1. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat.
Add the onion, carrots, and celery, and sauté for 5 minutes until softened.
Stir in the garlic, thyme, rosemary, salt, and pepper, and cook for 1 minute until fragrant.
2. Make the Base:
Sprinkle the flour over the vegetables and stir to coat evenly.
Cook for 2–3 minutes, stirring constantly, to remove the raw flour taste.
3. Add the Broth and Milk:
Gradually whisk in the chicken broth and milk to prevent lumps.
Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Cook for 10–12 minutes, stirring occasionally, until the soup starts to thicken.
4. Add Chicken and Veggies:
Stir in the cooked chicken, peas, and corn.
Simmer for another 5–7 minutes, until everything is heated through and well combined.
5. Finish with Cream (Optional):
For an extra creamy soup, stir in the heavy cream.
Adjust seasoning with additional salt and pepper, if needed.
6. Serve:
Ladle the soup into bowls.
Garnish with fresh parsley and serve with warm biscuits or puff pastry on the side for that classic chicken pot pie feel.
Tips:
Shortcut: Use rotisserie chicken for a quick and flavorful option.
Gluten-Free Version: Swap all-purpose flour for a gluten-free thickener like cornstarch or rice flour.
Vegetable Additions: Include diced potatoes or green beans for more texture and variety.
Enjoy this cozy and creamy chicken pot pie soup—perfect for chilly days! 🥣
