Chicken Pot Pie Soup

This soup is flavorful and satisfying. I clipped it from a recent newspaper article. This will make 8 1-cup servings.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1 1⁄2 teaspoons rosemary, leaves crushed
• 1 1⁄2 teaspoons thyme leaves
• 1  teaspoon garlic powder
• 4  teaspoons butter, divided
• 1 (8 ounce) package mushrooms, sliced
• 1  cup carrot, sliced
• 1⁄2 cup flour
• 4  cups reduced-sodium chicken broth
• 1  lb  boneless chicken thighs, cut into 1-inch pieces
• 1 1⁄2 cups  frozen pearl onions
• 1  cup  frozen peas
• 8  bread, slices thin
• 1  teaspoon  oil

Directions

1. Mix rosemary, thyme and garlic powder in small bowl; reserve 1/2 t.
2. Heat 1 t butter in large saucepan on medium heat.
3. Add mushrooms, carrots, and remaining seasoning mixture; cook and stir 3 minutes.
4. Remove from saucepan; set aside.
5. Melt remaining 3 t butter in saucepan on medium heat, stirring to release browned bits from bottom of skillet.
6. Sprinkle with flour; cook and stir 3-4 minutes or until flour is lightly browned.
7. Gradually stir in broth until well blended.
8. Bring to a boil.
9. Reduce heat to low; simmer 10 minutes or until slightly thickened, stirring occasionally.
10. Add vegetable mixture, chicken, pearl onions and peas; simmer 8 minutes or until chicken is cooked through, stirring occasionally.
11. Meanwhile, cut bread into rounds with 3-inch cookie cutter.
12. Place on baking sheet.
13. Brush bread with oil and sprinkle with reserved seasoning mixture.
14. Bake in preheated oven 350 degrees F for 10 minutes or until toasted.
15. To serve soup, ladle into soup bowls and top each with 1 crouton (bread).