Chicken Pot Pie Soup Potbelly Recipe
Ingredients
- 2 boneless skinless chicken breasts
- 1 medium onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 cup frozen peas
- Salt and pepper to taste
- 1 package puff pastry sheets
Instructions
Sautéing Aromatics
- In a large pot, melt a generous knob of butter over medium heat. Add finely chopped onions, carrots, celery, and minced garlic. Sauté until the vegetables are tender and aromatic.
Creating The Creamy Base
- Sprinkle the sautéed vegetables with flour, stirring to create a roux. This will thicken our soup. Gradually pour in chicken broth while stirring to avoid lumps. Add a touch of heavy cream and fresh thyme, letting the flavors meld into creamy perfection.
Infusing The Chicken Essence
- The heart of our Chicken Pot Pie Soup Potbelly lies in the tender and flavorful chicken. Here’s how we achieve it:
Selecting The Ideal Chicken
- Opt for boneless, skinless chicken breasts. Season them with salt and pepper before cooking. Grill or pan-fry until golden brown and fully cooked. Allow the chicken to rest before shredding it into delightful, bite-sized pieces.
Achieving Tender Shreds
- Gently shred the cooked chicken using two forks. The result? Tender, succulent shreds that will melt in your mouth, enhancing every spoonful of soup.