Description
Chicken pot pie soup transforms the classic baked casserole into a creamy, spoonable bowl of pure comfort. This rich stovetop dish combines tender poultry, fresh vegetables, and savory aromatics in a velvety base that replicates the soul-warming essence of a traditional crust-topped pie. It is an ideal, nutrient-dense weeknight meal that satisfies the whole family with its luxurious, thick consistency and deep, savory profile without the lengthy oven time.
Ingredients
1.5 lbs boneless skinless chicken breast or thighs, cubed
2 tbsp extra virgin olive oil
4 cloves garlic, minced
1 medium onion, diced
2 cups mixed vegetables (carrots, peas, celery)
1 cup orzo pasta or rice
0.5 cup sharp white cheddar cheese, shredded
1 tbsp fresh thyme or rosemary
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
3 tbsp all-purpose flour
6 cups chicken broth
Instructions
Heat olive oil in a Dutch oven over medium-high heat.
Add diced onions and sauté until translucent.
Add garlic and cook until fragrant.
Add chicken and brown evenly.
Sprinkle flour over chicken and stir for two minutes to cook off raw starch.
Slowly whisk in chicken broth to prevent lumps.
Add vegetables, herbs, and seasonings.
Bring to a boil, then reduce heat to low.
Simmer until chicken is cooked and vegetables are tender.
Stir in the orzo and cook until al dente.
Remove from heat and stir in cheese until melted.
Notes
Use a combination of chicken breast and thighs for the best texture. If the soup gets too thick, add a splash of extra broth before serving. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg