Chicken Pot Pie Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 Tbsp. unsalted butter
02 -
1 cup onion, chopped
03 -
2 carrots, chopped
04 -
2 celery sticks, chopped
05 -
3 garlic cloves, minced
06 -
1/3 cup flour
07 -
5 cups chicken stock
08 -
3/4 teaspoon sea salt
09 -
1/2 teaspoon black pepper
10 -
1 lb. Yukon Gold potatoes, peeled and sliced into 1/4" thick pieces
11 -
4 cups cooked chicken, shredded
12 -
1 cup frozen peas
13 -
1 cup corn
14 -
1/2 cup half and half cream
15 -
1 bay leaf
16 -
1/4 cup parsley, finely chopped, plus more for garnish
# Instructions:
01 -
Melt the butter in a large stock pot or Dutch oven. Add the onion, celery and carrots. Sauté for approximately 4-5 minutes over low/medium heat until they begin to soften. Add the garlic and cook another 30 seconds.
02 -
Add the flour and stir to combine. Continue cooking and stirring for 1-2 minutes.
03 -
Slowly add the chicken stock and whisk to break up any lumps. Add the salt, pepper and bay leaf.
04 -
Next add the potatoes and simmer for 10-12 minutes or until the potatoes are just tender.
05 -
Add the frozen peas and corn. Bring back to a simmer then add the half and half and finally the cooked shredded chicken.
06 -
Cook another 10 minutes or until the soup is hot and the chicken is heated through.
07 -
Garnish with fresh parsley before serving.
# Notes:
01 -
To make this even faster, use a frozen bag of mixed vegetables instead of fresh carrots
02 -
Use store-bought rotisserie chicken instead of cooking your own
03 -
Add oregano, thyme or basil for additional flavor
04 -
Pairs well with ciabatta bread