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Chicken Pot Pie Soup

Chicken Pot Pie Soup

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  • Makes: 4 to 6 servings
  • Yield: 4 cups
  • Hands On 20 mins
  • Total Time 1 hr

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Broth gives this comforting soup plenty of meaty flavor, but you can stir in chopped cooked chicken for a heartier version. The recipe comes from La Soupe, a nonprofit cafe that helps feed hungry families in Cincinnati.

Ingredients

  • 1/4 cup unsalted butter
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 1/3 cup chopped white onion
  • 1 teaspoon minced garlic
  • 1/4 cup all-purpose flour
  • 1 quart chicken broth
  • 1/2 cup chopped potato
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon poultry seasoning
  • 1/2 cup half-and-half
  • 1/2 cup frozen (thawed) peas
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon ground black pepper

Directions

  1. In a medium saucepan, melt butter over medium-low heat until foaming. Add celery, carrot and onion. Increase heat to medium and cook until vegetables are tender and translucent, about 5 minutes. Add garlic; cook for 1 minute. Add flour; cook, stirring constantly, until mixture is blond color, about 3 minutes. Whisk in broth, gradually at first, until incorporated. Add potato, thyme and poultry seasoning.
  2. Increase heat to medium-high and bring mixture to a boil, stirring frequently. Reduce heat and simmer, uncovered, until vegetables are tender and soup is slightly thickened, about 30 minutes. Remove from heat. Stir in half-and-half, peas, parsley and pepper.

Tip

  • Add chopped cooked chicken, if desired.

Nutrition Facts

(Chicken Pot Pie Soup)

Servings Per Recipe 4, sat. fat (g) 9, Riboflavin (mg) 0, Thiamin (mg) 0, Trans fatty acid (g) 1, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Folate (µg) 38, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 18, Niacin (mg) 1, cal. (kcal) 222, vit. A (IU) 3577, iron (mg) 1, pro. (g) 5, calcium (mg) 63, sugar (g) 5, Potassium (mg) 330, fiber (g) 2, sodium (mg) 922, chol. (mg) 46, Fat, total (g) 15, vit. C (mg) 12

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