Chicken Pot Pie Soup

How To Make Chicken Pot Pie Soup

1. Melt 1 Tbsp light butter in a large pot over medium-high heat. Add onions, carrots, and celery and sauté for 3 minutes. Add garlic and sauté 1 minute longer.
2. Add the additional 2 Tbsp of light butter. Whisk in the flour cooking and cook for 2 minutes stirring continuously.
3. Slowly add chicken broth while whisking.
4. Add potatoes, bay leaf, bouillon, salt, pepper, and seasonings.
5. Simmer until the potatoes are tender; about 15-20 minutes.
6. Add the cooked chicken and let simmer for another 5 minutes.
7. Whisk cornstarch with half and half or the milk of your choice until smooth. Stir the cornstarch mixture into the pot.
8. Bring the soup to a simmer. Add peas and continue stirring frequently and let it simmer for 5-8 minutes or until soup thickens. Remove from heat and discard the bay leaf. Note: the soup will also thicken as it cools.
9. Garnish with fresh parsley or thyme leaves, if desired.
10. Serve with homemade or store bought biscuits, for additional points.

WANT TO SAVE THIS RECIPE?