Chicken Pot Pie Soup has all the flavor and comfort of classic chicken pot pie but without the extra calories and extra work of a pie crust. Hearty and delicious, it’s perfect comfort food for chilly winters.
I will suggest to use a whole chicken cut into pieces. Then, add the chicken. Today, the weather was crazy…it was so hot early in the day, and this afternoon was pouring rain with thunderstorm, perfect for sour soup treat
Use a kitchen tong or fork to remove chicken from pot. Turn on stove and bring pot to a boil. I have a weakness for good chickensoup especially on cold rainy days or when I’m not particularly feeling well
low-sodium chicken stock. In a large pot over medium heat, drizzle 1 tsp olive oil and cook garlic, onions, and carrots until softened, 4 to 5 minutes. Stir in chicken, celery, 1 tsp salt, and 1/2 tsp black pepper, cook for 5 minutes. boneless skinless chicken breast, cut into 1/2" pieces
In a large pot over medium-high heat, heat olive oil. chicken stock. Add chicken to pot and season with 1/2 tsp salt, 1/4 tsp black pepper, and half the lemon zest. Brown chicken on all sides, 5 minutes. Add chicken stock, lemon juice, and cooked rice and simmer for 5 minutes. chicken, cut into 1/2" cubes