Cooklist AI

Hearty Chicken Pot Pie Soup

Name: Hearty Chicken Pot Pie Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 4 tablespoons unsalted butter; 2 medium Yukon gold potatoes, diced; 4 cups chicken broth; 1 tablespoon fresh chopped parsley; black pepper; Kosher salt; 1/2 cup frozen peas; 1 small yellow onion, finely chopped; 2 carrots, chopped; 3 cloves garlic, minced; 2 bay leaves; 1 1/2 teaspoons chopped fresh thyme; 2 cups shredded chicken; 1/2 cup frozen corn; 1 sheet frozen puff pastry, thawed; 2 celery stalks, chopped; 2 cups milk; 1/4 cup all-purpose flour

Indulge in this warm and creamy chicken pot pie soup that's perfect for a comforting lunch or dinner. This homemade soup is garnished with crispy puff pastry bites, making every spoonful a delightful experience.



1 hr 5 min

TOTAL TIME

562

CALORIES

$2.58

PER SERVING

Ingredients

18 INGREDIENTS

6 SERVINGS

4 tbsp unsalted butter

2 medium yukon gold potatoes

2 whole dried bay leaf

1 1/2 tsp fresh thyme

chopped

2 cups shredded chicken

1/4 cup all purpose flour

Directions

START WITH

20 min

PREP TIME

45 min

COOK TIME

1 hr 5 min

TOTAL TIME

In a large soup pot, heat unsalted butter over medium heat. Add the chopped yellow onion, chopped celery, and chopped carrots, and cook until tender, about 5 minutes.

Add in the minced garlic, bay leaves, and diced potatoes. Sprinkle with flour and stir until veggies are coated and flour starts to dissolve.

Add in the chicken broth, milk, and fresh thyme, stir, and reduce the heat to low.

Let the soup simmer for 20 minutes or until the potatoes are tender.

Stir in the shredded chicken, frozen peas, and frozen corn. Season with salt and pepper, to taste.

Let the soup simmer for another 10 minutes.

Stir in the fresh chopped parsley and remove the bay leaves. Keep the soup warm.

PUFF PASTRY BITES

Preheat the oven to 400°F.

Unroll the thawed puff pastry on a lightly floured surface and cut into bite-sized squares using a knife.

Place the puff pastry squares on a baking sheet lined with parchment paper.

Bake for 12-15 minutes or until golden brown and crispy. Remove from the oven and let cool.

FINISH WITH