introduction
Chicken Pot Pie Soup is a hearty and comforting dish that combines the classic flavors of chicken pot pie in a warm, delicious soup form. It’s easy to make, perfect for cold days, and satisfying for the whole family. This recipe brings together tender chicken, fresh vegetables, and creamy broth, making it a delightful one-pot meal.
why make this recipe
There are many reasons to make Chicken Pot Pie Soup. First, it is quick to prepare, making it an excellent option for busy weeknights. Second, it is a great way to use leftovers or rotisserie chicken, saving time and reducing waste. Third, it is flexible; you can customize the ingredients to suit your taste or what you have on hand. Finally, this soup is nutritious, packed with vegetables and lean protein, making it a wholesome choice for any meal.
how to make Chicken Pot Pie Soup
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 cup potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 onion, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons flour
- 2 tablespoons butter
- Salt and pepper to taste
- 1 teaspoon thyme
- 1 teaspoon parsley
Directions:
- In a large pot, melt the butter over medium heat.
- Add the onions, carrots, and celery, cooking until softened.
- Stir in the flour and cook for another minute.
- Gradually whisk in the chicken broth, ensuring no lumps remain.
- Add the potatoes, thyme, and parsley, and bring to a simmer.
- Stir in the cooked chicken and frozen peas.
- Add the heavy cream, and let the soup simmer for about 15-20 minutes until the veggies are tender and the soup is creamy.
- Season with salt and pepper to taste.
- Serve warm.
how to serve Chicken Pot Pie Soup
To serve Chicken Pot Pie Soup, ladle it into bowls and consider topping it with fresh parsley for added flavor and color. You can also pair it with crusty bread or biscuits to make the meal even more satisfying. Enjoy the soup while it is hot to fully appreciate its comforting warmth.
how to store Chicken Pot Pie Soup
If you have leftovers of Chicken Pot Pie Soup, allow it to cool completely. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just keep in mind that the cream may separate upon reheating, so stir well before serving.
tips to make Chicken Pot Pie Soup
- To enhance the flavor, consider adding garlic along with the onions.
- For a thicker soup, you can add more flour or reduce the amount of chicken broth.
- Feel free to mix in other vegetables like corn or green beans to add variety.
- A splash of lemon juice can brighten the flavors and add a refreshing contrast.
variation (if any)
You can easily adjust this recipe to your taste. For a lighter version, swap the heavy cream for milk or a dairy-free alternative. You could also use different proteins, such as turkey or ham, to give the soup a different flavor. Adding different herbs, like rosemary or sage, can also change the taste profile.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken. Just be sure to cook it thoroughly before shredding.
Can I make this soup ahead of time?
Absolutely! The flavors develop even more when made ahead. Just store it in the fridge or freezer.
Is this soup gluten-free?
This recipe contains flour, but you can use a gluten-free flour blend to make it gluten-free.
Chicken Pot Pie Soup
A hearty soup that brings the classic flavors of chicken pot pie into a warm, delicious dish, perfect for cold days and family meals.
- Total Time: 45
- Yield: 4 servings 1x
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 onion, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons flour
- 2 tablespoons butter
- Salt and pepper to taste
- 1 teaspoon thyme
- 1 teaspoon parsley
Instructions
- In a large pot, melt the butter over medium heat.
- Add the onions, carrots, and celery, cooking until softened.
- Stir in the flour and cook for another minute.
- Gradually whisk in the chicken broth, ensuring no lumps remain.
- Add the potatoes, thyme, and parsley, and bring to a simmer.
- Stir in the cooked chicken and frozen peas.
- Add the heavy cream, and let the soup simmer for about 15-20 minutes until the veggies are tender and the soup is creamy.
- Season with salt and pepper to taste.
- Serve warm.
Notes
For added flavor, consider topping with fresh parsley and serving with crusty bread or biscuits.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: soup, chicken pot pie, comfort food, easy dinner, one-pot meal