Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt (or to taste)
  • 4 cups (950ml) chicken broth, low sodium
  • 1 cup (240 ml) milk or half-and-half
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (60 ml) cold water
  • 2 cups (300g) cooked chicken, shredded or diced
  • 1 cup (150g) frozen mixed vegetables
  • 1/4 cup chopped fresh parsley, for garnish (optional)
  • 1 cup (120g) all-purpose flour (optional biscuit topping)
  • 1 1/2 teaspoons baking powder (optional biscuit topping)
  • 1/4 teaspoon salt (optional biscuit topping)
  • 1/4 cup (57g) cold unsalted butter, cubed (optional biscuit topping)
  • 1/2 cup (120ml) milk (optional biscuit topping)
  • 1 tablespoon milk or cream for brushing (optional biscuit topping)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic, thyme, rosemary, salt and pepper and cook for 1 minute more until fragrant.
  2. Whisk flour into cold water to form a slurry. This prevents lumps in the soup. Add chicken broth to the pot and whisk to combine. Bring to a simmer.
  3. Slowly pour in the flour slurry, whisking constantly, until the soup thickens slightly. Stir in milk or half-and-half for added richness. Simmer for 5 minutes.
  4. Stir in cooked chicken and frozen mixed vegetables. Cook until the vegetables are heated through, about 3-5 minutes.
  5. Preheat oven to 400°F (200°C). In a medium bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in milk until just combined.
  6. Turn dough out onto a lightly floured surface and gently pat to ½ inch thickness. Use biscuit cutters or a knife to cut out biscuits. Place on a baking sheet and brush with milk or cream. Bake for 12-15 minutes, or until golden brown.
  7. Ladle soup into bowls. Garnish with fresh parsley (if using). Serve with warm biscuits, if desired. This is a delicious chicken pot pie soup.