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Chicken Pot Pie Soup

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. Skill Level: Skilled

Community:
15 min Prep
40 min Total
Servings
$1.99
price per Serving

Nutrition Facts

Amount Per Serving
Calories 225
Protein 18.7g
Total Carbohydrates 23.2g
Dietary Fiber 3.7g
Net Carbohydrates 19.5g
Sugar 3.9g
Total Fat 6.2g
Saturated Fat 2.2g
Trans Fat 0.1g
Cholesterol 61.3mg
Sodium 219.0mg
SmartPoints® 6.0

Ingredients

  • 1 1/2 teaspoons crushed rosemary
  • 1 1/2 teaspoons dried thyme leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon butter, for the vegetables
  • 8 ounces sliced mushrooms
  • 1 cup sliced carrots
  • 3 teaspoons butter, for the roux
  • 1/2 cup all-purpose flour
  • 4 cups reduced-sodium chicken broth or stock
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 1/2 cups pearl onions
  • 1 cup frozen peas
  • 8 slices multigrain bread, thinly sliced
  • 1 teaspoon olive oil

Preparation

  1. Mix the rosemary, thyme and garlic powder in a small bowl. Reserve a small amount of the mixture for the bread.
  2. Heat the butter for the vegetables in a saucepan on medium heat.
  3. Add the mushrooms, carrots and unreserved seasoning mixture. Cook and stir 3 minutes. Remove from saucepan. Set aside.
  4. 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.
  5. 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.
  6. Add the vegetable mixture, chicken, pearl onions and peas. Simmer 8 minutes or until chicken is cooked through, stirring occasionally.
  7. Meanwhile, preheat the oven to 350 ┬░F.
  8. Cut the bread into rounds with a 3-inch cookie cutter. Place on a baking sheet.
  9. Brush the bread with oil, and sprinkle with reserved seasoning mixture.
  10. Bake 10 minutes or until toasted. 
  11. 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

Photo Credit: McCormick Spice Company