Chicken Pot Pie Soup

Seasonings:

  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper, to taste
  • 1/4 teaspoon ground nutmeg (optional, for a warm, earthy flavor)

Optional Toppings:

  • Buttery biscuits or crusty bread for dipping
  • Fresh parsley, chopped

Instructions

Step 1: Sauté the Vegetables

  1. In a large pot or Dutch oven, melt butter with olive oil over medium heat.
  2. Add diced onion, carrots, and celery. Cook for about 5-7 minutes until softened.
  3. Stir in minced garlic and cook for 1 minute until fragrant.

Step 2: Make the Roux

  1. Sprinkle the flour over the cooked vegetables and stir until the flour coats the veggies.
  2. Cook for 1-2 minutes to remove the raw flour taste.

Step 3: Build the Soup Base

  1. Gradually pour in the chicken broth while stirring continuously to prevent lumps.
  2. Add milk and cream (if using), stirring to combine.
  3. Bring the mixture to a gentle simmer and add diced potatoes. Cook for 10-15 minutes, or until the potatoes are tender.

Step 4: Add Chicken and Vegetables

  1. Stir in the shredded chicken, frozen peas, and corn.
  2. Add thyme, rosemary, nutmeg (if using), salt, and pepper. Let everything simmer for another 5-7 minutes.

Step 5: Adjust and Serve

  1. Taste and adjust seasonings as needed.
  2. Serve hot, topped with a sprinkle of fresh parsley and a side of buttery biscuits or crusty bread.