Chicken Pot Pie Soup
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
6 servings
-
Calories
442 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Chicken Pot Pie Soup
Description
This soup combines olive oil sautéed onions, garlic, thyme, parsley, and diced Yukon gold potatoes that add substance and a gentle earthiness. The addition of flour creates a roux base, which thickens the broth composed of half-and-half, chicken broth, and cream. A bay leaf infuses subtle aromatic notes during simmering. Tender cooked chicken and frozen peas and carrots complete the pot pie experience in a creamy soup form.
The soup is simmered to develop flavors while allowing the potatoes to soften and the liquid to thicken without boiling. The finished soup has a luscious texture, balancing the richness from dairy with the savoriness of the chicken and herbs. Seasoning with salt and pepper adjusts to taste before serving.
Chicken Pot Pie Soup pairs well with buttermilk biscuits for soaking up the creamy broth. It suits a filling lunch or dinner when you want the warm comfort of pot pie with less fuss. Make it ahead to let flavors meld and reheat gently for best texture. It is best enjoyed fresh as freezing may affect cream-based soup consistency.
Ingredients
- 1 tablespoon olive oil
- 1 onion peeled and minced
- 2 cloves garlic minced
- 5 teaspoons thyme or 1 1/2 teaspoons dried, chopped fresh
- 1 tablespoon parsley or 1 teaspoon dried, chopped, fresh
- 2 potato cut into 1/4-inch pieces (about 1 pound, Yukon gold variety
- 1 tablespoon all-purpose flour
- 2 cups half-and-half
- 2 cups chicken broth
- 1 cup heavy cream
- 1 bay leaf
- 3 cups chicken diced or shredded, cooked
- 1 (12 ounce) bag pea frozen
- 1 (12 ounce) bag carrot frozen
- buttermilk biscuits for serving
Instructions
- Heat oil in a large Dutch oven or soup pot over medium heat until it begins to shimmer. Add the onion and cook for 2 to 3 minutes, or until translucent and tender.
- Add the garlic, thyme, parsley, and potatoes and cook an additional 30 seconds, stirring once or twice.
- Quickly whisk in flour and cook another 30 seconds, stirring continuously. Pour in the half-and-half, chicken broth, cream, and bay leaf and bring to a boil.
- Reduce heat to simmer. Stir in chicken and veggies and continue to simmer for 30 minutes, or up to 2 hours (check often to ensure liquid does not cook off).
- Remove and discard bay leaf. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve warm with buttermilk biscuits.
Notes
- You can make homemade chicken broth and cook chicken simultaneously to streamline prep.
- For a thicker soup, stir in a cold slurry of cornstarch and water and cook until thickened.
- This soup keeps well and can be made several days ahead; rewarm gently on the stove or slow cooker low.
- Freezing cream-based soups may cause texture changes; enjoy this recipe fresh when possible.
- Use leftover turkey as an alternative to chicken for a twist on the flavor and protein.
- Other vegetables like fresh corn, green beans, lima beans, or leafy greens may be added for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 18g | 6% |
| Protein | 23g | 46% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 137mg | 46% |
| Sodium | 392mg | 16% |
| Potassium | 633mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1049IU | 21% |
| Vitamin C | 23mg | 26% |
| Calcium | 143mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
