Chicken Pot Pie Soup

How to make a Chicken Pot Pie Soup.

Ingredients: Serves 4-6

  • 2 medium boneless, skinless chicken breasts
  • 1 large potato, peeled and diced ½-inch
  • 3 garlic cloves, minced or pressed
  • ½ medium onion, diced
  • 2 celery ribs, diced ¼-inch
  • 2 medium carrots, peeled and diced ¼-inch
  • ⅔ cup frozen or canned corn
  • ⅔ cup frozen or canned peas
  • 2 tablespoons olive oil, divided
  • ¼ cup dry white wine
  • 4 cups chicken broth, divided
  • 5 tablespoons butter
  • ¼ cup and 1 tablespoon all-purpose flour
  • 1½ cups milk
  • ½ cup heavy cream
  • ¼ teaspoon black pepper
  • Salt

Method:

  1. Pat the chicken dry and generously salt and pepper both sides.
  2. In a large pot, heat 1 tablespoon of oil over medium-high heat.
  3. Cook the chicken until well-browned, for about 3 to 4 minutes, flip and repeat.
  4. Transfer the chicken to a plate and set aside.
  5. Turn the heat down to medium and to the same pot, add the remaining 1 tablespoon of the olive oil.
  6. Add the garlic, onion, celery and carrots, and cook, stirring occasionally, until the vegetables begin to soften, for around 5 to 8 minutes.
  7. Stir in the white wine, using a wooden spoon to scrape any cooked-on bits from the bottom of the pot.
  8. Add the potatoes and 3 cups of the chicken broth and bring to a simmer.
  9. Cut the chicken breasts in half, return them to the pot and simmer until the chicken is cooked through and the potatoes are fork tender, for around 15 to 20 minutes.
  10. Remove the chicken from the pot and set it on a clean plate or cutting board to cool slightly.
  11. Whilst the chicken cools, in a medium pot, melt the butter over medium heat.
  12. Add the flour and cook, whisking continuously, until the flour is lightly golden and forms a sticky paste with the butter.
  13. Slowly drizzle in the milk followed by the cream, whisking out any lumps as they form.
  14. Cook, whisking continuously, until the mixture is thickened (it should be the consistency of thick gravy) and bubbly around the edges, for about 5 minutes.
  15. Stir the milk mixture into the soup.
  16. Shred or chop the cooked chicken and add it to the soup.
  17. Stir in the corn and peas and heat over medium heat until the vegetables are heated through, for about 2 to 3 minutes.
  18. If the soup is too thick, add up to 1 cup more broth until it reaches your desired consistency.
  19. Add the pepper and salt to taste.
  20. Serve with fresh crusty bread and enjoy!
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