This easy, creamy chicken pot pie soup is made from scratch and the ultimate comfort food. We like to serve the soup with pie crust crackers, which are fun and easy to make. Enjoy a bowl for lunch or dinner!
Servings : 6
Ingredients
4 tablespoons unsalted butter
1 small yellow onion
2 celery stalks, chopped
2 carrots, peeled and chopped
3 cloves garlic, minced
2 bay leaves
2 medium Yukon gold potatoes, diced
1/4 cup all-purpose flour (can use gluten-free flour)
4 cups chicken broth
1 1/2 cups milk (we use 2%)
1 1/2 teaspoons chopped fresh thyme
2 cups shredded chicken or leftover turkey
1/2 cup frozen peas
1/2 cup frozen corn
Kosher salt and black pepper, to taste
1 tablespoon fresh chopped parsley
Pie crust optional for making pie crust crackers, see note
Instructions
- In a large soup pot, heat the butter over medium heat. Add the onion, celery, carrots and cook until tender, about 5 minutes. Add in the garlic, bay leaves, and potatoes. Sprinkle with flour and stir until veggies are coated and flour starts to dissolve.
- Add in the chicken broth, 1 1/2 cups milk, and fresh thyme. Stir and reduce the heat to low. Let the soup simmer for 20 minutes or until the potatoes are tender.
- Visit Chicken Pot Pie Soup Recipe @ www.twopeasandtheirpod.com for full instructions.