Chicken Pot Pie Soup
The ultimate comfort food that fills your home with warmth and joy! Chicken Pot Pie Soup is creamy, rich, and perfect for an easy weeknight dinner. With tender chicken, vibrant vegetables, and a luscious broth, it's a dish you’ll crave time and time again!
Equipment
- Whisk
- Peeler
- Large Pot
- Saucepan
- Chef's Knife
- Cutting Board
- Wooden Spoon
Ingredients
- 4 tablespoons butter
- ½ large onion
- 3 ribs celery
- 3 large carrots
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 bay leaf
- ½ teaspoon poultry seasoning
- salt to taste
- black pepper to taste
- 1 pound chicken tenders
- ½ cup frozen corn
- ½ cup frozen peas
- ½ cup heavy cream
- parsley fresh, chopped, for garnish
Instructions
- In a large pot, melt butter over medium heat. Let it get bubbly and fragrant; this will be the base of your soup. As the butter melts, you can begin to prepare your vegetables. The combination of onion, celery, and carrots will create a fantastic aroma in your kitchen!
- Once the butter has melted, add the onion, celery, and carrots into the pot. Sauté them for about five minutes until they’re tender and slightly caramelized, stirring occasionally. You want to achieve a nice color on the vegetables to enhance the flavor.
- Now it’s time to sprinkle the flour over the sautéed vegetables. Stir it in to combine, allowing it to absorb the butter and vegetables. Cook this mixture for about two minutes; this will help eliminate any raw flour taste and create a flavorful roux.
- Next, whisk in the chicken broth gradually. Keep stirring to ensure there are no lumps from the flour. As the mixture begins to thicken, you’ll see the soup start to come together.
- Once everything is well mixed, it’s time to add the seasonings. Toss in the bay leaf and poultry seasoning along with some salt and black pepper to taste. Bring this mixture to a gentle boil; then reduce the heat to medium-low.
- Now, gently place the raw chicken tenders into the pot. Be sure they’re submerged in the broth. Cover the pot and let it simmer on low for about fifteen minutes. This will cook the chicken and infuse the soup with its flavor.
- After fifteen minutes, carefully remove the chicken pieces to a clean plate. Allow them to cool slightly before shredding them into bite-sized pieces. This step is key for getting that perfect texture to mix back into your soup.
- Add the shredded chicken back into the pot. This will ensure every spoonful of your soup has that delicious chicken flavor. Give it a good stir to combine everything nicely.
- Next, it’s time to add the frozen corn and peas. They’ll add a nice sweetness and color to your soup, making it visually appealing and nutritious. Allow the soup to simmer for another five minutes, letting the vegetables warm through.
- Finally, stir in the heavy cream. This is what gives your Chicken Pot Pie Soup that creamy, dreamy texture. Let the soup simmer on low for a minute or two, just to blend the flavors together. Don’t forget to taste and adjust seasoning if necessary.
- Garnish with fresh chopped parsley before serving hot. Pair it with biscuits for a truly comforting experience!
Notes
When storing leftovers, ensure they are kept in an airtight container in the refrigerator. This soup is best enjoyed fresh but can be reheated gently. If you’re freezing it, let it cool completely before transferring to a freezer-safe container.