chicken pot pie soup

chicken pot pie soup

inspired by pinterest

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  • 2 boneless skinless chicken breast, cooked and shredded
  • 5 tbsp butter
  • 1 chopped small yellow onion
  • 3 stalks diced celery
  • 6 tbsp all-purpose flour
  • 1 15 oz can low-sodium chicken broth
  • 2 1/2 cups milk
  • 2 medium russet potatoes, cubed
  • salt and freshly ground black pepper
  • 1/2 cup heavy cream
  • 1 bag frozen pea/carrot mixture
  • 1/2 can sweet corn
  • 1 1/2 tsp lemon juice

in a pot, melt butter over medium heat. add in onion and celery and saute 3 minutes. stir in flour and cook, stirring constantly, 1 1/2 minutes longer. while whisking, slowly pour in chicken broth and milk. add in potatoes, peas/carrots/corn and season with salt and pepper.  bring mixture just to a gentle boil, stirring constantly.  reduce heat to a simmer, stirring frequently, until potatoes are tender, about 10 minutes.  stir in shredded chicken, heavy cream, and lemon juice and cook for about 3 more minutes.  soup is done!  the smoked cheddar drop biscuits are the perfect accompaniment!

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5 comments

  1. That looks so good, I like the idea of a soup rather than the pot pie.

  2. Sounds good. I’m going to print this one out. :)

  3. What a delicious and simple idea for a weeknight dinner! It’s just freezing where we are with snow on the ground and more freezing rain in the forecast, so a hot bowl of soup sounds perfect right now. The biscuits look like the perfect accompaniment to your soup!

  4. Reblogged this on Healthy Style and commented:
    looks very yummy :)

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