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Chicken Pot Pie Soup Recipe

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★★★★★

4.6 from 93 reviews

This comforting Chicken Pot Pie Soup combines tender chicken, fresh vegetables, and gnocchi in a creamy, flavorful broth, delivering all the warmth and satisfaction of a classic pot pie in a hearty soup form.

Ingredients

Scale

Chicken and Seasonings

  • 1 1/2 pounds boneless skinless chicken breast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

Vegetables and Aromatics

  • 4 tablespoons salted butter
  • 1 medium white onion, diced
  • 4 medium carrots, peeled and sliced
  • 4 medium celery ribs, sliced
  • 2 tablespoons minced garlic (about 6 cloves)

Soup Base and Add-ins

  • 1/2 cup all-purpose flour
  • 6 cups chicken broth
  • 1/2 teaspoon dried thyme
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 1 pound gnocchi

Instructions

  1. Season the Chicken: Season the boneless, skinless chicken breasts evenly with salt and black pepper to enhance the flavor before cooking.
  2. Brown the Chicken: Heat olive oil in a large pot over medium-high heat. Cook the chicken breasts for 3 to 5 minutes per side until browned but not fully cooked. Remove the chicken from the pot and set aside.
  3. Sauté the Vegetables: In the same pot, melt the butter over medium-high heat. Add diced onion, sliced carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the onions soften and start to brown lightly.
  4. Add Flour and Garlic: Sprinkle the all-purpose flour over the cooked vegetables and add minced garlic. Stir continuously and cook for 2 minutes to form a roux and develop the garlic’s aroma.
  5. Add Broth and Herbs: Gradually stir in chicken broth and dried thyme, maintaining constant stirring to prevent lumps, creating a smooth soup base.
  6. Simmer with Chicken: Return the browned chicken breasts to the pot. Bring the soup to a boil over high heat, then reduce to medium-low heat, cover, and let simmer for 15 minutes until the chicken is cooked through and the carrots are tender.
  7. Shred the Chicken: Remove the chicken breasts from the pot and shred or chop them into bite-sized pieces. Return the shredded chicken to the soup.
  8. Add Cream, Gnocchi, and Peas: Stir in heavy cream, gnocchi, and frozen peas. Bring the soup back to a simmer and cook for 5 minutes, or until the gnocchi are tender. Serve the soup warm.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
  • You can use rotisserie chicken instead of raw chicken breasts to speed up the cooking process.
  • Feel free to add other vegetables like mushrooms or green beans for extra flavor and nutrition.
  • Adjust the thickness of the soup by adding more or less chicken broth, depending on your preference.
  • This soup freezes well; store leftovers in airtight containers for up to 3 months.

Keywords: Chicken Pot Pie Soup, Creamy Chicken Soup, Gnocchi Soup, Comfort Food, Easy Soup Recipe

Find it online: https://kitchenbyclara.com/chicken-pot-pie-soup-recipe/