Chicken Pot Pie Soup

Ingredients

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour (or almond flour for low-carb/keto)
• 4 cups chicken broth
• 1 cup heavy cream (or half-and-half)
• 2 medium potatoes, diced (or cauliflower for keto)
• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 1 cup frozen peas
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• Optional: Pie crust croutons or keto-friendly biscuits (for topping)

Instructions

1. Sauté the Vegetables
   • In a large pot or Dutch oven, melt the butter over medium heat.
   • Add the onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender.
   • Stir in the garlic and cook for another minute.
2. Thicken the Base
   • Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
   • Gradually pour in the chicken broth, whisking constantly to prevent lumps.
3. Add Cream and Seasonings
   • Stir in the heavy cream, thyme, and rosemary. Add the potatoes (or cauliflower for keto).
   • Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender.
4. Add Chicken and Peas
   • Add the shredded chicken and peas. Simmer for an additional 5 minutes to heat everything through.
   • Taste and adjust salt and pepper as needed.
5. Serve and Enjoy
   • Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
   • For a classic touch, top with pie crust croutons or keto biscuits for low-carb options.

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