Chicken Pot Pie Soup
Chicken Pot Pie Soup has all the rich and creamy filling goodness without the crust, so dinner's ready in 30 minutes. A TSRI classic recipe!
Ingredients
- 1 pound boneless skinless chicken diced
- 2 tablespoons unsalted butter divided
- 3/4 cup all-purpose flour divided
- 1 teaspoon poultry seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 cups chicken stock (16 fluid ounces)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 cups whole milk
- 1 16 ounce bag frozen mixed vegetables
- 2 tablespoons fresh parsley chopped
Instructions
- COOK CHICKEN: Place a large saucepan over medium-high heat. Add 1 tablespoon unsalted butter. Once melted, add 1 pound diced chicken. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is cooked through. Transfer the chicken to a plate, leaving the liquid in the pan.
- MAKE ROUX: Add the remaining 1 tablespoon unsalted butter to the pan. Once melted, whisk in ¼ cup all-purpose flour. Cook for 1 minute, whisking constantly, until smooth and lightly golden.
- BUILD BASE: Whisk in 2 cups chicken stock, 2 cups whole milk, 1 teaspoon poultry seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon kosher salt, and ½ teaspoon fresh ground black pepper. Whisk until smooth and slightly thickened.
- THICKEN SOUP: In a resealable jar or bowl, combine 1 cup of the hot soup mixture with the remaining ½ cup all-purpose flour. Shake or whisk until smooth. Slowly whisk this mixture back into the pot until fully incorporated.
- SIMMER: Return the cooked chicken to the pot and add the frozen mixed vegetables. Reduce heat to medium. Cover and cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender and the soup is thick and creamy.
- SERVE: Remove from heat. Garnish with chopped fresh parsley and serve hot.
Notes
Make-Ahead: This soup can be made up to 2 days ahead. Reheat gently before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat over medium-low heat, stirring often. Add a splash of chicken stock or milk if the soup thickens too much.
Freezing: Freezing is not recommended, as the milk-based soup can separate when thawed.
Seasoning Tip: Taste before serving. If the soup tastes flat, add kosher salt ¼ teaspoon at a time, stirring and tasting between additions.
Nutrition
Serving: 1 | Calories: 364cal | Carbohydrates: 27g | Protein: 33g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 798mg | Sugar: 6g | Fiber: 1g | Calcium: 178mg | Iron: 2mg