Ingredients:2 tablespoons olive oil or light butter1 small onion, diced2 garlic cloves, minced2 medium carrots, diced2 celery stalks, diced3 tablespoons all-purpose flour4 cups low-sodium chicken broth1 cup fat-free milk or unsweetened almond milk2 cups cooked shredded chicken (breast meat)1 cup frozen peas1 cup frozen corn½ teaspoon dried thyme½ teaspoon paprika (optional)Salt and black pepper to tasteFresh parsley, for garnishInstructions: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.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.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.Add chicken and seasonings: Stir in the shredded chicken, peas, corn, thyme, paprika, salt, and pepper.Simmer: Lower the heat and let the soup simmer gently for 10–15 minutes, stirring occasionally, until thickened and creamy.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!
Chicken Pot Pie Soup
