Source: Two Peas and Their Pod
My Husband’s Rating:
Will I make again?: Absolutely!
Recipe Difficulty: Easy!
Time Involved: The time is mainly cooking time!
Occasion: Weeknight or any night!
My Thoughts on this Recipe
This Chicken Pot Pie Soup from Two Peas and Their Pod is creamy, filling and full of everything you expect from a Chicken Pot Pie, but in soup form. It’s got full of chicken, carrots, celery, peas, corn, onion and potatoes, and it’s served with pie crust crackers. Not only that, but you can feel relatively good eating it because it has also been lightened up, and it’s only 205 calories per bowl. I made this during a snow storm (when I like to make Chicken Pot Pie), and it was perfect.
The main ingredients are: chicken, butter, flour, onion, carrots, celery, potato, peas, corn, garlic, chicken broth and milk. View the full recipe here.
I followed the directions written, and this soup was very easy to put together. I ended up using a small russet potato because my store didn’t have yukon golds. I did use 2% milk for the milk, which kept it creamy, and I highly recommend adding the fresh Thyme. It makes such a difference in the flavor.
I also made the pie crust crackers, and I used cookie cutters to make hearts, just because I thought it would be cute. I will say, it took a LOT longer to cook the crackers than stated. I would say closer to 25 minutes or so. I would definitely make them again because they do add that Chicken Pot Pie feel to the soup.
I really wouldn’t change much about this soup other than maybe adding more vegetables if you have some extras on hand. Certainly turkey, chicken or even lobster could work in this soup, but again, I like it as written!
This is perfect for your next winter storm! It’s easy, filling, and you can feel good eating it!