Chicken Potpie Soup Cozy Recipe
Make delish chicken potpie soup tonight This cozy recipe offers ultimate comfort Learn our simple tech for potpie soup Perfect easy
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 4 cups chicken broth (or stock)
- 1 lb cooked chicken, shredded (about 2 cups)
- 1 cup frozen peas
- 1 cup frozen sweetcorn
- ½ cup double cream (heavy cream)
- ¼ cup all-purpose flour
- Salt and pepper to taste
- Optional: Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in the minced garlic, dried thyme, and dried rosemary and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover, and let simmer for 10-15 minutes.
- Stir in the shredded cooked chicken, frozen peas, and frozen sweetcorn. Continue to simmer for another 5 minutes, until the vegetables are tender.
- In a small bowl, whisk together the double cream and flour until smooth. Gradually whisk the cream mixture into the soup, stirring constantly, to prevent lumps. Bring the soup back to a gentle simmer and cook until thickened, about 2-3 minutes.
- Season the soup with salt and pepper to taste. Garnish with fresh parsley, if desired, and serve hot.