Chicken Pot Pie Soup
Chicken Pot Pie Soup
Rated 5.0 stars by 1 users
Ingredients
2 chicken breasts
4 cups chicken stock
1 cup heavy cream
2 cups mirepoix (equal parts carrot, onion, celery)
1 clove garlic, grated
¼ cup olive oil
1 cup Parmesan cheese, grated
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2 Morton & Bassett Bay Leaves
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1 tbsp Morton & Bassett Garlic Powder, divided
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1 tbsp Morton & Bassett Ground Cumin, divided
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1 tbsp Morton & Bassett Smoked Peppercorn Grinder, divided
2 tsp salt, divided
Directions
Season chicken with 1 tsp salt, ½ tbsp M&B Ground Cumin, and ½ tbsp M&B Garlic Powder.
Heat olive oil in a pot over medium-high heat. Sear chicken, flipping halfway through, until internal temperature reaches 165°F. Remove and set aside.
In the same pot, add mirepoix and cook, stirring often, until softened (about 5–7 minutes).
Stir in grated garlic and cook for 1 minute.
Season vegetables with the remaining 1 tsp salt, ½ tbsp M&B Ground Cumin, ½ tbsp M&B Garlic Powder, and ½ tbsp M&B Smoked Peppercorn Grinder.
Pour in chicken stock and stir well. Add M&B Bay Leaves, cover, and simmer for 10 minutes.
Shred the cooked chicken and add it back to the pot. Reduce the heat to low and cook for 5–10 minutes.
Stir in heavy cream and Parmesan until fully combined.
Serve hot, topped with extra Parmesan and a sprinkle of M&B Smoked Peppercorn Grinder.
Servings
5
Prep Time
1 minute