Chicken Pot Pie Soup

Chicken Pot Pie Soup. Everyone's favorite comfort food in soup form! This simple to make soup is makes a complete meal when paired with biscuits and salad.

Course Dinner, Soup

Cuisine American

Keyword Chicken Pot Pie Soup

Prep Time 20

Cook Time 40

Servings

Calories 396kcal

Author Lauren

Ingredients

2.5 cups boneless skinless chicken breast
5 1/2 tablespoons butter
1 small yellow onion chopped
3 stalks celery diced
2 carrots peeled and diced
32 ounces chicken broth
2 cups russet potatoes peeled and 1/2-inch diced
1 teaspoon fresh parsley chopped
2 twigs of fresh thyme
1/4 teaspoon rosemary diced
1 bay leaf
pinch Salt
pinch freshly ground black pepper
1 cup peas frozen or fresh
2 1/2 cups milk
6 tablespoons all-purpose flour
1/2 cup heavy cream

Instructions

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. Remove the chicken and shred it to bite size pieces.
In a medium stock pot, melt 1 1/2 tablespoons butter over medium-high heat. Add in onion, carrot and celery and sauté 3 minutes.
Add chicken broth, potatoes, parsley, thyme, rosemary, bay leaf and season with salt and pepper to the pot. 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 tablespoons 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.

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