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  • Writer's pictureSarah 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: 👩🏼‍🍳

  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

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