Soup, Chili, Stew and Dumpling Recipes
Chicken Pot Pie Soup
All the ingredients for chicken pot pie - the chunky chicken and vegetables and the savory broth - are in this soup. A crisp crouton stands in for the pie crust.
Prep: 15 min | Cook: 25 min | Yield: 8 (1 cup) servings
Ingredients
- 1 1/2 teaspoons McCormick® Rosemary Leaves, crushed
- 1 1/2 teaspoons McCormick® Thyme Leaves
- 1 teaspoon McCormick® Garlic Powder
- 4 teaspoons butter, divided
- 1 (8 ounce) package mushrooms, sliced
- 1 cup sliced carrots
- 1/2 cup all-purpose flour
- 4 cups reduced sodium chicken broth
- 1 1/2 cups frozen pearl onions
- 1 pound boneless skinless chicken thighs, cut into 1 inch pieces
- 1 cup frozen peas
- 8 thin bread slices
- 1 teaspoon oil
Instructions
- Mix rosemary, thyme and garlic powder in small bowl. Reserve 1/2 teaspoon.
- Heat 1 teaspoon of the butter in a large saucepan on medium heat. Add mushrooms, carrots and remaining seasoning mixture; cook and stir for 3 minutes. Remove from saucepan. Set aside.
- Melt remaining 3 teaspoons butter in a saucepan on medium heat, stirring to release browned bits from bottom of skillet. Sprinkle with flour; cook and stir for 3 to 4 minutes or until flour is lightly browned.
- Gradually stir in broth until well blended. Bring to boil. Reduce heat to low; simmer for 10 minutes or until slightly thickened, stirring occasionally.
- Add vegetable mixture, chicken, pearl onions and peas; simmer for 8 minutes or until chicken is cooked through, stirring occasionally.
- Meanwhile, heat oven to 350 degrees F.
- Cut bread into rounds with a 3 inch cookie cutter. Place on baking sheet. Brush bread with oil and sprinkle with reserved seasoning mixture. Bake for 10 minutes or until toasted.
- To serve soup, ladle into soup bowls and top each with 1 crouton.
Nutrition
Per serving: Calories: 211 Fat: 7g Carbohydrates: 21g Cholesterol: 42mg Sodium: 469mg Fiber: 2g Protein: 16g
Attribution
Recipe and photo used with permission from:
McCormick