This Chicken Pot Pie Soup is the perfect bowl of comfort food that’s creamy, savory, and oh-so-satisfying. It’s a delightful twist on a classic dish, offering all the warmth and flavors of chicken pot pie in a comforting soup. Plus, it’s simple to make and great for the whole family!
Table of Contents
Why This Chicken Pot Pie Soup Works
Creamy Yet Light
This soup strikes the perfect balance between creamy and light. The rich texture comes from the roux and milk, while the fresh ingredients keep it feeling light on your palate. Each spoonful is indulgent yet refreshing, making it ideal for any occasion.
Two-Pan Cooking Technique
Using a two-pan technique allows for deep flavors without overwhelming your kitchen. One pan handles the chicken and vegetables, while the other creates a luscious sauce. This method simplifies cooking and helps to develop rich flavors in every bite.
Bright and Fresh Flavor
The addition of lemon juice brightens the entire dish, adding a zesty finish that lifts the savory elements. Fresh thyme complements the chicken beautifully, bringing a touch of earthiness that makes each mouthful a delight.
Versatile Ingredient Options
This recipe is incredibly versatile. You can use leftover chicken or turkey, add ham or crispy bacon, or throw in extra veggies like leeks or mushrooms. This flexibility means you can tailor the soup to your family’s taste or what you have on hand.
Step-by-Step Recipe Overview
Follow these steps to create your comforting bowl of Chicken Pot Pie Soup. It’s simple enough for weeknight dinners yet delicious enough for special occasions.
Essential Ingredients for Chicken Pot Pie Soup
You’ll need the following ingredients: 3 chicken breasts, cut into small chunks; 3 carrots, peeled and chopped into chunks; 3 medium-sized potatoes, peeled and chopped into small chunks; 2 sticks of celery, sliced; a pinch of salt and pepper; 2 sprigs of fresh thyme or 1 tsp dried thyme; 850 ml (3 1/2 cups) chicken stock (or water plus 3 stock cubes); 3 tbsp unsalted butter; 1 large onion, peeled and finely chopped; 50 g (1/2 cup minus 1 tbsp) plain (all-purpose) flour (or gluten-free flour); 300 ml (1 1/4 cups) milk (half or full-fat); juice of 1 lemon; and 1 small bunch fresh thyme for garnish.
Cooking Instructions
In a large saucepan, combine the chicken, carrots, potatoes, celery, salt, pepper, thyme, and stock. Bring to a boil, then simmer for 15 minutes before turning off the heat. In a separate large saucepan, melt the butter over medium heat and sauté the onion for about 5-6 minutes until softened. Stir in the flour to create a roux, cooking for an additional minute while stirring. Gradually add ladles of the chicken broth to the roux, whisking until smooth. Repeat this until most of the stock is incorporated, leaving the chicken and vegetables behind. Pour in the milk and heat the mixture gently, stirring until it thickens slightly. Combine the sauce with the chicken and vegetable mixture, warming it just below boiling. Add half of the lemon juice, stir, and taste. Adjust with more lemon juice if desired. Finally, season with salt and pepper, and garnish with fresh thyme before serving.
Recipe Tips for Success
To keep the soup glossy, add lemon juice at the end of cooking. For a gluten-free version, use gluten-free stock and flour. This soup can be made ahead, cooled, covered, and refrigerated for 2-3 days. Reheat before serving, adding stock or water if it thickens. This soup also freezes well; cool, cover, and freeze. Defrost in the refrigerator and reheat as needed.
Variations to Consider
You can easily adapt this recipe. Try using leftover chicken or turkey, adding ham or crispy bacon, or incorporating extra vegetables like leeks or mushrooms. Each variation brings something unique to the table!
Can I Make It Gluten-Free?
Yes! Just substitute the plain flour with gluten-free flour, and ensure your chicken stock is gluten-free as well.
How to Make Ahead of Time?
You can prepare this soup in advance. Just cool it, cover it, and refrigerate for 2-3 days. Reheat gently on the stove before serving!
Freezing and Reheating Instructions
This soup freezes well. Allow it to cool, then transfer to a freezer-safe container and freeze. When you’re ready to enjoy it, defrost in the refrigerator overnight and reheat on the stovetop, adding a splash of stock or water if it thickens too much.
FAQs
What ingredients do I need to make chicken pot pie soup?
You will need chicken breasts, carrots, potatoes, celery, salt, pepper, thyme, chicken stock, butter, onion, flour, milk, lemon juice, and thyme for garnish.
How can I thicken my chicken pot pie soup?
You can thicken the soup by gradually adding a roux made from flour and butter, or by letting it simmer longer to reduce.
Can I use leftover chicken for chicken pot pie soup?
Absolutely! Leftover chicken or turkey works perfectly in this recipe.
What are some variations of chicken pot pie soup?
You can add ham, crispy bacon, or extra vegetables like leeks or mushrooms to customize your soup.
How long does chicken pot pie soup last in the fridge?
It can last 2-3 days in the refrigerator when stored properly.
Related Recipes to try
Conclusion
This Chicken Pot Pie Soup is a must-try for any soup lover. Its combination of flavors and textures makes it a comforting meal perfect for any day. Don’t forget to check out more delicious recipes on our Pinterest page for inspiration!
Delicious Chicken Pot Pie Soup for Cozy Comfort
Ingredients
- 3 chicken breasts, cut into small chunks
- 3 carrots, peeled and chopped into chunks
- 3 medium-sized potatoes, peeled and chopped into small chunks
- 2 sticks of celery, sliced
- Pinch of salt and pepper
- 2 sprigs of fresh thyme or 1 tsp dried thyme
- 850 ml (3 ½ cups) chicken stock (or water plus 3 stock cubes)
- 3 tbsp unsalted butter
- 1 large onion, peeled and finely chopped
- 50 g (1/2 cup minus 1 tbsp) plain (all-purpose) flour (or gluten-free flour)
- 300 ml (1 ¼ cups) milk (half or full-fat)
- Juice of 1 lemon
- 1 small bunch fresh thyme (for garnish)
Instructions
- In a large saucepan, combine chicken, carrots, potatoes, celery, salt, pepper, thyme, and stock. Bring to a boil, then simmer for 15 minutes before turning off the heat.
- In a separate large saucepan, melt butter over medium heat and sauté the onion for about 5-6 minutes until softened.
- Stir in the flour to create a roux, cooking for an additional minute while stirring.
- Gradually add ladles of the chicken broth to the roux, whisking until smooth. Repeat until most of the stock is incorporated, leaving the chicken and vegetables behind.
- Pour in the milk and heat the mixture gently, stirring until it thickens slightly.
- Combine the sauce with the chicken and vegetable mixture, warming it just below boiling. Add half of the lemon juice, stir, and taste. Adjust with more lemon juice if desired.
- Season with salt and pepper, and garnish with fresh thyme before serving.
Notes
– For a gluten-free version, use gluten-free stock and flour.
– The soup can be made ahead, cooled, covered, and refrigerated for 2-3 days. Reheat before serving, adding stock or water if it thickens.
– This soup freezes well; cool, cover, and freeze. Defrost in the refrigerator and reheat as needed.