Chicken Pot Pie Soup Recipe

1 tablespoon canola or vegetable oil
1 medium yellow onion finely chopped
3 celery ribs chopped
2 cloves garlic minced
¼ teaspoon poultry seasoning
¼ teaspoon ground black pepper (or white pepper)
1 teaspoon crushed rosemary
2 teaspoons fresh thyme (or 1 teaspoon dried)
4 tablespoons unsalted butter
¼ cup all purpose flour
4 cups low sodium chicken broth
3 carrots peeled and chopped
2 Yukon gold potatoes peeled and small diced
2 bay leaves
1 cup frozen peas
2 ½ cups cooked cubed rotisserie chicken breast
1/2 cup heavy cream
kosher salt and fresh ground black pepper
dried parsley and thyme leaves for garnish

Add oil to a Dutch Oven or heavy stockpot over medium-high heat. Add the onion and celery, cooking until soft: 5-7 minutes. Reduce heat to low. Add the garlic, poultry seasoning, black pepper, rosemary and thyme. Cook for 1 minute, stirring constantly. Turn off the heat and plate the vegetables and seasonings.
Melt the butter over medium heat. Whisk in the flour, cooking for 2-3 minutes, stirring continuously. Slowly add the chicken broth while whisking. Add the potatoes, carrots, bay leaves, and the rest of the vegetables, spices, and herbs that you plated.
Bring the mixture to a boil over medium heat. Reduce the heat to low and simmer until the potatoes and carrots are fork tender, 15-20 minutes. Add the peas and chicken and let the mixture simmer for an additional 5 minutes.
Remove from heat and stir in heavy cream. Season with kosher salt and freshly ground black pepper. If desired, serve with homemade or store-bought biscuits. Garnish with parsley or thyme leaves.

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