Chicken Pot Pie Soup
Author: Domestic Dee
Serves: 4
- 2 tablespoons olive oil
- 1 tablespoon butter
- ½ medium onion, diced
- ½ cup celery, diced (about 2 stalks)
- ¼ cup flour
- 2 (15 oz) cans of chicken broth
- 1 cup milk
- 1 cup diced potato
- 1 cup mixed veggies
- 2 cups leftover chicken, diced
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon parsley
- ¼ teaspoon thyme
- ½ teaspoon garlic powder
- Topping oyster crackers(optional)
- Heat butter and olive oil in a large stockpot over medium-high heat until melted and combined.
- Add onion, carrots, and celery. Saute for 5 minutes, stirring frequently, until the onion is soft and translucent.
- Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally.
- Gradually add in the chicken broth then the milk, stirring frequently. (VERY IMPORTANT)
- Stir in the potatoes, chicken, mixed vegetables, and seasonings until thoroughly combined.
- Bring the soup to a low simmer stirring occasionally. Cover and simmer for about 15 minutes until the potatoes are tender.
- Enjoy!
Recipe by Domestic Dee at https://domesticdee.com/chicken-pot-pie-soup/
3.5.3208