CHICKEN POT PIE SOUP

Creamy Chicken Pie Soup offers all the convenience of a traditional pie without having to spend the time and effort rolling out a freshly baked pie crust. This is comfort food at its best, garnished with fresh cookies.

With a few simple steps like using pre-baked fried chicken and take-out biscuits, you too can enjoy one of life’s best comfort foods. Are you constantly under time pressure? Then buy a chilled can of cookies or baking cookies from the supermarket.If you like this soup, try my Lime Chicken Orzo Soup, Chicken Taco Soup, and Chicken Vegetable Soup.

WHY THIS RECIPE WORKS!

This soup is the ultimate comfort food and brings back great memories of the meals mom and grandma used to make. Good food can be incredibly nostalgic.
With already cooked chicken and four-ingredient biscuits that can be made in advance, there’s not much of a problem here.It’s an easy-to-prepare comfort food that friends and family will appreciate.
Packed with healthy and hearty ingredients, this soup is one that is sure to make you feel good when serving it to your loved ones.
All ingredients are available at your local supermarket and you may already have many of them on hand.

HOW TO MAKE CHICKEN FEET SOUP

Start by adding some oil to a heavy pot or saucepan over medium heat. Next, add the onion and celery and cook until soft.Next, reduce heat to low and add garlic, poultry seasoning, black pepper, rosemary and thyme. Cook, stirring constantly, for about 1 minute. Now turn off the stove and place the vegetables and spices on a plate.

Next, we turn the heat down to medium-low and melt the butter. Add the flour and cook over low heat for about 2-3 minutes, stirring constantly.Slowly add chicken broth while stirring. Now add the potatoes, carrots, bay leaves and the remaining vegetables, spices and herbs that you have prepared. Bring the pot to a boil, then reduce the heat and simmer until the potatoes and carrots are tender. Finally add the peas and chicken and simmer for another 5 minutes. Remove from heat and stir in cream.Pour into bowls and serve with homemade or store-bought crackers and garnish with parsley or thyme leaves.

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