This creamy chicken pot pie soup combines cooked chicken, potatoes, vegetables, herbs, and peas in a thickened broth. It uses three tablespoons of light butter in two stages, while cornstarch and the chosen milk finish the texture.
Ingredients
- 3 tablespoons light butter, divided; Land O’Lakes light butter with canola oil was used
- 3 cups skinless rotisserie chicken or other cooked chicken, shredded or cubed
- 1 onion, diced
- 4 celery stalks, finely chopped
- 1 cup carrots, finely chopped
- 5 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 1/2 cups small gold or Yukon potatoes, cut into 1/2-inch pieces
- 4 cups low-sodium chicken broth
- 2 1/2 teaspoons chicken bouillon
- 1/4 teaspoon black pepper and 1/2 teaspoon salt
- 1/4 cup finely chopped parsley
- 1/2 teaspoon each dried oregano and dried basil
- 1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage and 1 bay leaf
- 2 cups fat-free half-and-half, unsweetened almond milk, or skim milk
- 2 tablespoons cornstarch
- 1 cup frozen peas, not thawed
Instructions
- Melt 1 tablespoon butter in a large pot over medium-high. Sauté the onion, carrot, and celery for 3 minutes; add garlic for 1 minute.
- Add the remaining 2 tablespoons butter. Whisk in the flour and cook for 2 minutes, stirring continuously. Slowly whisk in the broth.
- Add potatoes, bay leaf, bouillon, salt, pepper, and seasonings. Simmer for 15–20 minutes, until the potatoes are tender.
- Add the cooked chicken and simmer 5 minutes, heating it to 165°F (74°C).
- Whisk the cornstarch into the half-and-half or milk until smooth; stir it into the pot.
- Bring to a simmer, add the peas, and stir frequently for 5–8 minutes, until thickened. Remove the bay leaf.
Garnish with parsley or thyme if desired. Serve with homemade or store-bought biscuits if desired; the soup continues to thicken as it cools.
