(this post may contain affiliate links. You can read my full disclosure policy here.)
Quite possibly the perfect meal. Living in Minnesota, it’s cold 1/2 of the year, and nothing sounds better on a blustery, cold day than soup. This soup was actually an experiment that ended well. I had planned to make a traditional Chicken Noodle Soup, and after a couple mishaps, this creation was formed. I could not have been happier with the result! In fact, this was made about two weeks ago, and my family (even my regular soup hater, Ella) have begged me to make it again!
Whole chickens are so inexpensive, and we can usually get two for sure, maybe three meals out of two chickens. For a Family of 6, that is a huge value. I purchase the whole chickens on sale for under $1.00/per pound, so I always have them in the freezer. For this soup, we had chicken and veggies for dinner the night before. I pulled all of the meat off of the bones, and put them along with some celery, onions, and carrots into a Crock-Pot overnight. This process extracts the minerals from the bones, and makes a broth that is not only flavorful, but super healthy for you. (This great post from Whole New Mom goes into more detail on the bone broth I use) This crock pot is the one I swear by. No weird hot spots on one side. The lid does not rattle while it cooks, and it’s pretty inexpensive. I own three in various colors, and use them ALL weekly.
On to the actual soup. The day after, I strained the broth and put it all back into the crock pot. This was about 8 cups of broth.
As I said, I was intending to make a traditional chicken noodle soup. However, my youngest daughter hates celery. Hates.. like won’t let it touch her food and will pick out every piece in her soup hates. I happened to have a bunch of frozen mixed vegetables, so decided to make a chicken vegetable soup.
First I sautéed one large sweet onion in a teeny but of oil. Low heat! Careful not to burn them.
While this was cooking, I took the leftover chicken from dinner the night before and chopped it into about 1 inch chunks. This was both white and dark meat.
When the onions were done, I put them, the chicken, mixed vegetables and spices into the crock-pot. I set the crock pot to low, and let it all cook together for about 6-7 hours. This could easily go longer if you are at work!
The last step was really a whim. I had some heavy cream leftover from Thanksgiving, and thought.. I could make this a CREAMY soup! It was a cold, gross day.. a hearty thick pot pie filling like soup was what came to mind. And bonus! I had biscuits in the freezer I could make with the soup!
So I melted butter.. who doesn’t love butter. Whisked in some flour until it was a nice thick paste. Then used a combination of the heavy cream, and 2% milk (because it’s what I had.. you use whatever you have. Even ALL milk would work here) and whisked it in small amounts into the butter/flour roux that I had made. (Like that fancy word?) The result was a thick creamy mixture. I poured this into the crock pot slowly, mixing constantly.. Holy cow. You have no idea.
I can’t even. There are no words to do this soup justice. Thick, creamy, amazing! Like all of the best parts of a pot pie! It will be in our monthly rotation for sure! Even Ella ate it. ALL of it.. and had seconds. Victory! The best part, is that this was essentially leftovers from meals earlier in the week. What a great way to stretch your budget.
I do hope you will give this Chicken Pot Pie Soup a try! Let me know how you like it if you do.
- 3 cups of cubed cooked chicken
- 8 cups chick broth
- 2- 12 oz bags of frozen mixed vegetables
- 1 large sweet onion
- 1 tablespoon olive
- 2 cups of milk (I used 1/2 cup of heavy cream and the rest milk)
- 1 tablespoon parsley flakes
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 cup of flour
- 4 tablespoons butter
- Chop onion finely. Saute the onion over low heat in olive oil until translucent. Add ALL ingredients except butter, flour and milk (or cream) to a crock pot. Set to low and cook for 6-8 hours.
- About 30 minutes before serving, melt the butter in a saucepan. Slowly whisk in the flour until it is all combined and smooth. Next slowly 1/2 cup at a time add the milk whisking continuously. Once this is all combined, spoon into the crock pot. Stir well until all combined. The soup should be thick and rich at this point. Serve with your favorite biscuits or rolls.