PREFER TO HOLD ON TO THIS DISH?
Without the crust, this chicken pot pie soup tastes just like a handmade pie. 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!
Pot Pie Soup with Chicken Advertisements
Three tablespoons of light butter, divided. 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
1/3 cup self-rising flour
2 and a half cups of diced tiny Yukon or gold potatoes, measuring ½" in diameter
4 cups of chicken broth with little salt
2 0.5 teaspoons of chicken bouillon
1/4 teaspoon of kosher salt
1/3 teaspoon of salt
1/4 cup of finely chopped parsley
1/4 teaspoon of dried oregano
one and a half teaspoons of dried basil
1 tablespoon of fresh thyme or 1/2 teaspoon of dried thyme
ground dry sage, 1/4 teaspoon
a single bay leaf
2 cups of skim milk, unsweetened almond milk, or fat-free half-and-half. For a creamier texture, I mix in some fat-free Land O Lakes with half and half.