Chicken pot pie is one of those good, old fashioned, stick to your ribs type of dishes that everyone loves. Whether it’s a cold winter night or a family dinner, it’s a traditional recipe that many of us grew up eating around the dinner table and still enjoy today. So, why not eat it more often? This chicken pot pie soup is a fun twist on a classic pot pie with all of the flavour and half of the effort.
If you’re like me, and you love a good chicken pot pie, you’re going to love this recipe! Not only is it packed full of flavour, but it’s made with kitchen and pantry staple ingredients that are inexpensive and easy to find, and it’s a great way to use up leftover chicken. Whether you’re looking for a simple meal prep idea or an easy weeknight dinner, this chicken pot pie soup is a little number that (I think) everyone will love. Plus, it’s high in protein and full of fibre for a healthy and hearty lunch or dinner.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 4 carrots, peeled and diced
- 4 stalks celery, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 pinch ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 medium white potatoes, peeled and cubbed
- 1 bay leaf
- 1 cup milk
- 1/2 cup cream
- 1lb (450g) cooked chicken, shredded
- 1 cup peas, frozen
- 1/4 cup fresh parsley, chopped (optional)
Instructions
- In a large pot on medium-high heat, warm olive oil.
- Add onion, carrots, celery and garlic and cook for 5-6 minutes until tender. Add thyme, nutmeg, salt and pepper and cook for an additional 1 minute until fragrant.
- Reduce heat to a medium, add butter and warm until completely melted. Add flour and whisk into melted butter and vegetable mixture until completely incorporated.
- Add broth, stirring to combine and scraping up any sticky bits from the bottom of the pot.
- Add chopped potatoes and bay leaf, stir, cover and allow to simmer for 20 minutes on low heat or until they can be pierced with a fork.
- Once cooked, add milk and cream, stirring to combine. Add shredded chicken and frozen peas and mix until well incorporated in the soup.
- Continue to cook for an additional 10 minutes until everything has heated through. Season with additional salt, pepper and parsley (optional) to taste.
- This soup can be served immediately, stored in an airtight container in the fridge for up to 5 days or in the freezer for 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 375 calories
- Sugar: 9 grams
- Fat: 19 grams
- Carbohydrates: 29 grams
- Fiber: 5 grams
- Protein: 24 grams
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