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Chicken Pot Pie Soup



1/4 cup of cornstarch
1/4 cup unthawed frozen peas
Soup Recipe for Chicken Pot Pie
Melt In a big saucepan, melt 1 tablespoon of light butter over medium-high heat. Saute for three minutes after adding the carrots, celery, and onions. Sauté for another minute after adding garlic.
Then, stir in the extra 2 tablespoons of light butter. Cook, whisking constantly, for 2 minutes after adding the flour mixture.  
While whisking, gradually pour in the chicken broth. 
Season with salt and pepper and stir in the potatoes, bay leaf, bouillon, and spices.
After ten to fifteen minutes of simmering, the potatoes should be soft. 
Simmer for 5 more minutes after adding the cooked chicken. 
Combine cornstarch and your preferred milk (half & half or another kind) and whisk until smooth. Add the cornstarch mixture and stir until combined. 
Reduce heat to low and simmer soup. After adding the peas, boil for 5 to 8 minutes, stirring often, or until the soup thickens. Take it off the fire and throw away the bay leaf. As the soup cools, it will also thicken.
If preferred, garnish with fresh thyme leaves or parsley.
Accompany with biscuits, either homemade or store-bought, for bonus points.