Soup of Chicken Pot Pie
This new version of a traditional chicken pot pie has all the delicious flavors you enjoy, but without the crust! This soup is full of healthy vegetables, tender chicken, and creamy broth, making it a beloved choice for families.
Time to prepare: 10 minutes
Time to cook: 38 minutes
Total Duration: 48 minutes
Servings: 10 (1 cup per serving)
List of components.
3 tablespoons of light butter, separated (for example, Land O’Lakes Light Butter with Canola Oil)
3 cups of cooked rotisserie chicken without skin, shredded or cut into small pieces.
1 onion, chopped
4 pieces of celery, cut into small pieces
1 cup of carrots, cut into small pieces.
5 pieces of garlic, finely chopped
1/3 cup of regular flour
2 and a half cups of small gold or Yukon potatoes, cut into pieces that are half an inch in size.
4 cups of chicken broth with low salt
Two and a half teaspoons of chicken bouillon.
1/4 teaspoon of black pepper
Half a teaspoon of salt
1/4 cup of parsley, chopped into small pieces.
1/2 teaspoon of dried oregano
Half a teaspoon of dried basil.
1 tablespoon of fresh thyme or 1/2 teaspoon of dried thyme
1/4 teaspoon of dried sage
1 leaf from the bay tree
2 cups of fat-free half-and-half, unsweetened almond milk, or skim milk.
2 tablespoons of cornstarch
1 cup of peas that are frozen (do not defrost)
Directions
Please provide the text you would like me to simplify. Cook Vegetables in a Pan
Heat 1 tablespoon of light butter in a big pot on medium-high heat.
Put onions, carrots, and celery in the pan and cook for 3 minutes.
Add garlic and cook for another minute.
Could you please provide the text you would like me to simplify? Prepare the roux.
Add the rest of the light butter, 2 tablespoons.
Mix the flour in, stirring constantly for 2 minutes to get rid of the raw flour flavor.
Please provide the text you would like me to simplify. Include broth and spices.
Pour the chicken broth slowly while stirring to prevent lumps from forming.
Include potatoes, bay leaf, chicken seasoning, salt, pepper, and all the spices.
Please provide the text you would like me to simplify. Cook over low heat
Heat the soup until it starts to boil gently, then lower the heat.
Cook gently for 15-20 minutes, or until the potatoes are soft.
Please provide the text you would like me to simplify. Include chicken.
Add the cooked chicken and let it cook for 5 more minutes.
Please provide the text you would like me to simplify. Make the soup thicker.
In a little bowl, mix the cornstarch and half-and-half (or your preferred milk) until it’s smooth.
Gently mix the ingredients in the pot while stirring constantly to prevent lumps.
Please provide the text you would like me to simplify. Complete the cooking process.
Heat the soup slowly until it starts to simmer. Put the peas from the freezer and mix them often.
Cook gently for 5 to 8 minutes, or until the soup becomes thicker. Take the pot off the stove and remove the bay leaf.
Please provide the text you would like me to simplify. Serve and decorate.
Put the soup in bowls and add fresh parsley or thyme on top, if you like.
Serve with biscuits for an extra delight.
