Chicken Pot Pie Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 tablespoons unsalted butter
02 -
1 cup onion, chopped
03 -
2 carrots, chopped
04 -
2 celery sticks, chopped
05 -
3 garlic cloves, minced
06 -
1/3 cup all-purpose flour
07 -
5 cups chicken stock
08 -
3/4 teaspoon sea salt
09 -
1/2 teaspoon black pepper
10 -
1 pound Yukon Gold potatoes, peeled and sliced into 1/4-inch thick pieces
11 -
4 cups cooked chicken, shredded
12 -
1 cup frozen peas
13 -
1 cup corn
14 -
1/2 cup half-and-half cream
15 -
1 bay leaf
16 -
1/4 cup parsley, finely chopped, plus more for garnish
# Instructions:
01 -
Melt the butter in a large stockpot or Dutch oven. Add the onion, celery, and carrots. Sauté over low to medium heat for 4-5 minutes until softened. Add the garlic and cook for an additional 30 seconds.
02 -
Add the flour and stir to combine. Continue cooking and stirring for 1-2 minutes. Slowly add the chicken stock while whisking to break up lumps. Add the sea salt, black pepper, and bay leaf.
03 -
Add the sliced potatoes and simmer for 10-12 minutes or until tender.
04 -
Stir in the frozen peas and corn. Return the soup to a simmer, then add the half-and-half and cooked shredded chicken. Cook for an additional 10 minutes or until heated through.
05 -
Garnish with additional fresh parsley before serving.
# Notes:
01 -
For a quicker preparation, substitute fresh carrots with a frozen mixed vegetable medley or use store-bought shredded chicken.
02 -
Enhance flavor by adding oregano, thyme, or basil to the soup.