Everyone's favorite pot pie in soup form! Simple to make and so so cozy and comforting! Serve with warm biscuits for a complete meal!
4.9 stars (69 ratings)
Ingredients
5tablespoonsunsalted butter, divided
1 ¼poundsboneless skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1onion, diced
3carrots, peeled and diced
3ribscelery, diced
3clovesgarlic, minced
1teaspoonpoultry seasoning
5tablespoonsall-purpose flour
⅓cupdry white wine
4cupschicken stock
1bay leaf
1cupfresh cut green beans
½cupheavy cream
¼cupchopped fresh parsley leaves
1 ½teaspoonswhite wine vinegar
Instructions
Melt 1 tablespoon butter in a large stockpot or Dutch oven over medium high heat heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Reduce heat to medium; melt remaining 4 tablespoons butter. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and poultry seasoning until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the stockpot.
Stir in chicken stock and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-12 minutes.
Stir in green beans, heavy cream and chicken; simmer until green beans are tender and soup has thickened, about 3-4 minutes.
Stir in parsley and vinegar; season with salt and pepper, to taste.