The best part about this soup is that it takes only 30 minutes to make. No joke. This is super fast soup. Or maybe it's souper fast soup. Now that's funny. Okay, back to the soup. This soup starts off with garlic, onion, celery and carrots in a big pot with a little bit of butter. Once all of the veggies are softened, you add in diced potatoes, fresh sage (mmm!) and then salt and pepper. Give it a good stir and then add in chicken broth and a bit of water. Let all of those flavors do their thing for about 10 minutes while the potatoes get nice and soft. Once the potatoes are cooked, add in the shredded chicken (or turkey if you have it) and half and half. Just a bit to give it some creaminess, but not too much. Of course you can add more, if you want it extra creamy and rich. Give the soup a few more minutes to warm through and you are pretty much ready to go. If you are feeling extra fancy, now is the time to add a few handfuls of frozen peas. If you add them too soon, you'll get pea mush. Yuck. They just need a minute or two to heat up and your soup is ready to enjoy. Pot pie perfection!
This chicken pot pie soup is so flavorful, creamy and souper satisfying. It's literally pot pie in a bowl! The only thing that would make this soup better (if that is possible) would be a cheesy garlic biscuit to dunk in it. Don't worry, I made those too and the recipe is coming soon too! And they are so cheesy delicious and perfect for this soup.
|soup + biscuits = love|
1 tablespoon butter