In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften.
Make the Soup Base:
Stir in the flour and cook for 1-2 minutes, making a roux. Gradually add chicken broth, stirring continuously to avoid lumps. Add the heavy cream, thyme, parsley, salt, pepper, and garlic powder. Stir to combine.
Add the Chicken & Potatoes:
Add the shredded chicken and frozen diced potatoes (or fresh diced potatoes). Stir and let the soup simmer over medium heat for about 15 minutes until the potatoes are tender.
Add Peas & Simmer:
Add the frozen peas to the soup and let it simmer for an additional 5 minutes.
Optional Puff Pastry Topping:
If you’d like a “crust” on top, preheat the oven to 400°F (200°C). Roll out a sheet of puff pastry or use pie crust and cut it to fit your bowl. Bake in the oven for 10-15 minutes, until golden and puffed up. Serve the soup with a piece of the pastry on top.
Serve & Enjoy:
Ladle the soup into bowls and top with the baked puff pastry or serve it on the side with crusty bread. Enjoy the rich, creamy comfort of chicken pot pie in soup form!
Serving and Storage Tips:
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