Chicken Pot Pie Soup - Budget Bytes
Dec 3, 2023 18:33:57 GMT -5 | To Top
Catbatty, erin elizabeth, and 1 more like this
Post by RQuam on Dec 3, 2023 18:33:57 GMT -5
This soup was a big hit with DW and I. Very flavorful and filling. A small salad and some ciabatta bread was all we needed.
Richard
This Chicken Pot Pie Soup is hearty, comforting and perfect for a busy weeknight meal. It’s simply cozy comfort food in a bowl!
6 Tbsp salted butter
1 yellow onion
3 garlic cloves
1/3 cup all-purpose flour
1 tsp Italian seasoning
1 tsp salt
1/2 tsp Freshly cracked black pepper
1 lb. Yukon gold potatoes
5 cups chicken broth
2 cooked chicken breasts, shredded or diced
12 oz. bag frozen mixed vegetables
1/2 cup heavy cream
Dice the onion, peel & chop the potatoes into 1 inch chunks, and mince the garlic cloves. Add the potatoes to a bowl of cool water to prevent them from oxidizing and turning brown.
In a Dutch oven or large pot, melt the butter over medium heat. Sauté the onion until translucent, about 4 minutes. Add the minced garlic and sauté for an additional 30 seconds.
Sprinkle the flour into the pot over the onions and garlic. Stir and allow the flour to cook for about 1-2 minutes.
Add Italian seasoning, salt, pepper, chopped potatoes, and chicken broth to the pot. Stir well to dissolve the flour and any browned bits off the bottom of the pot.
Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium and let the potatoes cook, stirring occasionally, for 10-12 minutes or until the potatoes are fork tender.
Remove the lid and add the cooked chicken, frozen mixed vegetables, and heavy cream to the pot. Stir well, place the lid back on, and continue to simmer for 5 more minutes.
Taste to see if any additional seasoning is needed. Garnish with fresh parsley (optional) and enjoy!
Richard
This Chicken Pot Pie Soup is hearty, comforting and perfect for a busy weeknight meal. It’s simply cozy comfort food in a bowl!
6 Tbsp salted butter
1 yellow onion
3 garlic cloves
1/3 cup all-purpose flour
1 tsp Italian seasoning
1 tsp salt
1/2 tsp Freshly cracked black pepper
1 lb. Yukon gold potatoes
5 cups chicken broth
2 cooked chicken breasts, shredded or diced
12 oz. bag frozen mixed vegetables
1/2 cup heavy cream
Dice the onion, peel & chop the potatoes into 1 inch chunks, and mince the garlic cloves. Add the potatoes to a bowl of cool water to prevent them from oxidizing and turning brown.
In a Dutch oven or large pot, melt the butter over medium heat. Sauté the onion until translucent, about 4 minutes. Add the minced garlic and sauté for an additional 30 seconds.
Sprinkle the flour into the pot over the onions and garlic. Stir and allow the flour to cook for about 1-2 minutes.
Add Italian seasoning, salt, pepper, chopped potatoes, and chicken broth to the pot. Stir well to dissolve the flour and any browned bits off the bottom of the pot.
Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium and let the potatoes cook, stirring occasionally, for 10-12 minutes or until the potatoes are fork tender.
Remove the lid and add the cooked chicken, frozen mixed vegetables, and heavy cream to the pot. Stir well, place the lid back on, and continue to simmer for 5 more minutes.
Taste to see if any additional seasoning is needed. Garnish with fresh parsley (optional) and enjoy!
