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Chicken Pot Pie Soup
Chicken Pot Pie Soup

Chicken Pot Pie Soup
Chicken Pot Pie Soup
Source
Ingredients:
1
Servings
  • 4
    tbsp
     butter (or bacon grease)
  • 240
    ml
     onion, chopped
  • 240
    ml
     carrots, chopped
  • 240
    ml
     celery, chopped
  • 3
    clove
     garlic, chopped
  • 1
    tsp
     chopped sage (or 1/2 teaspoon dried sage)
  • 1
    tsp
     chopped rosemary (or 1/2 teaspoon dried rosemary)
  • 0.25
    tsp
     thyme, chopped (or 1/4 teaspoon dried thyme)
  • 4
    tbsp
     flour (rice flour for gluten-free)
  • 1440
    ml
     chicken stock
  • 480
    ml
     chicken, cooked and grated/chopped
  • 480
    ml
     potatoes, chopped
  • 240
    ml
     corn
  • 240
    ml
     peas
  • 120
    ml
     heavy/whipped cream
  • 1
    item
     pepper and salt to taste
  • 1
    tbsp
     parsley, chopped
Chicken Pot Pie Soup
Instructions:
  1. Melt the butter in a large saucepan over medium heat. Add the onion, carrot, and celery. Cook for about 10-15 minutes until softened.
  2. Add the garlic, sage, rosemary, and thyme. Cook until fragrant, about a minute. Sprinkle with flour, mix well, and cook for another minute.
  3. Add the chicken stock, chicken, and potatoes. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes until the potatoes are tender.
  4. Add the corn, peas, and cream. Cook until the corn and peas are warm, about 3 minutes.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with freshly chopped parsley.
  7. Enjoy your Chicken Pot Pie Soup with some biscuits on the side for a comforting meal!
  8. Melt the butter in a large saucepan over medium heat, add the onion, carrot, and celery and cook for about 10-15 minutes until softened.
  9. Add the garlic, sage, rosemary, thyme and cook until fragrant, about a minute. Sprinkle with flour, mix well and cook for a minute.
  10. Add the broth, chicken and potatoes, bring to a boil, reduce the heat and simmer for about 15-20 minutes until the potatoes are tender.
  11. Add the corn, peas, and cream and cook until the corn and peas are warm, about 3 minutes.
  12. Season with salt and pepper and serve, garnish with freshly chopped parsley and biscuits! Entertainment!
  • 4
    tbsp
     butter (or bacon grease)
  • 240
    ml
     onion, chopped
  • 240
    ml
     carrots, chopped
  • 240
    ml
     celery, chopped
  • 3
    clove
     garlic, chopped
  • 1
    tsp
     chopped sage (or 1/2 teaspoon dried sage)
  • 1
    tsp
     chopped rosemary (or 1/2 teaspoon dried rosemary)
  • 0.25
    tsp
     thyme, chopped (or 1/4 teaspoon dried thyme)
  • 4
    tbsp
     flour (rice flour for gluten-free)
  • 1440
    ml
     chicken stock
  • 480
    ml
     chicken, cooked and grated/chopped
  • 480
    ml
     potatoes, chopped
  • 240
    ml
     corn
  • 240
    ml
     peas
  • 120
    ml
     heavy/whipped cream
  • 1
    item
     pepper and salt to taste
  • 1
    tbsp
     parsley, chopped
1
Servings
0

Melt the butter in a large saucepan over medium heat. Add the onion, carrot, and celery. Cook for about 10-15 minutes until softened.

Add the garlic, sage, rosemary, and thyme. Cook until fragrant, about a minute. Sprinkle with flour, mix well, and cook for another minute.

Add the chicken stock, chicken, and potatoes. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes until the potatoes are tender.

Add the corn, peas, and cream. Cook until the corn and peas are warm, about 3 minutes.

Season with salt and pepper to taste.

Serve hot, garnished with freshly chopped parsley.

Enjoy your Chicken Pot Pie Soup with some biscuits on the side for a comforting meal!

Melt the butter in a large saucepan over medium heat, add the onion, carrot, and celery and cook for about 10-15 minutes until softened.

Add the garlic, sage, rosemary, thyme and cook until fragrant, about a minute. Sprinkle with flour, mix well and cook for a minute.

Add the broth, chicken and potatoes, bring to a boil, reduce the heat and simmer for about 15-20 minutes until the potatoes are tender.

Add the corn, peas, and cream and cook until the corn and peas are warm, about 3 minutes.

Season with salt and pepper and serve, garnish with freshly chopped parsley and biscuits! Entertainment!

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