chicken pot pie soup
Servings: 6
Ingredients
- 4 tablespoons unsalted butter
- 1 yellow onion diced
- 2 medium carrots diced
- 3 celery stalks diced
- 3 cloves garlic minced
- ⅓ cup flour
- 4 cups chicken broth
- 2 cups milk
- 3 cups shredded cooked chicken
- 1 pound gold potatoes diced
- 1 cup frozen petite peas
- ½ lemon juice
- biscuits for serving
Instructions
- Prepare store-bought biscuits to package directions.
- Heat 4 tablespoons butter in a large Dutch oven over medium-high heat until melted (or heat the olive oil until it is shimmering). Add 1 diced onion, 1 cup diced carrots, and 1 cup diced celery. Season with a big pinch of salt and pepper and saute for 5-7 minutes, stirring frequently, until the onion is soft and translucent. Add in 3 cloves garlic and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
- Sprinkle in 1/3 cup flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally. Gradually add in 4 cups chicken stock and 2 cups milk, stirring frequently. Stir in 3 cups shredded chicken and the 1 lb. diced potatoes.
- Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan. Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
- Finally, stir in 1 cup peas and juice for ½ lemon juice. Taste the soup and season with additional salt and pepper, as needed.
- Serve immediately, with warm biscuits on the side.
SERVING SUGGESTIONS
- Serve with warm biscuits.
SWAP SUGGESTIONS
- Protein: Swap shredded chicken for shredded turkey.
- Vegetarian: Remove chicken from the recipe and swap chicken broth for vegetable broth.
WEEKEND PREP / MAKE AHEAD
- Chop onions, garlic, and carrots and store in an airtight container in the refrigerator for up to 4 days.
- Shred rotisserie chicken and store in an airtight container for up to 3 days.
Nutrition
Calories: 366kcal | Carbohydrates: 32g | Protein: 25g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 688mg | Potassium: 813mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3992IU | Vitamin C: 32mg | Calcium: 150mg | Iron: 2mg