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: 👩🏼‍🍳

1. 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.

2. Add in the additional 2 Tbsp of butter.

3. Whisk in flour, cooking for 2 minutes, stirring continuously.

4. Slowly add in the chicken broth while whisking.

5. Add in potatoes, bay leaf, bouillon, salt, pepper, and seasonings.

6. Simmer until the potatoes are tender; about 15-20 minutes. *The smaller the potato pieces the easy they cook.

7. Add in the cooked chicken and let simmer for another 5 minutes.

8. Whisk the cornstarch with milk until smooth. Then stir the cornstarch mixture into the pot.

9. Bring the soup to a simmer.

10. Add peas and continue stirring frequently. Let it simmer for 5-8 minutes or until soup thickens.

11. Remove from heat and discard the bay leaf.

12. Enjoy!

13. Serve with biscuits (optional)

Nutrition:

**Nutrition information will be updated the next time I make this soup.

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-Sarah