Chicken Pot Pie Soup

This Chicken Pot Pie Soup takes all the comforting flavors of a classic chicken pot pie and transforms them into a delicious and hearty soup. Loaded with tender chicken, vegetables, and a creamy broth, this one-pot meal is perfect for warming up on a chilly evening.

Chicken Pot Pie Soup

Ingredients:

Instructions:

1. Sauté Vegetables: Melt 1 tablespoon of light butter in a large pot over medium-high heat. Add the diced onion, chopped carrots, and chopped celery, and sauté for about 3 minutes. Add the minced garlic and sauté for 1 minute longer until fragrant.
2. Create the Roux: Add the additional 2 tablespoons of light butter to the pot. Once melted, whisk in the ⅓ cup of all-purpose flour. Cook for 2 minutes, stirring continuously to create a roux.
3. Simmer the Broth: Slowly add the 4 cups of chicken broth while whisking to avoid lumps. Add the 2 ½ cups of potatoes, bay leaf, 2 ½ teaspoons of bouillon, ½ teaspoon of salt, ¼ teaspoon of black pepper, and all the seasonings (parsley, oregano, basil, thyme, and sage). Simmer for 15-20 minutes, or until the potatoes are tender.
4. Add Chicken & Thicken: Add the 3 cups of cooked chicken to the pot and let it simmer for another 5 minutes. In a small bowl, whisk the 2 tablespoons of cornstarch with the 2 cups of fat-free half and half or milk until smooth. Stir this cornstarch mixture into the pot.
5. Finish the Soup: Bring the soup to a simmer. Add the 1 cup of frozen peas and continue to stir frequently. Simmer for 5-8 minutes, or until the soup has thickened. Remove from the heat and discard the bay leaf. The soup will continue to thicken as it cools.
6. Garnish & Serve: Garnish with fresh parsley or thyme leaves if desired. Serve hot, with biscuits for a true chicken pot pie experience.

Enjoy this comforting and creamy soup!