Chicken Pot Pie Soup
This Chicken Pot Pie Soup is made with a rich, creamy broth, packed with tender chicken and vegetables and is the ultimate comfort food for chilly days!
Servings 8
Ingredients
- 1 Rotisserie Chicken (about 4-5 cups of cooked shredded chicken)
- 6 tbsp Salted Butter
- 1 Yellow Onion, Diced
- 2 Carrots, sliced
- 2 Ribs of Celery, sliced
- 4-5 Garlic Cloves, minced
- 1/3 Cup All Purpose Flour
- 6 Cups Chicken Broth
- 1 lb Yukon Gold Potatoes, peeled and cut into bite-sized pieces
- 1 Cup Finely Chopped Broccoli
- 1 tbsp Soy Sauce
- 1 tsp Kinders The Blend (or any other salt, pepper and garlic blend)
- 1 tsp Herbs De Provence if you can't find this, use poultry seasoning, but reduce to 1/2 tsp
- 10 oz Bag of Frozen Mixed Vegetables
- 1 Cup Heavy Cream
- 1/4 Cup Freshly Grated Parmesan
- 1 tbsp Dried Parsley
- Salt and Pepper
- 1 Box (8 count) Frozen Red Lobster Cheddar Bay Biscuits Ready to Bake optional
Instructions
- Heat the butter in a large pot or Dutch Oven over medium heat. Add in the carrots, celery and onions. Season with salt and pepper and cook for 5-7 minutes.
- Stir in the garlic and cook for about one more minute or until the garlic is fragrant.
- Add in the flour and cook that down for 3-4 minutes to get rid of the raw flour taste.
- Stir in the chicken broth, potatoes and broccoli and season with the soy sauce, Kinders The Blend and the Herbs De Provence. Bring to a boil. Put the lid on, reduce the heat to a simmer and cook for 12-15 minutes or until the potatoes are tender.
- Stir in the frozen vegetables, the chicken and the heavy cream. Season with more salt and pepper and add in the dried parsley. Then add in the freshly grated parmesan. Mix well and let it simmer over low heat for about 30 minutes or until it is thickened up.
- Prepare the biscuits while the soup simmers.
- Serve hot and enjoy!
Notes
If you prefer an even thicker soup, mix 2 tbsp of cornstarch with 2 tbsp of cold water (a cornstarch slurry) and add it to the soup during the last step while it is simmering. If you prefer a thinner soup, add more chicken broth.
If you can't find Herbs De Provence, use poultry seasoning, but use 1/2 of a teaspoon as it is a very strong flavor. You can always add more at the end if preferred.
You can store this in the fridge for 3-4 days. Reheat in the microwave or the stovetop.
Feel free to swap out any vegetables you like! You could even use turkey or ham in place of the chicken. It is a very versatile recipe and easy to adapt to your tastes!
If you can't find the cheddar bay biscuits, you can use any kind of biscuits or rolls you like! Or just omit them all together.