Chicken Pot Pie Soup

Elizabeth Boone McLean, from our Reclaim the Kitchen campaign, shares her go-to recipe. This hearty meal is packed with vegetables and can be prepared in as little as 30 minutes. To see the story behind this recipe and more, visit reclaimthekitchen.com.

Preparation Method

In a large soup pot or Dutch oven, warm olive oil and butter at medium-high heat until melted together. Add veggies and cook to soften, at least 5 minutes. Sprinkle with flour and cook an additional minute, stirring constantly. 

In a bowl, mix broth, cream, and milk together. Slowly add to veggie mixture. Add red pepper flakes, salt, and pepper. Combine with a whisk. Add chicken. Stir, turning the heat down to medium until everything is hot, about 10-15 minutes.

The longer it cooks, the better it tastes. Makes excellent leftovers.

Serve with biscuits and a salad.