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This Chicken Pot Pie Soup is the ultimate comfort meal with fresh vegetables, gold potatoes, and tender rotisserie chicken.
- Author: Beth Pierce
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: soup
- Method: stovetop
- Cuisine: Southern
INGREDIENTS
- 1 tablespoon canola or vegetable oil
- 1 medium yellow onion finely chopped
- 3 celery ribs chopped
- 2 cloves garlic minced
- ¼ teaspoon poultry seasoning
- ¼ teaspoon ground black pepper (or white pepper)
- 1 teaspoon crushed rosemary
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 4 tablespoons unsalted butter
- ¼ cup all purpose flour
- 4 cups low sodium chicken broth
- 3 carrots peeled and chopped
- 2 Yukon gold potatoes peeled and small diced
- 2 bay leaves
- 1 cup frozen peas
- 2 ½ cups cooked cubed rotisserie chicken breast
- 1/2 cup heavy cream
- kosher salt and fresh ground black pepper
- dried parsley and thyme leaves for garnish
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