Chicken Pot Pie Soup
User Reviews
5
Chicken Pot Pie Soup
Description
This Chicken Pot Pie Soup recipe begins by simmering peeled, sliced russet potatoes until very tender before mashing with butter for thickness. Chicken breast pieces are browned in olive oil and seasoned for flavor, then removed to prepare the soup base. Deglazing the pan with white wine adds acidity and lifts flavorful browned bits, reduced before adding vegetables and aromatics including onion, celery, garlic, and herbs.
Flour is stirred in to form a roux, which thickens the soup once combined with chicken broth, half and half, and condensed cream of chicken soup. The cooked chicken and mashing potatoes are returned to the pot along with frozen peas, corn, and carrots, simmering to meld flavors and warm vegetables through. The result is a thick, creamy soup reminiscent of chicken pot pie filling but in a comforting bowl.
The wine choice can be adjusted to preferred dry whites like Chardonnay or Pinot Grigio. Leftover chicken or rotisserie chicken may be used as a shortcut, added late with vegetables. The recipe yields approximately 14 cups, suitable for large families or meal prep. It balances creamy richness with hearty vegetables and herbs, making it a substantial starter or main meal.
Storing in airtight containers is practical for refrigeration or freezing. This soup combines familiar flavors in a flexible, easy-to-serve format.
Ingredients
- 4 russet potatoes equal to 2 lbs, large
- salt to taste
- black pepper to taste
- 4 tablespoons butter divided
- 2 tablespoons olive oil
- 1 lb. chicken breast boneless skinless
- 1/2 cup white wine see notes, dry
- 1 yellow onion diced
- 2 celery diced, stalks
- 3 cloves garlic minced
- ¼ cup flour
- 3 cups chicken broth
- 2 cups half and half
- 1 cream of chicken soup 10.5 oz. can
- 1/2 chicken bouillon cube
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon thyme each; dried
- ¾ teaspoon rosemary
- ¾ teaspoon parsley
- ¾ teaspoon onion powder
- 2 cups carrot frozen
- 2 cups peas
- 2 cups corn
Instructions
- Peel and rinse the potatoes. Cut them into 1-inch slices and transfer them to a large pot. Submerge them in 2 inches of water and gradually bring it to a gentle boil. Salt the water once a boil is reached (I add 3 tsp salt.) Cook until very fork tender, about 25 minutes. Drain, and mash with 2 tablespoons of butter. Set aside.
- Heat olive oil in a soup pot over medium-high heat. Cut the chicken into bite-sized pieces and season with salt/pepper. Add it to the soup pot and cook on all sides until a golden and cooked through, 5-7 minutes. Remove and set aside.
- Turn the heat off. Add the wine and set the heat to medium. Use a silicone spatula to "clean" the bottom and sides of the pot, this will add more flavor to the broth. Reduce by half, about 4 minutes.
- Add the onions, celery, and remaining 2 tablespoons of butter. Cook for 5 minutes. Add the garlic and cook for 1-2 more minutes. Add the flour and stir to combine. Cook for 1 minute to remove the raw flour taste, stirring continuously.
- Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.
- Stir in the cream of chicken soup, 1/2 chicken bouillon cube, Worcestershire sauce, thyme, rosemary, parsley, onion powder, and garlic powder.
- Bring to a boil, then reduce to a simmer. Add the potatoes. Use an immersion blender to blend until smooth or transfer to a blender in batches.
- Add the cooked chicken along with any juices from the plate. Add the frozen vegetables and heat through for 10 minutes or until ready to serve. (let let the broth boil or the chicken will become tough). Serve with Buttermilk Biscuits!
Notes
- This recipe yields about 14 cups, providing ample servings for multiple meals.
- Leftover or rotisserie chicken (around 2 ½ cups) can substitute fresh chicken, added with vegetables near the end.
- Preferred dry white wines include Chardonnay, Pinot Grigio, or Sauvignon Blanc; chicken broth may be used instead if avoiding alcohol.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cups
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 44mg | 15% |
| Sodium | 481mg | 20% |
| Potassium | 536mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1619IU | 32% |
| Vitamin C | 8mg | 9% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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