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  • Sam Walker

Chicken Pot Pie Soup

In our house, on Sunday's we make soup - and LOTS of it!


Every week we try to make a new soup and have it for the week for lunches, leftovers, or freeze it if we don't end up eating it all. In my opinion, soup is a great way to get protein, veggies, and whatever else you can throw in all in one meal and still feel light!


For this chicken pot pie soup, you can make it quick on the stove or let it sit for hours in a crockpot depending on your day!



What you'll need:


1 rotisserie chicken - pick off piece of the meat from the bones to use for soup

8 cups of bone broth - recipe on site or you can use any other type of chicken broth

1 yellow onion

2 tbs minced garlic

1 bag of frozen veggies

3 stalks of celery - chopped

4 large carrots - chopped

1 package of gnocchi

seasoning: basil, thyme, oregano, cumin, salt & pepper

3 tbs of arrowroot - or any type of thickening agent to make a rue

2 tbs olive oil


Directions:

  1. In a dutch oven (or whatever kettle you want to use) heat up the olive oil and cook garlic, onion and celery until translucent and fragrant.

  2. Next add in the seasonings to the pot then add carrots, broth, frozen veggies and chicken to the pot.

  3. Let the soup come to a boil and then take one cup of the hot broth and place it into a bowl. Add the arrowroot and mix with the broth to make a rue - you can make this to your liking, the more arrowroot you add, the thicker the mixture becomes and the thicker your soup will be. Once it's mixed to your liking - put it back in the kettle and mix with the rest of the soup. Bring back to a boil and let the soup thicken.

  4. After the soup is thickened, add the gnocchi! Give it a few minutes for the gnocchi to soften and then enjoy!

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