Chicken Pot Pie Soup Recipe

Cook Time: 30 minutes

Ingredients:

• 1/4 cup vegetable oil, divided
• 4 to 6 bone-in, skin-on chicken thighs
• 1 teaspoon all-purpose seasoning, plus more as needed
• 1 large yellow onion, chopped
• 2 stalks celery, chopped
• 4 carrots, cut into bite-sized pieces
• 2 cloves garlic, chopped
• 1 cup mushrooms, cut into bite-sized pieces
• 1 cube chicken bouillon, or more to taste
• 2 teaspoons dried rosemary
• 1/4 cup all-purpose flour
• 1 (12 ounce) bag mixed frozen vegetables
• 4 cups chicken stock, or more as needed
• 1 cup heavy cream or half-and-half

Directions:

1. Heat 3 tablespoons of oil in a Dutch oven or large cast iron skillet over medium heat. Pat the chicken thighs dry with a paper towel and season them with all-purpose seasoning.

2. Cook the chicken thighs until browned, about 6 to 7 minutes on each side. Once done, transfer the chicken to a platter and set aside to cool.

3. In the same pot, add the chopped onions, celery, carrots, and garlic. If necessary, add an additional tablespoon of oil. Season with 1 teaspoon of all-purpose seasoning. Stir and cook until the onions become translucent, about 3 to 4 minutes.

4. Add the mushrooms, chicken bouillon cube, and dried rosemary to the pot. Stir and cook for another 2 minutes.

5. Sprinkle in the flour and whisk to combine. Let it cook for 1 to 2 minutes to remove the raw flour taste.

6. Gradually whisk in the chicken stock, bringing it to a simmer while continuing to stir. Cook until the soup begins to thicken, stirring frequently. If the soup is too thick, feel free to add more stock to reach your desired consistency.

7. While the soup is simmering, remove the skin from the chicken thighs and shred the meat. Add the shredded chicken to the pot and stir well for 1 minute.

8. Cover the pot and let it simmer on low for 10 to 12 minutes to meld the flavors together.

9. Add the frozen mixed vegetables to the pot. Stir well, then reduce the heat. Pour in the heavy cream and stir to combine.

10. Cover and bring the soup back to a simmer for another 3 to 5 minutes. Once heated through, remove from the heat.

11. Stir the soup once more before serving. Serve hot and enjoy!

Nutrition Facts (per serving):

• Calories: 449
• Total Fat: 31g (39% DV)
• Saturated Fat: 11g (56% DV)
• Cholesterol: 141mg (47% DV)
• Sodium: 482mg (21% DV)
• Total Carbohydrate: 20g (7% DV)
• Dietary Fiber: 4g (14% DV)
• Total Sugars: 7g
• Protein: 26g (51% DV)
• Vitamin C: 5mg (6% DV)
• Calcium: 68mg (5% DV)
• Iron: 2mg (13% DV)
• Potassium: 637mg (14% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Origins of Chicken Pot Pie Soup

Chicken Pot Pie Soup is a comforting dish that draws inspiration from the classic chicken pot pie, a recipe with deep roots in American culinary history. The traditional pot pie itself dates back to the 16th century in Europe, where savory pies were a convenient way to combine meat, vegetables, and seasonings in a portable form. When this concept crossed over to America, the dish evolved into a hearty comfort food, especially popular during the 19th and early 20th centuries. Chicken Pot Pie Soup emerged as a modern twist, capturing the flavors of the original pie without the need for a crust, making it faster to prepare and easier to serve, particularly in colder months.

Regional Variations

While Chicken Pot Pie Soup is enjoyed nationwide, its preparation often reflects regional tastes. In the Midwest, the soup tends to be richer and creamier, with a focus on hearty root vegetables like carrots, potatoes, and celery. Southern versions may incorporate more spices and fresh herbs, occasionally using buttermilk or cream for a slightly tangy flavor. Coastal areas sometimes add seasonal vegetables or a lighter stock to balance the richness of the dish. Despite these variations, the core elementschicken, a creamy broth, and a medley of vegetablesremain consistent.

Distinctions from Similar Dishes

At first glance, Chicken Pot Pie Soup might seem similar to other creamy chicken soups or stews. However, its defining feature is the layered flavor that mimics a baked pot pie, achieved through a combination of sauted vegetables, lightly thickened stock, and a finishing touch of cream. Unlike a traditional chicken and vegetable soup, which may have a thinner broth and fewer seasonings, Chicken Pot Pie Soup is designed to replicate the savory richness and texture of the pie filling. The absence of a pastry crust is the key difference, allowing the flavors to shine directly in the soup.

Serving Occasions

This soup is commonly served as a warm appetizer or a main course during family dinners, holiday gatherings, and casual weeknight meals. Restaurants often feature it as a seasonal special, particularly in autumn and winter, when customers crave hearty, comforting foods. Its versatility makes it suitable for both informal lunches and elegant plated meals, sometimes accompanied by crusty bread or a light side salad.

Interesting Facts

One fascinating fact about Chicken Pot Pie Soup is that it is often considered a deconstructed comfort food, allowing cooks to enjoy the nostalgic flavors of chicken pot pie without the time-consuming preparation of pastry. Another interesting aspect is the adaptability of the recipe: nearly any combination of vegetables can be used, making it an ideal way to utilize seasonal produce. Additionally, some chefs enhance the soup with herbs like thyme or tarragon, giving it a nuanced flavor profile that varies from kitchen to kitchen. Despite its modern twist, the dish retains the warm, homely appeal that has made pot pie a staple in American households for generations.

FAQ about Chicken Pot Pie Soup Recipe

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