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Chicken Pot Pie Soup

April Anderson
  • 55 minutes
  • Serves 4

INGREDIENTS

1 tbsp

olive oil

1 lb

boneless skinless chicken breasts (cubed)

1

small onion (diced)

3

medium carrots (sliced into coins)

2

small Yukon gold potato (cut into small chunks)

2 cloves

garlic (minced)

1 tbsp

unsalted butter

1 tbsp

flour

32 oz

chicken stock

4

sprigs fresh thyme

2 cups

frozen peas

2 tbsp

chopped fresh parsley

1/4 cup

heavy cream

4

slices toasted bread