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–+ servings
Chicken Pot Pie Soup

Cozy Chicken Pot Pie Soup for the Ultimate Comfort Meal

Delight in creamy Chicken Pot Pie Soup, a comforting dish filled with tender chicken and hearty vegetables, perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 bowls
Calories 350 kcal

Equipment

  • large pot
  • Medium pot
  • Wooden Spoon
  • whisk

Ingredients
  

For the Soup

  • 1.5 pounds boneless skinless chicken breasts The star ingredient that adds protein and heartiness to your soup.
  • 2 tablespoons olive oil Divided for browning the chicken and sautéing vegetables.
  • 3 cloves garlic Minced or pressed.
  • 0.5 medium onion Diced.
  • 2 ribs celery Diced ¼-inch.
  • 2 medium carrots Peeled and diced ¼-inch.
  • 0.25 cup dry white wine Can be substituted with chicken broth.
  • 1 large russet potato Peeled and diced ½-inch.
  • 3 to 4 cups chicken broth For desired thickness.

For the Creamy Mixture

  • 5 tablespoons butter For roux.
  • 0.25 cup all-purpose flour Plus 1 tablespoon.
  • 1.5 cups milk Adds creaminess.
  • 0.5 cup heavy cream Offers a luxurious finish.

Optional Veggies

  • 0.67 cup frozen or canned corn Adds sweetness.
  • 0.67 cup frozen or canned peas Brings color and texture.

Seasonings

  • 0.25 teaspoon black pepper Adjust to preference.
  • Salt To taste.

Instructions
 

Step-by-Step Instructions

  • Start by patting the chicken breasts dry, season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a large pot over medium-high heat and cook the chicken for 3-4 minutes per side until browned. Transfer to a plate.
  • Lower the heat, add the remaining olive oil, garlic, onion, celery, and carrots to the pot. Cook for 5-8 minutes until vegetables soften.
  • Deglaze with white wine, scraping up browned bits. Simmer for 1-2 minutes.
  • Stir in diced potato and chicken broth. Return chicken to pot and simmer uncovered for 15-20 minutes until chicken is cooked through and potatoes are tender.
  • In a separate pot, melt butter. Whisk in flour and cook for 1 minute to form a roux.
  • Slowly add milk and heavy cream to the roux, whisking until thickened and bubbling.
  • Combine the creamy mixture with the soup, shred the chicken, and stir back in.
  • Stir in corn and peas, heating for 2-3 minutes. Adjust broth for consistency.
  • Season to taste, serve warm garnished with optional sides.

Notes

This soup can be tailored with any leftover vegetables you have on hand and is perfect for meal prep.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 2500IUVitamin C: 20mgCalcium: 150mgIron: 2mg
Keyword Chicken Pot Pie Soup, comfort food, easy soup, Family-friendly, Hearty Meal, Quick Recipe
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