Description
This Delicious Chicken Pot Pie Soup combines all the comforting flavors of a classic chicken pot pie into a hearty and creamy soup. Packed with tender chicken, fresh vegetables, and a rich, creamy broth, it’s a perfect cozy meal for any time of the year.
Ingredients
Scale
Vegetables & Aromatics
- 1 cup onion, diced into 1/2-inch pieces
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, freshly minced
- 1 lb potatoes, peeled and cut into 1/2-inch cubes
- 1 cup peas
- 1 cup corn
- 1/4 cup parsley, chopped
Wet Ingredients & Broth
- 7 tbsp unsalted butter (Kerrygold preferred)
- 5 cups chicken stock (Swanson unsalted preferred)
- 3/4 cup cream
Dry Ingredients & Seasonings
- 1/2 cup all-purpose flour (King Arthur preferred)
- 1 tsp salt
- 3/4 tsp black pepper
- 1 bay leaf
- 1 tsp dried thyme
Protein
- 4 cups cooked chicken, shredded or cut into 1-inch bite-sized pieces
Instructions
- Prepare the Vegetables: Dice the onion, carrots, celery, and potatoes into uniform pieces. Mince the garlic finely. Set aside the peas, corn, and chopped parsley for later.
- Sauté the Aromatics: In a large pot, melt 7 tablespoons of unsalted butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables are softened but not browned. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make the Roux: Sprinkle 1/2 cup of all-purpose flour over the sautéed vegetables. Stir constantly for 2-3 minutes to cook off the raw flour taste and form a roux that will thicken the soup.
- Add the Broth and Seasonings: Gradually whisk in 5 cups of chicken stock to avoid lumps. Add the peeled and cubed potatoes, 1 teaspoon salt, 3/4 teaspoon pepper, 1 bay leaf, and 1 teaspoon dried thyme. Stir well to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat and simmer gently for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Add Vegetables and Cream: Stir in 1 cup of peas and 1 cup of corn. Then pour in 3/4 cup of cream to enrich the broth, stirring to incorporate evenly. Let it simmer for an additional 5 minutes to warm through.
- Add the Chicken: Toss in 4 cups of shredded or bite-sized cooked chicken pieces. Stir to mix and heat the chicken thoroughly, about 3-5 minutes.
- Finish the Soup: Remove the bay leaf. Add the chopped parsley for a fresh pop of flavor. Taste and adjust salt and pepper as needed. Serve hot, enjoying the creamy, hearty flavors of a classic chicken pot pie in soup form.
Notes
- Use unsalted stock and adjust salt to control sodium levels in the soup.
- For a thicker soup, let it simmer a bit longer or add a slurry of flour and water before adding the cream.
- Shredded rotisserie chicken works well for convenience and flavor.
- Fresh peas and corn can be substituted with frozen if fresh are unavailable; just ensure they are thawed before adding.
- For a dairy-free version, substitute cream with full-fat coconut milk or a plant-based cream alternative.
