Chicken Pot Pie Soup
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Details
Cook Time: 20 mins
Servings: 6- Get all the cozy comfort of chicken pot pie in a bowl! This hearty soup is loaded with tender chicken, carrots, potatoes, and peas in a creamy broth that's seasoned with thyme and bay leaves. Top it off with some flaky puff pastry and enjoy.
Ingredients
- n/a
- 1 onion, diced
- 4 stalks celery, diced
- 6 carrots, diced
- 1 clove garlic
- 3 tablespoons butter
- ¼ cup flour
- 2 cups chicken stock
- 2 cups half and half
- 1 teaspoon pepper
- 1 teaspoon thyme
- 1 pinch ground nutmeg
- 1 cup corn, frozen
- 1 cup peas, frozen
- 1 whole rotisserie chicken or 3 pounds cooked chicken, shredded
- n/a
Instructions
- Heat the olive oil in large pot over medium-high heat. Add the onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.
- Stir in the butter until melted, then add the flour and cook until the flour coats the vegetables and browns slightly.
- Add the chicken stock and half-and-half and stir to combine. Season with the black pepper, thyme, and nutmeg, then allow to come to a boil.
- Reduce the heat to medium-low and add the corn, peas, and chicken. Season with salt. Cook until warmed through.
- Ladle the soup into bowls. If desired, garnish with small rounds of baked pie crust.
- Enjoy!
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