Description
This easy chicken pot pie soup is filled with tender chicken, potatoes and vegetables in a thick, creamy broth. Serve it with warm homemade biscuits for all the comfort of chicken pot pie without making a crust.
Ingredients
- 4 tablespoons salted butter
- 1 cup carrots, diced small
- 1 cup celery, diced small
- 1 cup onion, diced small
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 1 1/2 cups Yukon Gold potatoes, diced small
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper, plus more to taste
- 2 cups cooked chicken, diced or shredded
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1/2 cup frozen, drained canned or fresh corn
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Salt, to taste
- Homemade biscuits, for serving
- Chopped fresh or dried parsley, optional
Instructions
- Melt the butter in a Dutch oven or large stockpot over medium heat.
- Add the carrots, celery and onion. Cook for approximately 10 minutes, stirring occasionally, until softened and beginning to brown slightly.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Sprinkle the flour over the vegetables. Stir well and cook for one minute.
- Slowly pour in the chicken stock while stirring. Add the potatoes, bay leaf, thyme and black pepper.
- Bring the soup to a boil. Reduce the heat to low and simmer for approximately 15 minutes, stirring occasionally, until the potatoes are tender.
- Stir in the cooked chicken, heavy cream, peas and corn. Return the soup to a gentle simmer and cook for five minutes, or until everything is heated through.
- Whisk together the cornstarch and cold water in a small bowl until completely smooth.
- Slowly stir the slurry into the simmering soup. Cook for another one to two minutes, stirring frequently, until the broth thickens.
- Remove and discard the bay leaf. Taste and add salt or additional pepper as needed.
- Garnish with parsley, if desired, and serve with warm homemade biscuits.
Notes
Chicken: Rotisserie chicken or any leftover cooked chicken will work. Leftover turkey can also be substituted.
Corn: Frozen corn can be added directly to the soup. Drain canned corn first. Fresh or leftover cooked corn can be cut directly from the cob.
Slurry: Mix the cornstarch with cold water before adding it to prevent lumps. The soup must simmer gently for the slurry to thicken it.
Leftovers: Refrigerate in an airtight container for up to three or four days. Add a splash of stock when reheating if the soup becomes too thick.
Biscuits: Serve with my easy homemade biscuits with grated butter or refrigerated biscuits.
Recipe Credit: This recipe is adapted from The Country Cook’s Chicken Pot Pie Soup. I added a cornstarch slurry for a thicker consistency.
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- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: stovetop
- Cuisine: American