Chicken Pot Pie Soup

What you need to make chicken pot pie soup

The ingredients for this chicken pot pie soup recipe are every day ingredients. The best thing about this soup is that you can use any veggies, herbs and seasonings to make it your own or clear out the fridge.

Chicken: I used a whole chicken because I wanted to make stock with the bones once I had shredded the meat. You could absolutely use any chicken you have though. Chicken breasts, chicken pieces, anything will work. The cooking time will just need to be adjusted. If you’re using chicken breasts, I would use chicken stock powder/cube/concentrate as they won’t be giving much flavor to the base. Vegetables: Classically you would use onions, celery, carrots and peas for chicken pot pie soup but anything goes. I like adding mushrooms and green beans, broccoli, cauliflower, spinach, kale, cubes of potato and zucchini will all be delicious. Aromatics: Garlic, dried or fresh herbs (I like thyme, oregano or parsley), salt and black pepper. Flour: I like using flour to thicken the soup but this is optional. All purpose flour works well. Stock: You can either follow the recipe below and make the stock yourself or use stock power/cubes/concentrate (or stock/chicken broth you have previously made) and skip the first few steps. Cream/milk: To add creaminess, also optional. Use heavy cream/whipping cream. Puff pastry. The pastry is optional but it’s a delicious addition to the soup. Any pie crust can be used.