Chicken Pot Pie Soup with Cheddar Scallion Biscuits

Chicken Pot Pie Soup

 

October 30, 2020

 

 

Yield: 4 servings

Prep time: 5

Cook time: 45

 

Ingredients

 

• 2 boneless skinless chicken breasts
• salt and pepper
• half an onion, diced
• 2–3 cloves garlic, minced
• 1 tsp ground rosemary
• 2 tsp ground thyme
• 1 bay leaf
• 32 oz chicken broth
• 1 large russet potato, peeled and diced
• 1-2 carrots, sliced into discs
• 1 tbsp butter
• 2 tablespoons flour + 2 tbsp water
• 1/2 cup half and half
• Fresh chopped parsley for garnish

 

Instructions

 

1. In a large sauce pot or Dutch oven, add 1 tbsp olive oil and heat to medium, add the onions and carrots and sauté for 5-10 minutes until tender.  Add the garlic and spices, and cook for an additional 1 minute.  
2. Add the chicken broth and the chicken, cover and simmer for 30 minutes.  Then remove the chicken and shred, return to the pot for 15 additional minutes.
3. Make a slurry with 2 tbsp flour and 2 tbsp water, make sure it's smooth, then slowly stream into the pot stirring constantly.  This will thicken the soup.  Add the half and half, check your seasonings and serve!

 

 

--------------------

Notes:

 

I don't use as much heavy cream as many do when making anything - if I feel I can, I will sub half and half, and even with that, I may or may not use what's called for.  You could say it's a way of cutting calories, but in my case, it's because of the EPI.  Every little bit helps.

 

All Photographs Copyright Tink's Kitchen and JSGrey