Description
Heartwarming chicken pot pie soup delivers classic comfort in a delightful bowl. Creamy broth, tender chicken, and flaky pastry croutons create a satisfying meal you’ll savor with each spoonful.
Ingredients
Scale
Protein:
- 2 cups cooked, shredded chicken
Vegetables:
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 cups frozen peas
- 2 cups diced potatoes
- 3 cloves garlic, minced
Base and Seasonings:
- 4 tablespoons (60 milliliters) unsalted butter
- 1/4 cup (30 grams) all-purpose flour
- 6 cups (1.4 liters) chicken broth
- 2 cups (480 milliliters) milk or heavy cream
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt, to taste
- Pepper, to taste
- Fresh chopped parsley, for garnish
Instructions
- Warm butter in a spacious pot over medium heat, introducing diced onions, carrots, and celery. Sauté until vegetables soften and become translucent, approximately 5-7 minutes.
- Incorporate minced garlic and cook briefly until aromatic, releasing its fragrant essence.
- Dust vegetables with flour, thoroughly mixing to create a smooth coating. Allow mixture to toast for 2 minutes, eliminating raw flour’s raw undertones.
- Carefully stream chicken broth into the pot, whisking continuously to prevent lumps. Add diced potatoes, thyme, and bay leaf, then season with salt and pepper. Elevate heat until liquid reaches a vigorous boil.
- Reduce temperature to a gentle simmer, allowing potatoes to tenderize for roughly 15 minutes until fork-piercing becomes effortless.
- Introduce shredded chicken, sweet green peas, and creamy dairy component. Continue simmering for an additional 5 minutes, ensuring complete temperature integration.
- Extract bay leaf, taste and fine-tune seasoning as needed. Scatter freshly chopped parsley across the surface before ladling into warm serving bowls.
Notes
- Customize the chicken by using rotisserie for a time-saving hack or poaching fresh chicken breasts for more flavor control.
- Make the soup gluten-free by substituting all-purpose flour with cornstarch or gluten-free flour blend, ensuring equal thickening power.
- Enhance vegetable nutrition by adding extra vegetables like diced zucchini or spinach for added color and health benefits.
- Prepare soup ahead and store in refrigerator for up to 3 days, allowing flavors to develop and intensify overnight.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 204 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 45 mg