Chicken Pot Pie Soup
A spin on an old classic comfort food that will leave you crawling on the floor looking for a blanket and an old movie. Jess made this tonight (10/12/2024) and I'm not sure how closely she followed the recipe but it turned out immaculate.
Servings: 6
Prep Time: 30 m
Cook Time: 30 m
Ingredients
- 6 Tbsp butter, divided
- 1 1/4 cups chopped yellow onion (1 medium)
- 1 Tbsp minced garlic
- 1 cup diced celery (about 3 ribs)
- 1 cup peeled and diced carrots (about 2 carrots)
- 2 1/2 cups low-sodium chicken broth
- 2 cups (heaping) peeled and diced russet potatoes, 1/2-inch dice (2 medium potatoes)
- 2 tsp minced fresh thyme (or 1 tsp dried)
- 2 tsp minced fresh rosemary (or 1 tsp dried)
- 2 bay leaves
- Salt and freshly ground black pepper
- 6 Tbsp all-purpose flour
- 2 cups milk
- 1/2 cup heavy cream
- 1 cup frozen or fresh peas
- 1 cup frozen corn (optional)
- 3 cups cooked shredded chicken (preferably bone-in cooked or rotisserie)
- 3 Tbsp chopped fresh parsley
Directions
- Melt 1 Tbsp butter in a large pot over medium-high heat. Add in onion, carrot and celery and saute 3 minutes. Add garlic and saute 1 minute longer.
- Add chicken broth, potatoes, thyme, rosemary, bay leaves and season with salt and pepper to taste.
- Cover and bring soup to a low boil then reduce heat to medium-low, (press veggies down into broth) and allow to simmer, stirring occasionally, until potatoes are almost fully tender, about 15 minutes.
- Meanwhile in a medium saucepan set over medium heat, melt remaining 5 Tbsp butter. Stir in flour and cook mixture, stirring constantly for 1 1/2 minutes. While whisking slowly pour in milk into flour mixture.
- Season with salt and pepper to taste. Cook mixture, stirring constantly until thickened (don't boil). Stir in cream then remove from heat, cover with lid.
- Add peas and corn to soup mixture with vegetables (once potatoes are almost fully tender) and heat through for a few minutes.
- Stir milk mixture and chicken into soup. If desired you can thin soup with a little chicken broth if needed.
- Remove bay leaves, stir in parsley and serve warm, with biscuits if desired (not included in nutritional estimate).
Notes:
Serve with biscuits to add more delicious, empty calories