The tastes of a handmade chicken pot pie are captured in Chicken Pot Pie Soup, which omits the crust! It's bursting to the seams with fresh herbs, succulent chicken bits, and vegetables. Every member of the family is sure to love this tasty soup—it's simple to cook, too!
10-minute preparation time
Meal Prepthirty-eight minutes
Entire periodhalf an hour
The recipe calls for three tablespoons of light butter. My go-to is Land o' Lakes canola oil light butter.
The recipe calls for three cups of skinless rotisserie chicken, one sliced onion, and four finely chopped stalks of celery.
5 minced garlic cloves and 1 cup of finely chopped carrots
one-third cup of basic flour
2.5 cups of diced tiny Yukon or gold potatoes, about ½" in diameter
chicken broth, reduced-sodium, 4 cups
2 chicken bouillon, 1/2 teaspoon
1/4 teaspoon of kosher salt
1/4 teaspoon of salt
finely chopped 1/4 cup of parsley
Dried oregano, 1/2 teaspoon
half a teaspoon of long-life basil
2/3 teaspoons dried thyme or 1 tablespoon fresh thyme
dried sage, 1/4 teaspoon
Just one bay leaf
2 cups of skim milk, unsweetened almond milk, or fat-free half-and-half. To have a creamier texture, I mix fat-free half and half with Land O'Lakes.
