recipilot.com

Chicken Pot Pie Soup

URL: https://www.cookingclassy.com/chicken-pot-pie-soup-parmesan-drop-biscuits/

Ingredients

The soup base

  • 6 Tbsp butter
  • 1 1/4 cups chopped yellow onion
  • 1 Tbsp minced garlic
  • 1 cup diced celery
  • 1 cup peeled and diced carrots
  • 2 1/2 cups low-sodium chicken broth
  • 2 cups peeled and diced russet potatoes
  • 2 tsp minced fresh thyme
  • 2 tsp minced fresh rosemary
  • 2 bay leaves bay leaves
  • Salt and pepper to taste

The thickening and creaminess

  • 6 Tbsp all-purpose flour
  • 2 cups milk
  • 1/2 cup heavy cream

The vegetables and protein

  • 1 cup frozen or fresh peas
  • 1 cup frozen corn (optional)
  • 3 cups cooked shredded chicken
  • 3 Tbsp chopped fresh parsley

Instructions

  1. Melt 1 Tbsp butter in a large pot and sauté onion, carrot, and celery.
  2. Add garlic and sauté for an additional minute.
  3. Pour in chicken broth, potatoes, herbs, and season with salt and pepper, then bring to a boil.
  4. Reduce heat and simmer until potatoes are nearly tender.
  5. In a separate saucepan, melt remaining butter and stir in flour to create a roux.
  6. Slowly whisk in milk and season, cooking until thickened.
  7. Add peas and corn to the soup and heat through.
  8. Stir the milk mixture and chicken into the soup, adjusting thickness with broth if needed.
  9. Remove bay leaves, stir in parsley, and serve warm.

Nutrition Facts (estimated)

Servings
6
Calories
506
Total fat
26g
Total carbohydrates
42g
Total protein
28g
Sodium
362mg
Cholesterol
116mg

You might also like

Chicken Pot Pie Soup

Chicken Pot Pie Soup

Chicken Pot Pie Soup

Chicken Pot Pie Soup

Small Batch Chicken Pot Pie Soup

Brought to you by Your Body AI, your AI calorie tracker and weight-loss coach

Available on the Apple App Store now