Healthy Chicken Pot Pie Soup Recipes

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Allow us to paint you a picture. Snow is blowing outside your window, a fire is burning in your fireplace, and you’re curled up on the couch in your slippers, a pot of chicken pot pie soup simmering on the stove. We believe that if comfort could be bottled and marketed, it would take the form of this soup, a no-fuss version of chicken pot pie that allows for plenty of nesting time.

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

Instructions:

Step No.01

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

Step No.02

Start the soup:
Melt the butter in a large Dutch oven over medium heat. Combine the onions, carrots, celery, garlic, salt, and thyme. Cook, stirring frequently, until the veggies are soft, about 10 to 12 minutes. Cook, stirring regularly, until the flour has coated the veggies, which should take about a minute.

Step No.03

To simmer the soup, combine broth, chicken, and potatoes in a Dutch oven. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 20 minutes, or until the flavors combine and the potatoes are cooked through. Stir in the frozen peas and half-and-half, then cook for another 5 minutes until the peas are heated throughout.

Step No.04

Meanwhile, prepare the toasted oyster crackers.
Toss the oyster crackers, olive oil, kosher salt, dried thyme, and cayenne pepper (if using) in a large bowl until well coated. Transfer to a baking sheet and distribute evenly. Bake for about 10 minutes, until golden brown and toasted, stirring halfway through.

Step No.05

To serve, divide the soup evenly among six bowls. Top with toasted oyster crackers, if preferred. Leftovers can be refrigerated in an airtight container for up to four days or frozen for two months.

Full Recipes:https://www.simplyrecipes.com/chicken-pot-pie-soup-recipe-7968866


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