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Creamy Chicken Pot Pie Soup

Creamy Chicken Pot Pie Soup
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Indulge in the comfort of a rich and creamy soup with this Creamy Chicken Pot Pie Soup recipe. Perfect for cozy dinners or family gatherings, this dish brings all the delightful flavors of traditional chicken pot pie to your table without the lengthy cooking time. With tender chunks of chicken, vibrant vegetables, and a velvety broth that warms the soul, this soup is both hearty and satisfying.

Ingredients

Scale
  • 1½ pounds boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 3 garlic cloves
  • ½ medium onion
  • 2 celery ribs
  • 2 medium carrots
  • ¼ cup dry white apple vinegar
  • 1 large russet potato
  • 3 to 4 cups chicken broth
  • 5 tablespoons butter
  • ¼ cup + 1 tablespoon all-purpose flour
  • 1½ cups milk
  • ½ cup heavy cream
  • Optional: frozen corn and peas

Instructions

  1. 1. Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large pot over medium-high heat; cook chicken until browned (3-4 minutes per side). Remove and set aside.
  2. 2. In the same pot, add remaining oil. Sauté garlic, onion, celery, and carrots until softened (5-8 minutes).
  3. 3. Deglaze pot with white apple vinegar.
  4. 4. Add diced potatoes and approximately three cups of chicken broth; bring to simmer. Cut chicken into halves and return to pot; simmer until cooked through (15-20 minutes). Remove chicken to cool slightly.
  5. 5. In a separate medium pot, melt butter over medium heat; whisk in flour until golden. Gradually add milk and cream, whisking continuously until thickened (about five minutes).
  6. 6. Stir creamy mixture into soup, shredding or chopping chicken before adding back.
  7. 7. Stir in optional corn and peas; heat through for a few minutes. Adjust consistency with more broth if needed; season with salt and pepper.

Nutrition

Find it online: https://wholesomedishes.com/creamy-chicken-pot-pie-soup/

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