Description
A comforting creamy chicken soup filled with vegetables and served with biscuits or puff pastry squares.
Ingredients
Scale
- 1/4 cup butter (cut into pieces)
- 1 cup diced carrot
- 1 cup diced celery
- 1 cup diced onion
- 2 cloves garlic (minced)
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 2 cups diced Yukon gold potatoes
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- Salt and pepper (to taste)
- 4 cups cooked, shredded chicken
- 1 cup frozen peas
- 1/2 cup heavy whipping cream
- 2 oz cream cheese (softened and cut into pieces)
- Biscuit or puff pastry squares (for serving, optional)
Instructions
- In a large soup pot or Dutch oven, melt the butter over medium heat.
- Add the carrots, celery, and onion and cook, stirring often, until the vegetables are soft. Add in the garlic in the last 30 seconds.
- Sprinkle the flour over the vegetables, then mix it in. Cook for a minute or two.
- Add in the chicken broth, along with the potatoes, rosemary, thyme, and Worcestershire sauce. Season to taste with salt and pepper.
- Bring to a boil, then reduce and simmer until the potatoes are tender, about 10-15 minutes.
- Stir in the chicken and peas, along with the cream and the cream cheese.
- Cook another 5 minutes until everything is warmed through and the cream cheese has melted.
- Serve with biscuits or puff pastry squares, if desired.
Notes
- This soup can be made ahead and reheated.
- Feel free to add other vegetables like corn or green beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl