Chicken Pot Pie Soup
Chicken pot pie in a soup. Creamy and hearty soup served with a side of bread or biscuits. One our family will love.
Ingredients
- 1.5 Pounds Boneless Skinless Chicken Breasts
- 6 Tablespoons Unsalted Butter divided
- 1 Small Yellow Onion diced
- 3 Cloves garlic minced
- 2 Tablespoons All Purpose Flour
- 1 32 oz Chicken Broth
- 2 Medium Russet Potatoes peeled and diced
- 1 14.5 oz Can of Peas drained
- 3 Medium carrots peeled and diced
- Pinch Kosher Salt
- Pinch ground black pepper
- 1/4 Teaspoon dried rosemary
- 1/4 Teaspoon Dried Thyme
- 1 Cup Heavy Whipping Cream
Instructions
- In a 5 qt or 6 qt stock pot, add thawed chicken breasts and 2 tablespoons butter. Cook until golden brown on both sides. Remove from pot and shred the chicken.
- Add in the remaining 4 tablespoons of butter, onions and garlic. Heat until the onions are translucent.
- Whisk in the flour and form a rue.
- Add in the rosemary, thyme, broth, potato, peas, carrots, and salt and pepper.
- Cover and cook on low heat for 30-40 minutes or until the potatoes are tender and cooked.
- Stir in the heavy cream and allow the soup to heat on low for an additional 10 minutes.
- Serve.
Tried this recipe?Let us know how it was!