Chicken Pot Pie Soup

Chicken Pot Pie Soup

from simplyrecipes.com
Entree
50 min
6 servings
561 kcal / serving

To scratch that itch when a chicken pot pie craving strikes, this easy soup recipe delivers. Use rotisserie chicken and seasoned oyster crackers for a quick, satisfying dinner.

Ingredients

  • 3 tablespoonsunsalted butter
  • 1 largeyellow onion, chopped (about 2 cups)
  • 2 smallcarrots, chopped (about 1 1/4 cups)
  • 2 mediumribs celery, sliced (about 1 1/4 cups)
  • 6 largegarlic cloves, chopped (about 2 tablespoons)
  • 1 ½ teaspoonskosher salt
  • 1 teaspoondried thyme
  • 3 tablespoonsall-purpose flour
  • 6 cupschicken broth
  • 2 cupsshredded chicken (from 1 rotisserie chicken)
  • 2 cupschopped red potatoes (about 4 potatoes)
  • 2 cupsfrozen peas (from one 16-ounce bag)
  • ½ cuphalf-and-half
  • 2 cupsoyster crackers
  • ¼ cupolive oil
  • 1 teaspoonkosher salt
  • 1 teaspoondried thyme
  • ¼ teaspooncayenne pepper (optional)

Directions

  1. 1

    Preheat the oven If you’re making the optional toasted oyster crackers, preheat the oven to 375°F. Line a large rimmed baking sheet with foil; set aside.

  2. 2

    Start the soup: Melt the butter in a large Dutch oven over medium. Add the onion, carrots, celery, garlic, salt, and thyme. Cook, stirring often, until the vegetables are tender, 10 to 12 minutes. Stir in the flour; cook, stirring constantly, until the flour coats the vegetables, about 1 minute.

  3. 3

    Simmer the soup: Stir the broth, chicken, and potatoes together in a  Dutch oven. Bring to a boil over medium-high; reduce heat to medium-low, and simmer until the flavors meld and the potatoes are cooked through, about 20 minutes. Stir in the frozen peas and half-and-half and let cook an additional 5 minutes until peas are warm throughout.

  4. 4

    Meanwhile, make the toasted oyster crackers: Combine the oyster crackers, olive oil, kosher salt, dried thyme, and  cayenne pepper (if using) in a large bowl and toss to coat. Transfer to the baking sheet and spread in an even layer. Bake until golden brown and toasted, about 10 minutes, stirring once halfway through.

  5. 5

    Serve: Divide soup evenly among 6 bowls. Top with toasted oyster crackers, if desired. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 2 months. Did you love the recipe? Give us some stars and leave a comment below!