north americandinnerlunchmealchickensoupdessert

Chicken Pot Pie Soup

Name: Chicken Pot Pie Soup
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Ingredients: n/a; 1 onion, diced; 4 stalks celery, diced; 6 carrots, diced; 1 clove garlic; 3 tablespoons butter; ¼ cup flour; 2 cups chicken stock; 2 cups half and half; 1 teaspoon pepper; 1 teaspoon thyme; 1 pinch ground nutmeg; 1 cup corn, frozen; 1 cup peas, frozen; 1 whole rotisserie chicken or 3 pounds cooked chicken, shredded; n/a

By Tasty35 min6 servings

Get all the cozy comfort of chicken pot pie in a bowl! This hearty soup is loaded with tender chicken, carrots, potatoes, and peas in a creamy broth that's seasoned with thyme and bay leaves. Top it off with some flaky puff pastry and enjoy.

Instructions

1
Heat the olive oil in large pot over medium-high heat. Add the onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.
2
Stir in the butter until melted, then add the flour and cook until the flour coats the vegetables and browns slightly.
3
Add the chicken stock and half-and-half and stir to combine. Season with the black pepper, thyme, and nutmeg, then allow to come to a boil.
4
Reduce the heat to medium-low and add the corn, peas, and chicken. Season with salt. Cook until warmed through.
5
Ladle the soup into bowls. If desired, garnish with small rounds of baked pie crust.
6
Enjoy!