Red Meat Allergy Friendly Gluten Free Chicken Pot Pie Soup
Total time55 min
Prep time20 min
Cook time35 min
4.7(30)
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Learn more āIngredients
6 servings
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced into Ā¼-inch rounds
- 3 stalks celery, sliced Ā¼-inch thick
- 3 cloves garlic, minced
- 1 tsp dried thyme
- Ā½ tsp dried rosemary
- Ā½ tsp onion powder
- Ā¼ tsp black pepper
- 5 cups chicken broth
- 1 Ā½ lb boneless, skinless chicken breasts
- 1 Ā½ cups frozen peas
- 1 cup heavy cream
- 3 tbsp cornstarch
- 3 tbsp cold water
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7ā8 minutes.
- 2
Add the garlic, thyme, rosemary, onion powder, black pepper, and 1 tsp salt. Cook, stirring constantly, until the garlic is fragrant, about 1 minute.
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