Chicken Pot Pie Soup
A hearty soup that brings the comforting flavors of traditional chicken pot pie into a warm bowl, perfect for weeknights or cozy gatherings.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts Structural protein
- 2 tablespoons olive oil Adds moisture
- 3 cloves garlic, minced or pressed Enhances flavor
- ½ medium onion, diced Contributes sweetness
- 2 ribs celery, diced ¼-inch Provides crunch
- 2 medium carrots, peeled and diced ¼-inch Adds sweetness and color
- ¼ cup dry white wine Introduces acidity
- 1 large russet potato, peeled and diced ½-inch Adds heartiness
- 3 to 4 cups chicken broth Base for flavor and moisture
- 5 tablespoons butter Richness and flavor
- ¼ cup all-purpose flour Thickens soup
- 1½ cups milk Adds creaminess
- ½ cup heavy cream Enhances richness
- ⅔ cup frozen or canned corn Optional, adds sweetness
- ⅔ cup frozen or canned peas Optional, adds color and sweetness
- ¼ teaspoon black pepper Seasoning for depth
- to taste Salt Enhances overall flavor
Instructions
Preparation
- Begin by cutting the chicken into bite-sized pieces. In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chicken pieces and cook until they are lightly browned and no longer pink in the center, about 6 to 7 minutes.
- Remove the chicken from the pot and set it aside.
Cooking
- In the same pot, add the minced garlic, diced onion, diced celery, and diced carrots. Sauté for about 5 minutes until the vegetables soften.
- Pour in the dry white wine and stir, scraping any browned bits from the bottom of the pot. Cook for a couple of minutes until the wine reduces slightly.
- Add the diced russet potato and chicken broth. Stir and bring to a gentle boil. Simmer for about 10 minutes until the potato is fork-tender.
- In a small bowl, mix the butter and flour together to form a roux. Once the potatoes are tender, stir the roux into the pot.
- Gradually add the milk and heavy cream, stirring constantly to maintain a smooth consistency. Simmer for another 5-10 minutes to thicken.
- If using, add the corn and peas to the pot. Stir and let simmer for a few minutes until heated through.
- Return the cooked chicken to the pot and season with black pepper and salt to taste. Stir and let warm through before serving.
Notes
Chicken Pot Pie Soup is versatile and can be served for breakfast, with a fried egg, or as a snack with crusty bread. Leftovers can be stored for another day.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 8gSodium: 700mgFiber: 4gSugar: 3g
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