Creamy Chicken Pot Pie Soup

Ingredients:

• 2 tablespoons butter
• 1 small onion, chopped
• 2 medium carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup milk
• 1 cup heavy cream
• 2 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 cup frozen corn
• 1 sheet puff pastry, thawed and cut into small squares (optional)

Directions:

1. In a large pot, melt butter over medium heat. Add the onion, carrots, and celery. Cook until vegetables are tender, about 5 minutes. Add the garlic and cook for an additional 1 minute.
2. Stir in the flour and cook for 1-2 minutes until well blended.
3. Gradually whisk in the chicken broth, milk, and heavy cream. Bring to a simmer and cook until the soup is slightly thickened, about 10 minutes.
4. Add the cooked chicken, peas, salt, pepper, thyme, sage, and corn. Simmer for another 10 minutes until heated through.
5. If using puff pastry, preheat the oven to 400°F (200°C). Place the puff pastry squares on a baking sheet and bake until golden brown, about 10 minutes.
6. Serve the soup hot with puff pastry squares on top or on the side.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 350 kcal | Servings: 6 servings