Chicken Pot Pie Soup
Ingredients
-
1½
pounds
boneless skinless chicken breasts
-
2
tablespoons
olive oil
-
3
cloves
garlic
-
½
medium
onion
-
2
ribs
celery
-
2
medium
carrots
-
¼
cup
dry white wine
-
1
large
russet potato
-
3 to 4
cups
chicken broth
-
5
tablespoons
butter
-
¼
cup
all-purpose flour
-
1½
cups
milk
-
½
cup
heavy cream
-
⅔
cup
frozen or canned corn
-
⅔
cup
frozen or canned peas
-
¼
teaspoon
black pepper
-
to taste
salt
Instructions
- Sear the chicken after seasoning it with salt and pepper until browned, then set aside.
- In the same pot, cook garlic, onion, celery, and carrots until softened, then add white wine and scrape the pot.
- Add diced potatoes and chicken broth, bring to a simmer, then return chicken to the pot and cook until done.
- Make a roux by melting butter and whisking in flour until golden, then slowly add milk and cream until thickened.
- Combine the roux with the soup, shred the chicken, and return it to the pot.
- Stir in corn and peas, heating until warmed through, adjusting thickness with broth as needed.
- Season to taste with salt and pepper, then serve.
Nutrition Facts (estimated)
Servings
5 to 6
Calories
489
Total fat
25g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
90mg
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