Chicken Pot Pie Soup

Storing and Planning Ahead

Keeps in the fridge for up to 4 days. Freezes for up to 2 months, though the texture is best fresh.

Making Chicken Pot Pie Soup

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1. Melt the butter in a large pot over medium heat. Cook the onion, carrots and celery for 6 minutes, until softened, then stir in the garlic and thyme for 30 seconds.

   Mark done Start 6 min timer

2. Add the stock and chicken, bring to a boil, then lower the heat and simmer for 20 minutes, until the chicken is cooked through.

   Mark done Start 20 min timer

3. Lift the chicken onto a board and shred it. Add the green beans to the pot and simmer for 5 minutes.

   Mark done Start 5 min timer

4. Whisk the cornflour with 3 tablespoons of cold water and stir it into the soup with the half-and-half. Simmer for 2 minutes, stirring, until thickened.

   Mark done Start 2 min timer

5. Return the chicken to the pot, season with the salt and pepper and stir in the parsley.

   Mark done

Tips for Success

• Dissolve the cornflour in cold liquid first; stirred in dry, it forms lumps.
• If the soup is too thick, thin it with a splash of stock.
• Reheat it gently, since boiling can split the half-and-half.
• Taste before you season; the stock carries no salt of its own.

Serving Ideas

A green salad · A slice of wholegrain bread · Fresh parsley

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Quick Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.