Chicken Pot Pie Soup Potbelly is the recipe I have been looking for so long. The day I learned the exact recipe, I was the happiest on the planet. I tried out the recipe and was even more comfortable because of the taste of the soup that how it turned out. Chicken Pot Pie Soup Potbelly is worth trying the recipe.
I used all the simple ingredients in my kitchen, used some vegetables, and then started making my most beloved dish, this chicken pot pie soup. I served the soup to my parents with a good topping; they loved it and adored my effort.
INGREDIENTS
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter
- 3 celery stalks thinly sliced
- 6 cups chicken stock
- 2 tablespoons fresh thyme
- 1 tablespoon grounded black pepper
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 cup frozen peas
- 3 medium carrots peeled and chopped
- 1 cup frozen corn
- 5 garlic cloves minced
- 4 cups shredded chicken
- 1 cup frozen peas
- 2 tablespoons kosher salt
- 1 pound gold potatoes peeled and cubed
- 1/4 cup chopped parsley
Method to make the Chicken Pot Pie Soup Potbelly
You have to use a large-sized Dutch oven for this recipe. Heat up butter in it.
Please wait for the butter to melt, and then add the veggies, including the celery, carrot, and onions.
Once the vegetables are softened and tender enough, you must add minced garlic to them. Bring the flour and add to it.
Pour chicken stock into the mixture. In the next step, add the tomatoes to the pot. Then sprinkle the seasonings like pepper, salt, and thyme. Add potatoes to your mixture.
Boil the mixture at low heat. Stir well while simmering until the soup gets thickened.
In the next step, add the chicken to the soup mix. Add peas and corn to it. Pour milk and also add heavy cream to it. Boil at medium heat and then simmer for more time.
Sprinkle some parsley all over and serve.
FAQs?
How to thicken the soup?
To thicken the pot pie soup, you can add a little bit of corn flour slurry into the soup. Mix water in the corn flour and add to the soup after stirring.
How to top the pot pie soup?
To top the pot pie soup, you must drizzle some cream over the soup. Sprinkle some parsley, and you are good to go to serve your soup.
Chicken Pot Pie Soup Potbelly Recipe
Ingredients
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter
- 3 celery stalks thinly sliced
- 6 cups chicken stock
- 2 tablespoons fresh thyme
- 1 tablespoon grounded black pepper
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 cup frozen peas
- 3 medium carrots peeled and chopped
- 1 cup frozen corn
- 5 garlic cloves minced
- 4 cups shredded chicken
- 1 cup frozen peas
- 2 tablespoons kosher salt
- 1 pound gold potatoes peeled and cubed
- 1/4 cup chopped parsley
Instructions
- You have to use a large-sized Dutch oven for this recipe. Heat up butter in it.
- Please wait for the butter to melt, and then add the veggies, including the celery, carrot, and onions.
- Once the vegetables are softened and tender enough, you must add minced garlic to them. Bring the flour and add to it.
- Pour chicken stock into the mixture. In the next step, add the tomatoes to the pot. Then sprinkle the seasonings like pepper, salt, and thyme. Add potatoes to your mixture.
- Boil the mixture at low heat. Stir well while simmering until the soup gets thickened.
- In the next step, add the chicken to the soup mix. Add peas and corn to it. Pour milk and also add heavy cream to it. Boil at medium heat and then simmer for more time.
- Sprinkle some parsley all over and serve.
