This Chicken Potpie Soup recipe is creamy and rich in flavor

Serves 6

• 400g skinless boneless chicken breast
• 1 Medium potato
• 1 Medium sweet onion
• 1 bunch celery stalks
• 1 Medium carrot
• 1 cup frozen peas
• 2 cups milk
• 2 cups water
• 2 cups chicken broth
• 1 tsp poulty seasoning
• 2 Tbsp unsalted butter
• 1 tsp salt
• 1 pinch grounded black pepper
• 2 cups all purpose flour
• 1 pinch dried thyme
• 1 pinch dried rosemary
• 1 pinch dried parsley

Cut chicken breast, carrot, potato and celery stalks into 1/2 inch cubes, slice the onion and thaw the peas. Heat a non-sticky pan over medium heat with butter, add the chicken and 1/2 tsp salt and stir for about 2min till the color of chicken changes. Then transfer into a bowl.

Add the potato, onions, celery, some water, chicken broth, flour, 1/2 tsp salt, black pepper, poultry seasoning, flour and milk to the pan. Bring it to a simmer, then reduce the heat and partially cover the pot and cook for about 10 minutes. Add the chicken back with the carrots and peas. Finally, add dried thyme, rosemary and parsley and cover. Cook for another 20min

 Serve the chicken potpie soup with biscuits, croutons, or pie crust.

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