I think of this as a crustless chicken pot pie. In fact, this is really just the filling from pot pie. Naked chicken pot pie if you will. Top this with a flaky biscuit and you’ve got a quick little pie.
Often, I’ll make this soup when I have leftover chicken, usually from roasted chicken that we’ve had the night before.
It’s such as easy dinner – serve it with fresh bread or flaky biscuits and a nice big salad. I like to use a frozen mixture of peas, carrots, green beans, and corn; many other combinations are available, and so it’s easy to adapt to your liking. If you keep a bag of your favorite veggie mix in the freezer, this soup is a cinch to make and makes a good last-minute meal,
If you’d rather make pot pie, just make 1-2-3 pastry (thanks, Michael Ruhlman): 12 ounces flour (2 ½ to 2 ¾ cups), 8 ounces butter (2 sticks), 4 ounces ice cold water and ½ teaspoon salt will give you two crusts.
Chicken Pot Pie Soup
Ingredients
- 6 tablespoons butter
- 6 tablespoons flour
- 6 cups of chicken broth (homemade is best if available)
- 3 cups frozen mixed vegetables (eg, carrots, corn, peas, green beans)
- 3 cups diced cooked chicken (leftover or from rotisserie)
- Salt and pepper to taste
- Rolls for serving (optional)
Instructions
- In a large skillet, melt butter over medium heat
- Add flour and mix to form roux
- Cook roux over low heat for about 1 minute but do not allow it to brown
- Slowly pour chicken broth into the roux in ½-cup increments and whisk to thicken.
- After all the broth has been incorporated, add vegetables and chicken and heat through - 3 to 4 minutes
- Add salt and pepper to taste.
Notes
Nutrition
Ardian says
It’s like my baby food
sherly says
what kind of vegetables can be added to the chicken soup?
Marie says
For chicken pot pie, my favorites are peas, onions, green beans, and carrots. A lot of people add potatoes too.