Description
Hearty chicken pot pie soup blends comfort classics with creamy elegance. Home cooks can savor this rich, satisfying meal that brings warmth to winter dinner tables and delights waiting palates.
Ingredients
Scale
Protein:
- 2 cups shredded chicken
Vegetables:
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup frozen corn
Liquids and Seasonings:
- 4 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
Optional:
- Pie crust or biscuits for serving
Instructions
- Heat butter in a large pot over medium temperature until melted and bubbling.
- Sauté onions, carrots, and celery until vegetables become translucent and slightly tender, approximately 4-5 minutes.
- Introduce minced garlic and cook for 30-45 seconds, releasing aromatic flavors without burning.
- Dust vegetables with flour, continuously stirring to create a light golden roux that will thicken the soup base.
- Slowly incorporate chicken broth, whisking meticulously to prevent lumps and create a smooth liquid consistency.
- Pour in milk and heavy cream, blending with thyme, salt, and pepper. Simmer gently, stirring periodically until mixture reaches a creamy, slightly thickened texture.
- Fold in shredded chicken, sweet peas, and corn kernels. Maintain gentle heat for 5-6 minutes, allowing ingredients to warm thoroughly and meld flavors.
- Taste and fine-tune seasoning with additional salt and pepper as needed.
- Ladle soup into warm bowls and accompany with crispy pie crust croutons or warm buttermilk biscuits for a comforting meal.
Notes
- Use unsalted butter to control sodium levels and adjust salt accordingly during seasoning.
- Dice vegetables uniformly for consistent cooking and texture throughout the soup.
- Slowly whisk broth to prevent flour lumps and achieve smooth, silky consistency.
- Low-fat alternatives like half-and-half or whole milk can replace heavy cream for lighter version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 55 mg