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Chicken Pot Pie Soup
Chicken Pot Pie Soup
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Indulge in a quick and satisfying chicken pot pie craving fix using rotisserie chicken and seasoned oyster crackers.
Ingredients:
  • For the soup:
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, chopped (about 2 cups)
  • 2 small carrots, chopped (about 1 1/4 cups)
  • 2 medium ribs celery, sliced (about 1 1/4 cups)
  • 6 large garlic cloves, chopped (about 2 tablespoons)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried thyme
  • 6 cups chicken broth
  • 2 cups shredded chicken (from 1 rotisserie chicken)
  • 2 cups chopped red potatoes (about 4 potatoes)
  • 2 cups frozen peas (from one 16-ounce bag)
  • 1/2 cup half-and-half
  • For the toasted oyster crackers:
  • 2 cups oyster crackers
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper (optional)
Instructions:
  • Preheat the oven to 375°F for the optional toasted oyster crackers. Line a large rimmed baking sheet with foil and set aside.
  • In a large Dutch oven over medium heat, melt butter. Add onion, carrots, celery, garlic, salt, and thyme. Cook until the vegetables are tender, about 10 to 12 minutes, stirring often. Add flour and cook, stirring constantly, until vegetables are coated, about 1 minute.
  • Bring the broth, chicken, and potatoes to a boil in a Dutch oven. Reduce heat and simmer for 20 minutes until potatoes are tender. Add frozen peas and half-and-half, cook for an additional 5 minutes until peas are heated through.
  • Prepare the toasted oyster crackers: In a large bowl, mix oyster crackers with olive oil, kosher salt, dried thyme, and cayenne pepper (if desired). Spread the mixture evenly on a baking sheet and bake for around 10 minutes until golden brown, remembering to stir halfway through.
  • To serve, distribute the soup evenly into 6 bowls. For added crunch, garnish with toasted oyster crackers. Store any remaining soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Enjoyed the recipe? Share your feedback and rating below!

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