Chicken Pot Pie Soup
I purchased a package of shredded rotisserie chicken from Costco this week and I’m trying to develop recipes that are quick and easy using all that chicken. I love a chicken pot pie, but didn’t want to do that again. With the weather so cold and windy already this is the perfect meal to warm my family. I served this hearty soup with our Buttermilk Biscuit recipe and it was a hit!
Tips:
Adjust how thick you want your soup to be by adding additional flour or Wondra once it’s cooked for a bit. Add more broth if you want a thinner soup.
I didn’t add any pasta or rice to this soup since I had potatoes, but I think an egg noodle or rice would be a good addition.
Chicken Pot Pie Soup
Serves 4-6
PREP 15 minutes
COOK 25 minutes
INGREDIENTS
2 tablespoons butter
1 onion, chopped
2 carrots, peeled and chopped into 1/2" coins
1 clove garlic, minced
4 tablespoons flour
1 cup whole milk
5 cups low-sodium chicken broth
2 medium Yukon gold potatoes, diced
1 sprig fresh thyme
Kosher salt
Freshly ground black pepper
1 1/2 cups frozen peas, defrosted
1 1/2 cups shredded rotisserie chicken
Chopped parsley, for garnish
INSTRUCTIONS
In a large soup pot, over medium heat, melt the butter. Add onion and carrots and cook until the vegetables are soft, about 5 minutes.
Add garlic and cook until it’s fragrant, about 1 minute. Add flour and stir for 30 seconds as the flour coats everything.
Add your broth, milk, thyme and potatoes. Bring the soup to a boil then lower to a simmer. Continue to cook for 20-25 minutes or until the potatoes are tender.
Add peas and chicken and simmer until they are warmed through. Adjust seasoning with salt and pepper.
Garnish soup with parsley and enjoy!