Cooking Instructions:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the cubed chicken to the pot and cook until it's no longer pink, approximately 5-7 minutes. Season with salt, pepper, thyme, and rosemary.
Incorporate the diced carrots and celery into the pot, stirring to combine. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 15 minutes, or until the vegetables are tender.
Stir in the frozen peas and heavy cream. If you prefer a thicker soup, mix the flour with a little water to make a slurry, then add it to the soup while stirring. Simmer for an additional 5 minutes until heated through and slightly thickened.
Taste and adjust the seasoning if necessary. Remove from heat and ladle into bowls. Garnish with chopped fresh parsley before serving.
Extra Tips:
When making Chicken Pot Pie Soup, feel free to customize the vegetables based on what you have available or your family's preferences.
You can also use leftover rotisserie chicken to save time. If you want to make it even heartier, consider adding potatoes or corn. For a more pronounced flavor, a splash of white wine can be added along with the chicken broth.
Enjoy this soup fresh, but it also reheats well, making it perfect for meal prep!