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

1. 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.

2. Add garlic and cook until it’s fragrant, about 1 minute. Add flour and stir for 30 seconds as the flour coats everything.

3. 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.

4. Add peas and chicken and simmer until they are warmed through. Adjust seasoning with salt and pepper.

5. Garnish soup with parsley and enjoy!