Chicken Pot Pie Soup

The healthiest, most delicious chicken pot pie soup recipe you'll ever find! This soup is full of nutrients, veggies, and healthy proteins. Also, there's no heavy cream, unlike most other recipes.

Serving Size: 6

Ingredients:

• 3 cups diced rotisserie chicken breast

• 3 tbsp butter

• 1 yellow onion, diced

• 5 cloves garlic, minced

• 1 cup carrots, diced

• 1 cup celery, diced

• 1 cup mushrooms, diced

• 1/4 cup all-purpose flour

• 1 cup 2% milk

• 1 cup golden potatoes (I used 10 mini golden potatoes, but you may need to use less if you use larger golden potatoes)

• 6 cups chicken broth

• 1 cup frozen peas

• 1 cup frozen corn

• 1 tsp chicken bouillon

• 3 Pillsbury Grand! biscuits from the can

• 1 tsp thyme (for topping biscuits)

• Seasonings:

  • 2 tsp salt

  • 1 tsp pepper

  • 1 tsp dried thyme

  • 1 tsp dried oregano

  • 1 tsp dried rosemary

Recipe:

1. Heat a large pot or dutch oven on medium heat.

2. Once melted, add in chopped onions, garlic, carrots, celery, and mushrooms. Let simmer for 8 minutes.

3. Add in the seasonings. Then, add in the flour and mix around.

4. Pour in the chicken broth and turn to a boil. Then, add in the potatoes, frozen corn, frozen peas, and chicken bouillon. Mix around. Once boiling, set a timer for 30 minutes and allow to boil while stirring occassionally.

5. While this is cooking, chop your rotisserie chicken breast and then set aside.

6. Preheat your oven to 400°F.

7. On a cutting board or plate, add the Pillsbury biscuits and gently pull into halves, longways, to make the biscuits thinner. Once they're thinner, chop each biscuit into quarters so that they are crouton-sized. Add them onto a sprayed pan and top with dried thyme and a pinch of salt. Add them into the oven for 8 minutes, or until lightly browned and puffy, them remove and set aside.

8. After the soup has boiled for 30 minutes, remove the potatoes with a small strainer or large spoon and add into a blender. It's okay if some of the other veggies are added into the blender, as well, as it is very hard to seperate the potatoes completely. Add in the milk and then mix in the blender until creamy.

9. Add the creamy potato mixture back into the soup, along with the shredded chicken, and stir.

10. Serve in bowls and top with the puff pastries. Enjoy!