Description
Chicken Pot Pie Soup
Ingredients
3 tbsp butter
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
2 cloves garlic, minced
1/3 cup all-purpose flour
4 cups chicken broth
2 cups milk (or half-and-half for creamier soup)
2 medium potatoes, peeled and diced
1 tsp dried thyme
1 bay leaf
3 cups cooked chicken, shredded
1 cup frozen peas
1 cup sliced mushrooms
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Instructions
Sauté Vegetables:
In a large pot, melt the butter over medium heat. Add the onion, carrots, celery, and garlic. Cook for 3-4 minutes, until softened.
Make the Roux:
Sprinkle the flour over the vegetables and stir well. Cook for 1-2 minutes to eliminate the raw flour taste.
Add Liquids:
Gradually whisk in the chicken broth and milk, ensuring a smooth consistency.
Simmer:
Add the potatoes, thyme, bay leaf, and mushrooms. Simmer for 20 minutes or until the potatoes are tender.
Incorporate Chicken:
Stir in the cooked chicken and peas. Let the soup cook for another 5 minutes to heat everything through.
Season & Serve:
Remove the bay leaf and season the soup with salt and pepper to taste. Garnish with fresh parsley if desired and serve hot with biscuits or crusty bread.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: ~350 per serving
#ComfortFood #HeartySoup #ChickenPotPie
