Name: Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: For the soup: -; 3 tablespoons unsalted butter -; 1 large yellow onion, chopped (about 2 cups) -; 2 small carrots, chopped (about 1 1/4 cups) -; 2 medium ribs celery, sliced (about 1 1/4 cups) -; 6 large garlic cloves, chopped (about 2 tablespoons) -; 1 1/2 teaspoons kosher salt -; 1 teaspoon dried thyme -; 3 tablespoons all-purpose flour -; 6 cups chicken broth -; 2 cups shredded chicken (from 1 rotisserie chicken) -; 2 cups chopped red potatoes (about 4 potatoes) -; 2 cups frozen peas (from one 16-ounce bag) -; 1/2 cup half-and-half -; For the toasted oyster crackers: -; 2 cups oyster crackers -; 1/4 cup olive oil -; 1 teaspoon kosher salt -; 1 teaspoon dried thyme -; 1/4 teaspoon cayenne pepper (optional) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Pot Pie Soup

1. For the soup: -

2. 3 tablespoons unsalted butter -

3. 1 large yellow onion, chopped (about 2 cups) -

4. 2 small carrots, chopped (about 1 1/4 cups) -

5. 2 medium ribs celery, sliced (about 1 1/4 cups) -

6. 6 large garlic cloves, chopped (about 2 tablespoons) -

7. 1 1/2 teaspoons kosher salt -

8. 1 teaspoon dried thyme -

9. 3 tablespoons all-purpose flour -

10. 6 cups chicken broth -

11. 2 cups shredded chicken (from 1 rotisserie chicken) -

12. 2 cups chopped red potatoes (about 4 potatoes) -

13. 2 cups frozen peas (from one 16-ounce bag) -

14. 1/2 cup half-and-half -

15. For the toasted oyster crackers: -

16. 2 cups oyster crackers -

17. 1/4 cup olive oil -

18. 1 teaspoon kosher salt -

19. 1 teaspoon dried thyme -

20. 1/4 teaspoon cayenne pepper (optional) -

How to cook deliciously - Chicken Pot Pie Soup

1. Stage

Preheat the oven If you’re making the optional toasted oyster crackers, preheat the oven to 375°F. Line a large rimmed baking sheet with foil; set aside.

2. Stage

Start the soup: Melt the butter in a large Dutch oven over medium. Add the onion, carrots, celery, garlic, salt, and thyme. Cook, stirring often, until the vegetables are tender, 10 to 12 minutes. Stir in the flour; cook, stirring constantly, until the flour coats the vegetables, about 1 minute.

3. Stage

Simmer the soup: Stir the broth, chicken, and potatoes together in a Dutch oven. Bring to a boil over medium-high; reduce heat to medium-low, and simmer until the flavors meld and the potatoes are cooked through, about 20 minutes. Stir in the frozen peas and half-and-half and let cook an additional 5 minutes until peas are warm throughout.

4. Stage

Meanwhile, make the toasted oyster crackers: Combine the oyster crackers, olive oil, kosher salt, dried thyme, and cayenne pepper (if using) in a large bowl and toss to coat. Transfer to the baking sheet and spread in an even layer. Bake until golden brown and toasted, about 10 minutes, stirring once halfway through.

5. Stage

Serve: Divide soup evenly among 6 bowls. Top with toasted oyster crackers, if desired. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 2 months. Love the recipe? Leave us stars and a review below!