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Chicken Pot Pie Soup
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Ingredients
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Step by step
Method
4 steps
- 1
Melt 2 tablespoons butter in a heavy pot over medium heat. Sauté 1 diced onion, 2 diced carrots, and 2 diced celery stalks for 6–8 minutes, until the onion is soft and the carrots have a little give.
- 2
Stir in 3 tablespoons flour and cook 1 minute, stirring, until it smells toasty. Gradually whisk in 4 cups chicken broth, then 1 cup milk or half-and-half, until smooth with no flour lumps.
- 3
Add 2 cups cooked shredded chicken, 1 cup frozen peas, 1 teaspoon dried thyme, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Simmer 10–12 minutes, until the soup lightly coats a spoon and the carrots are tender.
- 4
Taste and adjust salt. Ladle into bowls and top with baked puff-pastry squares, biscuits, or oyster crackers if you like. Keep the topping separate until serving so it stays crisp.