Chicken Pot Pie Soup
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5
9 reviews
Excellent
Chicken Pot Pie Soup
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Chicken Pot Pie Soup - creamy pot pie soup with carrots, peas and potatoes. Seasoned to perfection!
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Ingredients
- 1 tablespoon olive oil
- 1 onion minced
- 2 cloves garlic minced
- 2 teaspoons thyme see Note, fresh, roughly chopped
- 1 tablespoon parsley freshly chopped
- 2 potato cut into 1/4" pieces, Yukon gold variety
- 1 flour heaping tablespoon
- 2 cups half-and-half
- 2 cups chicken broth
- 1 cup heavy cream
- 1 bay leaf
- 2 teaspoons kosher salt
- 1/2 /2 teaspoon black pepper ground
- 3 cups chicken shredded, cooked
- 1 pea frozen, 12 ounce bag
- 1 carrot frozen, 12 ounce bag
- buttermilk biscuits for serving
Instructions
- Heat oil in a large Dutch oven or soup pot over medium heat until it begins to shimmer. Add the onion and cook for 2 to 3 minutes, or until translucent and tender.
- Add the garlic, thyme, parsley, and potatoes and cook an additional 30 seconds, stirring once or twice.
- Quickly whisk in flour and cook another 30 seconds, stirring continuously. Pour in the half-and-half, chicken broth, cream, bay leaf and salt and bring to a boil.
- Reduce heat to a simmer. Stir in chicken and veggies and continue to simmer for 30 minutes, or up to 2 hours (check often to ensure liquid does not cook off).
- Remove and discard bay leaf. Season to taste with salt and pepper. Serve warm with buttermilk biscuits cut into squares and sprinkled on top.
Notes
- Soup can be lightened up by replacing the cream with milk.Source: slightly adapted from the Oh Sweet Basil Kitchen cookbook with permission to publish. I reduced the thyme per the taste preferences of my family. The original recipe calls for 5 teaspoons of thyme.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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