Description
Hearty chicken pot pie soup combines classic comfort food flavors in a satisfying one-pot meal. Home cooks can enjoy this creamy, soul-warming dish that brings traditional pie ingredients into a delightful soup experience you’ll savor with each spoonful.
Ingredients
Scale
- 6 cups (1.4 l) chicken broth, low-sodium
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cooked and shredded or cubed
- 2 medium russet potatoes, peeled and diced
- 1 cup (240 ml) heavy cream or half-and-half
- 1 cup (150 g) frozen peas
- 1 cup (150 g) frozen corn
- 4 tbsps unsalted butter
- 1 medium onion, finely chopped
- 3 large carrots, peeled and diced
- 3 stalks celery, diced
- 1/3 cup all-purpose flour
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp dried thyme or 1 tbsp fresh thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat butter in a large pot over medium temperature, sautéing onions, garlic, carrots, and celery until vegetables become translucent and tender.
- Sprinkle flour into the vegetable mixture, stirring continuously for 1-2 minutes to create a golden roux that will help thicken the soup.
- Slowly pour chicken broth into the pot, whisking consistently to prevent lumps and create a smooth base.
- Add potatoes, thyme, and bay leaves to the liquid, then increase heat to bring the mixture to a rolling boil.
- Reduce heat to low, allowing the soup to simmer for 15-20 minutes until potatoes are fork-tender and easily pierced.
- Incorporate shredded chicken, frozen peas, corn kernels, and heavy cream into the soup, stirring gently to distribute ingredients evenly.
- Continue simmering for an additional 3-5 minutes to ensure all components are heated thoroughly and flavors meld together.
- Taste and adjust seasoning with salt and pepper, ensuring a balanced and rich flavor profile.
- Extract bay leaves from the soup before serving to prevent any bitter undertones.
- Garnish with freshly chopped parsley to add a bright, herbaceous finish to the comforting soup.
Notes
- Customize vegetable quantities based on personal preference, ensuring a balanced mix of flavors and textures.
- Create a gluten-free version by substituting all-purpose flour with cornstarch or a gluten-free flour blend for the roux.
- Enhance the soup’s richness by using rotisserie chicken for deeper, more complex flavor profiles.
- Prep vegetables in advance to streamline cooking process and reduce overall preparation time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 253 kcal
- Sugar: 3 g
- Sodium: 260 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg