Chicken pot pie soup with vegetables and herbs
Chicken pot pie soup brings the classic comfort of chicken pot pie into a hearty soup, featuring tender chicken, a mix of fresh and frozen vegetables, and aromatic herbs. This satisfying dish is perfect for any season, combining all the rich flavors of the beloved pot pie in a warming bowl.
Cook time 55 min
Prep time 20 min
Ingredients:
1 tbsp olive oil16 oz chicken breasts
2 cups water
1/4 cup all-purpose white wheat flour
4 cups nonfat milk
1 stalk celery
1/2 onion
4.50 cups mushrooms
2 chicken broth cubes
1/2 tsp dried thyme
1 dash black pepper
1 package mixed frozen vegetables
1 green pepper
2 potatoes
1 dash salt
Chicken pot pie soup combines the classic flavors of chicken pot pie with the comforting warmth of a hearty soup. This recipe is packed with tender chicken, a variety of fresh and frozen vegetables, and a medley of herbs, resulting in a deliciously satisfying meal that’s perfect for any season.
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the diced chicken breasts and cook until the chicken is no longer pink and cooked through, about 5-7 minutes.
- Remove the chicken from the pot and set aside.
- In the same pot, add the diced celery, diced onion, and sliced mushrooms.
- Sauté until the vegetables are tender and the onions are translucent, about 5 minutes.
- Sprinkle the flour over the sautéed vegetables and stir well to coat.
- Gradually add the water while stirring continuously to prevent lumps.
- Add the nonfat milk and stir until combined.
- Return the cooked chicken to the pot.
- Add the chicken broth cubes, dried thyme, black pepper, and salt.
- Stir well to ensure the broth cubes dissolve completely.
- Add the package of mixed frozen vegetables, diced green pepper, and diced potatoes to the pot.
- Stir to combine all the ingredients.
- Bring the mixture to a gentle boil, then reduce the heat to low.
- Cover the pot and let the soup simmer for about 25-30 minutes, or until the potatoes are tender and the flavors have melded together.
- Taste the soup and adjust the seasoning if needed, adding more salt or pepper to suit your preference.
- Ladle the warm, hearty chicken pot pie soup into bowls.
- Optionally, garnish with fresh herbs like parsley or thyme for an extra touch of flavor and presentation.
Enjoy this Chicken pot pie soup with a slice of crusty bread or a small salad for a complete meal. Its rich flavors and hearty ingredients make it a family favorite that is sure to please. This recipe can easily be adjusted to suit your taste preferences or dietary needs, making it a versatile addition to your cooking repertoire.
Chicken pot pie soup with vegetables and herbs FAQ:
You should let the soup simmer for about 25-30 minutes. This time allows the potatoes to become tender and the flavors to meld together.
Yes, you can use frozen chicken breasts. Just ensure they are fully thawed and cooked through before adding them to the soup. Adjust cooking time if necessary.
You can substitute all-purpose flour with cornstarch or a gluten-free flour blend. Mix equal parts cornstarch with water to create a slurry before adding it to the soup.
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months. Reheat on the stove or in the microwave.
You can add vegetables like carrots, peas, or corn for additional flavor and texture. Just be sure to adjust the cooking time if you're using fresh vegetables.
Cooking Tips:
- To save time, you can use pre-cooked or rotisserie chicken instead of cooking the chicken breasts from scratch.
- If you prefer a thicker soup, consider adding a bit more flour, or even a cornstarch slurry to achieve your desired consistency.
- Fresh herbs like thyme and parsley can elevate the flavor of this soup. If available, use them in place of dried herbs.
- For a dairy-free version, substitute the nonfat milk with a plant-based milk such as almond or soy milk.
- Season to taste. Adjust the salt and pepper to your preference, and consider adding other herbs or spices you enjoy.
- Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months. Reheat gently to avoid curdling the milk.
Nutrition Facts
6 ServingsCalories 280kcal
Protein 27g
Carbohydrates 36g
Fiber 5g
Sugar 13g
Fat 4.88g
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