Chicken Pot Pie Soup
A light and hearty soup, blending rich creaminess with the comforting flavors of a traditional pot pie.
Servings: 4 people
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 carrots diced
- 2 ribs celery diced
- 1 pound potatoes diced (I used Yukon Gold)
- 1 teaspoon dried thyme leaves
- 4 cups chicken broth
- 4 tablespoons butter
- 4 tablespoons unbleached all-purpose flour
- 2 cups diced cooked chicken
- 1 cup frozen peas
- 1/2 cup half and half
- salt and freshly ground black pepper
- Pie Crust Crackers optional
Instructions
- Heat olive oil in large pot over medium heat. Add onion, lightly sprinkle with salt to sweat liquid and keep from browning; cook and stir 2 to 3 minutes until softened. Add carrots, celery, and potato; cook and stir 2 minutes more. Add thyme and chicken broth and bring to boil. Reduce heat and keep at a high simmer 10 minutes or until vegetables are nearly tender.
- Meanwhile, heat a small saucepan over medium heat. Add butter. Once butter melts, add flour all at once. Whisk constantly for a minute or two, just to cook out the raw flour taste. Add mixture to vegetables in broth and stir to combine. Boil until mixture starts to thicken, about 3 minutes. (At this point, the potatoes should be tender.)
- Stir in chicken, peas and half and half; season to taste with salt and freshly ground black pepper.
- Serve hot, with Pie Crust Crackers if desired.
Video
Nutrition
Calories: 385kcal | Carbohydrates: 19g | Protein: 24g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 98mg | Sodium: 1073mg | Potassium: 535mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5977IU | Vitamin C: 20mg | Calcium: 90mg | Iron: 2mg
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