Chicken pot pie soup is the perfect alternative for when you want something warm and comforting, but a touch lighter than a heavy pie. Top it off with Eatsmart Veggie Sticks to add crunch and texture to this perfect holiday soup. You’ll feel like you’re in grandma’s kitchen!
2 chicken breasts
1 T or more concentrated chicken stock (amount depends on your brand’s potency)
⅓ cup butter
¼ cup flour (plus a little more)
1-quart heavy cream
1 tablespoon minced garlic
½ small yellow onion, minced
1 cup frozen green peas, cooked
1 cup diced cooked carrots
Eatsmart Veggie Sticks
Pat the chicken breasts down with a paper towel then season both sides with your favorite chicken seasoning. Drudge them through flour and shake off any excess. Heat a pan to medium-high. Add the vegetable oil (about 2 T) and then cook the chicken breasts on each side. Remove them from the heat. Once they have cooled, cut them into cubes.
Cook your carrots and green peas. Add 1 T of chicken stock to 1 cup of water and set it to the side to dissolve.
Melt the butter in a pot then add the onions and cook them until they are transparent. Add the flour and whisk it until slightly tan. Next, add in the cream and continuously stir.
Add the chicken stock mixture, a little at a time, stirring in completely and then tasting. You do not want to add it all at once, but mix in a small amount at a time, tasting as you go. You may use the entire amount, or less. Feel free to add additional tiny bits of concentrated chicken stock if the mixture did not create enough flavor. Just be careful to not go overboard.
Add the garlic, and then continue to stir until the soup is thick. Make sure to continuously stir so the cream does not burn. Add pepper and salt to taste.
Add the peas, carrots, and chicken. Top with Eatsmart Veggie Sticks for a crunchy crouton kick.
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