The cold weather is coming, and a great dinner is soup like this Chicken Pot Pie Soup makes the perfect meal. A soup that is full of flavor, hearty enough that it will fill you and goes great with a warm roll is the perfect cold night meal. This Chicken Pot Pie Soup fits all of those, and it is amazingly fairly simple to make.
Chicken Pot Pie Soup
Chicken Pot Pie Soup Ingredients
- 20 oz. boneless skinless chicken breast
- 5 1/2 Tbsp butter
- 1 small yellow onion, chopped
- 3 stalks celery, diced
- 2 carrots, peeled and diced
- 32 oz low-sodium chicken broth
- 2 cups russet potatoes, peeled and 1/2-inch diced
- 1 tsp fresh parsley, chopped
- 2 twigs of fresh thyme
- 1/4 tsp rosemary, diced
- 1 bay leaf
- Salt and freshly ground black pepper
- 1 cup frozen or fresh peas
- 2 1/2 cups milk
- 6 Tbsp all-purpose flour
- 1/2 cup heavy cream
Chicken Pot Pie Soup Directions:
Fill a medium stock pot with water and bring your chicken breast to a boil. Reduce the heat to medium high and cook for about 20- 30 minutes. Let the chicken cool than shred it to bite size pieces.
In a medium stock pot, melt 1 1/2 Tbsp butter over medium-high heat. Add in onion, carrot and celery and saute 3 minutes. Add chicken broth, potatoes, parsley, thyme, rosemary, bay leaf and season with salt and pepper to taste. Bring soup to a boil, then reduce heat to medium, cover with lid, and allow to cook. Making sure you stirring occasionally.
Once the potatoes are tender, about 15 – 25 minutes. Reduce heat to low and stir in chicken and peas. Remove the thyme twigs and bay leaf. In a medium saucepan set over medium heat, melt remaining 4 Tbsp butter. Stir in flour and cook mixture, stirring constantly for 1 1/2 minutes.
While whisking very slowly pour in milk and whisk vigorously to smooth lumps. Season with salt and pepper to taste.
Bring mixture to a boil over medium high heat while stirring constantly, then remove from heat and stir in cream.
Stir the cream mixture into the soup pot.
Serve with your favorite drop biscuits.