Description
This comforting Chicken Pot Pie Soup combines tender shredded rotisserie chicken with hearty vegetables and a creamy broth, all simmered to perfection. Flavored with Herbs De Provence and finished with Parmesan cheese, this soup offers a delicious twist on the classic chicken pot pie, ideal for a cozy meal served with optional cheddar bay biscuits.
Ingredients
Units
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Soup Ingredients
- 1 rotisserie chicken (about 4-5 cups of cooked shredded chicken)
- 6 tbsp salted butter
- 1 yellow onion, diced
- 2 carrots, sliced
- 2 ribs of celery, sliced
- 4-5 garlic cloves, minced
- 1/3 cup all purpose flour
- 6 cups chicken broth
- 1 lb Yukon Gold potatoes, peeled and cut into bite-sized pieces
- 1 cup finely chopped broccoli
- 1 tbsp soy sauce
- 1 tsp Kinders The Blend (or any other salt, pepper and garlic blend)
- 1 tsp Herbs De Provence (or 1/2 tsp poultry seasoning)
- 10 oz bag of frozen mixed vegetables
- 1 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 1 tbsp dried parsley
- Salt and pepper, to taste
Optional
- 1 box (8 count) frozen Red Lobster cheddar bay biscuits, ready to bake
Instructions
- Saute Vegetables: Heat the butter in a large pot or Dutch oven over medium heat. Add the diced carrots, sliced celery, and diced onions. Season with salt and pepper and cook for 5-7 minutes until vegetables are softened.
- Add Garlic: Stir in the minced garlic and cook for about one more minute until fragrant.
- Make Roux: Add the all-purpose flour to the pot and cook for 3-4 minutes, stirring constantly, to eliminate the raw flour taste.
- Add Broth and Vegetables: Pour in the chicken broth, then add the peeled and chopped Yukon Gold potatoes and finely chopped broccoli. Season with soy sauce, Kinders The Blend, and Herbs De Provence. Bring the mixture to a boil, then cover, reduce heat to a simmer, and cook for 12-15 minutes or until potatoes are tender.
- Finish Soup: Stir in the frozen mixed vegetables, shredded chicken, and heavy cream. Adjust seasoning with more salt and pepper if needed, then add dried parsley and freshly grated Parmesan cheese. Mix well and let simmer on low heat for about 30 minutes until the soup thickens.
- Prepare Biscuits: While the soup simmers, prepare the cheddar bay biscuits according to package instructions if using.
- Serve: Ladle the hot soup into bowls and serve with the warm cheddar bay biscuits on the side. Enjoy your comforting meal!
Notes
- For a thicker soup, mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry and add it during the final simmering step.
- If you prefer a thinner soup, simply add more chicken broth to reach your desired consistency.
- If Herbs De Provence is not available, substitute with 1/2 tsp poultry seasoning as it has a stronger flavor; adjust to taste.
- Soup stores well in the refrigerator for 3-4 days; reheat gently on the stovetop or microwave.
- Feel free to swap in different vegetables or substitute turkey or ham for chicken to customize the soup to your taste.
- If cheddar bay biscuits are unavailable, any biscuits or rolls will work well, or omit them for a lighter meal.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
