Ok, hands up. This soup is literally the filling I use for my chicken pot pie. Whenever I go to make the pie, it’s a 50/50 chance on whether it will make it to the pie stage, or whether upon tasting the filling, I just ladle it out in a bowl and eat it as soup. It really is that good, that even the temptation of pastry isn’t enough to make me wait, and I have to dish it up there and then. I love how rich and creamy this soup is - and it’s made creamy using milk rather than cream, so whilst it tastes indulgent, it’s pretty light. And I’ve got to get this in here - don’t forget the lemon juice! It’s that squeeze of lemon juice at the end that really makes this soup. The acidity does something magical with the creaminess to really add to the taste. If you’re wary of it tasting lemony (it shouldn’t taste lemony) just add in a little squirt at a time and taste as you go. So first we’re going to add chunks of raw chicken, along with carrot, celery and potato into a large pan:
Season with salt, pepper and thyme:
Add in hot chicken stock and simmer for about 15 minutes until the chicken and veggies are cooked.
Meanwhile saute some chopped onion with butter until softened, then sprinkle with flour and stir together to form a roux:
Add in stock from the chicken and vegetable pan a ladle at a time whilst stirring, until you get a thick sauce:
The stir in milk and heat through:
Add the thick, creamy sauce back into the pan with the cooked chicken and vegetables and heat through. Add a squirt of lemon juice and test for seasoning.
Serve topped with a sprig of fresh thyme!
Hearty, soul-warming and perfect for a winter dinner with a nice chunk of toasted bread.
Can I make it gluten free?
Yes - use gluten free stock and gluten free plain/all-purpose flour blend for a gluten free version.
Can I make it ahead?
Yes, make the soup, then quickly cool, cover and refrigerate for up to 2-3 days. Reheat in a pan until piping hot before serving. You may need to add in a splash of stock or water to loosen it up again, as it does thicken a little more as it cools.
Will it freeze?
Yes, this soup freezes well. Make the soup, then quickly cool, cover and freeze. Defrost overnight in the refrigerator. Reheat in a pan until piping hot before serving. You may need to add in a splash of stock or water to loosen it up again, as it does thicken a little more as it cools.
Other modifications:
Add chunks of ham at the end and heat through Sprinkle with crispy bacon Add extra veggies - such as leeks or mushrooms with the other veggies. For small veggies - such as peas or sweetcorn, add them at the end and heat through. I haven’t tried this soup as a vegetarian version yet. A lot of the flavour comes from the stock and cooking the chicken with the vegetables. If you are going to make a vegetarian version, of course leave the chicken out, but try to use a really tasty vegetarian stock so you don’t miss out on flavour. A sprinkling of cheddar cheese at the end would also add more flavour.
Recipe adapted from BBC Good Food’s Chicken and Ham pie.
Chicken Pot Pie Soup Recipe:
This post was first published in December 2014. Updated in December 2018 with new photos, video, step-by-step photos and tips. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
