How can I make my soup thicker or thinner?

To make your soup thinner, add additional milk or chicken broth. To make your soup thicker, simmer it for longer at the end of the recipe (be sure to stir it frequently to prevent burning).

How can I prevent my soup from sticking to the bottom of my pan?

If your soup starts to stick to the bottom of your pan, turn the heat down and be sure to stir frequently. You can also add more liquid (milk or broth).

How do I blend the potatoes for the soup?

Spoon out half of the potatoes (some of the onion and garlic will be mixed in with them) and add them to a blender with the milk. Blend until smooth. You can also mash the potatoes by hand in a bowl, but they will be lumpier and not as smooth or creamy in texture.

Chicken Pot Pie Soup {Easy Recipe!}

Description

This chicken pot pie soup is all the flavors of classic chicken pot pie in a cozy, satisfying bowl of soup! Plus it's amazingly easy to make in just over 30 minutes. Serve it with biscuits or bread.

Ingredients

Scale

2 large boneless skinless chicken breasts (about 1.25 - 1.5 pounds)
1 tablespoon butter
1 small yellow onion (diced)
2 cloves garlic (minced)
3 cups low-sodium chicken broth
2 pounds russet potatoes (about 2 - 3 large potatoes, or Yukon gold potatoes)
2 cups whole milk
3 cups frozen mixed vegetables ((I used peas, carrots, corn))
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried sage

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Instructions

Preheat the oven to 425° Fahrenheit. Cook the chicken breasts on a baking sheet for 25 - 30 minutes, until cooked through. Once cooled, shred the chicken. (To save time, you can also skip this step and use about 4 cups pre-cooked chicken or rotisserie chicken, shredded).
Add the butter to a large pot or dutch oven over medium heat. Once melted, cook the onion 3 - 4 minutes, until translucent. Add the garlic and cook for 1 minute more.
Add the broth and diced potatoes to the pot. Bring to a boil and then turn the heat down to simmer, covered, for 15 - 20 minutes, until the potatoes are tender. Stir occasionally.
Add half of the potatoes (along with some of the onion and garlic) with 2 cups of milk to a blender or food processor and blend until smooth. You can also mash the potatoes by hand, but the texture will not be as creamy.
Add everything to the pot, including the pureed potatoes, shredded chicken, and remaining ingredients: frozen vegetables and seasonings. Simmer over medium heat for 10 minutes, uncovered, and stirring frequently so that the soup does not stick to the bottom of the pot.
Taste and season with additional salt and pepper if preferred. Serve warm, optionally topped with fresh parsley and a side of bread, biscuits or crackers.

Notes

Chicken: substitute 4 cups of pre-cooked shredded chicken or rotisserie chicken to skip the first step of the recipe
Potatoes: you can also use 2 pounds of Yukon gold potatoes, diced
Frozen vegetables: use 3 cups of any mix of your favorite frozen vegetables: peas, corn, carrots, green beans

Prep Time: 5 minutes
Cook Time: 35 minutes
Category: Main Course

Nutrition

Calories: 371
Sugar: 12
Sodium: 805
Fat: 11
Saturated Fat: 5.2
Carbohydrates: 41.9
Fiber: 7.8
Protein: 26.2
Cholesterol: 65

Keywords: chicken, fall, pot pie, soup, winter