My delicious and heart warming Chicken pot pie soup is a winner with all the family, especially when the weather is getting colder. It’s creamy and delicious (no cream added!).
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins
- 3 chicken breasts cut into small chunks
- 3 carrots peeled and chopped into chunks
- 3 medium sized potatoes peeled and chopped into small chunks
- 2 sticks of celery sliced
- good pinch of salt and pepper
- 2 sprigs of fresh thyme or 1 tsp dried thyme
- 3 1/2 cups (850 ml) chicken stock water plus 3 stock cubes is fine – use bouillon or gluten free stock cubes if gluten free is needed
- 3 tbsp unsalted butter
- 1 large onion peeled and finely chopped
- 1/2 cup minus 1 tbsp (50g) plain/all purpose flour (use gluten free plain/all-purpose flour blend for gluten free)
- 1 1/4 cups (300ml) milk half or full fat
- Juice of 1 lemon
- 1 Small bunch fresh thyme
- Add the chicken, carrots, potatoes, celery, salt, pepper, thyme and stock to a large saucepan. Bring to the boil and allow to simmer for 15 minutes and then turn off the heat.
- When the chicken and stock is nearly cooked, take another large sauce pan and add in the butter and onions. Heat on medium and cook the onion for about 5-6 minutes until soft.
- Add in the flour and mix it into the onions and butter using a balloon whisk. It should form into a creamy paste (or roux).
- Allow the roux to cook for a minute whilst stirring with your whisk, then add in a ladle of the stock from the chicken broth (try to get mostly stock – not the chicken/veggies). Whisk the broth into the mixture. Repeat this until you have ladled out most of the stock from the chicken pan (leaving the chicken and veggies behind).
- Then pour the milk into the sauce mixture. Heat through whilst stirring with the whisk. The sauce should thicken slightly as it’s heating.
- Once the sauce is almost at boiling (don’t let it boil) pour it back into the pan with the chicken and veggies. Bring back to almost boiling and add in half the lemon juice. Give it a stir and taste. Add the rest of the lemon juice if needed.
- Season with salt and pepper and top with a sprig of fresh thyme before serving.