Chicken Pot Pie Soup Recipe

Name: Chicken Pot Pie Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 1 1/2 teaspoons McCormick® Whole Rosemary Leaves, crushed; 1 1/2 teaspoons McCormick® Whole Thyme Leaves; 1 teaspoon McCormick® Garlic Powder; 4 teaspoons butter, divided; 1 package (8 ounces) mushrooms, sliced; 1 cup sliced carrots; 1/2 cup flour; 4 cups reduced sodium chicken broth; 1 pound boneless skinless chicken thighs, cut into 1-inch pieces; 1 1/2 cups frozen pearl onions; 1 cup frozen peas; 8 thin bread slices; 1 teaspoon oil

By: McCormick Kitchens

Made With:

Turn your favorite savory pie into a hearty soup with this chicken pot pie soup recipe. It has all the ingredients for chicken pot pie with a crisp crouton that stands in for the pie crust. This recipe for chicken pot pie soup is easy to make with just 15 minutes of prep and 25 minutes of cooking time. Chicken pot pie soup is the perfect dish to make on a cold winter day or any day you're in need of comfort food.

Recipe Info

Prep Time:

15m
Cook Time:

25m
Ingredients:

13
Servings:

8
User Rating:

Ingredients

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

Nutrition Information

(per serving)

Calories 211
Carbohydrates 21 g
Cholesterol 42 mg
Fiber 2 g
Protein 16 g
Sodium 469 mg
Total Fat 7 g

Key products

McCormick® Whole Rosemary Leaves, 0.62 oz

$5.99

Unit price: per

McCormick® Whole Thyme Leaves, 0.75 oz

$6.99

Unit price: per

McCormick® Garlic Powder, 3.12 oz

$6.49

Unit price: per

Instructions

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.
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.
Meanwhile, preheat oven to 350°F. 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.