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Creamy Chicken Pot Pie Soup
Hoofdgerecht

Creamy Chicken Pot Pie Soup

55 minVoor 6Nutri-Score C€€
van @glowingwithgracee10 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

6 personen
  • boneless skinless chicken thighs (boneless, skinless)Vlees680 g
  • cooking oil (tallow or olive oil)Voorraadkast30 ml
  • garlic powder (1 tsp for the chicken, 1 tsp for the soup)Kruiden en specerijen2 stukken
  • paprika (1 tsp)Kruiden en specerijen2 g
  • yellow onion (medium, diced)Groente en fruit1 stuk
  • fresh garlic (cloves, minced)Groente en fruit4 stukken
  • frozen mixed vegetables (carrots, peas and corn)Groente en fruit140 g
  • carrots (extra, chopped)Groente en fruit100 g
  • celery (sticks, chopped)Groente en fruit3 stukken
  • Italian seasoning (1 tsp)Kruiden en specerijen1 g
  • dried sage (1 tsp)Kruiden en specerijen1 g
  • salt (to taste)Kruiden en specerijen6 g
  • cornstarch (3 tbsp)Voorraadkast24 g
  • chicken broth (5 cups)Voorraadkast1,2 liter
  • yellow potatoes (medium, diced)Groente en fruit2 stukken
  • coconut cream (1 can, or heavy cream)Voorraadkast400 ml

per portie

Voedingswaarden

355kcal

Koolhydraten
16 g
Eiwitten
24 g
Vetten
22 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Braadpan
  • Garde
  • Keukentang

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6
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