Ingredients
- ~1.5 lbs cooked chicken, cubed (~3 cups)
- 1/3 cup unsalted butter
- 1 large yellow onion, diced (~1.5 cups)
- 2 large carrots, diced (~1.5 cups)
- 2 large celery stalks, diced (~1 cup)
- ~1.5 lbs yellow potatoes, cut into 1/2-inch cubes
- 4 garlic cloves, minced
- 6 tbsp all-purpose flour
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1 tsp Italian seasoning blend
- 1/4 tsp dry mustard
- 5-6 cups chicken stock
- 1 1/4 cups heavy cream
- 1 cup frozen peas
- 3 tbsp fresh dill, chopped
Build the Flavor Base by Sautéing the Vegetables
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery, and cook for ~6-8 minutes, stirring occasionally, until the vegetables have started to soften.
Stir in the minced garlic, salt, pepper, Italian seasoning, and dry mustard. Cook for one minute more, stirring constantly, until everything is fragrant.
Create a Roux and Simmer the Soup
Sprinkle the flour over the vegetables and stir continuously for about a minute. This step cooks out the raw flour taste and is essential for the final texture.
Gradually pour in 5 cups of the chicken stock while whisking constantly to prevent any lumps from forming. Once the mixture is smooth, add the diced potatoes.
Bring the soup to a simmer and let it cook, uncovered, for ~15-20 minutes. Stir it every so often to prevent sticking. The soup is ready for the next step when it has thickened and a fork slides easily into the potatoes.
Finish the Soup with Cream and Chicken
Reduce the heat to low and stir in the heavy cream. Add the cooked chicken, frozen peas, and fresh dill to the pot.
Let the soup gently heat through for another ~3-5 minutes, but do not let it boil. If the soup is thicker than you’d like, stir in the remaining cup of chicken stock. Taste one last time and adjust the salt if needed before serving.
Chicken Pot Pie Soup
Ingredients
- ~1.5 lbs cooked chicken ~3 cups, cubed
- 1/3 cup unsalted butter
- 1 large yellow onion ~1.5 cups, diced
- 2 large carrots ~1.5 cups, diced
- 2 large celery stalks ~1 cup, diced
- ~1.5 lbs yellow potatoes cut into 1/2-inch cubes
- 4 garlic cloves minced
- 6 tbsp all-purpose flour
- 1 tsp kosher salt plus more to taste
- 1/4 tsp black pepper
- 1 tsp Italian seasoning blend
- 1/4 tsp dry mustard
- 5-6 cups chicken stock
- 1 1/4 cups heavy cream
- 1 cup frozen peas
- 3 tbsp fresh dill chopped
Instructions
- Melt butter in large Dutch oven over medium heat.
- Add onion, carrots, and celery; cook 6-8 minutes until softened.
- Add garlic, salt, pepper, Italian seasoning, and dry mustard; cook 1 minute.
- Sprinkle flour over vegetables; stir 1 minute.
- Gradually whisk in 5 cups chicken stock until smooth.
- Add potatoes, bring to simmer, cook uncovered 15-20 minutes until potatoes are tender.
- Reduce heat to low; stir in cream, chicken, peas, and dill.
- Heat through 3-5 minutes without boiling.
