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:

IngredientQuantity
Light butter3 Tbsp
Rotisserie chicken (without skin) or cooked chicken, shredded or cubed3 cups
Onion, diced1
Celery stalks, finely chopped4
Carrots, finely chopped1 cup
Garlic, minced5 cloves
All-purpose flour1/3 cup
Small gold or Yukon potatoes, chopped into ½” inch pieces2 1/2 cups
Low sodium chicken broth4 cups
Chicken bouillon2 1/2 tsp
Black pepper1/4 tsp
Salt1/2 tsp
Parsley, finely chopped1/4 cup
Dried oregano1/2 tsp
Dried basil1/2 tsp
Fresh thyme or dried thyme1 Tbsp or 1/2 tsp
Dried sage1/4 tsp
Bay leaf1
Fat-free half and half or unsweetened almond milk or skim milk2 cups
Cornstarch2 Tbsp
Frozen peas, not thawed1 cup

Instructions:

    1. 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.
    2. Make Roux: Add the remaining 2 Tbsp of butter to the pot and whisk in the flour. Cook for 2 minutes, stirring constantly.
    1. Add Liquids and Solids: Slowly whisk in the chicken broth. Add potatoes, bay leaf, bouillon, salt, pepper, and seasonings.
  1. Simmer: Simmer until potatoes are tender, about 15-20 minutes. Add cooked chicken and simmer for 5 more minutes.
  2. Thicken Soup: Whisk cornstarch with half and half or milk of your choice. Stir the mixture into the pot.
  3. 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.
  4. Serve: Garnish with fresh parsley or thyme and serve with biscuits, if desired.

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