Chicken Pot Pie Soup
Ingredients
- 3 tablespoons unsalted butter
- 2 cups yellow onion
- 1 1/4 cups carrots
- 1 1/4 cups ribs celery
- 2 tablespoons garlic cloves
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 6 cups chicken broth
- 2 cups shredded chicken
- 4 potatoes red potatoes
- 2 cups frozen peas
- 1/2 cup half and half
- 2 cups oyster crackers
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- If you’re making the optional toasted oyster crackers, preheat the oven to 375°F. Line a large rimmed baking sheet with foil; set aside.
- Melt the butter in a large Dutch oven over medium. Add the onion, carrots, celery, garlic, salt, and thyme. Cook, stirring often, until the vegetables are tender, 10 to 12 minutes. Stir in the flour; cook, stirring constantly, until the flour coats the vegetables, about 1 minute.,Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster,Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
- Stir the broth, chicken, and potatoes together in a Dutch oven. Bring to a boil over medium-high; reduce heat to medium-low, and simmer until the flavors meld and the potatoes are cooked through, about 20 minutes. Stir in the frozen peas and half-and-half and let cook an additional 5 minutes until peas are warm throughout.,Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster,Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
- Combine the oyster crackers, olive oil, kosher salt, dried thyme, and cayenne pepper (if using) in a large bowl and toss to coat. Transfer to the baking sheet and spread in an even layer. Bake until golden brown and toasted, about 10 minutes, stirring once halfway through.,Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
- Divide soup evenly among 6 bowls. Top with toasted oyster crackers, if desired. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 2 months.,Did you love the recipe? Give us some stars and leave a comment below!,Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
Source
Original recipe: View Original