Ingredients
Scale
- 1 lb chicken breast, cubed
- 2 cups chicken broth
- 1 cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup flour
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 1 pie crust, cut into squares (optional)
Instructions
- Sauté onion and garlic until soft in a large pot.
- Add cubed chicken and cook until browned.
- Stir in flour, thyme, and rosemary, cooking for 1-2 minutes.
- Gradually add chicken broth and milk, stirring constantly.
- Bring to a simmer and add frozen vegetables.
- Cook until vegetables are tender and the soup thickens, about 10-15 minutes.
- Season with salt and pepper.
- Serve hot, optionally topped with pie crust squares.
Notes
Use rotisserie chicken for a quicker option. Feel free to add other vegetables like potatoes or green beans. Adjust thickness by adding more or less flour as per preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Optional
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg