Chicken Pot Pie Soup is a lightened up version of the classic comfort food that’s just as satisfying. This recipe is loaded with vegetables and lighter than a traditional chicken pot pie, but it’s still rich and buttery smooth.
There are some days when all I crave is a rich comforting meal. I love that this Chicken Pot Pie Soup recipe entirely satisfies that craving without expanding my waistline. It’s loaded with carrots, celery and potatoes with just the right amount of creamy richness. I also love that its easy enough to make on a busy weeknight.
How to Make Chicken Pot Pie Soup
Step 1: Add diced raw chicken breast to 1 tablespoon of hot oil in soup pot over medium heat. Season with salt and pepper. Cook and stir until cooked through and transfer to a bowl.
Step 2: To the same soup pot, add remaining oil and onion, sprinkle with salt and cook and stir until translucent, 2 to 3 minutes. Add carrots, celery and potato; cook and stir 2 minutes more. Add thyme and chicken broth; bring to boil. Reduce heat and simmer 10 minutes or until vegetables are nearly tender.
Step 3: Meanwhile, make a roux by melting butter in a small skillet over medium heat and whisking in flour all at once. Whisk constantly for 1 to 2 minutes. Add mixture directly to soup and stir to combine. Cook and stir until soup has thickened, about 3 minutes. Season to taste with salt and freshly ground black pepper and serve.
This soup is entirely satisfying on its own (and can be made with leftover turkey like this Turkey Pot Pie), but it’s also delicious served with Pie Crust Crackers. They’re simple to make and perfect for those who don’t want to give the crust up completely (like me!). And for another lightened up option, try Chicken Pot Pie without a bottom crust and topped with a little slab of homemade quick puff pastry. And if you’re looking for other hearty soup ideas, I highly recommend Tomato Bisque or French Onion Soup.
Chicken Pot Pie Soup
- 2 tablespoons olive oil divided
- 1 pound boneless skinless chicken breasts cut into bite-size pieces (you could also use chicken thighs)
- 1 onion finely chopped
- 2 carrots diced
- 2 ribs celery diced
- 1 pound potatoes diced (I used Yukon Gold)
- 1 teaspoon dried thyme leaves
- 4 cups chicken broth
- 4 tablespoons butter
- 4 tablespoons unbleached all-purpose flour
- 1/2 cup half and half
- salt and freshly ground black pepper
- Pie Crust Crackers optional
- Heat one tablespoon olive oil over medium heat in a large pot. Add chicken; season with salt and pepper. Cook and stir until cooked through, about 3 minutes. Transfer to a bowl.
- Heat remaining olive oil in same pot over medium heat. Add onion, lightly sprinkle with salt to sweat liquid and keep from browning; cook and stir 2 to 3 minutes until softened. Add carrots, celery, and potato; cook and stir 2 minutes more. Add thyme and chicken broth and bring to boil. Reduce heat and keep at a high simmer 10 minutes or until vegetables are nearly tender.
- Meanwhile, heat a small saucepan over medium heat. Add butter. Once butter melts, add flour all at once. Whisk constantly for a minute or two, just to cook out the raw flour taste. Add mixture to vegetables in broth and stir to combine. Boil until mixture starts to thicken, about 3 minutes. (At this point, the potatoes should be tender.)
- Stir in cooked chicken and half and half; season to taste with salt and freshly ground black pepper.
- Serve hot as is or with Pie Crust Crackers if desired.