All the ingredients for chicken pot pie - the chunky chicken and vegetables and the savory broth - are in this soup. A crisp crouton stands in for the pie crust.
Amount Per Serving
1 1/2teaspoonscrushed rosemary
1 1/2teaspoonsdried thyme leaves
1teaspoonbutter, for the vegetables
3teaspoonsbutter, for the roux
4cupsreduced-sodium chicken broth or stock
1poundboneless skinless chicken thighs, cut into 1-inch pieces
1 1/2cupspearl onions
8slicesmultigrain bread, thinly sliced
Mix the rosemary, thyme and garlic powder in a small bowl. Reserve a small amount of the mixture for the bread.
Heat the butter for the vegetables in a saucepan on medium heat.
Add the mushrooms, carrots and unreserved seasoning mixture. Cook and stir 3 minutes. Remove from saucepan. Set aside.
Melt butter for the roux in the saucepan on medium heat, stirring to release browned bits from bottom of skillet. Sprinkle with flour, then cook and stir 3 to 4 minutes or until flour is lightly browned.
Gradually stir in the broth until well blended. Bring to a boil. Reduce heat to low, then simmer 10 minutes or until slightly thickened, stirring occasionally.
Add the vegetable mixture, chicken, pearl onions and peas. Simmer 8 minutes or until chicken is cooked through, stirring occasionally.
Meanwhile, preheat the oven to 350 °F.
Cut the bread into rounds with a 3-inch cookie cutter. Place on a baking sheet.
Brush the bread with oil, and sprinkle with reserved seasoning mixture.
Bake 10 minutes or until toasted.
Ladle into soup bowls, and top each with 1 crouton.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing