This chicken pot pie soup recipe is hearty and wholesome. Not loaded with butter or cream, and yet so rich, creamy, and delicious. Made with fresh chicken and veggies cooked in a thick gravy and gets ready in less than 30 minutes.
In the soup pot, 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. Tip - Ready to use stocks have extra salt so taste first then adjust seasoning
Serve with toasted bread or croutons.
Chicken breast cooks quicker than thighs so if you use chicken breast cook it less long or it will get chewy.
If possible make your own homemade stock. This makes a huge difference to homemade soups.
If you use ready to use store-bought stock make sure to under season your soup as commercial stocks have tons of salt added to it.
You don’t always need butter or cream for every soup. The flour in a chicken pot pie creates a thick rue and white-sauce based soup. Plus the chicken itself is packed with flavor. This means you can eat this soup more often if you make it a tad healthier. For me, it means I can have dessert too.
Often a tab of butter or cream on the top adds that touch of flavor you need in a soup like I have added just a tbsp of butter in this.
Milk is a great alternative to full-fat cream. Having said that, often milk can split when added to soups. So add them warm and do not boil the soup once you add the milk. Boiling causes the protein in the milk to separate. The flour in this soup prevents the milk from splitting.