Chicken Pot Pie Soup

Chicken Pot Pie Soup

This comforting soup captures all the flavors of a classic chicken pot pie in a warm, creamy broth.

Ingredients:

• For the aromatics:
  • 2 tablespoons butter
  • 1 yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
• For the soup:
  • 4 boneless, skinless chicken breasts or thighs, trimmed and cubed
  • 4 cups chicken broth
  • 1 russet potato, peeled and diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
  • Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Sauté the aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add the onion, celery, and carrots. Sauté for 5-7 minutes, or until softened and lightly golden brown. Stir in the garlic and cook for another minute, until fragrant.
2. Cook the chicken: Add the chicken pieces to the pot and cook for 5-7 minutes, stirring occasionally, until browned on all sides.
3. Simmer the soup: Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
4. Add vegetables and thicken: Stir in the diced potato, peas, and corn. Cook for another 5-7 minutes, or until the potato is tender. In a separate bowl, whisk together the flour and milk until smooth. Slowly pour the milk mixture into the pot while whisking constantly. Bring to a simmer and cook for 2-3 minutes, or until the soup thickens slightly.
5. Enrich and season: Stir in the heavy cream and thyme. Season with salt and pepper to taste.
6. Serve and enjoy: Remove from heat and ladle into bowls. Serve hot with a sprinkle of fresh thyme (optional) and a side of crusty bread for dipping.

Tips:

• Leftovers: This soup stores well in the refrigerator for up to 3 days. Reheat gently over medium heat on the stovetop.
• Variations:
  • Vegetables: Feel free to add other vegetables you like, such as chopped green beans, chopped broccoli florets, or shredded Brussels sprouts.
  • Proteins: For a different twist, use shredded leftover turkey or rotisserie chicken instead of cooked chicken breasts.
  • Creamy topping: For an extra decadent touch, dollop each serving with a spoonful of sour cream before serving.
  • Gluten-free: To make this recipe gluten-free, use a gluten-free flour blend for thickening.
• Quick weeknight meal prep: To save time, cook and shred the chicken breasts in advance. Store in the refrigerator and use in the soup when ready.