Chicken Pot Pie Soup
Chicken pot pie soup is an easy comfort food recipe that does not require the pastry but you get all the flavors of a chicken pot pie in half the time.
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Servings: 8 serving
Ingredients
- 1 medium yellow onion, diced
- 2 medium carrots, minced
- 2 ribs celery, minced
- 4 cloves garlic, minced
- 6 tablespoon butter
- 1/4 cup all-purpose flour
- 1 pound cooked chicken, chopped
- 1 pound Yukon gold potatoes, diced
- 15 ounce can of peas, drained & rinsed
- 15 ounce can of corn, drained & rinsed
- 4 cups chicken broth
- 1/2 cup heavy cream
Instructions
- First, prep all the ingredients before starting. You want easy access before you start cooking because the recipe will move quickly.
- In a large pot, add a little oil then sauté the diced onion, carrots, celery and minced garlic on medium high heat. Cook until soft and fragrant.
- Then, toss in the butter then lower to medium heat. Once melted add in the flour and mix everything everything until the flour is bubbling for about 5-10 seconds.
- Toss in the diced potatoes, chopped chicken then the corn and peas. After, pour in the chicken broth.
- Bring the pot to a simmer then cover and allow to cook until the potatoes have softened, about 20 minutes.
- When the potatoes are softened remove the pot from the heat source. Lastly, pour in the heavy cream then season with salt and black pepper to taste.
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