Creamy Chicken Pot Pie Soup
User Reviews
5
Creamy Chicken Pot Pie Soup
Description
The recipe begins by browning seasoned chicken breasts, then cooking aromatic vegetables including garlic, onion, celery, and carrots until softened. White wine is added to deglaze the pot, followed by diced potatoes and chicken broth. The chicken is returned and simmered until cooked through and potatoes are tender. After removing the chicken, a roux is made separately with butter and flour, then combined with milk and heavy cream to form a creamy sauce. This sauce is stirred into the soup along with shredded chicken and optional peas and corn for sweetness and color.
The resulting soup blends the savory flavors of chicken and vegetables with a velvety, creamy broth. The inclusion of potatoes provides body and heartiness. The cooking method ensures the chicken remains tender and the vegetables retain slight texture.
This soup can be served as a warm, filling entrée especially suitable for cooler days. It is filling enough to enjoy on its own or with simple bread on the side.
For convenience, cooked chicken can be used by adding it near the end of cooking with the vegetables. The heavy cream can be substituted with milk or half-and-half if needed. Slow cooker instructions are provided for a hands-off cooking approach. Cutting the chicken breasts in half before simmering speeds thorough cooking without overcooking the pieces.
Ingredients
- 1½ pounds chicken breasts about 2 medium, boneless skinless
- 2 tablespoons olive oil divided
- 3 garlic minced or pressed, cloves
- ½ onion diced, medium
- 2 celery diced ¼-inch, ribs
- 2 carrot peeled and diced ¼-inch, medium
- ¼ cup white wine dry
- 1 russet potato peeled and diced ½-inch, large
- 3 to 4 cups chicken broth divided
- 5 tablespoons butter salted or unsalted is fine, 71 g
- ¼ cup all-purpose flour 1 tablespoon (44g
- 1½ cups milk any percentage
- ½ cup heavy cream *
- ⅔ cup corn optional, frozen or canned
- ⅔ cup peas optional, frozen or canned
- ¼ teaspoon black pepper
- salt
Instructions
- Pat chicken dry and generously salt and pepper both sides.
- In a large pot, heat 1 tablespoon of the oil over medium-high heat. Cook the chicken until well-browned, 3 to 4 minutes, flip and repeat. Transfer chicken to a plate and set aside.
- Turn heat down to medium and to the same pot, add remaining 1 tablespoon of the olive oil. Add garlic, onion, celery, and carrots, and cook, stirring occasionally, until the vegetables begin to soften, 5 to 8 minutes.
- Stir in the white wine, using a wooden spoon to scrape any cooked-on bits from the bottom of the pot.
- Add potatoes and 3 cups of the chicken broth and bring to a simmer. Cut the chicken breasts in half*, return them to the pot and simmer until the chicken is cooked through and potatoes are fork tender, 15 to 20 minutes. Remove pot from heat and use tongs to transfer the chicken pieces from the liquid to a clean plate or cutting board to cool slightly.
- While your chicken cools, in a medium pot, melt butter over medium heat. Add flour and cook, whisking continuously, until the flour is lightly golden and forms a sticky paste with the butter.
- Slowly drizzle in the milk followed by the cream, whisking out any lumps as they form. Cook, whisking continuously, until mixture is thickened (it should be the consistency of thick gravy) and bubbly around the edges, about 5 minutes.
- Stir the milk mixture into the soup. Shred or chop the cooked chicken and add it to the soup.
- Stir in corn and peas and heat over medium heat until vegetables are heated through, 2 to 3 minutes.
- If soup is too thick, add up to 1 cup more broth until it reaches your desired consistency.
- Add pepper and salt to taste. Serve, and enjoy!
Notes
- Precooked chicken can replace raw; add shredded chicken towards the end with peas and corn.
- Heavy cream may be substituted with milk or half-and-half as preferred.
- Cut chicken breasts in half before cooking to ensure even, faster cooking.
- Slow cooker method available: cook ingredients except dairy in slow cooker, shred chicken, then add dairy and thicken sauce separately before combining.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5to 6 servings
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489kcal | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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