Chicken Pot Pie Soup
Yield: 4 servings
Prep time: 5
Cook time: 45
Total time:
Ingredients
2 boneless skinless chicken breasts
salt and pepper
half an onion, diced
2–3 cloves garlic, minced
1 tsp ground rosemary
2 tsp ground thyme
1 bay leaf
32 oz chicken broth
1 large russet potato, peeled and diced
1-2 carrots, sliced into discs
1 tbsp butter
2 tablespoons flour + 2 tbsp water
1/2 cup half and half
Fresh chopped parsley for garnish
Instructions
Stovetop:
In a large sauce pot or Dutch oven, add 1 tbsp olive oil and heat to medium, add the onions and carrots and sauté for 5-10 minutes until tender. Add the garlic and spices, and cook for an additional 1 minute.
Add the chicken broth and the chicken, cover and simmer for 30 minutes. Then remove the chicken and shred, return to the pot for 15 additional minutes.
Make a slurry with 2 tbsp flour and 2 tbsp water, make sure it's smooth, then slowly stream into the pot stirring constantly. This will thicken the soup. Add the half and half, check your seasonings and serve!
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