Hale And Hearty Chicken Pot Pie Soup Recipe
Description
This chicken pot pie soup is sure to become one of your favorite comfort food recipes. It has all the flavors of a classic chicken pot pie with a hearty soup base. It’s made with chunks of white chicken, carrots, celery, potatoes, peas, and pearl onions in a creamy, savory broth. The broth is thickened with a roux and the soup is finished with a generous sprinkle of fresh parsley. Serve it with a side salad and some crusty bread for a complete meal.
Prep Time
This recipe takes about 20 minutes to prepare. Most of the prep time is spent chopping the vegetables and cooking the chicken. You can make this recipe even faster if you buy pre-chopped vegetables and use cooked, shredded chicken or rotisserie chicken.
Cook Time
The soup will take about 30 minutes to cook. The vegetables need to be softened and the soup needs to be cooked long enough for the flavors to meld together. The longer it cooks, the better the flavor will be.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup diced potatoes
- 1 cup frozen peas
- 1/2 cup frozen pearl onions
- 1/2 cup half-and-half
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
1. Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery and cook, stirring frequently, until the vegetables are softened, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the flour and cook for 1 minute more.
2. Add the chicken broth, chicken, potatoes, peas, and pearl onions. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes.
3. Stir in the half-and-half and cook until the soup is slightly thickened, about 5 minutes. Stir in the parsley and season to taste with salt and pepper. Serve hot.
Equipment
- Large pot
- Knife
- Cutting board
- Wooden spoon
Notes
This soup can be made in a slow cooker as well. Simply add all the ingredients except for the half-and-half and parsley to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the half-and-half and parsley before serving.
Nutrition: Per Serving
Calories: 294
Fat: 11.3g
Carbohydrates: 22.9g
Protein: 21.8g
Sodium: 757mg
Fiber: 3.4g
Recipe Tips
- For a vegetarian option, substitute the chicken with extra-firm tofu.
- For a gluten-free option, use a gluten-free all-purpose flour in place of the all-purpose flour.
- To add extra flavor, you can substitute the chicken broth with vegetable broth or add a few sprigs of fresh thyme to the soup.
- If you don’t like pearl onions, you can substitute with frozen corn or diced bell peppers.
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