Chicken Pot Pie Soup
Chicken Pot Pie Soup is a hearty and delicious soup that makes a great dinner for busy families. It is basically the filling for chicken pot pie without the wait of baking the crust. A simple meal that will satisfy comfort food cravings.
Servings: 6 servings
Calories: 401kcal
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion diced
- 2 stalks celery diced
- 1 carrot diced
- 2 garlic cloves minced
- 1 pound of potatoes peeled and cut into small chunks
- 3 cups diced chicken
- 2 cups chicken broth
- 1/2 cup cream
- 2 tablespoons cornstarch
- 1 1/2 teaspoons minced rosemary
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 cup frozen peas
Instructions
- Add olive oil and butter to a dutch oven and place over medium heat, when butter is melted, stir in onions, celery, carrot and garlic. Cook, stirring often until vegetables are softened.
- Mix in chicken and potatoes, add chicken broth.
- Mix cream and cornstarch together and mix with chicken and vegetables.
- Add rosemary, salt and pepper.
- Cook over medium heat, stirring often until potatoes are cooked through and soup is thickened about 15 minutes. Mix in peas and cook another 5 minutes.
- Serve immediately.
Notes
Cool completely before refrigerating. Store in an airtight container in refrigerator up to 4 days.
Reheat in a saucepan, stir in a few tablespoons of broth or milk if soup is too thick. Cook over medium heat, stirring often until heated through.
Nutrition
Serving: 1g | Calories: 401kcal | Carbohydrates: 25g | Protein: 20g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Cholesterol: 98mg | Sodium: 945mg | Fiber: 3g | Sugar: 4g