I love this time of year. Fall is so wonderful. We usually don’t have “fall” in Texas. I joke that we have summer and not-summer. And that’s usually about right. This year though, the weather has been fabulous overall in October/November thus far. We’ve had our windows open almost daily for weeks! Its so wonderful!!
I set out last week to whip up something quick and easy that was comfort food inspired… chicken pot pie soup! We loved it so much the first time, I made it again 3 days later… and then again! You know you have a winner on your hands when you eat it over and over again after the first success. This one definitely goes into our favorites.
Chicken Pot Pie Soup
1-2 Tbsp butter
1/2 medium onion, chopped
3 carrots, diced
1 lb potatoes (peeled), small dice
3 cloves garlic, minced
2 cups cooked diced/shredded chicken (I use rotisserie chicken from the grocery store)
1 cup frozen petite peas
4 cups chicken broth
1 1/4 cup milk (I typically use skim milk and sub ~2 Tbsp of skim with half and half )
1/4 tsp white pepper
1/4 tsp paprika
salt & black pepper to taste
Add butter to large pot. Add diced carrots & onions. Saute until carrots are softened and onions are translucent. Add minced garlic and saute until fragrent. Add chicken broth, cooked chicken, white pepper & paprika. Bring to a boil and reduce heat to medium-low. When potatoes are fork tender, add milk & frozen peas. Simmer 5-10 minutes. Season with salt & black pepper as desired. Be generous with both. Serve hot.