Description
Hearty chicken pot pie soup blends comforting classic flavors into a creamy one-pot meal. Home cooks can savor this simple, satisfying dish that delivers warmth and nostalgia in each spoonful.
Ingredients
Scale
Main Protein:
- 2 cups cooked chicken, diced
- 4 cups chicken stock
Vegetables:
- 1 cup carrots, small diced
- 1 cup celery, small diced
- 1 cup onion, small diced
- 1.5 cups Yukon gold potatoes, small diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 0.5 cup frozen corn
Seasonings and Additional Ingredients:
- 4 tablespoons (60 grams) salted butter
- 0.25 cup all-purpose flour
- 1 bay leaf
- 0.5 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
Serving Suggestions:
- Biscuits
- Fresh parsley for garnish
Instructions
- Sauté root vegetables and aromatics in melted butter over medium heat until softened and lightly caramelized, approximately 10 minutes.
- Introduce minced garlic and allow to release its aromatic essence for 30 seconds, stirring continuously.
- Sprinkle flour over the vegetable mixture, creating a roux by stirring and cooking for 1 minute to eliminate raw flour taste.
- Pour chicken stock into the pot, then incorporate diced potatoes, bay leaf, thyme, and black pepper. Bring liquid to a rolling boil, then reduce heat and simmer for 15 minutes until potatoes reach desired tenderness.
- Fold in cooked chicken, heavy cream, sweet green peas, and golden corn kernels. Gently simmer for an additional 5 minutes to meld flavors and ensure even heating.
- Carefully remove bay leaf and portion the soup into warm serving bowls. Accompany with freshly baked buttermilk biscuits and optionally garnish with chopped fresh parsley for a vibrant presentation.
Notes
- Prep Veggies Dice vegetables uniformly to ensure even cooking and consistent texture throughout the soup.
- Roux Technique Continuously stir flour mixture to prevent burning and create a smooth, lump-free base for the soup.
- Low-Sodium Option Replace regular stock with low-sodium chicken broth to control salt content for health-conscious eaters.
- Vegetarian Swap Substitute chicken with plant-based protein like white beans or tofu to create a meat-free version of the soup.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg