Chicken Pot Pie Soup

Chicken Pot Pie Soup

  By skstiffler  

September 15, 2012

If you love chicken pot pie's then you well also love this soup.

Chicken Pot Pie Soup


1Mix rosemary, thyme and garlic powder in small bowl. Reserve 1/2 teaspoon. Heat 1 teaspoon butter in large saucepan on medium heat. Add mushrooms, carrots and remaining seasoning mixture; cook and stir 3 minutes. Remove from saucepan. Set aside.

2Melt remaining 3 teaspoons butter in saucepan on medium heat, stirring to release browned bits from bottom of skillet. Sprinkle with flour; cook and stir 3 to 4 minutes or until flour is lightly browned.

3Gradually stir in broth until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until slightly thickened, stirring occasionally. Add vegetable mixture, chicken, pearl onions and peas; simmer 8 minutes or until chicken is cooked through, stirring occasionally.

4Meanwhile, cut bread into rounds with 3-inch cookie cutter. Place on baking sheet. Brush bread with oil and sprinkle with reserved seasoning mixture. Bake in preheated 350°F oven 10 minutes or until toasted. To serve soup, ladle into soup bowls and top each with 1 crouton.

Source: Family Features


1 1/2 teaspoons McCormick Rosemary Leaves, crushed

1 1/2 teaspoons McCormick Thyme Leaves

1 teaspoon McCormick Garlic Powder

4 teaspoons butter, divided

1 package (8 ounces) mushrooms, sliced

1 cup sliced carrots

1/2 cup flour

4 cups reduced sodium chicken broth

1 pound boneless skinless chicken thighs, cut into 1-inch pieces

1 1/2 cups frozen pearl onions

1 cup frozen peas

8 thin bread slices

1 teaspoon oil



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