Chicken Pot Pie Soup
This hearty and comforting Chicken Pot Pie Soup is a perfect meal for a chilly day. It’s packed with flavor and nutrients, and it’s easy to make.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Light butter | 3 Tbsp |
| Rotisserie chicken (without skin) or cooked chicken, shredded or cubed | 3 cups |
| Onion, diced | 1 |
| Celery stalks, finely chopped | 4 |
| Carrots, finely chopped | 1 cup |
| Garlic, minced | 5 cloves |
| All-purpose flour | 1/3 cup |
| Small gold or Yukon potatoes, chopped into ½” inch pieces | 2 1/2 cups |
| Low sodium chicken broth | 4 cups |
| Chicken bouillon | 2 1/2 tsp |
| Black pepper | 1/4 tsp |
| Salt | 1/2 tsp |
| Parsley, finely chopped | 1/4 cup |
| Dried oregano | 1/2 tsp |
| Dried basil | 1/2 tsp |
| Fresh thyme or dried thyme | 1 Tbsp or 1/2 tsp |
| Dried sage | 1/4 tsp |
| Bay leaf | 1 |
| Fat-free half and half or unsweetened almond milk or skim milk | 2 cups |
| Cornstarch | 2 Tbsp |
| Frozen peas, not thawed | 1 cup |
Instructions:
-
- Sauté Vegetables: Melt 1 Tbsp of butter in a large pot over medium-high heat. Add onion, carrots, and celery, and sauté for 3 minutes. Add garlic and sauté for 1 more minute.
- Make Roux: Add the remaining 2 Tbsp of butter to the pot and whisk in the flour. Cook for 2 minutes, stirring constantly.
-
- Add Liquids and Solids: Slowly whisk in the chicken broth. Add potatoes, bay leaf, bouillon, salt, pepper, and seasonings.
- Simmer: Simmer until potatoes are tender, about 15-20 minutes. Add cooked chicken and simmer for 5 more minutes.
- Thicken Soup: Whisk cornstarch with half and half or milk of your choice. Stir the mixture into the pot.
- Finish Soup: Bring soup to a simmer, add peas, and stir frequently until thickened, about 5-8 minutes. Remove from heat and discard the bay leaf.
- Serve: Garnish with fresh parsley or thyme and serve with biscuits, if desired.
