Amazing Chicken Pot Pie Soup

The first time I made this dish, I didn’t realize the recipe made 10-12 servings 😂 and I ended up with waaaay too much.

So this time, I’ve gotten a bit smarter and modified the recipe to have 4 servings, a much more normal amount of food.

The recipe is originally from Chrissy Teigen’s Cravings cookbook. Her recipe also calls for ham in the soup and has some crust crackers to make as well, but I didn’t add those.

I’ve written the recipe out as I’ve made it, with a few other small tweaks.

Ingredients

3 cups chicken broth

1 cup whole milk

1 stick butter

2 cloves garlic

1 lb chicken

1/2 cup flour

2 tsp salt

3/4 tsp pepper

200g russet potato (about half of a large potato)

150g yellow onion (about half of a medium onion)

1.5 cups frozen peas & carrots blend

1/4 cup heavy cream

To start, simmer the broth and milk in a saucepan. Melt the butter in a large pot and then add the minced garlic, heat until aromatic and foamy.

Start the chicken on the stovetop, cook until it reaches an internal temperature of 165.

Add the flour to the butter mixture and brown for about 2 minutes. Then mix in the broth mixture, salt and pepper. Boil the liquid and then reduce the heat to allow the liquid to thicken for about 5 minutes.

Add the veggies to the soup and cook until the potatoes are soft, about 20-30 minutes. When the potatoes are soft enough to mush with a fork, add the chicken, after shredding, and the heavy cream.

We paired our soup with some Pillsbury flaky biscuits!

This is such an amazing dish, enjoy!

#chickenpotpie #chickenpotatosoup #fallsouprecipes #fallvibes🍂 #letschat