Ah, chicken pot pie. It conjures images of warm kitchens and comforting meals. But sometimes, you crave those comforting flavors without the commitment of a full-blown pot pie. That’s where this Chicken Pot Pie Soup comes in!
As a chef who loves to create lighter, healthier versions of classic dishes, this soup has become a staple in my kitchen. It captures all the essence of a chicken pot pie – the tender chicken, the vibrant veggies, and that creamy, comforting broth – but in a delightful, spoon able form.
Plus, this recipe is incredibly versatile! It’s a great way to use leftover cooked chicken, and you can easily customize the vegetables.
Now, let’s get to the good stuff – the recipe itself!
Ingredients for Chicken Pot Pie Soup
- ¼ cup all-purpose flour (or 2 tbsp cornstarch for gluten-free)
- 2 cups water
- 4 cups fat-free milk
- 1 large celery stalk, chopped
- ½ medium onion, chopped
- 8 oz sliced baby portobello mushrooms
- 2 chicken bouillon cubes (check labels for gluten-free)
- Freshly ground black pepper
- Pinch of dried thyme
- 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
- 2 potatoes, peeled and cubed small
- 16 oz cooked chicken breast, diced small
- Salt to taste
Equipment
- Large pot or Dutch oven
- Whisk
- Spoon
- Vegetable knife
- Cutting board
Instructions for Chicken Pot Pie Soup
- Melt and Roux: In your large pot or Dutch oven, melt butter or olive oil over medium heat. Once hot, whisk in the flour (or cornstarch) and cook for about a minute, stirring constantly, until it becomes a light golden brown roux.
- Broth Time: Slowly whisk in the water and chicken bouillon cubes, stirring constantly until the bouillon dissolves and the mixture thickens slightly.
- Flavor Builders: Add the chopped celery, onion, and mushrooms to the pot. Sauté for 5-7 minutes or until the vegetables are softened and fragrant.
- Creamy Comfort: Now comes the creamy magic! Pour in the milk and whisk well to combine with the roux—season with freshly ground black pepper and a pinch of dried thyme. Bring to a simmer.
- Veggie Power: Add the frozen mixed vegetables and cubed potatoes to the simmering soup. Cook for 10-12 minutes, or until the vegetables are tender-crisp.
- Chicken Time: Finally, stir in the cooked and diced chicken breast. Let the soup heat for a few minutes, then adjust the seasoning with salt to taste.
Serving and Sides
This recipe yields a hearty and satisfying soup pot for 4-6 servings. It’s perfect for a cozy weeknight dinner or a light lunch.
Pair this soup with a side salad or a crusty whole-wheat bread roll for a complete meal.
Conclusion
This Chicken Pot Pie Soup is a delicious and healthy twist on a classic comfort food. It’s easy to make, customizable, and sure to warm you up from the inside out. Plus, it’s a great way to use up leftover chicken!
FAQs
Can I use different vegetables?
Absolutely! Feel free to swap out the frozen mixed vegetables for your favorites. Broccoli florets, green beans, or chopped carrots would all work well.
Can I make this soup thicker?
Add a cornstarch slurry towards the end if you prefer a thicker soup. Mix a tablespoon of cornstarch with a bit of cold water until smooth, then stir it into the simmering stew. Cook for a minute or two until the soup thickens to your desired consistency.
Can I make this soup ahead of time?
Yes! This soup reheats beautifully. Store it in an airtight container in the refrigerator for up to 3 days.
So there you have it! My take on Chicken Pot Pie Soup – a comforting classic made lighter and healthier. I hope you enjoy it as much as I do!