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Chicken Pot Pie Soup Recipe

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This recipe for Chicken Pot Pie Soup is from Nonna's Made from Scratch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 chicken breast halves, cut into bite-sized pieces
Salt and pepper to taste
2 tablespoons Olive Oil/Canola Oil/Vegetable Oil
1/3 cup butter
1/4 cup all-purpose flour
4 cups heavy cream
4 teaspoons chicken base (bouillon) 1 cup Chicken Stock
1 tablespoon garlic minced
˝ small yellow onion diced
1 cup frozen green peas thawed
1 cup frozen carrots thawed
Pinch nutmeg freshly grated, optional
Directions:
Directions:
1. Season chicken with salt and pepper. Heat oil in a large pan over medium-high heat. Add chicken and sauté until cooked through. Remove chicken from the pan and set aside.

2. Then into the same large pan, melt butter and sauté the onions until they soften; about 3 minutes.

3. Add the garlic and sauté for another minute. Then sprinkle the flour over the onions and garlic, stir until consistency of peanut butter, but do not brown — you want it to remain a light golden color.

4. Add the chicken base, chicken stock (or water), and heavy cream. Stir until combined.
5. Add the chicken and any collected juice back into the soup. Add peas, carrots. Continue to cook on low until heated through.
Number Of Servings:
Number Of Servings:
10

 

 

 

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