Description
This Chicken Pot Pie Soup is creamy, flavorful and so comforting! Made with simple ingredients you probably have on hand, it makes the perfect hearty and satisfying meal for a cold winter’s day.
Ingredients
Units
Scale
- 3 large chicken breast, about 4 cups, (I used big thick ones)
- Salt, pepper, and garlic powder for chicken, optional
- 1/2 cup (1 stick) butter, unsalted
- 1 medium yellow onion, diced
- 2/3 cup diced celery
- 1 teaspoon minced garlic from a jar
- 3/4 cup all-purpose flour
- 8 cups chicken broth or stock (two 32-ounce cartons)
- 3 large russet potatoes, peeled and cut into bite size pieces
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme (or 1 1/2 teaspoons of fresh)
- 1 1/2 teaspoon dried parsley
- 1/2 teaspoon curry powder
- 1 package of frozen mixed peas and carrots, 16 ounces
- 2 cups half & half
Instructions
- Preheat oven to 375 degrees.
- Prep & bake the chicken: If you’re using really thick chicken breasts like I did, slice them in half so they aren’t as thick and will bake quicker. Place them on a baking sheet, sprayed with a little bit of cooking spray. Lightly sprinkle some salt, pepper and garlic powder over them. This is optional but I like adding them. Bake the chicken for 45 minutes or until cooked through. Set aside to cool while you make the soup.
- Melt the butter in a large dutch oven over medium heat. Add the onion and celery and cook, stirring frequently, until the onions are translucent and the celery is semi-tender, about 8 to 10 minutes. Add the garlic and cook for an additional 2 minutes, stirring frequently, so that the garlic doesn’t burn.
- Add the flour and 1 cup of the chicken broth and stir vigorously for about 1 minute. Add an additional cup or a little more if needed and keep stirring constantly for at least 2 minutes until the mixture has thickened and the raw flour taste has cooked out. Add the remaining chicken broth, potatoes, salt, pepper, thyme, parsley and curry powder.
- Bring the mixture to a boil over medium-high heat while stirring constantly. Then reduce the heat to medium and simmer for about 20 minutes or until the potatoes become fork tender. Meantime, cut the chicken into bite size pieces.
- Add the frozen peas and carrots, the chicken and the half & half. Bring back to a boil over medium heat, while stirring constantly. Continue to stir constantly and cook for 5 minutes and remove from the heat.
- Sprinkle fresh parsley over the top of each serving, if desired.
- Serve hot with your favorite bread.
Notes
- I don’t recommend freezing this soup. The milk in cream soups tends to separate when you freeze and thaw them later.
- This soup will keep for 4 to 5 days refrigerated as long as the half & half and chicken are both fresh.