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Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe
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★★★★★

5.1 from 23 reviews

Chicken Pot Pie Soup is a comforting and hearty dish that combines the creamy, savory flavors of classic chicken pot pie in a warm, spoonable soup form. This recipe features tender chicken breasts simmered with fresh vegetables, potatoes, and a rich, velvety broth thickened with a buttery roux and finished with cream. Perfect for a cozy meal, it encapsulates the taste of homemade comfort food in a bowl.

Ingredients

Scale

Chicken and Vegetables

  • 1½ pounds (about 2 medium) boneless skinless chicken breasts
  • 3 garlic cloves, minced or pressed
  • ½ medium onion, diced
  • 2 celery ribs, diced ¼-inch
  • 2 medium carrots, peeled and diced ¼-inch
  • 1 large russet potato, peeled and diced ½-inch
  • ⅔ cup frozen or canned corn (optional)
  • ⅔ cup frozen or canned peas (optional)

Liquids

  • ¼ cup dry white wine
  • 3 to 4 cups chicken broth, divided
  • 1½ cups milk (any percentage)
  • ½ cup heavy cream

Fats and Flour

  • 2 tablespoons olive oil, divided
  • 5 tablespoons (71g) butter (salted or unsalted)
  • ¼ cup and 1 tablespoon (44g) all-purpose flour

Seasonings

  • ¼ teaspoon black pepper
  • Salt to taste

Instructions

  1. Prepare the Chicken: Pat chicken dry and generously season both sides with salt and pepper. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Brown the chicken breasts for 3 to 4 minutes on each side until well-browned. Transfer chicken to a plate and set aside.
  2. Sauté Vegetables: Reduce heat to medium. Add remaining 1 tablespoon olive oil to the same pot. Add garlic, onion, celery, and carrots. Cook, stirring occasionally, until vegetables begin to soften, about 5 to 8 minutes.
  3. Deglaze with Wine: Stir in the dry white wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot for extra flavor.
  4. Add Potatoes and Broth: Add diced potatoes and 3 cups of chicken broth to the pot. Bring mixture to a simmer. Cut the chicken breasts in half and return them to the pot. Simmer until chicken is cooked through and potatoes are fork tender, about 15 to 20 minutes. Remove pot from heat and transfer chicken pieces to a plate or cutting board to cool slightly.
  5. Make the Roux: While chicken cools, in a medium pot, melt butter over medium heat. Add the flour and cook, whisking continuously, until the mixture is lightly golden and forms a sticky paste, about 2 to 3 minutes.
  6. Add Dairy to Roux: Slowly drizzle in the milk followed by the heavy cream, whisking continuously to prevent lumps. Cook the mixture until thickened and bubbly around the edges, approximately 5 minutes.
  7. Combine Soup and Roux: Stir the thickened milk and cream mixture into the vegetable and broth pot. Shred or chop the cooked chicken and add it back to the soup.
  8. Add Vegetables and Heat Through: Stir in corn and peas (if using), and heat over medium heat until the vegetables are warmed through, 2 to 3 minutes.
  9. Adjust Consistency and Season: If the soup is too thick, add up to 1 cup more chicken broth until desired consistency is reached. Season with additional salt and pepper to taste.
  10. Serve: Ladle soup into bowls and enjoy the creamy, comforting flavors of chicken pot pie in soup form.

Notes

  • Cutting chicken breasts in half before simmering helps them cook more evenly and quickly.
  • Use low-sodium chicken broth to better control the saltiness of the soup.
  • For a richer flavor, you can substitute half-and-half for the milk or use whole milk if preferred.
  • Frozen vegetables should be thawed and drained to avoid excess water diluting the soup.
  • To make this soup gluten-free, substitute all-purpose flour with a gluten-free flour blend and ensure broth is gluten-free as well.

Nutrition

Keywords: chicken pot pie soup, creamy chicken soup, comfort food soup, chicken soup with vegetables, hearty chicken soup

Find it online: https://tastemadebyclara.com/chicken-pot-pie-soup-recipe/