Chicken Pot Pie Soup
20 minServes 4
A creamy chicken and vegetable soup thickened with a roux, flavored with herbs and finished with fresh parsley.
| prepDice the onion | |||||
| prepMince the garlic | |||||
| prepShred the rotisserie chicken | |||||
| 30 g butter | Melt butter, cook onion & garlic 3–4 min | Stir in flour, cook 1 min to form roux | Whisk in broth & milk, stir to prevent lumps | Stir in vegetables, chicken & herbs, simmer 5–7 min | Taste, adjust seasoning, garnish with parsley |
| 1 medium onion, diced | |||||
| 3 cloves garlic, minced | |||||
| 24 g all-purpose flour | |||||
| 960 ml chicken broth (low sodium) | |||||
| 240 ml milk of choice | |||||
| 900 g frozen mixed vegetables (carrots, peas, corn, green beans) | |||||
| 420 g rotisserie chicken, shredded | |||||
| 1 tsp dried thyme | |||||
| ½ tsp dried rosemary | |||||
| ¼ tsp salt (or to taste) | |||||
| ¼ tsp black pepper (or to taste) | |||||
| fresh parsley (for garnish) | |||||
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