Description
A hearty and comforting Chicken Pot Pie Soup that combines tender chicken, creamy potatoes, and a medley of vegetables in a flavorful broth, perfect for a cozy meal. This recipe transforms classic chicken pot pie flavors into a delicious, easy-to-make soup that serves 14 and is ideal for sharing.
Ingredients
Scale
Potatoes
- 4 large russet potatoes (about 2 lbs.)
- Salt and pepper, to taste
- 2 tablespoons butter
Chicken and Vegetables
- 2 tablespoons olive oil
- 1 lb. boneless, skinless chicken breasts
- 1 yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 cups frozen carrots, peas, and corn mix
Liquids and Seasonings
- 1/2 cup dry white wine
- 1/4 cup flour
- 3 cups chicken broth
- 2 cups half and half
- 1 (10.5 oz.) can cream of chicken soup
- 1/2 chicken bouillon cube
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried rosemary
- 3/4 teaspoon dried parsley
- 3/4 teaspoon onion powder
- Salt and pepper, as needed
Instructions
- Prepare Potatoes: Peel and rinse the potatoes, then cut into 1-inch slices. Place them in a large pot, cover with 2 inches of water, and bring to a gentle boil. Salt the water generously (about 3 teaspoons) once boiling. Cook until the potatoes are very fork tender, approximately 25 minutes. Drain and mash with 2 tablespoons of butter. Set aside.
- Cook Chicken: Heat olive oil in a soup pot over medium-high heat. Cut the chicken breasts into bite-sized pieces and season with salt and pepper. Add the chicken to the pot and cook on all sides until golden and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- Deglaze with Wine: Turn heat off briefly, then add the white wine to the pot and return heat to medium. Use a silicone spatula to scrape and loosen any browned bits from the bottom and sides of the pot. Allow the wine to reduce by half, about 4 minutes.
- Sauté Vegetables: Add diced onion, celery, and the remaining 2 tablespoons of butter to the pot. Cook for 5 minutes until softened. Add minced garlic and cook for an additional 1-2 minutes. Stir in the flour to combine and cook for 1 minute while stirring continuously to remove any raw flour taste.
- Add Broth and Cream: Gradually add chicken broth in small splashes while stirring continuously to prevent lumps. Then add the half and half in the same manner, stirring constantly to create a smooth base.
- Season Soup Base: Stir in the cream of chicken soup, crumbled 1/2 chicken bouillon cube, Worcestershire sauce, dried thyme, rosemary, parsley, and onion powder. Mix well to incorporate all flavors.
- Simmer and Blend: Bring the mixture to a boil, then reduce heat to a simmer. Add the mashed potatoes to the pot. Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a blender and blend until creamy.
- Finish the Soup: Return the cooked chicken, along with any accumulated juices, to the pot. Add the frozen vegetable mix and heat through over medium heat for about 10 minutes until warmed completely. Avoid boiling to prevent the chicken from becoming tough. Serve hot with buttermilk biscuits for a complete meal.
Notes
- Dry white wine adds depth of flavor but can be omitted or substituted with additional chicken broth if preferred.
- Using an immersion blender helps achieve a smooth, creamy texture similar to pot pie filling.
- Do not boil the soup vigorously after adding the chicken to keep it tender.
- Serve with buttermilk biscuits or crusty bread for an authentic pot pie experience.
