Soup recipes are timeless comfort foods that bring warmth, nourishment, and delicious flavors to every table. Whether it’s a chilly evening or a craving for something hearty and wholesome, soups are versatile dishes that can be tailored to suit any palate. Among the favorites, Chicken Pot Pie Soup stands out—a delightful, creamy soup that transforms the classic pot pie into a bowl of comfort without the crust.
Here’s a detailed recipe for making the Best Chicken Pot Pie Soup at home.
Chicken Pot Pie Soup Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4-6
Ingredients
For the Soup Base:
- 4 tbsp unsalted butter
- 1 medium onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth (low-sodium preferred)
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp dried parsley
- Salt and black pepper to taste
For the Filling:
- 3 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 1 cup frozen peas
- 1 cup diced potatoes (Yukon Gold or Russet, peeled)
- 1/2 cup corn kernels (fresh, frozen, or canned)
Optional Garnish:
- Fresh parsley, chopped
- Buttery biscuit crumbles or puff pastry croutons
Cooking Instructions
- Prepare the Vegetables:
- Heat a large pot over medium heat and melt the butter.
- Add diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in garlic and cook until fragrant, about 1 minute.
- Prepare the Vegetables:
- Make the Roux:
- Sprinkle the flour over the vegetables, stirring constantly to coat them evenly. Cook for 2-3 minutes to eliminate the raw flour taste.
- Make the Roux:
- Build the Soup Base:
- Gradually whisk in the chicken broth, ensuring no lumps form.
- Add milk and cream, stirring to create a smooth, creamy base.
- Build the Soup Base:
- Season the Soup:
- Stir in thyme, parsley, salt, and black pepper. Bring the mixture to a gentle simmer.
- Season the Soup:
- Cook the Filling:
- Add potatoes and cook until tender, about 10-12 minutes.
- Stir in shredded chicken, peas, and corn. Simmer for another 5-7 minutes until heated through.
- Cook the Filling:
- Adjust and Serve:
- Taste the soup and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley and optional biscuit crumbles or puff pastry croutons for that “pot pie” touch.
- Adjust and Serve:
Tips for the Best Chicken Pot Pie Soup
- Make it gluten-free: Substitute flour with gluten-free all-purpose flour or cornstarch.
- Add a crust element: Serve with flaky puff pastry squares or freshly baked biscuits on the side.
- For extra richness: Replace whole milk with half-and-half for a creamier texture.
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This Chicken Pot Pie Soup is perfect for a cozy family dinner, offering all the beloved flavors of the traditional dish with the ease of a one-pot meal. Bon appétit!
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