Description
A warm and comforting soup that combines the classic flavors of chicken pot pie without the crust for a hearty meal.
Ingredients
Scale
- 1 to 2 tablespoons of butter
- 1 small yellow onion, chopped
- 2 large carrots, sliced
- 2 large celery sticks, sliced
- 3 garlic cloves, minced
- ⅓ cup whole wheat flour (or gluten-free flour)
- 4 cups low-sodium chicken stock
- 1 cup milk (dairy or plant-based)
- 1 ½ cups sweet potatoes, cut into small cubes
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 to 2 tablespoons fresh thyme (or 1 teaspoon dried thyme)
- 3 to 4 cups cooked shredded chicken
- 1 cup frozen peas
- ¼ cup fresh parsley, chopped
- 2 to 4 cups baby spinach, chopped (optional)
Instructions
- Melt the butter in a large pot over medium-low heat. Add the onion, carrots, and celery, and sauté for 6-8 minutes until softened.
- Stir in the minced garlic for the last 30 seconds. Sprinkle the flour over the vegetables and cook for about one minute.
- Gradually pour in the chicken stock and milk, stirring to combine. Add the sweet potatoes, salt, pepper, and thyme. Bring to a boil, then reduce to simmer for 15-20 minutes until tender.
- Stir in the shredded chicken, peas, parsley, and spinach. Simmer for an additional five minutes, then taste and adjust seasoning before serving.
Notes
Customize with additional vegetables or spices to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg