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Chicken Pot Pie Soup

January 6, 2016 by Stephanie 2 Comments

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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.

The perfect side to this amazing Chicken pot pie soup is homemade cheddar biscuits. While making this soup, you will want to use my trick on how to shred chicken

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Chicken Pot Pie Soup

Chicken Pot Pie Soup is easy an easy to make soup that is filling. Chicken Pot Pie Soup is made with shredded chicken an veggies. Serve with homemade rolls

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.

 

Makes 8 Servings

9 SmartPoints on Weight Watchers FreeStyle Plan if you use fat free milk.

 

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This post may contain affiliate links. Please read my disclosure policy here

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Filed Under: Dinner Recipes, Recipes Tagged With: Popular Posts

Comments

  1. Sandi says

    May 23, 2018 at 4:16 AM

    I am having problems finding recipes with directions and as for the Cheddar cheese biscuits I didn’t find the recipe at all. Frustrating.

    Reply
    • Stephanie says

      May 25, 2018 at 9:24 AM

      https://www.midgetmomma.com/garlic-cheddar-biscuits/garlic-cheddar-biscuits-2/

      Reply

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Hey There! I am Lauren, a short mom (4 foot 10 to be exact!) who has a passion for helping others and always has a cup of coffee in hand. With amazing recipes to help the home cook become a home chef, along with fun family travel, fun crafts and More! Grab a cup of coffee and join me!

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