Name: Chicken Pot Pie Soup Recipe
Ingredients: Chicken: 2 pounds boneless, skinless chicken breasts or thighs. Chicken thighs will yield a richer flavor due to their higher fat content, while chicken breasts are leaner and equally delicious. You can also use leftover cooked chicken or rotisserie chicken to save time, about 3-4 cups shredded.; Butter: ½ cup (1 stick) unsalted butter. Butter is essential for building flavor and creating a rich roux, the base of our creamy soup. You can substitute with olive oil for a slightly lighter option, but butter provides a superior taste.; Onion: 1 large yellow onion, diced. Onions form the aromatic base of many great dishes, adding depth and sweetness as they sauté. Yellow onions are versatile and work perfectly in this soup.; Carrots: 2 large carrots, peeled and diced. Carrots add sweetness, color, and a touch of earthiness to the soup. Dicing them into small, uniform pieces ensures even cooking.; Celery: 2 stalks of celery, diced. Celery provides a subtle savory note and aromatic complexity that complements the other vegetables. Like carrots, dicing them similarly is ideal.; Garlic: 4 cloves garlic, minced. Garlic is a flavor powerhouse, adding pungency and depth. Freshly minced garlic is always best for optimal flavor.; All-Purpose Flour: ½ cup all-purpose flour. Flour is used to create the roux, which thickens the soup to a creamy consistency. For a gluten-free option, you can use a gluten-free all-purpose flour blend, or cornstarch slurry (see tips below).; Chicken Broth: 8 cups low-sodium chicken broth. Chicken broth forms the liquid base of the soup and adds a rich, savory chicken flavor. Low-sodium broth allows you to control the saltiness of the final dish. You can also use homemade chicken stock for an even more intense flavor.; Milk: 1 cup whole milk. Milk adds creaminess and richness to the soup. Whole milk provides the best texture and flavor, but you can use 2% milk or even half-and-half for extra richness. For a dairy-free option, consider unsweetened almond milk or cashew milk, keeping in mind these may slightly alter the flavor and thickness.; Heavy Cream: ½ cup heavy cream. Heavy cream elevates the soup to a truly luxurious level, adding velvety smoothness and richness. You can omit this or use light cream for a slightly lighter version, but heavy cream really makes it special.; Frozen Peas: 1 cup frozen peas. Peas add a pop of sweetness, vibrant green color, and a tender texture. Frozen peas are convenient and readily available. You can also use fresh peas when in season.; Frozen Corn: 1 cup frozen corn. Corn adds sweetness, a pleasant texture, and a touch of summery flavor. Frozen corn kernels are easy to use and readily available. Fresh corn kernels, cut off the cob, are also fantastic when in season.; Dried Thyme: 1 teaspoon dried thyme. Thyme adds a warm, earthy, and slightly minty aroma that is classic in chicken pot pie. Dried thyme is convenient and provides a concentrated flavor. Fresh thyme sprigs (about 3-4) can also be used, adding them to the soup and removing before serving.; Dried Rosemary: ½ teaspoon dried rosemary. Rosemary adds a piney, fragrant, and slightly pungent note that complements the thyme and chicken beautifully. Dried rosemary is potent, so use it sparingly. Fresh rosemary sprigs (about 2) can also be used similarly to fresh thyme.; Salt: To taste. Salt enhances all the flavors in the soup and is crucial for seasoning. Start with a teaspoon and adjust to your preference throughout the cooking process.; Black Pepper: Freshly ground black pepper, to taste. Black pepper adds a pungent, slightly spicy kick and enhances the savory notes of the soup. Freshly ground pepper offers the best flavor.

Ingredients

For the Soup:

Chicken: 2 pounds boneless, skinless chicken breasts or thighs. Chicken thighs will yield a richer flavor due to their higher fat content, while chicken breasts are leaner and equally delicious. You can also use leftover cooked chicken or rotisserie chicken to save time, about 3-4 cups shredded.

Butter: ½ cup (1 stick) unsalted butter. Butter is essential for building flavor and creating a rich roux, the base of our creamy soup. You can substitute with olive oil for a slightly lighter option, but butter provides a superior taste.

Onion: 1 large yellow onion, diced. Onions form the aromatic base of many great dishes, adding depth and sweetness as they sauté. Yellow onions are versatile and work perfectly in this soup.

Carrots: 2 large carrots, peeled and diced. Carrots add sweetness, color, and a touch of earthiness to the soup. Dicing them into small, uniform pieces ensures even cooking.

Celery: 2 stalks of celery, diced. Celery provides a subtle savory note and aromatic complexity that complements the other vegetables. Like carrots, dicing them similarly is ideal.

Garlic: 4 cloves garlic, minced. Garlic is a flavor powerhouse, adding pungency and depth. Freshly minced garlic is always best for optimal flavor.

All-Purpose Flour: ½ cup all-purpose flour. Flour is used to create the roux, which thickens the soup to a creamy consistency. For a gluten-free option, you can use a gluten-free all-purpose flour blend, or cornstarch slurry (see tips below).

Chicken Broth: 8 cups low-sodium chicken broth. Chicken broth forms the liquid base of the soup and adds a rich, savory chicken flavor. Low-sodium broth allows you to control the saltiness of the final dish. You can also use homemade chicken stock for an even more intense flavor.

Milk: 1 cup whole milk. Milk adds creaminess and richness to the soup. Whole milk provides the best texture and flavor, but you can use 2% milk or even half-and-half for extra richness. For a dairy-free option, consider unsweetened almond milk or cashew milk, keeping in mind these may slightly alter the flavor and thickness.

Heavy Cream: ½ cup heavy cream. Heavy cream elevates the soup to a truly luxurious level, adding velvety smoothness and richness. You can omit this or use light cream for a slightly lighter version, but heavy cream really makes it special.

Frozen Peas: 1 cup frozen peas. Peas add a pop of sweetness, vibrant green color, and a tender texture. Frozen peas are convenient and readily available. You can also use fresh peas when in season.

Frozen Corn: 1 cup frozen corn. Corn adds sweetness, a pleasant texture, and a touch of summery flavor. Frozen corn kernels are easy to use and readily available. Fresh corn kernels, cut off the cob, are also fantastic when in season.

Dried Thyme: 1 teaspoon dried thyme. Thyme adds a warm, earthy, and slightly minty aroma that is classic in chicken pot pie. Dried thyme is convenient and provides a concentrated flavor. Fresh thyme sprigs (about 3-4) can also be used, adding them to the soup and removing before serving.

Dried Rosemary: ½ teaspoon dried rosemary. Rosemary adds a piney, fragrant, and slightly pungent note that complements the thyme and chicken beautifully. Dried rosemary is potent, so use it sparingly. Fresh rosemary sprigs (about 2) can also be used similarly to fresh thyme.

Salt: To taste. Salt enhances all the flavors in the soup and is crucial for seasoning. Start with a teaspoon and adjust to your preference throughout the cooking process.

Black Pepper: Freshly ground black pepper, to taste. Black pepper adds a pungent, slightly spicy kick and enhances the savory notes of the soup. Freshly ground pepper offers the best flavor.

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Instructions

Step 1: Cook the Chicken

Poach or Sauté: You have a couple of options for cooking your chicken. For poaching, place the chicken breasts or thighs in a pot and cover with chicken broth or water. Bring to a simmer and cook until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 15-20 minutes depending on thickness. Alternatively, you can sauté the chicken. Cut the chicken into bite-sized pieces, season with salt and pepper, and sauté in a tablespoon of butter or olive oil in a large pot or Dutch oven over medium-high heat until cooked through and lightly browned.

Shred or Dice: Once the chicken is cooked, remove it from the pot and let it cool slightly. Shred the chicken using two forks or dice it into bite-sized pieces. Set aside. If using leftover cooked or rotisserie chicken, simply shred or dice it and set aside.

Step 2: Sauté the Vegetables

Melt Butter: In the same large pot or Dutch oven you used for the chicken (no need to clean it!), melt the butter over medium heat.

Sauté Aromatics: Add the diced onion, carrots, and celery to the melted butter. Sauté, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5-7 minutes. This step builds flavor and softens the vegetables before they simmer in the soup.

Add Garlic: Add the minced garlic to the pot and sauté for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.

Step 3: Create the Roux

Add Flour: Sprinkle the all-purpose flour over the sautéed vegetables in the pot.

Cook Roux: Cook the flour and vegetables together, stirring constantly, for 2-3 minutes. This is crucial for cooking out the raw flour taste and creating a base for a smooth, creamy soup. The mixture will become slightly pasty.

Step 4: Build the Soup

Gradually Add Broth: Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Whisk until the roux is fully incorporated into the broth and the mixture is smooth.

Simmer: Bring the soup to a gentle simmer over medium heat. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld and the soup to thicken slightly.

Step 5: Add Remaining Ingredients

Stir in Milk and Cream: Stir in the milk and heavy cream. The soup will become even creamier and richer.

Add Chicken, Peas, and Corn: Add the shredded or diced cooked chicken, frozen peas, and frozen corn to the soup.

Season: Stir in the dried thyme and rosemary. Season with salt and freshly ground black pepper to taste. Start with a teaspoon of salt and ½ teaspoon of pepper, then adjust as needed. Remember that flavors will develop and deepen as the soup simmers.

Step 6: Simmer and Finish

Simmer to Heat Through: Continue to simmer the soup for another 5-10 minutes, or until the vegetables are tender and the soup is heated through. Be careful not to boil the soup vigorously after adding the milk and cream, as it may curdle. Gentle simmering is key.

Taste and Adjust: Taste the soup one last time and adjust seasoning with salt and pepper as needed. You might also want to add a pinch more thyme or rosemary if desired.

Step 7: Serve and Enjoy!

Ladle and Garnish: Ladle the Chicken Pot Pie Soup into bowls. Garnish with fresh parsley, cracked black pepper, and your favorite toppings, such as oyster crackers, croutons, or flaky pie crust toppers.

Serve Warm: Serve immediately while hot and enjoy the comforting flavors of homemade Chicken Pot Pie Soup!

Nutrition

Serving Size: One Normal Portion
Calories: 450-550
Sugar: 5-8g
Sodium: 500-700mg
Fat: 25-35g
Saturated Fat: 15-20g
Carbohydrates: 25-35g
Fiber: 3-5g
Protein: 30-35g
Cholesterol: 150-180mg