Chicken Pot Pie Soup Recipe: A Professional Guide

Introduction:

Chicken Pot Pie Soup is a comforting, hearty dish that captures the essence of a classic chicken pot pie but in a lighter, more convenient soup form. This recipe combines tender chicken, fresh vegetables, and a rich, creamy broth, delivering a flavorful experience with every spoonful. Whether you’re seeking a family meal or a cozy dish to impress guests, this Chicken Pot Pie Soup offers a perfect blend of nutrition and indulgence. Here’s a detailed, professional guide to preparing this satisfying meal.

Ingredients:

• 3 Tbsp light butter, divided (Land O’ Lakes light butter with canola oil recommended)
• 3 cups rotisserie or cooked chicken, shredded or cubed (skin removed)
• 1 onion, diced
• 4 celery stalks, finely chopped
• 1 cup carrots, finely chopped
• 5 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 1/2 cups small gold or Yukon potatoes, chopped into ½” pieces
• 4 cups low-sodium chicken broth
• 2 1/2 tsp chicken bouillon
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/4 cup parsley, finely chopped
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1 Tbsp fresh thyme or 1/2 tsp dried thyme
• 1/4 tsp dried sage
• 1 bay leaf
• 2 cups fat-free half and half, unsweetened almond milk, or skim milk (Land O’ Lakes fat-free half and half recommended)
• 2 Tbsp cornstarch
• 1 cup frozen peas (no need to thaw)

Instructions:

1. Sauté Vegetables: In a large pot, melt 1 tablespoon of light butter over medium-high heat. Add the diced onion, finely chopped carrots, and celery. Sauté the vegetables for approximately 3 minutes until they begin to soften. Add the minced garlic and cook for another minute, stirring occasionally to prevent burning.
2. Prepare the Roux: Add the remaining 2 tablespoons of light butter to the pot. Once melted, whisk in the flour, stirring continuously for about 2 minutes. This forms a roux, which is essential for thickening the soup and adding a velvety texture.
3. Add Broth and Potatoes: Gradually pour in the chicken broth while whisking to prevent lumps. Add the chopped potatoes, bay leaf, chicken bouillon, salt, pepper, and all the dried seasonings (oregano, basil, thyme, and sage). Stir to combine.
4. Simmer: Bring the soup to a gentle simmer. Allow it to cook for 15-20 minutes or until the potatoes are tender. You can test the potatoes by piercing them with a fork; they should be soft but not falling apart.
5. Add Chicken: Once the potatoes are tender, add the cooked chicken to the pot. Let the soup simmer for another 5 minutes, allowing the chicken to heat through and absorb the flavors of the broth.
6. Thicken the Soup: In a separate bowl, whisk the cornstarch with the half and half or your chosen milk until smooth. Slowly stir this mixture into the soup, bringing it back to a simmer. Continue stirring frequently to avoid curdling. Allow the soup to cook for an additional 5-8 minutes, or until it has thickened to your desired consistency.
7. Add Peas and Final Touches: Stir in the frozen peas and let them cook for 2-3 minutes. Remove the bay leaf and discard. The soup will continue to thicken as it cools, providing a rich, creamy texture.
8. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or thyme leaves if desired. This soup pairs perfectly with homemade or store-bought biscuits for an extra layer of comfort.

Conclusion:

Chicken Pot Pie Soup is a delicious and warming dish that brings the flavors of a traditional pot pie into a creamy, satisfying soup. It’s easy to make, packed with nutritious vegetables, and customizable to suit your dietary preferences. Serve it alongside biscuits for a complete, wholesome meal that will leave everyone asking for seconds.