Chicken Pot Pie Soup
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Chicken Pot Pie Soup
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Serve an easy Chicken Pot Pie Soup from scratch with a basket of warm, flakey biscuits. This simple dinner is ready in 30 minutes!
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Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 onion, diced
- 2 large (or 3 medium) carrots, peeled and diced
- 1 cup diced celery (about 2 large stalks)
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 cups chicken broth
- 4 cups cooked, diced chicken (or about 1 ½ lbs. of raw boneless, skinless chicken breasts or thighs -- SEE NOTE below for cooking instructions)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 ½ cups half-and-half cream (I used fat-free half-and-half, but any variety will work)
- ¼ cup chopped fresh parsley
- For serving: cooked biscuits
Instructions
- In a Dutch oven, sauté the onion, carrots, celery and garlic in butter and olive oil until tender (about 7 minutes). Stir in the flour, thyme, salt and pepper until blended. Cook, stirring, for about 1 more minute. Slowly add the broth.
- Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; add chicken, peas, corn and half-and-half. Stir over low heat, just until warmed through (do not boil). Season with additional salt and pepper, if necessary. Garnish with parsley and serve with biscuits, if desired.
Notes
- You can use leftover chicken from another meal, purchase a rotisserie chicken at the grocery store deli, or use packaged cooked chicken such as Perdue Short Cuts or Tyson Grilled n' Ready.
- If you prefer to start with raw boneless, skinless chicken breasts or thighs, brown the chicken in about 1 tablespoon of olive oil over medium heat for about 4-5 minutes. Remove from the pot and proceed with Step 1 of the recipe. You will add your cooked chicken back to the pot in step #2, as instructed.
- By adding the peas and corn at the end of the cooking process, they stay colorful and firm -- rather than turning brown and mushy. There's no need to thaw the frozen vegetables before you stir them into the pot.
- For the creamy base, I used fat-free half-and-half, but you can also use regular half-and-half or heavy cream.
- Homemade biscuits are delicious with this recipe, but you can also use store-bought refrigerated biscuit dough or frozen biscuits for a shortcut. Pick whatever suits your schedule!
- Have leftovers? Store the soup in an airtight container in the refrigerator for up to 5 days.
- I do not recommend freezing this soup. The cream has a tendency to "break" when thawed, which results in an undesirable texture.
Nutrition Information
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Serving
1cup
Calories
205.9kcal
(10%)
Carbohydrates
17.5g
(6%)
Protein
17.9g
(36%)
Fat
6.9g
(11%)
Saturated Fat
2.7g
(14%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3.7g
Cholesterol
43.8mg
(15%)
Sodium
695.1mg
(29%)
Potassium
539.2mg
(15%)
Fiber
2.2g
(9%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 9cups
Amount Per Serving
Calories 2059 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 205.9kcal | 10% |
| Carbohydrates | 17.5g | 6% |
| Protein | 17.9g | 36% |
| Fat | 6.9g | 11% |
| Saturated Fat | 2.7g | 14% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3.7g | 19% |
| Cholesterol | 43.8mg | 15% |
| Sodium | 695.1mg | 29% |
| Potassium | 539.2mg | 11% |
| Fiber | 2.2g | 9% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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