Mom’s Chicken Pot Pie Soup!!! 💖
INGREDIENTS:
1 tablespoon canola or vegetable oil
1 medium yellow onion finely chopped
3 celery ribs chopped
2 cloves garlic minced
¼ teaspoon poultry seasoning
¼ teaspoon ground black pepper (or white pepper)
1 teaspoon crushed rosemary
2 teaspoons fresh thyme (or 1 teaspoon dried)
4 tablespoons unsalted butter
¼ cup all purpose flour
4 cups low sodium chicken broth
3 carrots peeled and chopped
2 Yukon gold potatoes peeled and small diced
2 bay leaves
1 cup frozen peas
2 ½ cups cooked cubed rotisserie chicken breast
1/2 cup heavy cream
dried parsley and thyme leaves for garnish
INSTRUCTIONS:
Add oil to a Dutch Oven or heavy stockpot over medium-high heat. Add the onion and celery cooking until soft: 5-7 minutes. Reduce heat to low, Add the garlic, poultry seasoning, black pepper, rosemary and thyme. Cook for 1 minute stirring constantly. Turn off the heat and plate the vegetables and seasonings.
Melt the butter over medium heat. Whisk in the flour cooking for 2-3 minutes stirring continuously. Slowly add the chicken broth while whisking. Add the potatoes, carrots, bay leaves and the rest of the vegetables, spices and herbs that you plated.
Simmer until the potatoes and carrots are fork tender; 15-20 minutes. Add the peas and chicken and let simmer for an additional 5 minutes. Remove from heat and stir in heavy cream. If desired serve with homemade or store bought biscuits. Garnish with parsley or thyme leaves.
