Chicken Pot Pie Soup
Recipes Chicken Main Dish Meal ideas Quick and Easy Soups and stews
Description
Soup is great in any weather but especially during the cold months. Serve this creamy and thick satisfying with biscuits, if you wish.
Ingredients
1/3 c. unsalted butter
1 medium yellow onion, diced
3 medium carrots, peeled and chopped
3 celery stalks, thinly sliced
5 garlic cloves, minced
1/3 c. all-purpose flour
6 c. chicken stock
1 lb. Yukon gold potatoes, peeled and cut into 1/2 inch cubes
2 t. fresh thyme
2 t. kosher salt
1 t. black pepper
4 c. cooked, shredded chicken (from about 1 rotisserie chicken)
1 c. frozen peas
1 c. frozen corn
1/2 c. milk
1/2 c. heavy cream
1/4 c. chopped parsley
Directions
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In a large Dutch oven over medium-high heat, add butter. When butter is melted and bubbling, add onion, carrots, and celery; cook, stirring occasionally, until veggies are tender, 7 - 10 minutes. Stir in garlic and flour; cook, stirring constantly, for 2 minutes. Slowly stir in the chicken stock. Add potatoes, thyme, salt, and pepper.
Bring mixture to a boil over medium-high heat; reduce to medium heat; cook, stirring frequently, until potatoes are tender and soup begins to thicken, about 15 - 20 minutes.
Stir in chicken, peas, corn, milk, and heavy cream. Bring soup back to a boil over medium heat; reduce heat to medium-low; simmer 5 - 10 minutes.
Stir in parsley just before serving.
6 servings.