Description
A comforting and hearty Chicken Pot Pie Soup that combines tender chicken, classic vegetables, and a creamy broth thickened with a flour slurry. This easy-to-make soup delivers all the cozy flavors of traditional chicken pot pie in a warm, satisfying bowl perfect for any day.
Ingredients
Soup Base
- 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
- 2 cups water
- 4 cups fat free milk
- 1 large celery stalk, chopped
- 1/2 medium onion, chopped
- 8 oz sliced baby portobello mushrooms
- 2 chicken bouillons (check labels for gluten-free)
- Fresh ground pepper, to taste
- Pinch of thyme
Vegetables
- 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
- 2 potatoes, peeled and cubed small
Protein
- 16 oz cooked chicken breast, diced small
Seasoning
- Salt, to taste
Instructions
- Make the Slurry: In a medium bowl, combine 1/2 cup of the cold water with the flour. Whisk thoroughly until the mixture is smooth and well blended. Set this slurry aside; it will be used later to thicken the soup.
- Heat the Liquid Base: Pour the remaining 1 1/2 cups of water and the milk into a large pot. Slowly bring this mixture to a boil over medium heat, stirring occasionally to prevent scorching.
- Add Vegetables and Seasonings: Once boiling, add the chopped celery, onion, sliced mushrooms, chicken bouillon cubes, thyme, and freshly ground pepper to the pot. Also add the frozen mixed vegetables. Return the mixture to a boil, stirring to combine all ingredients.
- Simmer the Soup: Partially cover the pot and reduce the heat to low. Let the soup simmer gently until the vegetables soften, about 20 minutes. This slow cooking allows flavors to meld beautifully.
- Add Potatoes and Cook: Remove the lid and add the cubed potatoes to the soup. Continue cooking until the potatoes are tender, which should take around 5 minutes. Stir occasionally to prevent sticking.
- Incorporate Chicken and Thicken: Add the diced cooked chicken breast into the pot. Gradually whisk in the prepared flour slurry slowly while stirring the soup continuously. This helps prevent lumps from forming and thickens the soup evenly.
- Final Cooking and Seasoning: Cook the soup for an additional 2-3 minutes, or until it thickens to your desired consistency. Taste and adjust salt and pepper as necessary. Serve hot for a cozy meal.
Notes
- For a gluten-free version, substitute the flour slurry with 2 tablespoons cornstarch mixed with 1/2 cup cold water.
- Use fat-free milk to keep the soup lighter, or substitute with a dairy-free milk alternative if preferred.
- Check chicken bouillon labels for gluten-free certification if needed.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Add fresh herbs like parsley or chives as garnish for extra flavor and color.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American