Chicken Pot Pie Soup Recipe

Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons McCormick Rosemary Leaves crushed; 1 1/2 teaspoons McCormick Thyme Leaves; 1 teaspoon McCormick Garlic Powder; 4 teaspoons butter divided; 8 ounces mushrooms sliced; 1 cup sliced carrots; 1/2 cup flour; 4 cups reduced sodium chicken broth Substitutions available Original Chicken Stock; 1 pound boneless skinless chicken thighs cut into 1-inch pieces; 1 1/2 cups pearl onions frozen; 1 cup frozen peas; 8 bread slices thin; 1 teaspoon oil

Servings: persons

1 1/2 teaspoons McCormick Rosemary Leaves crushed
1 1/2 teaspoons McCormick Thyme Leaves
1 teaspoon McCormick Garlic Powder
4 teaspoons butter divided
8 ounces mushrooms sliced
1 cup sliced carrots
1/2 cup flour
4 cups reduced sodium chicken broth Substitutions available Original Chicken Stock
1 pound boneless skinless chicken thighs cut into 1-inch pieces
1 1/2 cups pearl onions frozen
1 cup frozen peas
8 bread slices thin
1 teaspoon oil

1
Mix rosemary, thyme and garlic powder in small bowl. Reserve 1/2 teaspoon. Heat 1 teaspoon of the butter in large saucepan on medium heat. Add mushrooms, carrots and remaining seasoning mixture; cook and stir 3 minutes. Remove from saucepan. Set aside. Melt 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.
2
Gradually 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.
3
Meanwhile, preheat oven to 350u00b0F. Cut bread into rounds with 3-inch cookie cutter. Place on baking sheet. Brush bread with oil and sprinkle with reserved seasoning mixture. Bake 10 minutes or until toasted. To serve soup, ladle into soup bowls and top each with 1 crouton.

826

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 teaspoons McCormick Rosemary Leaves crushed, 1 1/2 teaspoons McCormick Thyme Leaves, 1 teaspoon McCormick Garlic Powder, 4 teaspoons butter divided, and more.

Yes, Chicken Pot Pie Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Pot Pie Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions