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Creamy Chicken Pot Pie Soup
Plat

Creamy Chicken Pot Pie Soup

55 minPour 6Nutri-Score C€€
par @glowingwithgracee10 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • boneless skinless chicken thighs (boneless, skinless)Viandes680 g
  • cooking oil (tallow or olive oil)Épicerie30 ml
  • garlic powder (1 tsp for the chicken, 1 tsp for the soup)Épices2 morceaux
  • paprika (1 tsp)Épices2 g
  • yellow onion (medium, diced)Fruits et légumes1 morceau
  • fresh garlic (cloves, minced)Fruits et légumes4 morceaux
  • frozen mixed vegetables (carrots, peas and corn)Fruits et légumes140 g
  • carrots (extra, chopped)Fruits et légumes100 g
  • celery (sticks, chopped)Fruits et légumes3 morceaux
  • Italian seasoning (1 tsp)Épices1 g
  • dried sage (1 tsp)Épices1 g
  • salt (to taste)Épices6 g
  • cornstarch (3 tbsp)Épicerie24 g
  • chicken broth (5 cups)Épicerie1,2 litres
  • yellow potatoes (medium, diced)Fruits et légumes2 morceaux
  • coconut cream (1 can, or heavy cream)Épicerie400 ml

par portion

Nutrition

355kcal

Glucides
16 g
Protéines
24 g
Lipides
22 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Cocotte
  • Fouet
  • Pince de cuisine

pas à pas

Préparation

  1. Season and sear the chicken

    • Season the chicken thighs with paprika, garlic powder and salt.
    • Heat the oil in a Dutch oven over medium-high heat and sear the chicken for 4–5 minutes per side.
    • Remove the chicken, let it cool, then shred it and set aside.
    Étape 1

  2. Sauté the vegetables

    • In the same pot, sauté the onion for 2–3 minutes.
    • Add the garlic, frozen mixed vegetables, extra carrots and celery.
    • Cook for another 2–3 minutes.
    Étape 2

  3. Add the seasonings and thicken

    • Add the Italian seasoning, garlic powder, sage and salt.
    • Stir in the cornstarch and cook for 1 minute.
    Étape 3

  4. Simmer the soup with the potatoes

    • Pour in the chicken broth and simmer for 5–7 minutes, until the vegetables begin to soften.
    • Add the potatoes and cook another 10–15 minutes, until tender.
    Étape 4

  5. Stir in the coconut cream

    • Whisk the coconut cream with a few tablespoons of hot broth until smooth.
    • Stir the mixture into the soup.
    Étape 5

  6. Add the chicken and finish

    • Add the shredded chicken back in and stir.
    • Simmer for a few minutes, then taste and adjust the seasoning.
    Étape 6
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