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Chicken Pot Pie Soup

Chicken Pot Pie Soup

This Chicken Pot Pie soup is just every bit of creamy and comforting as the old classic, Chicken Pot Pie  Casserole. I just love a good, flavorful, and creamy soup. It’s what makes Fall days so much more warm and cozy.

  • 1 tbs olive oil
  • 2 tbs butter
  • 2 cups almond milk , plain & unsweetened
  • 2 cups chicken broth , low sodium
  • 1/4 cup flour
  • 2 cups chicken , cooked and shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3 ribs celery , chopped
  • 1 onion , chopped
  • 4 carrots , chopped (about 3/4 cup)
  • 2 tbs garlic , minced
  • 1/4 tsp turmeric
  • 2 tsp parsley
  • 4-5 sprigs fresh thyme
  • salt & pepper , to taste
  1. In a pot over medium heat, warm up the olive oil and add carrots, celery, onion, and garlic. Cook until the onions are translucent.
  2. When the onions are cooked, add the butter, melt, and stir until coated.
  3. Add the flour and stir constantly for about 30 seconds.
  4. Add milk and chicken broth.
  5. Add parsley, turmeric, and thyme sprigs.
  6. Bring soup to a boil and then simmer for 15-20 minutes, stir occasionally until thickened.
  7. When thickened, Add peas, corn, and chicken.
  8. Continue to cook on low until the corn and peas are heated through.
  9. Salt & Pepper to taste.
  10. If soup gets too thick add a bit more milk and stir.
  11. Last, but not least... Enjoy!

Recipe adapted from this site