Chicken Pot Pie Soup Recipe

1. Prepare the Base:
   • In a large pot, melt the butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook until the vegetables are tender, about 5-7 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
2. Thicken the Soup:
   • Sprinkle the flour over the vegetables and stir well to combine. Cook for about 2 minutes, stirring constantly, to remove the raw flour taste.
3. Simmer the Soup:
   • Gradually pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, until the soup thickens.
4. Add the Chicken and Vegetables:
   • Add the cooked chicken, frozen peas, and frozen corn to the pot. Stir to combine and let it simmer for another 5 minutes until the vegetables are heated through.
5. Add the Cream:
   • Stir in the heavy cream and dried thyme. Let the soup simmer for another 5 minutes. Season with salt and pepper to taste.
6. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley. Serve hot, with biscuits or puff pastry on the side if desired.

Enjoy your delicious chicken pot pie soup!