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Creamy chicken Pot Pie soup

A quick soup full of tender chicken meat is sure to warm you up!

Soups are just great any time of the day, for a quick lunch, a relaxing dinner and think I'm a weirdo, but I love them for brunch too.

This soup is full of wonderful flavors, herbs and lots of veggies, so if you like chunkier types of soups, you don't want to miss this one! Quite fun and charming, the combination of creamy chicken soup with tender buttery biscuits is inspired by the well-known chicken Pot Pie.

There is just something incredibly comforting about creamy chicken soup! You can find so much texture on a spoon at one time! First you are impressed by the smoothness of the cream, then you bite into the vegetables and the roasted meat, and then you crunch a little bit of those still warm buttery biscuits... That's the perfect soup for me... let's say a perfect lunch or dinner!

Find out how to make homemade sourdough butter biscuits RIGHT HERE.🙂

The base of the soup includes sauteed root vegetables and potatoes, this is complemented by tender chicken and also cream. But you can't go with any low-fat cream substitutes here. It's best to use those with a minimum fat content of 31%. For a lactose-free option it is best to use soy cream or homemade cashew cream!

What vegetables can be added to creamy chicken Pot Pie soup?

At the end of cooking, frozen vegetables - peas and corn - are added to the soup. Well, it doesn't have to be frozen. I'm just guessing that not many people probably have fresh corn and peas at home right now, especially in February. Anyway, if you happen to forget to throw these ingredients in your cart when you go shopping, the soup will be great with green beans too! You can also try chunks of broccoli, cauliflower, squash or drained chickpeas. I'm sure the soup will turn out great too!

You can cook this creamy chicken Pot Pie soup in two levels of difficulty. Let's call them the "I'm short on time and I want to make soup fast" level and the "I've thought this through and the broth is bubbling on the stove" level.

Level "I'm short on time and I want to make soup fast" - you can have this soup on the table in 20 minutes and you'll do it with chicken breasts and a cube of good vegetable stock. Bouillon cubes are a great thing! They can help you make a perfectly seasoned meal in no time! While this soup would probably call for chicken stock, I like the vegetable stock ones best. So I recommend using vegetable stock in this soup as well.
Level "I've thought this through and the broth is bubbling on the stove" - by bubbling the bone and chicken meat broth on the stove for a long time, you get the healthiest broth again, hence the healthiest soup! I absolutely love chicken bone broth and feel free to use even the leftover bones from Sunday's roast chicken. With homemade broth, the soup will also have a more distinctive flavor, and you may also have a lot of meat left over after the broth is strained. You can then add this to the soup along with chicken breast, or substitute it for the meat in the soup altogether!

How to make creamy chicken Pot Pie soup?

First, we prepare the chicken. Pat dry the chicken breasts and season with 0.5 tsp thyme or Provençal spice blend, add a pinch of salt and pepper and rub into the meat. Heat a few tablespoons of oil in a large pot and sear the chicken breasts until a golden crust forms. Remove the chicken breasts to a plate.

Add the diced carrots, celery and onion to the pot and let them sauté for a few minutes. This will get all those delicious little bits off the bottom of the pot and there's a lot of flavor in there! Finally, add the finely chopped garlic cloves, another ½ tsp of thyme, salt and pepper and sauté for a little bit more until it all starts to smell amazing.

Then add two tablespoons of plain flour and stir well. Pour in the stock or water with the bouillon cube and cook for about 20 minutes until the potatoes and vegetables are tender. While the soup is simmering, cut the chicken into strips. It is totally fine if the meat is still raw, actually it helps the meat remain beautifully juicy after cooking. If you are making buttery biscuits to go with the soup, now is the perfect time to bake them too.

After 20 minutes, add the chopped meat to the soup along with the peas and corn and let it cook for another 3-5 minutes. After cooking, you should have no more raw pieces of meat in the soup and the peas and corn should be soft. Finally, add the cream to the soup and salt and pepper to taste. The soup is best freshly cooked with still warm buttery biscuits.

How to store the creamy chicken Pot Pie soup?

Simply place the soup, once cooled, into an airtight container and store in the fridge where it will keep for approximately 5 days! It's best to heat the soup very slowly in the pot so the cream doesn't curdle. The soup is also sure to thin out a bit as it heats. It is therefore possible to thicken it slightly with cornstarch mixed in a little water or just leave it a little thinner. Because of the cream and potato content, I also don't recommend freezing the soup.

Videorecept:

TIPS:
- instead of chicken breast you can also use turkey breast or rabbit loin
- you can also play around with the spices used in the soup - the very popular Pot Pie version also uses a yellow curry mix, so why not try it in the soup too?
- If you want to make the soup even thicker and more nutritious , you can add barley or even buckwheat, just add them to the soup base after sautéing

Recipe

Recipe 4-6 servings

Creamy chicken Pot Pie soup

Ingredients:

2 small chicken breasts (approx. 250 g)
1 tsp thyme or Provençal herbs
1 medium onion, diced
3 medium carrots, diced
3 celery stalks, diced
3 potatoes, diced
3 garlic cloves, finely chopped
2 tbsp plain flour (spelt)
1,2 l vegetable or chicken stock
two handfuls of frozen peas
two handfuls of frozen corn
200 ml heavy cream
olive oil for frying
salt and pepper

Instructions:

1. First, prepare the chicken. Pat dry the chicken breasts and season with 0,5 tsp thyme, salt and pepper.
2. Heat a few tablespoons of oil in a large pot and sear the chicken breasts. Remove the browned chicken breasts to a plate.
3. Then add the diced carrots, celery and onions to the pot and let them sauté for a few minutes.
4. Then add the finely chopped garlic cloves, another 0.5 tsp of thyme, salt and pepper and sauté for a few more minutes.
5. Then add two tablespoons of plain flour and stir well. Pour in the stock or water with the bouillon cube and cook for approximately 20 minutes.
6. Meanwhile, cut the chicken into strips. It is okay if the meat is still raw.
7. After 20 minutes, add the chopped meat to the soup along with the peas and corn and let it cook for 3-5 minutes more.
8. Finally, add the cream to the soup and just heat through and season with salt and pepper. The soup is best freshly cooked with still warm buttery biscuits.