The inspiration for this simple soup recipe obviously came from its namesake. Or really, the filling of its namesake. In an effort to cut down on extra carbs, I decided to nix any sort of pie crust or biscuit topping…the filling — err, soup — is definitely the star of the party here.
It’s incredibly rich and creamy (even with using just milk instead of heavy cream- you could even used pureed acorn squash for the base!). It’s chocked full of tender chicken and fresh vegetables (that you’re welcome to customize with whichever veggies you prefer). It’s easy to make (and ready to go in about 30 minutes). And more than anything, it tastes just like the delicious pot pie that inspired it.
Definitely the perfect comfort food for this time of year, and for lazy weekends.
Hope that it warms you up too. Enjoy!
CHICKEN POT PIE SOUP
This Chicken Pot Pie Soup recipe is simple to make, with a few easy tweaks can be made paleo/keto/vegan/vegetarian, and deliciously rich and creamy. Add more veggies if you like- there are so many possibilities!
TOTAL TIME: 35 MINS
PREP TIME: 20 MINS
COOK TIME: 15 MINS
INGREDIENTS:
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4 Tablespoons butter or olive oil or lard (I used a combo of beef tallow and butter)
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1 medium onion, peeled and diced
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5 medium carrots, peeled and diced
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4 celery stalks, diced
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4 cloves garlic, peeled and minced
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4 ounces button or baby bella mushrooms, diced (optional)
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1/3 cup flour (can use all-purpose, whole wheat, or cassava or tapioca to keep gluten/grain free)
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3 cups chicken stock, or vegetable stock (I used bone broth)
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2 cups milk (heavy cream for keto, coconut milk if dairy free/vegan/vegetarian)
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3 cups shredded cooked chicken (could use store-bought rotisserie)
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2-3 medium Yukon gold potatoes, diced
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1 cup frozen corn (optional)
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1 teaspoon poultry seasoning
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1 teaspoon salt
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1/2 teaspoon celery salt
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1/2 teaspoon freshly-cracked black pepper
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Dash of paprika or Cajun seasoning (this is optional but IMO- the secrets ingredient!)
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For extra veggies or a low-carb/keto-friendly version swap the carrots, potatoes, and corn for some mushrooms, chopped broccoli, chopped cauliflower (or riced!), diced asparagus- the possibilities are endless!
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Directions:
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Heat butter/fat/oil in a large stockpot over medium-high heat until melted. Add onion, carrots, and celery. Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent. Add in the garlic and mushrooms (if using), and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
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Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally. Gradually add in the chicken stock and milk, stirring frequently. Stir in the chicken, potatoes, corn, celery salt, poultry seasoning, salt and pepper, (paprika/Cajun seasoning if using) until combined.
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Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan. Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
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Taste the soup and season with additional salt and pepper, if needed.
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EAT!
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