Chicken Pot Pie Soup
User Reviews
5
Chicken Pot Pie Soup
Description
Chicken Pot Pie Soup starts with sautéing onions, carrots, celery, and garlic in butter to build a flavorful base. Fresh herbs such as thyme, rosemary, and bay leaves contribute fragrant notes. Potatoes simmer in the broth until nearly tender, and then peas and optional corn are added for sweetness and texture. A separate roux made with butter, flour, and milk is cooked until thickened and enriched with cream, which is then incorporated into the soup. Finally, shredded cooked chicken is stirred in to complete the hearty soup.
The soup offers a creamy and smooth broth with tender vegetables, savory herbs, and pieces of juicy chicken. The balance of starch from the potatoes and richness from the cream creates a comforting mouthfeel reminiscent of pot pie filling, without the crust.
This soup pairs well with biscuits or crusty bread to soak up the creamy broth and make a complete meal. The notes suggest several biscuit options to complement the soup's flavors, enhancing its home-style appeal.
Ingredients
- 6 Tbsp butter divided
- 1 1/4 cups chopped yellow onion (1 medium)
- 1 Tbsp garlic minced
- 1 cup celery about 3 ribs, diced
- 1 cup carrot about 2 carrots, peeled and diced
- 2 1/2 cups chicken broth low-sodium
- 2 cups (heaping) russet potato 1/2-inch dice (2 medium potatoes, peeled and diced
- 2 tsp thyme or 1 tsp dried, minced fresh
- 2 tsp rosemary or 1 tsp dried, minced fresh
- 2 bay leaf
- salt freshly ground
- black pepper freshly ground
- 6 Tbsp all-purpose flour
- 2 cups milk
- 1/2 cup heavy cream
- 1 cup peas frozen or fresh
- 1 cup corn optional, frozen
- 3 cups chicken preferably bone-in cooked or rotisserie, cooked shredded
- 3 Tbsp parsley chopped, fresh
Instructions
- Melt 1 Tbsp butter in a large pot over medium-high heat. Add in onion, carrot and celery and saute 3 minutes. Add garlic and saute 1 minute longer.
- Add chicken broth, potatoes, thyme, rosemary, bay leaves and season with salt and pepper to taste.
- Cover and bring soup to a low boil then reduce heat to medium-low, (press veggies down into broth) and allow to simmer, stirring occasionally, until potatoes are almost fully tender, about 15 minutes.
- Meanwhile in a medium saucepan set over medium heat, melt remaining 5 Tbsp butter. Stir in flour and cook mixture, stirring constantly for 1 1/2 minutes. While whisking slowly pour in milk into flour mixture.
- Season with salt and pepper to taste. Cook mixture, stirring constantly until thickened (don't boil). Stir in cream then remove from heat, cover with lid.
- Add peas and corn to soup mixture with vegetables (once potatoes are almost fully tender) and heat through for a few minutes.
- Stir milk mixture and chicken into soup. If desired you can thin soup with a little chicken broth if needed.
- Remove bay leaves, stir in parsley and serve warm, with biscuits if desired (not included in nutritional estimate).
Notes
- Serve this soup alongside classic buttermilk, drop, parmesan, or cheddar chive biscuits for a satisfying meal.
User Reviews
Overall Rating
5
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