Chicken Pot Pie Soup

A lightened up version of a comfort food classic!

Course Main Course

Cuisine American

Keyword comfort food, easy, light, winter

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings people

Calories 462kcal

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
½ 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.

If you like peas in your pot pie, I recommend tossing in one cup of frozen peas near the end of step 2 when the other vegetables are almost tender.