Description
This comforting One Pot Chicken Pot Pie Soup combines all the classic flavors of chicken pot pie in a creamy, hearty soup form. Made in a single pot with tender rotisserie chicken, fresh vegetables, and a flavorful blend of herbs, this soup is perfect for an easy, satisfying meal. The addition of gluten-free flour and low sodium broth makes it both delicious and mindful of dietary needs.
Ingredients
Main Ingredients
- 3 tablespoons unsalted butter
- 1 large white or yellow onion, diced
- 2 large carrots, peeled and diced
- 1 tablespoon minced garlic
- 1/4 cup gluten free all purpose flour
- 5 cups low sodium chicken broth
- 2 small yukon potatoes, peeled and cubed
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 3 cups shredded rotisserie chicken
- 1/2 cup heavy cream
- 2/3 cup peas
- 2/3 cup corn
- 3 tablespoons fresh parsley (for garnish)
Instructions
- Melt Butter: Melt the butter in a large pan or Dutch oven over medium-high heat to create a flavorful base for the soup.
- Sauté Onion and Carrot: Add the diced onion and carrots to the melted butter. Sauté for about 5 minutes or until the carrots begin to soften. Then add the minced garlic and cook for an additional minute to release its aroma.
- Whisk in Flour: Sprinkle the gluten-free all-purpose flour over the vegetables and whisk continuously to combine and eliminate any lumps. This will help thicken the soup.
- Add Broth and Seasonings: Pour in the low sodium chicken broth, then add peeled and cubed Yukon potatoes, bay leaves, dried thyme, Italian seasoning, salt, black pepper, and red pepper flakes. Stir to combine everything evenly.
- Add Chicken: Stir in the shredded rotisserie chicken to incorporate the protein evenly throughout the soup.
- Simmer: Bring the mixture to a low boil, then reduce the heat to low. Let it simmer gently for about 15 minutes, or until the potatoes are fork-tender and the flavors meld together.
- Finish Soup: Stir in the heavy cream, peas, and corn. Allow the soup to simmer for a few more minutes so that the peas and corn heat through. Remove and discard the bay leaves.
- Season and Serve: Taste the soup and adjust the seasoning with additional salt if necessary. Garnish with fresh parsley and serve hot, ideally alongside your favorite gluten-free biscuit for a complete meal.
Notes
- Using rotisserie chicken saves time and adds flavor, but you can substitute with cooked chicken breast if preferred.
- For a dairy-free option, replace heavy cream with coconut cream or a non-dairy creamer.
- Feel free to swap or add vegetables like celery or mushrooms for a different twist.
- Ensure the gluten-free flour is well incorporated to avoid lumps in the soup.
- Simmer gently to prevent the cream from curdling and to develop the best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stovetop.