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–+ servings

Chicken Pot Pie Soup - Ultimate Comfort Food, Easy Gluten-Free One-Pot Meal

5 from 1 vote

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Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Yield: 8 servings
Tender chopped chicken breasts. Carrots, creamy gold potatoes, peas, and sweet corn. Creamy, rich chicken broth seasoned with thyme and rosemary. Best served with crackers, dinner rolls, biscuits, or strips of pie crust. Warm, comforting, filling, and seriously delicious. Cozy up with this soup the next chilly day you get.
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Ingredients

  • 6 tablespoon unsalted butter
  • 1 large yellow onion diced
  • 2 stalks celery diced
  • 2 carrots peeled, chopped into coins
  • ⅓ cup (heaping) high-quality gluten-free all-purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Measure for Measure (the blue bag)
  • 7 cups chicken broth or stock (about 2 quarts)
  • 1 ½ - 2 cups gold potatoes chopped into bite-sized 1-inch pieces
  • 3 boneless skinless chicken breasts cut into bite-sized 1-inch pieces
  • 1 teaspoon thyme
  • ¼ teaspoon rosemary
  • 1 cup frozen corn
  • 1 cup frozen peas
  • ¾ cup heavy cream
  • serve with rolls, biscuits, crackers, or pie crust dippers
  • salt and pepper to taste

Instructions

  • Heat a large soup pot over medium heat on the stovetop. Melt butter.
  • Add in the onion, celery, and carrots; stirring occasionally until the onion is translucent, about 2-3 minutes. Tip: Vegetables should still be firm at this stage.
  • Sprinkle the flour over the vegetable mixture. Stir continuously, cooking off the raw flour taste, for about 1 minute.
  • Pour in the chicken broth/stock. Add the potatoes and raw chopped chicken breasts. Season with thyme and rosemary. Salt and pepper to taste.
  • Bring the soup to a boil. Reduce the heat to low and simmer for 10-15 minutes, or until the chicken has reached an internal temperature of 165 F and the potatoes are fork tender.
  • Add in the frozen peas and corn. Then, add in the heavy cream. Stir to combine.
  • Allow the soup to come to a simmer. Simmer for about 5 minutes, heating the soup until the ingredients are warmed up.
  • Serve with rolls, crackers, biscuits, or pie crust dippers.

Notes

  • Using chicken stock instead of broth makes a thicker broth
  • If using already cooked leftover chicken, put the chicken in the soup at Step 6.
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