Chicken Pot Pie Soup with Sourdough Discard

A top down image of a large pot of sourdough chicken pot pie soup. You can see the creamy soup with pops of bright color formed by carrots, peas, corn and flat leaf parsley.

Chicken Pot Pie Soup with Sourdough Discard

Rich, creamy, and comforting, this sourdough chicken pot pie soup features poached chicken, fresh vegetables, and a delicious sourdough tang. It’s the perfect dinnertime meal with homemade sourdough bread!

Course Soup

Cuisine American

Keyword Sourdough Discard

Prep Time 15

Cook Time 30

Total Time 45

Servings serves

Calories 344kcal

Author Kate Freebairn

Equipment

Large Heavy Based Pot

Ingredients

Poached Chicken

600 g Chicken Breast (approx. 2 chicken breasts)
1200 g Chicken Broth (from stock cubes or homemade)
2 sprigs Fresh Thyme

Soup

25 g Olive Oil
150 g Onion (1 medium onion, diced)
3 cloves Garlic (minced)
150 g Carrot (2 medium carrots, diced)
80 g Celery (2 celery ribs, diced)
100 g White Wine
60 g Butter
120 g Sourdough Starter (or sourdough discard)
10 g Salt (2 tsp)
3 g Pepper (1 tsp)
120 g Peas (fresh or frozen)
120 g Corn (fresh or frozen)
60 g Heavy Cream (60-80 g)

Instructions

Place the chicken breasts in the bottom of a small heavy based pot and cover with half the chicken stock (about 600 g). Add two thyme sprigs and warm the mixture on the stove until it's just simmering.
Allow the chicken to gently simmer in the poaching liquid for around 15 minutes or until it's completely cooked through. Remove the pot from the heat and let cool slightly before removing the chicken and setting aside the poaching liquid (you'll add it to the soup later).
Slice the chicken breasts cross-wise into a few pieces, then use two forks to shred the chicken. Set aside to add to the soup later.
Meanwhile, add the olive oil to a large heavy based pot. Saute the onion and garlic over medium-high heat for about 5 minutes, until the onion softens. Add the carrots and celery and saute all the vegetables together for 5 minutes or until cooked through.
Now, pour the white wine into the vegetables and allow the wine to deglaze the bottom of the pan. Let the alcohol cook off for 5 minutes before you move onto the next step.
Add the sourdough starter and butter to the pan and whisk it with the vegetable mixture to form a thick uniform roux. Once thickened, slowly whisk in the poaching liquid and the remaining chicken stock.
Bring the soup to a simmer and cook until it thickens to your liking. Add the chicken, peas and corn and cook until the vegetables are just tender.
Remove from the heat. Swirl in 60 grams of cream, adding more if desired for the color and consistency you prefer. Add the salt, pepper and some fresh thyme (leaves removed from the stalk). Taste for seasoning and serve with freshly baked sourdough bread.

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