken and diced potatoes.
- Bring the soup to a gentle boil, then reduce the heat to low and simmer for around 10-15 minutes until the potatoes are fork-tender.
- Stir in the milk and frozen peas, cooking for an additional 5 minutes until everything is heated through.
- Ladle the soup into bowls, add your favorite toppings if desired, and enjoy!
Notes
For a vegetarian twist, replace the chicken with hearty vegetables like mushrooms and zucchini. Always ensure your vegetables are tender before adding the broth. Avoid high heat when adding milk to prevent curdling.