Rotisserie Chicken Pot Pie Soup

With Cornbread "Croutons"

Print Recipe

Servings: 6

This simple, kid-friendly soup is fast to throw together … and gluten-free if you use a flour-free cornbread and make sure your chicken doesn’t use any gluten-based seasonings.

Ingredients

4 tablespoons butter

1 large sweet potato, cut in ½" cubes

1 large onion, diced

2 stalks celery, diced

1 (16-ounce) bag frozen  mixed vegetables, thawed*

2 tablespoons cornstarch

2 cups chicken broth

1 (12-ounce) can evaporated milk

Meat from boned and skinned rotisserie chicken

2 teaspoons poultry seasoning

1 teaspoon dried thyme

1½ teaspoons each salt and pepper

Pan of baked cornbread, cubed (use gluten-free, if desired)

Directions

Melt butter in heavy skillet over medium-high heat. Add potato, onion and celery. Toss with butter and sauté about 5 minutes until tender.
Stir in mixed vegetables and cook 4 to 5 minutes until green beans are tender. Add cornstarch and toss to coat. Cook 2 minutes. Whisk in broth and milk. Heat until slightly thickened. Remove from heat and add chicken and seasonings. If too thick, add a bit more broth for desired consistency.
Ladle into bowls and top with cornbread “croutons.”

TIP: Overnight broth

Get the rotisserie chicken a day ahead and remove the meat. Put the skin and bones in your slow cooker with a quart or two of water and turn on low before heading to bed. In the morning, drain and chill this flavorful broth for use in your soup. Any extra broth can be frozen.