Chicken Pot Pie Soup
Chicken Pot Pie Soup
This is so yummy!! We all loved it!
Ingredients
- 4 tbsp unsalted butter
- 1 yellow onion diced
- 2 medium carrots diced
- 3 celery stalks diced
- 3 cloves garlic minced
- 1/3 cup flour
- 4 cups chicken broth
- 2 cups milk
- 3 cups shredded cooked chicken
- 1 pound gold potatoes diced
- 1 cup frozen petite peas
- 1/2 lemon juice
- biscuits for serving
Instructions
- Prepare store-bought biscuits to package directions.
- Heat 4 tablespoons butter in a large Dutch oven over medium-high heat until melted (or heat the olive oil until it is shimmering). Add 1 diced onion, 1 cup diced carrots, and 1 cup diced celery. Season with a big pinch of salt and pepper and saute for 5-7 minutes, stirring frequently, until the onion is soft and translucent. Add in 3 cloves garlic and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
- Sprinkle in 1/3 cup flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally. Gradually add in 4 cups chicken stock and 2 cups milk, stirring frequently. Stir in 3 cups shredded chicken and the 1 lb. diced potatoes.
- Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan. Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
- Finally, stir in 1 cup peas and juice for ½ lemon juice. Taste the soup and season with additional salt and pepper, as needed.
- Serve immediately, with warm biscuits on the side.
