IT'S A NEW CLASSIC MASH UP! This easy one pot recipe is where classic chicken soup meets chicken pot pie. Creamy and decadent, mini meatballs are the perfect solution to weeknight comfort food - fast!
Prep Time 10 minutes
Cook Time 45 minutes
FOR THE CHICKEN MEATBALLS: 1 lb ground chicken ½ c panko breadcrumbs 1 egg ⅓ c shredded parmesan 1 tsp garlic powder 1 tsp onion powder 1 tsp kosher salt 2 tbsp olive oil
Prep Time 10 minutes
Cook Time 45 minutes
FOR THE SOUP: 2 tbsp butter 1 medium onion, diced 3 medium carrots, peeled and sliced to ½" 3 stalks celery, sliced to ½" 2 cloves garlic, minced 4 tbsp all purpose flour 6 c chicken broth, divided 2 tsp italian seasoning 1 tsp kosher salt ½ tsp ground pepper 1 bay leaf ½ c heavy cream ⅔ c frozen peas chopped parsley, to taste
Make the mini meatballs. Combine all meatball ingredients in a large bowl and mix until just barely combined. Form into 1" meatballs (about a tablespoon)
Brown meatballs. Brown meatballs in olive oil in a large dutch oven. Remove and set aside.
Saute. Saute onion, celery and carrots until soft; add garlic in the last minute and saute until fragrant.
Add flour. Sprinkle flour over the vegetables and cook 2-3 minutes to work off the "flour" taste.
Deglaze. Pour in 1/2 cup chicken broth to deglaze the pot and absorb the browned bits and flour into a thickened paste.
Simmer base. Add the remaining chicken broth plus the italian seasoning, salt, pepper, and bay leaf.
Thicken. Simmer 15 minutes until the base thickens. Remove the bay leaf.
Finish. Pour in the heavy cream, then add the chicken meatballs and frozen peas. Simmer 5 minutes more.