Description
Discover the ultimate comfort food with our Best Chicken Pot Pie Soup recipe. Learn how to make a creamy and delicious soup that will warm your soul. Click now for the perfect homemade meal!
Ingredients
- – 4 tablespoons unsalted butter (60g)
- – 1 cup small-diced carrot (140g)
- – 1 cup small-diced celery (110g)
- – 1 cup small diced onion (115g)
- – 2 cloves garlic, minced
- – 1/4 cup all-purpose flour (30g)
- – 4 cups chicken stock (960ml)
- – 1 1/2 cups small diced Yukon gold potatoes (225g)
- – 1 bay leaf
- – 1/2 teaspoon (3 ml) dried thyme
- – 1/2 teaspoon (3 ml) black pepper
- – 2 cups (480 ml) cooked diced or shredded beef
- – 1/2 cup heavy cream (120ml)
- – 1 cup frozen peas (150g)
- – 1/2 cup frozen mixed vegetables (75g)
- – Biscuits for serving
- – fresh chopped parsley for garnish (optional)
Instructions
- In a large pot, melt the butter on medium heat.
- Add the carrot, celery, and onion, stirring occasionally until they become soft and slightly golden, about 10 minutes. Add the garlic and cook, stirring constantly, for 30 seconds until it becomes aromatic.
- Incorporate the flour into the mixture, stirring for 1 minute.
- Pour in the chicken stock and add the potatoes. Season with the bay leaf, thyme, and black pepper, stirring until everything is well combined.
- Bring the mixture to a boil, then lower the heat to a simmer for 15 minutes or until the potatoes are soft, stirring occasionally to prevent sticking.
- Add the cooked beef, heavy cream, peas, and mixed vegetables, and stir to blend everything together.
- Return to a simmer and cook for 5 more minutes until everything is heated through. Remove the bay leaf before serving. Accompany with biscuits and garnish with fresh parsley if desired.
Notes
- Use homemade chicken stock for a more flavorful taste.
- Swap beef for cooked chicken or turkey for a different twist.
- For a vegetarian option, use vegetable broth and tofu or seitan instead of beef.
