This article provides a comforting recipe for preparing a minimal-prep version of chicken pot pie soup – perfect for a snowy day. The soup is solid with carrots, onion, garlic, celery, and dried thyme sautéed in butter. After, it’s enriched with flour, chicken broth, shredded rotisserie chicken, and potatoes and simmered until the flavors merge and the potatoes are cooked through. A splash of half-and-half is added for a creamy texture and frozen peas for additional vegetable content.
For a crispy topping, it suggests tossing oyster crackers with olive oil, dried thyme, cayenne pepper, and salt, then toasting in the oven to golden brown. Although these crunchy croutons are optional, they’re highly recommended for a delicious contrast.
Additionally, this write-up gives other recipes that you can prepare with rotisserie chicken. A note in the recipe instructs that you can make the soup gluten-free by replacing the all-purpose flour with 1 1/2 tablespoons cornstarch. The recipe was developed by Liv Dansky.
The article also provides detailed instructions for preparing the soup and the toasted oyster crackers, including specific amounts for each ingredient needed. Altogether, this recipe provides you with a rich, cosy, and wholesome meal to enjoy in the comfort of your home.
Remember, leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months. The estimated calories per serving are 561, with 12g fat, 89g carbs, and 26g protein.
A comprehensive nutrition fact label is also provided for further nutritional information. End your cooking experience by rating the recipe and leaving a comment. Bon appétit!
