Homemade Chicken Pot Pie Soup Recipe – A Hearty Soup Full of Veggies and Chicken. Just like a Classic Pot Pie Except so Much Easier to Make!
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Some people want an endless summer, but not me. I’m one of those fall-starts-on-September-1st people, who happily dons a fuzzy sweater and sips on soup while it’s still 80 degrees outside because, well, in my opinion, this is the best time of year. I start gearing up about mid-August so when the calendar finally turns it’s full-steam ahead into fall colors, fall clothing, and, of course, fall cooking. A few of my favorite soups are Cheeseburger Soup, Cheesy Bacon Potato Soup, and Chicken Tortilla Soup.
And shouldn’t soup be the official dish of fall? Um, yes. So I’m kick-starting my favorite time of year with this chicken pot pie soup.
When it comes to classic comfort food dishes Ina Garten’s chicken pot pie recipe is one of my all time favorites. But, it’s one of those once-a-year recipes because it’s so over-the-top decadent (Sticks of butter! Heavy cream! Vegetable shortening!) I’m not sure my waistline could handle it if I added it to my go-to dinner repertoire. I mean, I love Ina and I love her pot pie, but I figured there had to be a way to experience those same cozy flavors with a little less butter.
So, here we are with chicken pot pie soup. A simpler, quicker, and less calorific version of that old favorite.
Things I Love About Homemade Chicken Pot Pie Soup Recipe!
- Comfort Food Need I say More?
- Less Calories than REAL Chicken Pot Pie!
Some might say the best part of pot pie is the crust, but I’ve always been partial to the creamy, savory filling. So instead of a fussy crust, I just toasted up slices of country white bread and focused on the part I love – chunks of potatoes, sliced carrots, sweet green peas, and, of course, plenty of tender juicy chicken. It all cooks together in one pot with chicken stock, herbs, and a little cream added right at the end. It’s not totally guilt-free, but compare it to the original recipe – it’s almost diet food.
Chicken Pot Pie Soup
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cubed
- 1 small onion, diced
- 3 medium carrots, sliced into coins
- 2 small Yukon gold potato, cut into small chunks
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 32 ounces chicken stock
- 4 sprigs fresh thyme
- 2 cups frozen peas
- 2 tablespoons chopped fresh parsley
- 1/4 cup heavy cream
- 4 slices toasted bread
Heat the olive oil in a large pot over medium heat. Add the cubed chicken and cook it until it’s no longer pink on the outside. Add the onion and cook it with the chicken until it starts to soften. Add the carrots, potatoes, and garlic and stir it all together.
Add the butter to the pan, stirring until it’s melted. Sprinkle the flour over the top of the chicken and vegetables and stir. Add the chicken stock, turn the heat to high and bring the soup to a boil. Lower the heat and keep the soup at a constant simmer. Let it simmer for twenty minutes. Add the frozen peas, chopped parsley and continue simmering for another ten minutes. Add the heavy cream and stir to combine. Ladle the soup into bowls and serve with toasted bread.
|Amount Per Serving||As Served|
|Calories 558kcal Calories from fat 171|
|% Daily Value|
|Total Fat 19g||29%|
|Saturated Fat 7g||35%|
|Dietary Fiber 8g||32%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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