Chicken Pot Pie Soup

Ingredients:

• 2 tablespoons olive oil or light butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup fat-free milk or unsweetened almond milk
• 2 cups cooked shredded chicken (breast meat)
• 1 cup frozen peas
• 1 cup frozen corn
• ½ teaspoon dried thyme
• ½ teaspoon paprika (optional)
• Salt and black pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Sauté the veggies: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until vegetables soften.
2. Add garlic and flour: Stir in garlic for 1 minute, then sprinkle the flour over the veggies. Stir well and cook for another minute to remove the raw flour taste.
3. Add broth and milk: Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Then add the milk and stir until the soup begins to thicken slightly.
4. Add chicken and seasonings: Stir in the shredded chicken, peas, corn, thyme, paprika, salt, and pepper.
5. Simmer: Lower the heat and let the soup simmer gently for 10–15 minutes, stirring occasionally, until thickened and creamy.
6. Serve: Taste and adjust seasoning if needed. Serve warm, garnished with fresh parsley.

Tips:

• You can use rotisserie chicken to save time.
• For extra flavor, add a splash of heavy cream at the end (optional).
• Serve with a flaky biscuit or a piece of crusty bread — just like the inside of a chicken pot pie!