Soup season has arrived, and what can be more comforting than this chicken pot pie soup from The Domestic Geek on Youtube? It’s super rich and creamy, making it the best soup recipe for fall. It’s also super quick and easy to make with no fuss of changing up pots. Warm up the dinner table tonight by serving this hearty recipe to your family.
Ingredients:
- 1 tbsp oil
- 1 yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery ribs, sliced
- 3 – 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups shredded cooked chicken
- 2 potatoes, peeled and sliced
- 6 cups chicken broth
- 4 fresh thyme sprigs
- 1/2 cup heavy cream
- 1 cup corn kernels
- 1 cup frozen green peas
- 1 tbsp chopped fresh parsley
- salt and pepper to taste
Directions:
Step 1
Add 1 tbsp oil to your soup pot and heat it up over medium-high heat, then add the chopped onion, carrot, and celery. Cook them up for about three to four minutes just until they start to soften, then add the minced garlic. After 30 seconds, add the flour and cook it for about a minute or so, stirring it constantly. Once you’ve cooked up the flour, add the shredded cooked chicken next, then the potatoes, the chicken broth, and finally the sprigs of thyme. Bring the soup to a boil, reduce the heat to about medium, then pop the lid on top. Cook it for about twelve to fifteen minutes.
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Step 2
After fifteen minutes, remove the lid, then add the cream, corn, frozen peas, and freshly chopped parsley. Mix everything well and let it cook for another two to three minutes.
Easy Chicken Pot Pie Soup Recipe
