If you like chicken pot pie, you will love this soup! This creamy and comforting soup is easy to whip up on a weeknight. It’s everything you love in a pot pie minus the crust. Delicious!
ingredients
6 Tbsp. butter
1 onion, chopped
2 stalks celery, diced fine
1 package mushrooms, sliced
3 tsp. minced garlic
1/3 cup Carbquick bake mix or another low-carb bake mix
6 cups chicken broth
1/2 tsp. dried thyme
1 bay leaf
4 tsp. salt or to taste
1/2 tsp pepper
1 can green beans, drained
1 large potato, cooked 24 hours before use and cubed
2 cups cooked chicken, shredded
1/2 cup heavy cream
1 cup milk
1/4 cup flat-leaf Italian parsley, chopped fine
Instructions
In a Dutch oven, saute the onion, celery, garlic and mushrooms in butter until soft.
Sprinkle the Carbquik over the vegetables and stir until thick.
Gradually add the broth, stirring continuously. Add the thyme, bay leaf salt and pepper.
Add the cubed potato, green beans and chicken. Stir until heated through and slightly thick. Add the heavy cream and milk. Stir until combined.
Garnish with chopped fresh parsley.
Chicken Pot Pie Soup
Equipment
- Measuring spoons
- 1 knife
- 1 large pot or Dutch oven
- 1 measuring cup
- 1 Large spoon
- 1 ladle
Ingredients
- 6 Tbsp. butter
- 1 onion, chopped
- 2 stalks celery, diced fine
- 1 package mushrooms, sliced
- 3 tsp. minced garlic
- 1/3 cup Carbquick bake mix or other low-carb bakemix
- 6 cups chicken broth
- 1/2 tsp. dried thyme
- 1 bay leaf
- 4 tsp. salt or to taste
- 1/2 tsp. pepper
- 1 can green beans, drained
- 1 large potato, cooked 24 hours before use and cubed
- 2 cups cooked chicken, shredded
- 1/2 cup heavy cream
- 1 cup milk
- 1/4 cup flat-leaf Italian parsley, chopped fine
Instructions
- In a Dutch oven, saute the onion, celery, garlic and mushrooms in butter until soft.
- Sprinkle the Carbquik over the vegetables and stir until thick.
- Gradually add the broth, stirring continuously.
- Add the thyme, bay leaf, salt and pepper.
- Add the cubed potato, green beans and chicken.
- Stir until heated through and slightly thick.
- Add the heavy cream and milk. Stir until combined and heat through
- Ladle into bowls and garnish with chopped fresh parsley.
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