Description
Experience the nostalgic comfort of a classic chicken pot pie in this rich, spoonable soup. Featuring tender shredded chicken, hearty Yukon Gold potatoes, carrots, and celery in a velvety, herb-infused broth, this one-pot meal is the ultimate weeknight remedy for chilly evenings. It captures all the savory, flaky-crust flavors you love without the hassle of baking dough, making it a wholesome and accessible favorite for the whole family.
Ingredients
2 tablespoons canola oil
2 large carrots, peeled and diced
1 rib celery, finely chopped
1/2 medium onion, finely diced
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
3 cups low sodium chicken broth
3/4 lb Yukon Gold potatoes, cut into 1/2 inch pieces
1 boneless skinless chicken breast
1/2 cup frozen corn
1/2 cup frozen peas
1/4 cup unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups milk
Instructions
Heat oil in a large Dutch oven or soup pot over medium heat.
Add carrots, celery, and onion, sautéing until softened.
Stir in garlic, salt, parsley, thyme, and pepper, cooking for one minute until fragrant.
Pour in chicken broth and bring to a simmer.
Add diced potatoes and the chicken breast to the pot; simmer until chicken is cooked through and potatoes are tender.
Remove the chicken breast, shred it with two forks, and return it to the pot.
In a separate small saucepan, melt butter and whisk in flour to create a roux; slowly whisk in the milk until thickened.
Stir the thickened milk mixture into the soup pot.
Add the frozen peas and corn, cooking for another 5 minutes until heated through and well combined.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator. Can be reheated on the stovetop over low heat. If the soup becomes too thick upon storage, add a splash of chicken broth to adjust the consistency.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg