Chicken Pot Pie Soup
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!
Recipe from tasty.co
Comments
Ingredients delivered in ~45 min
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Ingredients (16)
- •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