Description
A creamy and comforting soup that captures the flavors of classic chicken pot pie without the hassle of a crust.
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken breasts or thighs (Cut into bite-size pieces)
- 2 Tbsp Butter (For sautéing)
- 1 medium Onion (Chopped)
- 2 medium Carrots (Chopped)
- 2 stalks Celery (Chopped)
- 2 cloves Garlic (Minced)
- 1 cup Frozen peas
- 1 cup Frozen corn
- 2 medium Potatoes (Diced)
- 1/4 cup All-purpose flour (To thicken the soup)
- 4 cups Low sodium chicken broth
- 1 cup Milk or half-and-half (For a creamier texture)
- 1 tsp Fresh or dried thyme
- 1 leaf Bay leaf (Optional)
- 2 Tbsp Fresh parsley (Chopped, for garnish)
- to taste Salt and pepper (Season as you go)
Instructions
Preparation
- Melt butter in a large pot over medium heat.
- Add onion, carrots, and celery with a pinch of salt. Cook until the onions are soft and the carrots start to give, about 6 to 8 minutes.
- Stir in garlic for the last minute.
Building the Soup
- Sprinkle in the flour and stir until it coats the veggies. Cook for 1 to 2 minutes to eliminate the raw flour taste.
- Slowly whisk in the chicken broth to keep the mixture smooth.
- Add diced potatoes, thyme, and bay leaf. Simmer for 8 to 10 minutes, until the potatoes are almost tender.
Adding Chicken and Creaminess
- Stir in the chicken pieces and cook until they are just done, about 7 to 10 minutes depending on size.
- Remove the bay leaf and lower the heat.
- Stir in milk or half-and-half, then add peas and corn. Simmer gently for 3 to 5 more minutes.
- Season with salt and pepper, and finish with chopped parsley.
Notes
For a richer flavor, stir in a knob of cream cheese at the end. This soup also freezes well for up to 2 months, and leftovers should be stored in airtight containers in the fridge for 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Cuisine: American, Comfort Food