From the recipe box
Chicken Pot Pie Soup
Shopping list
Ingredients
0 of 12 gathered
Step by step
Method
4 steps
- 1
Melt 2 tablespoons butter in a soup pot over medium. Cook 1 diced onion, 2 diced carrots, and 2 diced celery stalks for 7–8 minutes, until the onion is soft. Stir in 2 minced garlic cloves for 30 seconds.
- 2
Sprinkle in ¼ cup flour and stir for 1 minute. Whisk in 5 cups chicken broth a little at a time, scraping the pot smooth. Add 1 pound boneless chicken thighs, ½ teaspoon dried thyme, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper.
- 3
Simmer gently for 16–20 minutes, until the chicken reaches 165°F. Transfer it to a plate and rest 5 minutes. Add 1 cup diced potatoes and simmer 8–10 minutes, until tender.
- 4
Shred the chicken and return it with 1 cup frozen peas and ½ cup half-and-half. Warm 3–4 minutes without a hard boil. Taste for salt and serve with biscuits or toasted bread.