Chicken Pot Pie Soup, a simple comfort food

Tina Howell

I love chicken pot pies and this chicken pot pie soup is easy to make and is so thick and creamy which makes it the perfect, delicious cold weather comfort food.

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Chicken Pot Pie SoupPhoto byPinterest

INGREDIENTS:

  • 2 large carrots, peeled and diced
  • 2 stalks of celery, chopped
  • 1 sweet yellow onion, diced
  • 1 teaspoon of garlic, minced
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of white pepper
  • 1/2 teaspoon of parsley
  • 4 cups of chicken broth
  • 2 tablespoons of canola or vegetable oil
  • 1/2 lb. of small russet or yellow potatoes, peeled and chopped in cubes
  • 2 boneless skinless chicken breasts, cooked and shredded in chunks (Rotisserie chicken works really well)
  • 1/2 cup of frozen corn
  • 1/2 cup of frozen peas

Soup Base aka "The Roux"

  • 3 tablespoons of all-purpose flour
  • 1 1/2 cups milk
  • 1/2 stick of butter, melted

Also get some buttermilk biscuits for serving with the soup

INSTRUCTIONS:

  • Make your roux in a small pot by adding the flour and butter, stirring until it absorbed. Then slowly pour in the milk and stir until completely blended. Add a pinch of salt and pepper, if desired.
  • Add the oil to a Dutch oven pot over medium heat. Stir in the carrots, celery and onion and cook until the veggies are soft, approximately 5 minutes.
  • Stir in the garlic and spices, mix well then add the chicken broth.
  • Bring to a boil then add the potatoes, reduce heat to medium, cover and cook until the potatoes are tender.
  • Once the potatoes are tender, add the roux, chicken breast, peas, corn and stir thoroughly.
  • Let the soup cook on low heat, stirring regularly until the chicken and veggies are heated then serve with biscuits and enjoy!

NOTE: You can also cook this soup in a crock pot as well.

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