Chicken Pot Pie Soup
Enjoy this Chicken Pot Pie Soup for a comforting, satisfying meal that’s perfect for any day of the week!
Ingredients
- 3 tablespoon light butter divided
- 3 cups rotisserie chicken without skin, shredded or cubed
- 1 onion diced
- 4 celery stalks finely chopped
- 1 cup carrots finely chopped
- 5 cloves garlic minced
- ⅓ cup all-purpose flour
- 2 ½ cups small gold or Yukon potatoes chopped into ½" pieces
- 4 cups low sodium chicken broth
- 2 ½ teaspoon chicken bouillon
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ¼ cup parsley finely chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 tablespoon fresh thyme or ½ teaspoon dried thyme
- ¼ teaspoon dried sage
- 1 bay leaf
- 2 cups fat-free half and half or unsweetened almond milk
- 2 tablespoon cornstarch
- 1 cup frozen peas not thawed
Instructions
- Melt 1 tablespoon light butter in a pot over medium-high heat. Sauté onion, carrots, and celery for 3 minutes. Add garlic and sauté 1 minute longer.
- Add remaining 2 tablespoon butter and stir in flour. Cook for 2 minutes while stirring.
- Gradually add chicken broth while whisking. Add potatoes, bay leaf, bouillon, salt, pepper, and seasonings. Simmer for 15-20 minutes until potatoes are tender.
- Stir in the chicken and simmer for 5 minutes.
- Whisk cornstarch with half and half and stir into the pot. Simmer for 5-8 minutes until thickened. Add peas and cook until heated through.
- Remove the bay leaf. Serve with fresh parsley or thyme and biscuits, if desired.
Tried this recipe?Let us know how it was!