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Recipe from Simpler Savory

The recipe

Chicken Pot Pie Soup

Prep
20 min
Cook
35 min
Total
55 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
380

2× the original author values. Recipe yield: 6 servings.

calories
760

3× the original author values. Recipe yield: 6 servings.

calories
1140
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 yellow onion — small dice
  • 2 stalks celery — small dice
  • 2 carrots — peeled and small dice
  • 3 cloves garlic — minced
  • 1 teaspoon fresh thyme leaves — or 1/2 tsp dried
  • 1 bay leaf
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken stock
  • 1 cup milk — whole milk preferred
  • 1/2 cup heavy cream — or half-and-half
  • 2 tablespoons dry sherry — optional
  • 2 cups cooked shredded chicken — rotisserie or leftover
  • 1 pound Yukon gold potatoes — peeled and 1/2-inch dice
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 2 tablespoons fresh parsley — chopped, plus more for serving
  • 1 teaspoon kosher salt — plus more to taste
  • 1/2 teaspoon black pepper — or white pepper to taste
  • 1/8 teaspoon ground nutmeg — optional, to finish
  • 1 teaspoon lemon juice — optional, to brighten

Instructions

  1. In a heavy pot over medium heat, melt the butter with the olive oil until the butter foams and subsides.
  2. Add onion, celery, and carrots with a pinch of salt; cook, stirring, until the onions are translucent and just turning pale gold, 6 to 8 minutes.
  3. Stir in the garlic and thyme and cook until fragrant, about 1 minute; pull the pot off heat briefly if the garlic threatens to brown.
  4. Sprinkle flour over the vegetables and stir to coat; cook, stirring, 2 to 3 minutes until the raw flour smell fades.
  5. Add the dry sherry, if using, and simmer 30 seconds to cook off alcohol.
  6. Slowly whisk in the chicken stock a little at a time until smooth; add the bay leaf and bring to a gentle simmer.
  7. Stir in diced potatoes and pepper; simmer at a faint bubble, stirring occasionally, until potatoes are tender, 12 to 15 minutes.
  8. Lower heat; stir in milk and cream, keeping the soup below a boil to prevent curdling.
  9. Add shredded chicken, peas, and corn; warm through 3 to 5 minutes until hot and vibrant.
  10. Remove bay leaf; stir in parsley, adjust salt, add a pinch of nutmeg and a squeeze of lemon if desired.
  11. Ladle into bowls and serve with biscuits or crusty bread; garnish with extra parsley.

Notes

Cool soup to warm before storing. Refrigerate in airtight containers up to 4 days; flavors deepen overnight. For freezing, skip potatoes or use cauliflower to prevent mealiness; freeze up to 3 months and thaw in the fridge. Reheat gently over medium-low, stirring often; add a splash of stock or milk if thick. Avoid boiling once dairy is added to keep the texture silky.

Source: https://simplersavory.com/chicken-pot-pie-soup/