When the weather gets cooler, I love a nice hearty soup to bring the warmth back into my bones. This Chicken Pot Pie Soup is hearty comfort food at its finest. Chock full of veggies and chicken, this soup screams creamy goodness. It really hits the spot on a chilly night. Eat it alone to keep it simple or serve with homemade biscuits or bread for an added punch of deliciousness.
- 4 celery stalks, halved and sliced
- 1 medium onion, chopped
- 4 large carrots, peeled and sliced
- 1 lb boneless skinless chicken breast, cubed
- 1 tsp salt
- 1 tsp pepper
- 3 Tbsp butter divided
- 1/4 cup flour
- 3 cups chicken broth
- 3 cups whole milk
- 1 bay leaf
- 1 cup frozen sweet peas
- 1 cup frozen corn
Peel and chop/slice the onions, carrots and celery. Melt 1 Tbsp. of butter in your stock pot and add the vegetables. Saute the vegetables until almost soft.
Cube the chicken and add it to the sauteing vegetables. Add the salt and pepper and saute until chicken is cooked and vegetables are soft.
Melt the remaining 2 Tbsp. of butter over the chicken and vegetables. Add the 1/4 cup of flour and stir to coat the chicken and vegetables. Continue stirring contents for at least 3 minutes to cook the flour.
Add 3 cups of chicken broth, 3 cups of whole milk and 1 bay leaf to the pot. Stir to combine. Bring the soup to a boil. Once boiling, reduce the heat and let simmer until soup has thickened to desired consistency.
Stir in 1/2 up of frozen corn and 1 cup of frozen sweet peas and heat until warm. Serve with bread or biscuits and enjoy.
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