Chicken Pot Pie Soup
1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
coarse salt and fresh ground black pepper
4 tablespoons butter, divided
1 small onion, diced
2 cloves garlic, minced
2 stalks celery, diced
1/2 teaspoon dried thyme, crushed between fingertips
3 medium carrots, cut into coins
3 medium-ish Yukon gold potatoes, peeled and cubed
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
3/4 cup frozen peas
2 tablespoons fresh parsley, chopped
1 cup heavy cream (light is ok)
Season the chicken well with salt and pepper. Heat 2 tablespoons butter in a large soup or stock pot over medium heat. Add chicken, brown on all sides and cook through. Remove to a platter and set aside.
Turn the heat down to medium-low and add the remaining 2 tablespoons of butter to the pot along with the onion, celery, thyme and a dash of salt and pepper. Cook 5 minutes, stirring often, add garlic and cook until fragrant.
Add carrots, potatoes, the cooked chicken and the flour. Toss well and cook 2 minutes, stirring often.
Stir in the chicken broth, frozen peas and parsley. Season well with salt and pepper. Bring to a simmer and cook 20 minutes. Taste and add additional salt and pepper if needed. Stir in heavy cream, bring back up to a simmer and cook 5-10 more minutes.