Ultimate Chicken Pot Pie Soup
This revamped rendition of a beloved American classic brings forth all the comforting flavors of chicken pot pie while being mindful of your well-being. This hearty soup is brimming full of potato, vegetable and chicken breast in a creamy soup that is lighter in calories but exploding with the flavors you crave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes to an hour
- Yield: 10 1/2 Cups/ 7 Servings 1x
- Category: Soups/Stews
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Units
Scale
- 2 Tablespoons (28 grams) Butter
- 1 teaspoon (5 grams) Olive Oil
- 1 cup (135 grams) Celery, diced
- 1 cup (135 grams) Sweet Onion, diced
- 2 1/2 cups (360 grams) Carrot, diced {about 3 large carrots}
- 3 cups (426 grams) White Rose or Golden Yukon Potatoes, diced
- 6 Tablespoons (60 grams) All Purpose Flour
- 1 teaspoon (1 gram) Herbs de Provence
- 2 Tablespoons (27 grams) Sherry or Dry White Wine
- 4 cups (916 grams) Chicken Stock or Broth
- 1 teaspoon (2 grams) Poultry Seasoning
- 1 teaspoon (2 grams) White or Black Pepper, ground
- 1 1/4 teaspoons (8 grams) Kosher Salt
- A Dash or Pinch of Nutmeg
- 2 cups (359 grams) Cooked Chicken or Turkey, cubed or shredded
- 1 1/2 cups (200 grams) Frozen Green Peas
- 3/4 cup (170 grams) Low-Fat Evaporated Milk
- Chopped Parsley for Garnish (Optional)
Instructions
- Heat a large dutch oven or stock pot over medium heat.
- Add one teaspoon of olive oil to the heated pan. Once the olive oil begins to shimmer, add the chopped onion. Saute until the onion becomes golden and translucent, about 5 minutes.
- Add the celery, carrot and potato along with 1 tablespoon of butter. Stir occasionally, to mix the vegetables allowing them to soften slightly, about another 5 minutes.
- Add the remaining tablespoon of butter to the pot. Once the butter has melted, sprinkle the flour over the vegetables and stir to combine. The vegetable mixture will become sticky and stiff, looking a bit pasty. Continue to stir while cooking the flour (roux) for about 2 minutes.
- Gradually add the sherry to the roux, while stirring continuously.
- Gradually add the chicken stock while stirring. Continue stirring until well combined into a creamy mixture.
- Stir in the Herbs de Provence, poultry seasoning, pepper, salt and nutmeg.
- Once the soup base begins to boil, reduce the heat to low. Continue to let the soup simmer over low heat for 10 minutes.
- While stirring, add the evaporated milk to the soup. Allow the soup to come back up to a low boil.
- Add the chicken and continue to cook for 5 additional minutes.
- Stir in the frozen peas, and allowing them to simmer in the soup for an additional 5 minutes.
- Remove from the soup from heat source and serve.
- Garnish with freshly chopped parsley if desired.
Notes
Don’t hesitate to add any vegetable of your choice to the mix.
For a Gluten-Free Option, replace the all-purpose flour measure for measure with chickpea or garbanzo bean flour.
