Description
This Chicken Pot Pie Soup is a comforting blend of tender chicken, hearty vegetables, and a creamy broth, perfect for chilly days.
Ingredients
3 chicken breasts cut into small chunks
3 carrots peeled and chopped into chunks
3 medium sized potatoes peeled and chopped into small chunks
2 sticks of celery sliced
good pinch of salt and pepper
2 sprigs of fresh thyme or 1 tsp dried thyme
850 ml (3 1/2 cups) chicken stock water plus 3 stock cubes
3 tbsp unsalted butter
1 large onion peeled and finely chopped
50 g (1/2 cup minus 1 tbsp) plain (all-purpose) flour
300 ml (1 1/4 cups) milk
juice of 1 lemon
1 small bunch fresh thyme
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onions, carrots, celery, and potatoes. Sauté until softened, about 5-7 minutes.
- Stir in the chicken chunks and cook until they are browned all over.
- Sprinkle the flour over the chicken and vegetables, stirring well to coat. Cook for another 2-3 minutes to cook off the raw flour taste.
- Gradually add the chicken stock, stirring constantly to prevent lumps. Bring to a simmer.
- Add the thyme, lemon juice, salt, and pepper. Let the soup simmer for about 15-20 minutes until the vegetables are tender and the soup has thickened.
- Finish with more fresh thyme if desired, and serve hot.
Notes
For a gluten-free version, use a gluten-free flour blend and stock cubes. Adjust seasoning according to your taste.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 large bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg
Keywords: Chicken Pot Pie Soup, comfort food, soup recipe, American cuisine, healthy soup