chicken pot pie soup

Name: Chicken Pot Pie Soup
Prep time: 20 min
Cook time: 25 min
Yield: 8
Cuisine: American
Ingredients: 2 cup(s) chicken breast cut in bite size pieces; 1 medium onion chopped; 4 clove(s) garlic minced; 1 cup(s) cubed carrot; 2 cup(s) cubed potatoes; 1 cup(s) frozen peas; 1 1/2 stick(s) butter; 2/3 cup(s) flour; 4 cup(s) chicken broth; 2 tablespoon(s) chicken bouillon; 4 cup(s) milk; 1 tablespoon(s) each salt, rosemary, and thyme; 1 teaspoon(s) pepper

32 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Dec 30, 2015

Creamy and hearty soup. Taste like chicken pot pie without the crust. I have made biscuits before and drop them on top. Yum

Rate

prep time 20 Min

cook time 25 Min

method Stove Top

yield 8 serving(s)

Ingredients

2 cups chicken breast cut in bite size pieces
1 medium onion chopped
4 cloves garlic minced
1 cup cubed carrot
2 cups cubed potatoes
1 cup frozen peas
1 1/2 sticks butter
2/3 cup flour
4 cups chicken broth
2 tablespoons chicken bouillon
4 cups milk
1 tablespoon each salt, rosemary, and thyme
1 teaspoon pepper

How To Make chicken pot pie soup

Step 1

Place some oil in a skillet and cook the chicken with the onions and garlic. Set aside.

Step 2

Cook the potatoes and carrots in boiling salted water adding the peas the last 5 minutes. Drain. Set aside
Step 3

Add butter to a large Dutch oven. Once butter is melted add the flour and make a roux. Add the chicken stock and chicken bouillon. Slowly add the milk. Cook until boiling whipping constantly until thickened. Add the rosemary, salt, thyme and pepper. Add the chicken and potatoes mixture. Heat through.
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