Chicken Pot Pie Soup
This chicken pot pie soup recipe is hearty and wholesome. Not loaded with butter or cream yet so rich, creamy and delicious. This homemade soup with fresh chicken and veggies cooked in a flour thickened gravy gets ready in less than 30 minutes.
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Servings: 6 servings
Calories: 308kcal
Cost: $10
Equipment
- Soup pot
- Soup ladle
Ingredients
- 450 grams Chicken breast or thighs chopped
- 1 tbsp Butter
- 1 tbsp Olive oil
- 1/2 cup Onion chopped
- 1 tsp Garlic minced
- 1/2 cup Celery diced
- 1/2 cup Carrots diced
- 1/2 cup Potatoes diced
- 1 tbsp Thyme fresh fresh
- 1/4 cup Parsley chopped
- 3 tbsp All-purpose flour
- 250 ml Chicken stock
- 250 ml Milk
- 1/4 tsp Nutmeg freshly grated
- 1/2 tsp Salt
- 1/2 tsp Pepper
Instructions
- Saute onions, celery, carrots, and garlic in butter and oil for 2 minutes.
- Add the chicken pieces, season with salt and pepper.
- Saute for 2 to 3 minutes until the chicken is no longer pink
- Then add potatoes and flour. Stir constantly for two minutes on medium-low
- Next, add in the stock – continue to stir until the flour is absorbed and the sauce thickens.
- Add the bay leaves, thyme, and milk.
- Continue to cook on medium for about 8 minutes until the chicken and potatoes are cooked.
- Add the fresh grated nutmeg and parsley
- Taste and adjust seasoning and consistency.
- Add more salt and pepper or water if needed. Ready to use stocks have extra salt so taste first then adjust seasoning.
- Serve with toasted bread or croutons.
Video
Nutrition
Calories: 308kcal | Carbohydrates: 15g | Protein: 19g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 383mg | Potassium: 516mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2337IU | Vitamin C: 12mg | Calcium: 237mg | Iron: 6mg