Chicken Pot Pie Soup – Need A Hand

“Need A Hand” recipes are for folks who need a bit of help in the kitchen.

chicken pot pie soup with biscuit
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Chicken Pot Pie Soup

Need A Hand
Cook Time1 hr
Servings: 4 quarts

Ingredients

  • 9 cups chicken stock/broth
  • 8 ounces yellow onions ½ inch dice 1 medium or 1 ½ Cups or ⅔ Solo Cup
  • 8 ounces celery ½ inch dice 6 stalks or 2 Cups or 1 Solo Cup
  • 1.5 pounds golden potatoes ½ inch dice 4 Cups or 2 Solo Cups
  • 12 ounces carrots ½ inch dice 5 medium or 2 Cups or 1 Solo Cup
  • 3 TBSP butter divided
  • 3 chicken breasts
  • ½ tsp kosher salt
  • tsp fresh ground black pepper
  • 4 TBSP corn starch
  • ¼ Cup water

Instructions

To start:

  • Bring broth to a boil in a large stock pot (4.5 quarts or bigger).
  • Using a Chopper if available, chop the onions into a half inch dice.
  • Add to sauté pan with 1 TBSP butter.
  • Cook onions over medium high heat.
  • Stir onions frequently, about every minute or so until they begin to brown.

While the onions cook:

  • Chop the celery into half inch diced pieces.
  • Add the celery to the sauté pan when the onion starts to nicely brown.
  • Stir about every minute or so.

While the onions and celery cook:

  • The broth should be coming to a boil, turn down to a high simmer.
  • Dice the potatoes into half inch pieces.
  • Add the potatoes to the pot of simmering broth.
  • Add the onion and celery mix to the simmering broth.

While simmering:

  • Dice the carrots into half inch pieces and add to the simmering broth.

To cook the chicken:

  • Take the remaining 2 TBSP of butter and add to the pan the onions and celery were cooked in.
  • Turn on medium high heat.
  • Once butter is melted, add chicken breasts.
  • Sprinkle half of the salt and pepper over chicken breasts.
  • Turn the breasts over and sprinkle the other half of the salt and pepper.
  • Cover and allow the chicken breasts to cook for 7-10 minutes per side or until no longer pink in the middle.
  • This will depend on how thick your chicken breast is.
  • While the chicken is cooking, periodically stir the broth mixture.
  • Remove the chicken breasts from the pan and set on a cutting board to rest.

Once the chicken is cooked:

  • After 5-8 minutes, dice the chicken breast into half inch pieces.
  • Add the chicken breast to the broth mixture.
  • Stir the broth mixture well.

To thicken soup:

  • In small jar with a lid, mix the cornstarch and water, shake the mixture until well combined.
  • Add the cornstarch/water mixture to the broth mixture at a moderate pace and stir well.

To finish:

  • Allow the soup to cook for approximately 5 more minutes, or until the potatoes and carrots are tender, but not falling apart.
  • If the soup needs to be thicker, add more cornstarch/water mixture by combining 1 TBSP of cornstarch and 1 TBSP water, mixed together. Then add to the soup.
  • Stir well and allow to cook for 3 minutes before adding additional cornstarch/water mixture.

Notes

Serving suggestions:
Serve with puff pastry or biscuits.
 
Refrigerate leftovers immediately.
Use leftovers within 3 days.

Don’t need the extra help? See my “Confidence” version of this recipe.

Chicken Pot Pie Soup – Step by Step Instructions:

To start:

  • Bring broth to a boil in a large stock pot (4.5 quarts or bigger).
  • Using a Chopper if available, chop the onions into a half inch dice.
  • Add to sauté pan with 1 TBSP butter.
  • Cook onions over medium high heat.
  • Stir onions frequently, about every minute or so until they begin to brown.

While the onions cook:

  • Chop the celery into half inch diced pieces.
  • Add the celery to the sauté pan when the onion starts to nicely brown.
  • Stir about every minute or so.

While the onions and celery cook:

  • The broth should be coming to a boil, turn down to a high simmer.
  • Dice the potatoes into half inch pieces.
  • Add the potatoes to the pot of simmering broth.
  • Add the onion and celery mix to the simmering broth.

While simmering:

  • Dice the carrots into half inch pieces and add to the simmering broth.

To cook the chicken:

  • Take the remaining 2 TBSP of butter and add to the pan the onions and celery were cooked in.
  • Turn on medium high heat.
  • Once butter is melted, add chicken breasts.
  • Sprinkle half of the salt and pepper over chicken breasts.
  • Turn the breasts over and sprinkle the other half of the salt and pepper.
  • Cover and allow the chicken breasts to cook for 7-10 minutes per side or until no longer pink in the middle.
  • This will depend on how thick your chicken breast is.
  • While the chicken is cooking, periodically stir the broth mixture.
  • Remove the chicken breasts from the pan and set on a cutting board to rest.
  • The chicken should be nearly completely cooked, as in the this photo. It will finish cooking in the soup.

Once the chicken is cooked:

  • After 5-8 minutes, dice the chicken breast into half inch pieces.
  • Add the chicken breast to the broth mixture.
  • Stir the broth mixture well.

To thicken soup:

  • In small jar with a lid, mix the cornstarch and water, shake the mixture until well combined.
  • Add the cornstarch/water mixture to the broth mixture at a moderate pace and stir well.

To finish:

  • Allow the soup to cook for approximately 5 more minutes, or until the potatoes and carrots are tender, but not falling apart.
  • If the soup needs to be thicker, add more cornstarch/water mixture by combining 1 TBSP of cornstarch and 1 TBSP water, mixed together. Then add to the soup.
  • Stir well and allow to cook for 3 minutes before adding additional cornstarch/water mixture.
  • Serve with puff pastry or biscuits.
chicken pot pie soup with biscuit

Viola! Chicken Pot Pie Soup.