Fall is all about the cozy soups and last week I made one of my favorites – chicken pot pie soup! Chicken pot pie is one of my favorite meals and it in soup format is just as hearty and delicious. This recipe makes a ton of soup so it’s perfect for a family or gathering, or to use as meal prep! I also cut some leftover frozen puff pastry into sticks perfect for dipping. Check out this recipe on my site, and if you want to learn to make your own chicken pot pie from scratch, you can find that there too!
Chicken Pot Pie Soup
Ingredients
- meat from one whole rotisserie chicken, shredded
- 5 1/2 cups low-sodium chicken stock
- 6 tbsp unsalted butter
- 1 lb yukon gold potatoes, sliced into 1/4" pieces
- 1 cup frozen peas
- 1 cup frozen sweet corn
- 1/2 cup heavy whipping cream
- 1/3 cup dry white wine
- 2 medium carrots, peeled and thinly sliced
- 2 celery sticks, thinly sliced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1/4 cup fresh parsley, finely chopped, plus more for garnish
- 3 tbsp fresh thyme, finely chopped
- 1/3 cup all-purpose flour
- 3-4 tsp kosher salt, to taste
- 1/2 tsp freshly-ground black pepper
Instructions
- In a large dutch oven, melt the butter over medium high heat. Once fully melted, add the onion, carrots, and celery and sauté for 5-7 minutes. Be sure to stir occasionally to prevent any sticking or burning.
- Once the veggies have started to soften and turn a bit golden brown, add the garlic and sauté for another 5 minutes. Again stir often to keep everything from burning. If the veggies are browning too quickly, turn the heat down to medium.
- Add the flour and stir constantly for 1 minute, and then add the chicken stock, wine, potatoes, pepper, and salt to taste. Bring the soup to a boil and then reduce to a simmer before partially covering and allowing to cook for ~15 minutes. Cook just until the potatoes are easily pierced with a fork.
- Add the chicken, peas, corn, heavy whipping cream, parsley, and thyme. Once the soup returns to a simmer, cook for 5 minutes; the peas and corn should be heated all the way through and tender. Check seasoning one last time at this point and adjust salt and pepper as necessary.
- Serve immediately and Enjoy! Pairs great with buttermilk biscuits
