Description
A creamy, hearty pot-pie-style soup loaded with shredded chicken, veggies, potatoes, and sweet corn.
Ingredients
- Shredded cooked chicken
- Potatoes (diced)
- Carrots
- Celery
- Corn
- Onion
- Garlic
- Chicken broth
- Heavy cream or half-and-half
- Butter
- Flour (for thickening)
- Peas (optional)
- Fresh parsley
- Salt
- Pepper
- Thyme
Instructions
- Sauté onion, carrot, celery, and garlic in butter until softened.
- Stir in flour to create a roux, cooking 1–2 minutes.
- Add chicken broth and potatoes; simmer until potatoes are tender.
- Stir in shredded chicken, corn, peas (optional), thyme, salt, and pepper.
- Pour in heavy cream and simmer until creamy and thickened.
- Adjust seasoning and stir in fresh parsley.
- Serve hot with bread or biscuits.
Notes
- For a thicker soup, add more flour to the roux.
- Feel free to customize the vegetables based on your preference.
- This soup can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg