Description
Hearty chicken pot pie soup combines comfort classics with creamy, satisfying soup textures. Midwestern home cooks will appreciate this one-pot meal that delivers robust flavors and nostalgic warmth you’ll savor completely.
Ingredients
Scale
- 4 cups chicken, cooked and shredded
- 1 lb (1 pound) Yukon Gold potatoes, peeled and sliced into ¼-inch thick pieces
- 6 tbsps (6 tablespoons) unsalted butter
- 5 cups chicken stock
- 1 cup onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- ½ cup half-and-half cream
- ⅓ cup flour
- 3 garlic cloves, minced
- 1 cup frozen peas
- 1 cup corn
- ¾ tsp (¾ teaspoon) sea salt
- ½ tsp (½ teaspoon) black pepper
- ¼ cup parsley, finely chopped (plus more for garnish)
- 1 bay leaf
Instructions
- Sauté Base: Melt butter in a large pot over medium heat, then add onions, celery, and carrots. Cook until vegetables become tender and translucent, releasing their delightful aromatics, about 5 minutes.
- Develop Flavor Layers: Introduce minced garlic and briefly sauté, then dust the vegetables with flour. Stir continuously to create a golden roux, eliminating any raw flour undertones and building a rich foundation.
- Create Liquid Canvas: Gradually whisk chicken stock into the vegetable mixture, ensuring a smooth, lump-free consistency. Season with salt, pepper, and tuck in a bay leaf to infuse depth.
- Potato Integration: Add sliced potatoes and simmer gently until they reach a perfect tender-crisp texture, approximately 10-12 minutes. This stage allows the potatoes to absorb the soup’s nuanced flavors.
- Final Composition: Fold in frozen peas, corn kernels, half-and-half, and pre-cooked shredded chicken. Simmer for an additional 10 minutes, allowing all ingredients to harmonize and heat thoroughly.
- Finishing Touch: Remove the bay leaf, sprinkle with freshly chopped parsley, and ladle the vibrant, creamy soup into warm bowls, serving immediately for maximum enjoyment.
Notes
- Prevent Lumpy Roux: Whisk flour constantly and steadily while cooking to ensure a smooth, lump-free base that creates a silky soup texture.
- Potato Perfection: Cut potatoes into uniform, bite-sized pieces to guarantee even cooking and prevent some chunks from becoming mushy while others remain undercooked.
- Flavor Layering: Sauté vegetables in butter first to develop deep, rich flavors before adding other ingredients, which enhances the overall taste profile of the soup.
- Chicken Choice: Use rotisserie or leftover roasted chicken for maximum flavor and convenience, saving time without compromising on taste and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 390
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 75 mg