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–+ servings
Chicken Pot Pie Soup

Chicken Pot Pie Soup

This creamy chicken pot pie soup is deliciously simple comfort food.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American, British
Servings 6 servings
Calories 402 kcal

Equipment

  • large saucepan
  • balloon whisk

Ingredients
  

Chicken and Vegetables

  • 3 pieces chicken breasts cut into small chunks
  • 3 pieces carrots peeled and chopped into chunks
  • 3 medium potatoes peeled and chopped into small chunks
  • 2 sticks celery sliced
  • 1 pinch salt
  • 1 pinch pepper
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 850 ml chicken stock (3 ½ cups), plus water and 3 stock cubes

Base and Seasoning

  • 3 tablespoon unsalted butter
  • 1 large onion peeled and finely chopped
  • 50 g plain (all-purpose) flour (use gluten-free blend if needed)
  • 300 ml milk half or full-fat
  • 1 small bunch fresh thyme
  • 1 juice lemon

Instructions
 

Cooking Steps

  • Add the chicken, carrots, potatoes, celery, salt, pepper, thyme, and stock to a large saucepan. Bring to a boil and allow to simmer for 15 minutes and then turn off the heat.
  • In another large saucepan, add the butter and onions. Heat on medium and cook the onion for about 5-6 minutes until soft.
  • Add in the flour and mix it into the onions and butter using a balloon whisk to form a creamy paste (roux).
  • Allow the roux to cook for a minute while stirring, then add a ladle of stock from the chicken broth while whisking. Repeat until most stock has been ladled out from the chicken pan.
  • Pour the milk into the sauce mixture. Heat through while stirring with the whisk, allowing it to thicken slightly.
  • Once the sauce is nearly boiling, pour it back into the pan with the chicken and veggies. Add half the lemon juice, stir, and taste, adding more lemon juice if needed.
  • Season with salt and pepper and top with a sprig of fresh thyme before serving.

Notes

Can be made gluten free by using gluten-free stock and flour. Can be made ahead and stored in the refrigerator for up to 2-3 days or frozen after cooling.

Nutrition

Serving: 1servingCalories: 402kcalCarbohydrates: 32gProtein: 35gFat: 14gSaturated Fat: 7gCholesterol: 114mgSodium: 450mgFiber: 5gSugar: 6g
Keyword Any Time Of the year, autumn, Fall, winter
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