Recipe Instructions:
Ingredients:
• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups cooked chicken, shredded or cubed
• 1 cup frozen peas
• 1 cup half-and-half (or heavy cream for a richer soup)
• 1 sheet puff pastry, baked until golden brown (optional, for serving)
• Fresh parsley, chopped (for garnish)
Instructions:
1. Sauté Aromatics:
• In a large pot, melt the butter over medium heat. Add the chopped onion, minced garlic, sliced carrots, and sliced celery. Sauté until the vegetables are tender, about 5-7 minutes.
2. Add Thyme and Flour:
• Stir in the dried thyme, salt, and pepper. Sprinkle the flour over the vegetables and stir well to coat.
3. Cook Soup Base:
• Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook for about 10 minutes, until the soup thickens slightly.
4. Add Chicken and Peas:
• Add the cooked chicken and frozen peas to the pot. Stir well and simmer for another 5 minutes, until the peas are heated through.
5. Stir in Half-and-Half:
• Pour in the half-and-half (or heavy cream) and stir until combined. Heat through for a few more minutes. Adjust seasoning if needed.
6. Serve:
• Ladle the Chicken Pot Pie Soup into bowls. Garnish with chopped fresh parsley.
• Optionally, serve with a side salad dressed with vinaigrette or your favorite dressing.
7. Optional Puff Pastry Topping:
• If desired, cut the baked puff pastry into squares and place on top of each bowl of soup just before serving.
Note:
• The puff pastry topping adds a delicious crunch and elevates the dish, mimicking the crust of a traditional pot pie.
• This Chicken Pot Pie Soup is hearty and comforting, perfect for a satisfying meal.
