Chicken Pot Pie Soup

With cooler weather finally here, I’m all about that SOUP, ’bout that soup!) 🙂  I honestly don’t think there’s a soup I’ve met I didn’t like, but this has become one of my new favorites! Think chicken pot pie…but without the crust.  Tender white meat chicken, celery, carrots, peas…a hearty soup that’s great for cooler weather!

I like to roast skin-on, bone-in chicken breasts (olive oil, salt & pepper, bake at 400 degrees for about 40-45 minutes, then skin and shred the meat) for this soup.  I think the chicken just tastes better when cooked with the skin on and the bone in…I’ll roast two full trays of breasts and freeze the extra chicken for those times I want to throw together a pot of soup.  This is a hearty soup that’s sure to satisfy!

Chicken Pot Pie Soup

Chicken Pot Pie Soup

Chicken Pot Pie Soup

6 Servings

Ingredients:

  • 1 tablespoon butter
  • 1 onion, chopped
  • 3 celery stalks, chopped
  • 3 carrots, peeled and chopped
  • 3 heaping tablespoons flour
  • 3-4 medium sized potatoes, peeled and cubed ½ inch
  • 2 tablespoons fresh sage, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 6 cups chicken broth
  • 2 heaping tablespoons Better than Bouillon
  • ½ cup milk (see Liz’s Tidbits below)
  • 2-3 cups roasted chicken, chopped
  • 1 cup frozen peas

Preparation:

In a 4-quart Dutch oven or soup pot, melt butter over medium heat.  Add onion and celery and sauté 3-4 minutes or until onion is translucent.  Stir in flour and continue cooking about a minute to eliminate raw flour taste.  Slowly stir in chicken broth and Better than Bouillon.   Add potatoes, carrots, sage, milk, salt and pepper, stirring to combine.  Bring to a boil, reduce to simmer, cover and cook about 20 minutes until potatoes and carrots are done.  Add shredded chicken and peas, and cook another 10 minutes.  Serve with a good crusty bread and a nice glass of wine. Bon Appetit!

Liz’s Tidbits:

  • Better than Bouillon is a favorite product of mine.  It’s like concentrated homemade chicken stock in a jar.  I add it to all my chicken based soups to boost the flavor.
  • If you don’t mind the added calories, you can substitute the milk with half and half or whole cream for added richness.
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