Directions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, thyme, and rosemary (if using), and cook for another minute until fragrant.
2. Make the Base:
Sprinkle the flour over the vegetables and stir to combine. This will help thicken the soup. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
3. Add Broth and Cream:
Slowly pour in the chicken broth while stirring to prevent lumps. Then, add the heavy cream and bring the mixture to a simmer. Stir occasionally and let it cook for about 5-7 minutes, until the soup starts to thicken.
4. Add Chicken and Peas:
Stir in the cooked, shredded chicken and frozen peas. Continue to cook for another 5-10 minutes, allowing the soup to heat through and the flavors to meld. Season with salt and pepper to taste.
5. Finish and Serve:
Once the soup has reached your desired thickness and the vegetables are tender, remove it from the heat. Ladle into bowls and garnish with fresh parsley, if desired.
Tips and Variations:
- Vegetarian Version: If you want to make this soup vegetarian, you can skip the chicken and add more vegetables, such as potatoes or mushrooms, to make it hearty.
- For a Lighter Version: You can substitute the heavy cream with whole milk or half-and-half to reduce the fat while still keeping it creamy.
- Add a Crusty Twist: If you miss the crust from a traditional pot pie, you can serve this soup with a slice of toasted bread or flaky biscuits on top, or crumble crackers into the soup for extra texture.
Health Benefits:
This soup is full of nutritious ingredients. The chicken provides lean protein, while the carrots and peas add vitamins and fiber. Using a lighter version with milk instead of cream will reduce the calorie content, making it a great choice for a balanced meal.
