Chicken Pot Pie Soup
Ingredients
- 1/2 stick (4 tablespoons salted butter)
- 3 medium carrots (peeled and small diced)
- 2 celery stalks (small diced)
- 1 large yellow onion (small diced)
- 2 sprigs fresh thyme
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth or stock
- 1/2 cup heavy cream
- 1 chicken bouillon cube
- Kosher salt and freshly ground black pepper
- 2 cups shredded cooked chicken
- 1/2 cup frozen peas
- Chives (chopped, for garnish)
- 6 thick slices brioche
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the carrots, celery and onion and sauté until the vegetables start to turn translucent, about 2 minutes. Add the thyme sprigs, then sprinkle the flour evenly over the vegetables and stir to combine. Next, add the chicken broth, cream, bouillon cube, turmeric and salt and pepper to taste. Bring to the boil, stirring constantly, then reduce the heat to low. Simmer, stirring, until the liquid has thickened and the vegetables are tender, 10 to 12 minutes.
- Add the chicken to the pot and stir it into the sauce. Cook for a minute or two, then add the peas and cook for 1 minute more, stirring so that everything is combined.
- Toast the brioche.
- Place 1 slice of toast on a plate. Top with a ladle of the chicken mixture. Garnish with chives.