Easy Chicken Pot Pie Soup Recipe

This Chicken Pot Pie Soup recipe is so easy to make with simple ingredients. It’s a creamy, hearty, and comforting soup that will warm you from the inside out! Full of shredded chicken and lots of fresh veggies, this hearty soup is perfect for any meal. It’s a classic homestyle recipe that your whole family will love. You also only need one pot to make this soup, so cleaning up is a breeze, making for a fantastic meal on a busy weeknight.

RECIPE: https://preppykitchen.com/chicken-pot-pie-soup/

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hey I’m John canal and today on preppy kitchen we’re making a hearty delicious chicken pot pie soup so let’s get started first off grab a big pot or Dutch oven and we’re going to add a third of a cup or five tablespoons of butter right on the inside over medium-high heat while the butter melts we have a bit of prep work to do so grab an onion and we’re going to give it a nice dice chicken pot pie is one of my favorite things so who could say no to chicken pot pie soup I’ll be enjoying this soup tonight for dinner with some homemade breadsticks hmm that butter is halfway melted so let’s keep shopping three medium carrots peeled and I’m gonna give them a nice dice I’m aiming for about half an inch for all my pieces the goal is to cut everything before the onion gets to your eyes the last thing to chop is the celery just give it a nice chop little half inch pieces or less [Laughter] [Music] the last thing to chop is the celery just cut each stock down the middle and maybe quarter inch thick slices nice and easy look at that one two three chopped up the veggies and look at that the butter just melted I love that planting add the onion and carrot as well as the celery grab a wooden spoon and a copy of my book for so many delicious recipes we’re gonna stir this up for about seven minutes or until things are getting nice and tender it really depends on your cooktop though that cooktop halves the times for everything this one is like a more standard flame it’s like dragon’s Mouse normal Flame while the veggies cook we have four or five cloves of garlic to smash and mince just make sure you’re stirring occasionally by the way if you’re not a chopping fan I understand you could just buy like a big canister of mirepoix from the grocery store it’s pre-chopped onions celery and carrots so it’s the exact same thing and they sell it because it’s really the basis for almost every delicious soup or so many at least I however love shopping so don’t mind these guys are getting closer I have just a bit of prep left one pound of potatoes today I’m using Yukon Gold so Yukon Gold potatoes tend to be like nice and creamy after you cook them if you use russet potatoes they kind of become a little bit powdery so this is my favorite you want to chop these into little half inch cubes so they cook nice and evenly one of my pet peeves is potatoes that are like just almost cooked but you have that little bit of just uncooked potato right in the center so we don’t want to have that in our soup nice and small pieces just not so small that they dissolve in the soup I’m cutting my potato into little slices after I have them and then just change direction and you have pretty good sized cubes in French Potato is pom de tear that poor little Duolingo bird has been missing me lately anyways in French Potato is pom de tear Apple of the Earth because apple is pumped it’s FYI okay these guys look pretty nice and tender we can give the carrot a test if you’re curious those carrots are nice and like tender firm so it’s time to add in the garlic here we go I’m gonna cook this so make sure you’re stirring it but at the same time we need a wonderful thickening agent in the form of all-purpose flour grab a third of a cup of flour and here what we’re doing is like making a roux basically everything is coated in butter so we’re just going to mix that butter with the flour and cook it for about a minute making sure to coat all of the vegetables actually we’re going to cook this for two minutes because there’s a lot of things in here and I want to make sure all of the flour gets cooked and isn’t Raw butter and flour are the secrets to almost any silky sauce they really do so much after about two minutes of constant stirring we’re going to add in six cups of chicken stock so the secret here is just to add it in slowly don’t just dump it all in at the same time so pour and stir there we go everything is getting hydrated now that flower will have a chance to thicken everything up that’s four cups time for the final two cups okay that’s nice the soup doesn’t look very substantial even with the Flower Magic so we’re going to add the potatoes in and I also want two teaspoons of fresh thyme sometimes for Soups I’ll make a little thyme bouquet so I’ll just tie some sprigs up really nicely with twine dump that in the leaves fall out and you just fish out the stalks but it’s not always foolproof sometimes it just falls apart so today I’m going to stripped leaves off of the stalks and just add those in you could use dried thyme if you don’t have any fresh thyme handy stir the time in I’m going to bring this mixture to a boil and then we’ll reduce to medium in the meantime there is a final missing ingredient do you know what it is well there’s a couple but the main one is chicken so you want to grab a chicken you notice I didn’t start this recipe off with like roasting a chicken from scratch I feel like that’s kind of a little bit extra if you want the best roasted chicken recipe tap up there because I have my hot roast chicken and it’s one of my Sunday favorites today I use a shortcut I just grabbed a rotisserie chicken from the grocery store if you wanted all white meat or all dark meat just buy the chicken pieces skin on bone on and roast them until they’re nice and cooked then you’ll take them apart my Soups come to a boil so I’m going to reduce the heat to medium I’m also going to add in two teaspoons of kosher salt one and two and one teaspoon of cracked black pepper you can give this super taste later on but this is going to give it a head start you want to add the seasonings in a bit early so the flavors have some time to really meld together you’ll want to stir this somewhat frequently so it Cooks nice and evenly in the meantime let’s grab our chicken and Shred It Up if you’re planning your meals out for the week by the way and you know on Sunday I want to have roasted chicken but on Monday we want to have like a nice chicken pot pie soup just roast two chickens it’s like you’re not going to increase very much work you’re just like you’re already roasting the chicken you’re just adding a little bit more compound butter to it and you have a nice fresh roast chicken to use for anything else the same goes if you want to make a beautiful like salad with some shredded chicken in it or enchiladas or anything else there’s like so many different uses always see how you can double recipes so that your work isn’t doubled you’re saving time by planning things out if my mom’s ever making something that’s at all like time intensive or complicated she’ll often just do two of them so she’s making spanakopita which is like a delicious Greek spinach pie so let’s make two of them and freeze one for later the last thing you’re gonna do is just give this a really rough chop when you shred chicken you get long pieces and you want everything to fit on a spoon it’s been almost 15 minutes I’m gonna grab a little piece of potato and just give it a taste let it cool down for a second because it’s very hot it’s like so close let’s give it two minutes this soup is great I’m going to add the chicken in right now oh carefully yay stir that in I also have a cup of frozen peas a cup of frozen corn if you want to go heavier on the peas I totally understand I’m going to stir that in oh look how that this is like this is like a stew basically it’s so thick and Rich and this soup would be even more rich with half a cup of cream and half a cup of milk stir this one more time we’re going to bring this back to a boil over medium heat and then decrease as soon as you add this dairy in you run a risk the reward is that oh my gosh it’s silky and amazing everyone’s happy and they love you the risk is that you overcook this you bring it to a hard boil and it breaks so you have like little grains instead of a silky velvety texture don’t do that keep an eye on this stir frequently as soon as your soup starts coming to a boil reduce to medium low and let it simmer away for five to ten minutes just for that final melding of flavors and warming up serve garnished with some chopped parsley and you’re ready to enjoy [Music] I’m gonna eat so much of this soup you have no idea if it is beyond delicious it’s silky it’s substantial it’s comforting it’s perfectly seasoned and I don’t know what else to say I hope you get a chance to make this recipe and if you like this video check out my soup playlist