New Recipes

Chicken Pot Pie Soup

Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1/4 cup vegetable oil, divided; 4 to 6 chicken thighs; 1 teaspoon seasoning, plus more as needed; 1 large yellow onion, chopped; 2 stalks celery, chopped; 4 carrots, cut into bite-sized pieces; 2 cloves garlic, chopped; 1 cup mushrooms, cut into bite-sized pieces; 1 cube chicken bouillon, or more to taste; 2 teaspoons dried rosemary; 1/4 cup all-purpose flour; 1 (12 ounce) mixed frozen vegetables; 4 cups chicken stock, or more as needed; 1 cup heavy cream

8 servings

portionen

15 minutes

aktive zeit

45 minutes

gesamtzeit

Kochen beginnen

Zutaten

1/4 cup vegetable oil, divided

4 to 6 chicken thighs

1 teaspoon seasoning, plus more as needed

1 large yellow onion, chopped

2 stalks celery, chopped

4 carrots, cut into bite-sized pieces

2 cloves garlic, chopped

1 cup mushrooms, cut into bite-sized pieces

1 cube chicken bouillon, or more to taste

2 teaspoons dried rosemary

1/4 cup all-purpose flour

1 (12 ounce) mixed frozen vegetables

4 cups chicken stock, or more as needed

1 cup heavy cream

Anweisungen

Heat 3 tablespoons oil in a Dutch oven or large cast iron skillet over medium heat. Pat chicken dry with a paper towel and season to taste with all-purpose seasoning.

Cook chicken thighs until browned, about 6 to 7 minutes on each side; transfer chicken to a platter to cool.

Add onions, celery, carrots, and garlic to the remaining oil in the Dutch oven (add 1 tablespoon more oil if needed). Season mixture with 1 teaspoon all-purpose seasoning to layer the flavor. Cook and stir until onions begin to turn translucent, 3 to 4 minutes.

Add mushrooms, chicken bouillon cube, and dried rosemary. Cook and stir for 2 minutes. Whisk in flour; cook for 1 to 2 minutes.

Slowly whisk in chicken stock. Bring to a simmer and continue stirring until flour is well mixed into stock. Cook, stirring constantly, until soup begins to thicken. Depending on how thick you would like your soup, you may need to add a little more stock.

Meanwhile, remove skin from chicken thighs, pull the meat apart, and add to the pot. Continue to stir for 1 minute. Cover and cook at a low simmer for 10 to 12 minutes.

Add frozen vegetables; stir and reduce heat. Pour in heavy cream and stir well to blend in the cream. Cover, and return soup to a simmer, 3 to 5 minutes. Remove from heat, stir, and serve immediately.

Nährwertangaben

Portionsgröße

Kalorien

449 kcal

Gesamtfett

31 g

Gesättigtes Fett

11 g

Ungesättigtes Fett

0 g

Transfett

Cholesterin

141 mg

Natrium

482 mg

Gesamtkohlenhydrate

20 g

Ballaststoffe

4 g

Zucker insgesamt

7 g

Eiweiß

26 g