I call this creamy chicken soup Chicken Pot Pie soup because it came from my chicken pot pie filling recipe that I adapted to be a soup. The good news about that is you can just decrease the amount of milk, throw a pie crust on top and call it chicken pot pie! I decided to turn this into a soup because it is just so rich, creamy and savory that I couldn’t stand to never eat it again after learning I had a gluten intolerance. A few quick adaptations and it gives me all of joy of chicken pot pie with none of discomfort. 🙂
Creamy Chicken Soup Step #1: Make the Stock
I never make this creamy chicken soup recipe unless I have had roast chicken or rotisserie chicken a day or two earlier. This is simply so easy to make with chicken leftovers and it’s a real money saver. Also, I always have everything on hand to make this delicious soup so it can be a quick easy on the table with very little planning. On that occasion when I don’t feel like doing all the work but we’ve had chicken for dinner, I just debone the chicken, boil the carcass and freeze the excess meat and stock to make Chicken Pot Pie Soup another day.
In a large pot, cover the chicken carcass with filtered water. I filter all of my water with a Berkey filter. In most places I have lived I have been on well water so I have always filtered my water. But it wasn’t until I moved to a house that was on city water and the chlorine taste bothered me so much that I bought the Berkey, which actually filters so extensively that the water is considered purified. And it tastes really good, too.
Let the chicken boil for a while until the broth has a nice yellow color. I use a strainer to separate the chicken from the broth.
You’re going to have way too much broth for your recipe. That’s okay. I use this to stock my freezer. Just freeze it in 2-4 cup increments, depending on what kind of recipes you’re going to be using it for. I use stock for almost every soup I make, plus some casseroles, and my stroganoff. You can also make all kinds of sauces to go over pasta or meats with chicken stock. It is worth keeping around.
Creamy Chicken Soup Recipe Step #2: Saute Veggies
Next you are going to sauté your veggies in butter. Lots of butter.
Put your 1/3 cup of butter and all the veggies except the peas into your stock pot. Peas will overcook if you put them in too early. No need to wash it first, just throw them in there.
The butter will get this gorgeous yellow color after you’ve sautéed those carrots in there for a bit. Cook until the veggies are slightly soft, but we don’t want to caramelize them.
Once the veggies are slightly soft, go ahead and add the flour. I used gluten free flour. And I always use the America’s Test Kitchen recipe for gluten free flour because I hear it’s the best. I’ve never tried anything else, but it’s working for me so why change what’s working? Anyway, before my gluten free days I used regular flour with this recipe. I am a King Arther Flour snob. Either flour tastes great. I can’t tell any difference with the gluten free blend compared to King Arthur.
Step #3: Add Liquid and Seasonings
Now it’s time to add the liquid.
Add in the chicken stock, milk, peas, salt and pepper and thyme. Let it cook until thickened and bubbly! You can let it cook on really low for a while longer to let the flavors meld (or just turn it off and let it sit) but be careful that it doesn’t boil. If it boils it will “break” and the broth will be grainy rather than creamy.
Looking for a festive winter dessert to serve after this? Try Gingerbread crepes with Eggnog Custard Filling!
Tools you need
I don’t believe in having a ton if tools and kitchen gadgets in the kitchen. They get lost in junk drawers and clutter up your space. But the right tools are absolutely necessary to cook well. If you read my blog often you’ll notice I share the tools I use in every recipe and some are repeated over and over. These are the tools I used to make Creamy Chicken Pot Pie Soup.
Berkey Water Filter – this is the least expensive water filter you can get that does the best job of filtering out toxins, molds, inorganic minerals, heavy metals…all the bad stuff you don’t want in your water. And this link is a really good price as well. They also have a stainless steel option. I bought the plastic because I wanted to be able to see when the water needed refilling. 🙂
Creamy Chicken Pot Pie Soup
- 1/3 cup butter
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup frozen peas
- 1/2 cup flour I used ATK gluten free blend
- 2 cups chicken stock
- 2 cups milk
- 1 1/4 tsp salt
- 1/2 tsp pepper
- 1 1/4 tsp thyme
- In a large pot, cover the chicken carcass with filtered water. Let the chicken boil for a while until the broth has a nice yellow color. I use a strainer to separate the chicken from the broth. I freeze excess broth in 2-4 cup increments for future recipes.
- Saute carrots and onion in butter in veggies are starting to soften and butter is translucent.
- Add flour to pot and combine until butter is all soaked up.
- Add in the chicken stock, milk, peas, salt and pepper and thyme. Let it cook until thickened and bubbly.