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Chicken Pot Pie Soup with Herb Croutons Recipe

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4.3 from 5 reviews

This Easy Chicken Pot Pie Soup recipe combines tender chicken, hearty vegetables, and a creamy broth for a comforting and flavorful meal. Topped with crispy homemade puff pastry croutons, it offers all the cozy satisfaction of chicken pot pie in a warm, hearty soup perfect for any day of the week.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Soup Ingredients

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken thighs, diced into bite-sized pieces
  • 1 yellow onion, diced
  • 4 large carrots, diced
  • 2 large cloves garlic, minced
  • Kosher salt
  • 8 ounces white button mushrooms, cut into 1-inch chunks
  • 2 teaspoons Better than Bouillon Roasted Chicken
  • 2 teaspoons dried rosemary, crushed (plus more for croutons)
  • 1 teaspoon cumin seeds, optional (plus more for croutons)
  • ¼ cup all-purpose flour
  • 3 cups water
  • 2 cups frozen peas
  • 1 cup half-and-half

Croutons

  • 1 thawed puff pastry sheet
  • 1 egg
  • Flaky sea salt

Instructions

  1. Preheat Oven: Heat oven to 425ºF (220ºC) and set the rack in the middle position to prepare for baking the puff pastry croutons.
  2. Cook Chicken: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced chicken thighs and season with kosher salt. Cook for about 3 minutes until chicken is just barely no longer pink. Transfer chicken to a bowl and keep the drippings in the pot.
  3. Sauté Vegetables: Increase heat to medium-high. Add diced onion, carrots, and minced garlic to the pot and season with kosher salt. Cook for about 3 minutes until vegetables start to soften.
  4. Add Mushrooms: Stir in the chopped mushrooms and cook for 2 more minutes to develop their flavor.
  5. Season and Cook Spices: Add Better than Bouillon Roasted Chicken, crushed dried rosemary, and cumin seeds (if using) to the pot. Cook for 2 minutes to toast the spices and enhance flavors.
  6. Make Roux: Stir in ¼ cup of all-purpose flour and cook for 1 minute to form a roux that will thicken the soup.
  7. Add Water and Boil: Gradually stir in 3 cups of water and bring the mixture to a boil, stirring occasionally to break up any flour lumps.
  8. Prepare Puff Pastry Croutons: While the soup boils, cut the thawed puff pastry sheet into 1-inch pieces and place them on a parchment-lined baking sheet. Beat the egg with a splash of water to make an egg wash. Brush the egg wash over the pastry pieces, then sprinkle with dried rosemary, cumin seeds (optional), and flaky sea salt. Bake for 15–20 minutes until puffed and golden brown.
  9. Simmer Soup with Chicken: Once the soup boils, stir the browned chicken back into the pot. Reduce heat to medium and simmer for 5 minutes to meld the flavors.
  10. Finish Soup: Lower heat to low, stir in frozen peas and half-and-half. Keep the soup warm over low heat until ready to serve.

Notes

  • Using chicken thighs adds moistness and flavor; you can substitute with chicken breasts if preferred.
  • Better than Bouillon paste can be substituted with chicken broth concentrate or homemade stock for depth of flavor.
  • The cumin seeds are optional but add an earthy note that complements the rosemary well.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use gluten-free puff pastry.
  • The puff pastry croutons add a delightful crunch and are key to mimicking the pot pie experience in soup form.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://avascooking.com/chicken-pot-pie-soup-with-herb-croutons-recipe/