Chicken Pot Pie Soup

INGREDIENTS

  •  1 tablespoon olive oil
  •  1 onion , minced
  •  2 cloves garlic , minced
  •  2 teaspoons roughly chopped fresh thyme (see Note)
  •  1 tablespoon chopped freshly parsley
  •  2 Yukon gold potatoes , cut into 1/4″ pieces
  •  1 heaping tablespoon flour
  •  2 cups half-and-half
  •  2 cups chicken broth
  •  1 cup heavy cream
  •  1 bay leaf
  •  2 teaspoons kosher salt
  •  1/2 teaspoon ground pepper
  •  3 cups cooked chicken , shredded
  •  1 (12 ounce) bag frozen peas and carrots
  •  Buttermilk biscuits , for serving

INSTRUCTIONS

  1. Heat oil in a large Dutch oven or soup pot over medium heat until it begins to shimmer. Add the onion and cook for 2 to 3 minutes, or until translucent and tender.
  2. Add the garlic, thyme, parsley, and potatoes and cook an additional 30 seconds, stirring once or twice.
  3. Quickly whisk in flour and cook another 30 seconds, stirring continuously. Pour in the half-and-half, chicken broth, cream, bay leaf and salt and bring to a boil.
  4. Reduce heat to a simmer. Stir in chicken and veggies and continue to simmer for 30 minutes, or up to 2 hours (check often to ensure liquid does not cook off).
  5. Remove and discard bay leaf. Season to taste with salt and pepper. Serve warm with buttermilk biscuits cut into squares and sprinkled on top.

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