This hearty hen pot pie soup tastes identical to hen pot pie, solely as a hearty soup. It’s filled with protein and veggies in each chunk!
Chicken Pot Pie Soup
Chicken pot pie is the final word consolation food, and this creamy, chunky soup is loaded with hen, potatoes, mushrooms, peas, carrots, corn, celery, onions, and inexperienced beans. It’s additionally nice with leftover turkey like I did on this Turkey Pot Pie Soup recipe. Hopefully, you’ll be impressed to make it this week for your loved ones. Trust me—you’ll be glad you probably did!
Why This Soup Works!
- Filling: With 30 grams of protein and 4 grams of fiber, this hen soup may be very filling.
- Easy: Making this hen pot pie soup recipe is easy, particularly in case you start with cooked hen. You can even purchase pre-sliced mushrooms to avoid wasting time.
- Healthy: This dish is an entire meal-in-one, loaded with hen and so many veggies. Using skim milk reduces the energy to lower than 270 per serving.
Chicken Pot Pie Soup Ingredients
- Slurry: Flour and water
- Milk: You’ll want 4 cups of fats-free milk.
- Vegetables: Celery, onion, baby bella mushrooms, and frozen blended greens (peas, carrots, inexperienced beans, and corn)
- Potatoes: Peel and dice two medium-sized white or yukon gold potatoes.
- Bouillon: Chicken bouillon cubes create a flavorful broth.
- Herbs: Add a pinch of dried thyme.
- Chicken: Dice 16 ounces of cooked hen breast into small items.
- Salt and Pepper to season the pot pie soup
How to Make Chicken Pot Pie Soup
- Create a Slurry: Whisk a half cup of water with the flour.
- Boil: Pour the remaining water and milk into a big soup pot or Dutch oven and slowly carry it to a boil.
- Vegetables: Add the celery, onion, mushrooms, bouillon, thyme, black pepper, and frozen greens, and return the combination to a boil.
- Simmer: Partially cowl the pot and simmer on low for about 20 minutes till the greens are tender.
- Potatoes: Add the potatoes and cook dinner for about 5 minutes till smooth.
- Chicken and Slurry: Add the hen and slowly whisk within the slurry. Cook for just a few extra minutes till the soup thickens, and alter the salt and pepper as wanted.
Variations
- Vegetables: Modify this hen pot pie soup recipe with greens you want. Don’t like mushrooms? Omit them and add some carrots and extra celery.
- Mushrooms: Swap baby bellas for white button mushrooms.
- Dairy-Free Soup: Many folks commented that they made this soup with unsweetened plain almond milk.
- Gluten-Free Soup: Use two tablespoons of cornstarch as a substitute of flour for the slurry, and purchase gluten-free bouillon cubes.
- Bouillon: Swap bouillon cubes with two teaspoons of Better than Bouillon.
- Sodium: If you’re watching your sodium consumption, exchange the bouillon and water with 1 ½ cups of low-sodium hen broth.
- Herbs: Add additional thyme or different herbs, like rosemary or parsley.
- Turkey: Great for Thanksgiving leftovers instead of hen.
How to Poach Chicken
This recipe requires cooked hen breast. If you might have uncooked hen, place three breasts in a pot and canopy them with water. Bring it to a boil and simmer, lined, for 10 to fifteen minutes. Then, take away the meat and cube it into chunk-sized items. You can even use rotisserie hen.
What to Serve with Chicken Pot Pie Soup
This healthy hen pot pie soup may be very filling, however it’s scrumptious with:
- Some bread on the aspect to absorb the creamy broth.
- If you wish to get fancy, you may serve it in hollowed-out bread bowls.
- Top it with reduce-out baked pie crust as croutons.
- I typically eat the soup with these Easy Garlic Cheddar Biscuits.
Chicken Pot Pie Soup Storage
Leftover hen pot pie soup makes an incredible lunch. Refrigerate leftovers for as much as 3 days and heat it within the microwave.
I usually don’t freeze soup with dairy as a result of it may possibly separate. However, many individuals commented beneath, saying it froze effectively. So, you probably have additional soup that may go dangerous earlier than you may eat it, you would possibly as effectively strive freezing it. If you do, let me know the way it goes!
More Soup Recipes You May Enjoy:
Yield: 6 servings
Serving Size: 1 1/2 cups
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Create a slurry by combining 1/2 cup of the chilly water with flour in a medium bowl and whisk till effectively blended. Set apart.
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Pour remaining water and milk into a big pot and slowly carry to a boil.
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Add celery, onion, mushrooms, hen bullion, thyme, recent pepper, frozen greens and return to a boil.
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Partially cowl and simmer on low till greens are smooth, about 20 minutes.
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Remove lid, add potatoes and cook dinner till smooth, about 5 minutes.
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Add hen, and slowly whisk in slurry, stirring effectively as you add.
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Cook one other 2-3 minutes, till soup thickens, alter salt and pepper to style and serve.
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Serving: 1 1/2 cups, Calories: 268 kcal, Carbohydrates: 32 g, Protein: 30 g, Fat: 3.5 g, Saturated Fat: 0.5 g, Cholesterol: 64 mg, Sodium: 983 mg, Fiber: 4 g, Sugar: 12 g
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