Small Batch Chicken Pot Pie Soup
Ingredients
The base
-
2
tbsp
Unsalted Butter
-
½
cup
finely chopped Yellow Onion
-
¼
cup
chopped Carrots
-
¼
cup
chopped Celery
-
Salt
to taste
-
Black Pepper
to taste
-
2
cloves
Garlic, minced
-
¼
tsp
Dried Thyme
-
1
tbsp
All-Purpose Flour
The soup
-
1
cup
chopped Russet Potatoes
-
1
cup
low-sodium Chicken Broth or Chicken Stock
-
1½
cups
Whole Milk
-
1½
cups
Shredded Chicken
-
¼
cup
frozen Peas
-
1
tbsp
Cream Cheese, room temperature
Instructions
- Melt butter in a saucepan and cook the chopped onion, carrots, and celery with a pinch of salt until softened.
- Add garlic and thyme, cooking for another minute.
- Stir in flour and cook for 1-2 minutes.
- Gradually add chicken broth, stirring until mixed, then add milk, potatoes, and seasonings.
- Bring to a gentle boil, then simmer until potatoes are tender.
- Add shredded chicken, peas, and cream cheese, stirring until combined.
- Cover and simmer for another 10-15 minutes.
- Remove bay leaf, taste, and adjust seasoning before serving.
Nutrition Facts (estimated)
Servings
2
Calories
567
Total fat
28g
Total carbohydrates
39g
Total protein
39g
Sodium
237mg
Cholesterol
140mg
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