CHICKEN POT PIE SOUP

Everyone’s favorite pot pie in soup form! Simple to make and so so cozy and comforting! Serve with warm biscuits for a complete meal!

INGREDIENTS:

    • 5 tablespoons unsalted butter, divided
    • 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
    • Kosher salt and freshly ground black pepper, to taste
    • 1 onion, diced
    • 3 carrots, peeled and diced
    • 3 celery ribs, diced
    • 3 cloves garlic, minced
    • 1 teaspoon poultry seasoning
    • 5 tablespoons all-purpose flour
    • 1/3 cup dry white wine
    • 4 cups chicken stock
    • 1 bay leaf
    • 1 cup fresh cut green beans
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley leaves
  • 1 1/2 teaspoons white wine vinegar

DIRECTIONS:

  1. Melt 1 tablespoon butter in a large stockpot or Dutch oven over medium high heat heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Reduce heat to medium; melt remaining 4 tablespoons butter. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and poultry seasoning until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute.
  4. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  5. Stir in chicken stock and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-12 minutes.
  6. Stir in green beans, heavy cream and chicken; simmer until green beans are tender and soup has thickened, about 3-4 minutes.
  7. Stir in parsley and vinegar; season with salt and pepper, to taste.
  8. Serve with Flaky Mile High Biscuits, if desired.

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