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Chicken Pot Pie Soup

Christy Denney, The Girl Who Ate Everything
  • minutes
  • Serves 6

INGREDIENTS

1 tbsp

olive oil

1

onion (, minced)

2 cloves

garlic (, minced)

2 tsp

roughly chopped fresh thyme ((see Note))

1 tbsp

chopped freshly parsley

2

Yukon gold potatoes (, cut into 1/4" pieces)

1

heaping tablespoon flour

2 cups

half-and-half

2 cups

chicken broth

1 cup

heavy cream

1

bay leaf

2 tsp

kosher salt

1/2 tsp

ground pepper

3 cups

cooked chicken (, shredded)

1

bag frozen peas and carrots

Buttermilk biscuits (, for serving)