Sarah Anderson
Chicken Pot Pie Soup
Chicken Pot Pie Soup

It's Soup Season!
One of my favorite soups to make is chicken pot pie soup!
Ingredients
3 Tbsp light butter, divided
3 cups cooked chicken shredded
1 onion, diced
4 celery stalks, chopped
1 cup carrots, chopped
5 cloves garlic, minced
1/3 cup all-purpose flour
2 1/2 cups small gold potatoes, chopped into ½" inch pieces
4 cups low sodium chicken broth
2 1/2 tsp chicken bouillon
1/4 tsp black pepper
1/2 tsp salt
1/4 cup parsley, chopped
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1/4 tsp dried sage
1 bay leaf
2 cups skim milk
2 Tbsp cornstarch
1 cup frozen peas, not thawed
Instructions: 👩🏼🍳
Melt 1 Tbsp of butter in a large pot over medium-high heat. Add onions, carrots, and celery and sauté for about 3 minutes. Add garlic and sauté 1 more minute.
Add in the additional 2 Tbsp of butter.
Whisk in flour, cooking for 2 minutes, stirring continuously.
Slowly add in the chicken broth while whisking.
Add in potatoes, bay leaf, bouillon, salt, pepper, and seasonings.
Simmer until the potatoes are tender; about 15-20 minutes. *The smaller the potato pieces the easy they cook.
Add in the cooked chicken and let simmer for another 5 minutes.
Whisk the cornstarch with milk until smooth. Then stir the cornstarch mixture into the pot.
Bring the soup to a simmer.
Add peas and continue stirring frequently. Let it simmer for 5-8 minutes or until soup thickens.
Remove from heat and discard the bay leaf.
Enjoy!
Serve with biscuits (optional)
Nutrition:
**Nutrition information will be updated the next time I make this soup.
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-Sarah