Description
A comforting and hearty Chicken Pot Pie Soup featuring shredded rotisserie chicken, fresh vegetables, and creamy broth, perfect for a cozy meal accompanied by optional cheddar bay biscuits.
Ingredients
Units
Scale
Soup Ingredients
- 1 Rotisserie Chicken (about 4-5 cups of cooked shredded chicken)
- 6 tbsp Salted Butter
- 1 Yellow Onion, Diced
- 2 Carrots, sliced
- 2 Ribs of Celery, sliced
- 4-5 Garlic Cloves, minced
- 1/3 cup All Purpose Flour
- 6 cups Chicken Broth
- 1 lb Yukon Gold Potatoes, peeled and cut into bite-sized pieces
- 1 cup Finely Chopped Broccoli
- 1 tbsp Soy Sauce
- 1 tsp Kinders The Blend (or any other salt, pepper and garlic blend)
- 1 tsp Herbs De Provence (or 1/2 tsp poultry seasoning)
- 10 oz Bag of Frozen Mixed Vegetables
- 1 cup Heavy Cream
- 1/4 cup Freshly Grated Parmesan
- 1 tbsp Dried Parsley
- Salt and Pepper to taste
Optional Side
- 1 Box (8 count) Frozen Red Lobster Cheddar Bay Biscuits Ready to Bake (optional)
Instructions
- Prepare the Vegetables: Heat the butter in a large pot or Dutch oven over medium heat. Add the diced onions, sliced carrots, and celery. Season with salt and pepper, and cook for 5-7 minutes until softened.
- Add Garlic: Stir in the minced garlic cloves and cook for about one more minute until fragrant.
- Incorporate Flour: Add the all-purpose flour to the pot and cook for 3-4 minutes, stirring frequently to remove the raw flour taste.
- Add Broth and Vegetables: Pour in the chicken broth, then add the peeled and cut Yukon gold potatoes and finely chopped broccoli. Season with soy sauce, Kinders The Blend, and Herbs De Provence. Bring to a boil, cover with a lid, reduce heat to a simmer, and cook for 12-15 minutes until the potatoes are tender.
- Finish the Soup: Stir in the frozen mixed vegetables, shredded rotisserie chicken, and heavy cream. Season with additional salt and pepper and add dried parsley and freshly grated Parmesan. Mix well and allow the soup to simmer over low heat for about 30 minutes until thickened.
- Prepare Biscuits: While the soup simmers, prepare the cheddar bay biscuits according to package instructions if using.
- Serve and Enjoy: Ladle the hot soup into bowls and serve alongside the biscuits for a hearty meal.
Notes
- For a thicker soup, mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry and add it to the soup during the last simmering step.
- If you prefer a thinner soup, add extra chicken broth as desired.
- If Herbs De Provence are unavailable, substitute with 1/2 tsp poultry seasoning and adjust seasoning to taste.
- The soup can be stored in the refrigerator for 3-4 days and reheated using a microwave or stovetop.
- Feel free to use different vegetables or swap chicken for turkey or ham to customize the recipe.
- If cheddar bay biscuits are not available, any biscuits, rolls, or no side bread can be served.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg
