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Chicken Pot Pie Soup

Source of Recipe

Small Town Woman (blog)


Recipe Introduction

"This Chicken Pot Pie Soup is the ultimate comfort meal with fresh vegetables, gold potatoes and tender rotisserie chicken."

Recipe Link: https://www.smalltownwoman.com/chicken-pot-pie-soup/

List of Ingredients

â—¦ 1 tablespoon canola or vegetable oil
â—¦ 1 medium onion, finely chopped
â—¦ 3 celery ribs, chopped
â—¦ 2 cloves garlic, minced
â—¦ ¼ teaspoon poultry seasoning
â—¦ ¼ teaspoon ground black (or white) pepper
â—¦ 1 teaspoon crushed rosemary
â—¦ 2 teaspoons fresh thyme or 1 teaspoon dried
â—¦ 4 tablespoons butter
â—¦ ¼ cup flour
â—¦ 4 cups low-sodium chicken broth
â—¦ 3 carrots, peeled and chopped
â—¦ 2 Yukon gold potatoes, peeled and small diced
â—¦ 2 bay leaves
â—¦ 1 cup frozen peas
â—¦ 2 ½ cups cooked cubed rotisserie chicken
â—¦ ½ cup heavy cream
â—¦ Dried parsley and thyme leaves for garnish


Recipe

Add oil to a Dutch oven or heavy stockpot over medium heat. Add the onion and celery cooking until soft, 5 to 7 minutes. Reduce heat to low. Add the garlic, poultry seasoning, black pepper, rosemary and thyme. Cook for 1 minute, stirring constantly. Turn off the heat and plate the vegetables and seasonings.

Melt the butter over medium heat. Whisk in the flour, cooking for 2 to 3 minutes, stirring continuously. Slowly add the chicken broth while whisking. Add the potatoes, carrots, bay leaves and the rest of the vegetables, spices and herbs that you plated.

Simmer until the potatoes and carrots are tender, 15 to 20 minutes. Add the peas and chicken and let simmer for an additional 5 minutes. Remove from heat and stir in heavy cream. If desired, serve with homemade or store-bought biscuits. Garnish with parsley or thyme leaves.


Makes 6 servings