Marie Callender's Chicken Pot Pie Soup Recipe
Description
Looking for a comfort food recipe that’s easy to make? Marie Callender’s Chicken Pot Pie Soup is a tasty and quick-to-make meal idea that will have your family begging for seconds. This delicious soup is made with a creamy combination of chicken broth, dried oregano, and other herbs and spices. The recipe also calls for canned chicken, potatoes, and carrots to give the soup a hearty taste. The best part? You can make it in just 30 minutes or less!
Prep Time
This recipe takes just 10 minutes to prepare. You’ll need to gather your ingredients, cut the potatoes, and measure out the spices. Then you’re ready to get cooking!
Cook Time
This recipe takes 20 minutes to cook. Once the potatoes and carrots are soft, you’ll know the soup is ready!
Ingredients
For this recipe, you’ll need:
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 onion, diced
- 3 potatoes, peeled and diced
- 2 carrots, peeled and diced
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon thyme
- 1 can (10.5 ounces) chicken, drained
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
1. Heat the butter in a large pot over medium heat.
2. Add the garlic and onion and cook, stirring occasionally, until the onion is softened and the garlic is fragrant, about 3 minutes.
3. Add the potatoes and carrots and cook, stirring occasionally, for 3 minutes.
4. Pour in the chicken broth and bring to a simmer.
5. Add the oregano, basil, and thyme and stir to combine.
6. Simmer for 15 minutes, or until the potatoes and carrots are tender.
7. Add the chicken and heavy cream and stir to combine.
8. Simmer for 5 minutes more.
9. Season with salt and pepper to taste.
10. Serve hot.
Equipment
You’ll need a large pot to make this soup. A cutting board, knife, and measuring spoons are also helpful, but not necessary.
Notes
This soup can be served as is, or topped with shredded cheese and/or sour cream. If you want to make it even heartier, you can also add frozen peas and/or corn.
Nutrition: Per Serving
Calories: 244, Fat: 12g, Saturated Fat: 7g, Cholesterol: 42mg, Sodium: 574mg, Carbohydrates: 26g, Fiber: 3g, Sugar: 5g, Protein: 11g.
Recipe Tips
This soup is a great meal idea for busy weeknights. It’s also a great way to use up leftover chicken or turkey. To make it even easier, you can use pre-cooked, diced chicken or turkey instead of canned chicken. If you do, just skip the step of adding the chicken in step 7 and instead add it in step 10.
You can also make this soup with other vegetables. Try adding green beans, corn, or peas for a delicious twist. You can also try using different herbs and spices for a unique flavor.
This soup freezes well, so you can make a big batch and save some for later. Just make sure to cool the soup completely before transferring it to an airtight container and freezing for up to 3 months.
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