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Lunch / Dinner

Chicken Pot Pie Soup with Butternut Squash

Who doesn’t love chicken pot pie? Here, the classic comfort food comes to you in soup form, making it something you can get on the dinner table in less than an hour, meaning it’s weeknight friendly.

There are a couple of things that will slash your time in the kitchen. First, use rotisserie chicken. Not only does it make things really easy, it’s also very flavorful. Second, frozen vegetables are not only convenient, but because it’s hard to find the best produce in the winter, their quality is more consistent than fresh. Just be sure to thaw and dry them well before you add them to the soup. And while the buttery crust is one of the best parts of pot pie, this puff pastry sandwich is sure to be a satisfying stand-in.


6 servings

Total Time

45 minutes

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Melt butter in a pot over medium-low heat. Add diced onions, celery, and garlic; sweat, covered, until softened, 5 minutes.

Stir in flour; cook 2 minutes. Stir in vermouth; cook until evaporated. Stir in broth, squash, potatoes, thyme sprigs, poultry seasoning, and bay leaf. Bring soup to a boil over medium-high heat, then reduce heat to medium. Simmer soup until squash and potatoes are fork-tender, 1015 minutes. Discard thyme sprigs and bay leaf.

Add chicken, half-and-half, pearl onions, corn, green beans, parsley, and lemon juice. Season soup with salt and pepper and simmer to heat through, 23 minutes.


To prepare the squash, carefully cut it in half lengthwise, remove the seeds, peel it, then cut it into cubes.


For ease and to give the soup flavor, add thyme sprigs, then discard them once the soup is cooked.


Adding a little half-and-half at the end gives the soup some creaminess without being gloppy.

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