Chicken Pot Pie Soup (Riverbelle Terrace)

River Belle Terrace Inspired Chicken Pot Pie SoupPrep time: 15 min | Cook time: 30 min | Servings: 4-6 

Ingredients:

• 4 tbsp Butter 
• 1 small Yellow onion, diced 
• 2 Carrots, diced 
• 2 Celery stalks, diced 
• 3 cloves Garlic, minced 
• 1/3 cup All-purpose flour 
• 4 cups Chicken broth 
• 2 cups Cooked chicken, shredded or cubed 
• 1 cup Frozen peas 
• 1 cup Heavy cream 
• 1 large Russet potato, peeled and diced small 
• 1 tsp Dried thyme 
• Salt and black pepper to taste 
• Optional: Puff pastry, cut into shapes and baked (for topping) 

Instructions:

1. Sauté Veggies: In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery, cooking until softened (about 5-7 minutes). Add garlic and cook for another minute. 
2. Make Roux: Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. 
3. Simmer: Gradually whisk in the chicken broth, then add the diced potatoes and thyme. Bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender. 
4. Finish: Stir in the cooked chicken, frozen peas, and heavy cream. Simmer for another 5 minutes until heated through. Season with salt and pepper to taste. 
5. Serve: Serve in bowls, topped with crumbled crackers or baked puff pastry squares to mimic the crust.