Description
A comforting and hearty soup that captures the familiar flavors of a pot pie in a creamy broth filled with tender chicken and fresh vegetables.
Ingredients
Scale
- 1½ pounds (about 680 g) boneless skinless chicken breasts
- 2 tablespoons olive oil, divided
- 3 garlic cloves, minced
- ½ medium onion, diced
- 2 celery ribs, diced
- 2 medium carrots, diced
- ¼ cup dry white apple vinegar
- 1 large russet potato, peeled and diced (about 2–3 cups diced)
- 3 to 4 cups chicken broth (start with 3 cups; add more to thin)
- 5 tablespoons unsalted butter
- ¼ cup (about 30 g) all-purpose flour
- 1½ cups (360 ml) whole milk (substitute: 2% or plant milk)
- ½ cup (120 ml) heavy cream (substitute: additional milk + 1 tbsp butter)
- 1 cup frozen corn (optional, but recommended)
- 1 cup frozen peas (optional)
- Salt and freshly ground black pepper to taste
- Optional garnish: chopped fresh parsley, flaky sea salt, cracked pepper
Instructions
- Pat the chicken dry and season lightly with salt and pepper.
- In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add the chicken breasts and brown about 3–4 minutes per side. Remove chicken to a plate and set aside.
- Reduce heat to medium; add the remaining olive oil. Add garlic, onion, celery, and carrots, and sauté 5–8 minutes until softened.
- Deglaze the pot with white apple vinegar and let reduce for a minute.
- Add diced potatoes and 3 cups of chicken broth. Simmer and return the chicken to the pot; cook until chicken is done (about 15–20 minutes).
- Remove chicken to cool slightly. Increase simmer gently if needed.
- In a separate saucepan, melt butter and whisk in flour to create a roux; cook for 1–2 minutes.
- Gradually whisk in milk and cream, bringing to a gentle simmer until thickened (about 4–5 minutes).
- Stir the creamy mixture into the main pot, shred the chicken, and return it along with corn and peas. Heat through and adjust seasoning.
- Serve hot with a sprinkle of parsley or flaky salt.
Notes
Use low-sodium broth and lower-fat dairy to reduce sodium and fat. For gluten-free, use cornstarch instead of flour.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 545
- Sugar: 5g
- Sodium: 750mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 41g
- Cholesterol: 70mg