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Creamy Chicken Pot Pie Soup Recipe

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★★★★★

4.6 from 50 reviews

Creamy Chicken Pot Pie Soup is a comforting, hearty soup that captures the rich flavors of a classic chicken pot pie in an easy-to-make bowl. With tender chicken breasts, vegetables, and a luscious creamy base made from butter, flour, milk, and cream, this soup is perfect for cozy meals throughout the year.

Ingredients

Scale

Chicken and Broth

  • 1½ pounds (about 2 medium) boneless skinless chicken breasts
  • 3 to 4 cups chicken broth (divided)

Vegetables

  • 3 garlic cloves (minced or pressed)
  • ½ medium onion (diced)
  • 2 celery ribs (diced ¼-inch)
  • 2 medium carrots (peeled and diced ¼-inch)
  • 1 large russet potato (peeled and diced ½-inch)
  • ⅔ cup frozen or canned corn (optional)
  • ⅔ cup frozen or canned peas (optional)

Liquids and Fats

  • 2 tablespoons olive oil (divided)
  • ¼ cup dry white wine
  • 5 tablespoons (71g) butter (salted or unsalted)
  • 1½ cups milk (any percentage)
  • ½ cup heavy cream

Thickening and Seasoning

  • ¼ cup and 1 tablespoon (44g) all-purpose flour
  • ¼ teaspoon black pepper
  • Salt (to taste)

Instructions

  1. Prepare Chicken: Pat chicken breasts dry and generously season both sides with salt and pepper.
  2. Brown Chicken: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Cook the chicken breasts for 3 to 4 minutes per side until well browned. Remove the chicken from the pot and set aside on a plate.
  3. Sauté Vegetables: Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the same pot. Add minced garlic, diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables soften, about 5 to 8 minutes.
  4. Deglaze with Wine: Pour in the dry white wine and use a wooden spoon to scrape any browned bits from the bottom of the pot, enhancing the flavor.
  5. Add Potatoes and Broth Simmer: Add the diced potatoes and 3 cups of the chicken broth. Cut the chicken breasts in half and return them to the pot. Bring everything to a simmer and cook until the chicken is fully cooked and potatoes are fork tender, approximately 15 to 20 minutes. Then remove the pot from heat and transfer the chicken pieces to a plate or cutting board to cool slightly.
  6. Make Roux: While the chicken cools, melt butter in a medium pot over medium heat. Add the flour and whisk continuously until the mixture turns lightly golden and forms a sticky paste, about 2 to 3 minutes.
  7. Add Milk and Cream: Slowly drizzle in the milk followed by the heavy cream to the roux, whisking out any lumps. Continue cooking and whisking until the mixture thickens to the consistency of thick gravy and bubbles around the edges, about 5 minutes.
  8. Combine Soup Base: Stir the milk and cream mixture into the vegetable and broth pot. Shred or chop the cooled chicken and add it back into the soup.
  9. Add Vegetables and Heat Through: Stir in the corn and peas, if using, and heat the soup over medium heat until the vegetables are warmed through, about 2 to 3 minutes.
  10. Adjust Consistency: If the soup is too thick, gradually add up to 1 cup more chicken broth until desired consistency is reached.
  11. Season and Serve: Add additional salt and pepper to taste. Serve the soup hot and enjoy the comforting flavors.

Notes

  • You can use frozen or canned corn and peas; just be sure to drain canned vegetables before adding.
  • If you prefer a thicker soup, use less broth or add less liquid when adjusting consistency.
  • For a richer taste, use heavy cream, but whole milk works well too.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.

Keywords: Chicken Pot Pie Soup, Creamy Chicken Soup, Comfort Food Soup, Easy Chicken Soup, Chicken and Vegetable Soup

Find it online: https://todayquickmeals.com/creamy-chicken-pot-pie-soup-recipe/