Welcome to the cozy world of Chicken Pot Pie Soup! This recipe holds a special place in my heart because it reminds me of chilly evenings spent huddled with family, savoring each warm bite. There’s just something magical about the combination of tender chicken, hearty vegetables, and that creamy broth that captures the essence of a classic chicken pot pie. Not only is it incredibly comforting, but it’s also super easy to whip up on a busy weeknight! Trust me, once you take that first spoonful, you’ll be hooked on the delightful flavors and the warmth it brings to your table. Let’s dive into this delicious adventure together!
Ingredients List
Gather these simple ingredients to bring the comforting flavors of Chicken Pot Pie Soup to life:
- 1 lb chicken breast, diced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup peas (fresh or frozen)
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups potatoes, diced
- 1/2 cup flour
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
These ingredients are the building blocks of a rich, creamy soup that feels like a warm hug in a bowl. Don’t worry if you need to make a few swaps; I often use frozen veggies when I’m short on time, and it still turns out fantastic!
How to Prepare Chicken Pot Pie Soup
Get ready for a delightful cooking experience as we transform these simple ingredients into a soul-warming Chicken Pot Pie Soup! Follow along with these easy steps, and I promise you’ll have a comforting bowl of goodness in no time.
Step-by-Step Instructions
- First, grab a large pot and melt the butter over medium heat. You’ll want it nice and bubbly, so keep an eye on it!
- Next, toss in the diced onions, chopped carrots, and celery. Sauté them for about 5-7 minutes, or until they’re softened and fragrant. This is where the magic begins!
- Now, add the minced garlic and give it a stir, cooking for just one more minute. You’ll love that aroma wafting through your kitchen!
- Time for the star of the show! Add the diced chicken and cook until it’s no longer pink, around 5-6 minutes. Don’t rush this part; you want that chicken to soak up all those lovely flavors.
- Sprinkle in the flour, stirring it in to coat the chicken and veggies. Cook for 2 minutes to get rid of that raw flour taste.
- Pour in the chicken broth and add the diced potatoes, then bring the mixture to a boil. This is when the soup starts to come together beautifully!
- Once it’s boiling, reduce the heat and let it simmer for 15 minutes. This gives the potatoes a chance to get tender and the flavors to meld.
- Finally, stir in the heavy cream, peas, dried thyme, and season with salt and pepper to taste. Let it simmer for an additional 5 minutes, and then it’s ready to serve hot!
And there you have it! A bowl of Chicken Pot Pie Soup that’s hearty, creamy, and absolutely comforting. Enjoy every spoonful of this deliciousness!
Nutritional Information
Here’s the scoop on the nutritional values for each serving of this delightful Chicken Pot Pie Soup. Keep in mind these are estimates, but they give you a good idea of what you’re enjoying:
- Serving Size: 1 cup
- Calories: 350
- Fat: 20g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 85mg
- Sodium: 800mg
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 5g
- Protein: 20g
This soup is not only comforting but also packed with protein and flavor! Enjoy knowing you’re nourishing your body while treating your taste buds.
Why You’ll Love This Recipe
- Comforting Flavors: This Chicken Pot Pie Soup captures the beloved taste of a classic dish, bringing warmth and nostalgia with every spoonful.
- Easy to Make: With simple ingredients and straightforward steps, you can whip up this hearty soup in no time, making it perfect for busy weeknights.
- Healthy Ingredients: Packed with lean chicken and a variety of veggies, this soup is not only delicious but also nutritious, making it a wholesome meal option.
- Family-Friendly: Everyone will love this creamy, savory soup, making it a fantastic choice for family dinners or gatherings.
- Versatile: You can easily customize it with your favorite veggies or seasonings, ensuring it suits everyone’s taste!
Tips for Success
To make your Chicken Pot Pie Soup even more delightful, here are a few tips I’ve picked up along the way:
- Use Rotisserie Chicken: If you’re short on time, using shredded rotisserie chicken is a fantastic shortcut that adds great flavor.
- Frozen Veggies: Don’t hesitate to swap in frozen peas or mixed vegetables for convenience—just toss them in during the last few minutes of cooking.
- Thickening the Soup: If you prefer a thicker soup, let it simmer a bit longer or add a touch more flour mixed with water.
- Herb Variations: Feel free to experiment with herbs like rosemary or parsley for a fresh twist on the flavors.
With these tips, you’ll be sure to create a Chicken Pot Pie Soup that’s absolutely irresistible!
Variations on Chicken Pot Pie Soup
Don’t be afraid to get creative with your Chicken Pot Pie Soup! Here are some fun variations to switch things up:
- Vegetable Medley: Swap in your favorite veggies like corn, green beans, or bell peppers for a colorful and nutritious twist.
- Herb Infusion: Experiment with fresh herbs like parsley, dill, or even a sprinkle of rosemary to elevate the flavor profile.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce if you like a little heat in your soup!
- Creamy Mushroom: Toss in some sautéed mushrooms for an earthy depth that pairs beautifully with the creamy broth.
- Cheesy Delight: Stir in some shredded cheddar or Parmesan just before serving for a rich, cheesy finish.
With these variations, you can tailor your soup to fit your cravings and keep it exciting every time you make it!
Storage & Reheating Instructions
Got leftovers? No problem! To store your delicious Chicken Pot Pie Soup, let it cool completely, then transfer it to an airtight container. It’ll keep well in the fridge for up to 3 days. If you want to save it for later, you can freeze it for up to 2 months—just make sure to leave a little space in the container for expansion.
When you’re ready to enjoy it again, simply thaw in the fridge overnight. Reheat on the stovetop over medium heat, stirring occasionally until it’s warmed through. If it’s a bit thick, feel free to add a splash of chicken broth or cream to get it back to that creamy goodness!
FAQ Section
I’ve gathered some of the most common questions about making Chicken Pot Pie Soup, so let’s dive in!
Can I use turkey instead of chicken?
Absolutely! Turkey works wonderfully in this recipe and is a great way to use up leftovers from Thanksgiving.
How can I thicken the soup?
If you prefer a thicker consistency, you can let it simmer a bit longer, or mix a tablespoon of flour with a little cold water and stir it into the soup. It will thicken up beautifully!
Can I make this soup vegetarian?
Definitely! Substitute the chicken with hearty vegetables like mushrooms and zucchini, use vegetable broth instead of chicken broth, and skip the cream or replace it with coconut milk for a creamy texture.
What can I add for extra flavor?
Try adding a splash of Worcestershire sauce or a sprinkle of smoked paprika for an extra depth of flavor. Fresh herbs like parsley or dill also do wonders!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months; just remember to thaw it overnight in the fridge before reheating!
For more delicious recipes, check out our blog for inspiration!
And if you’re interested in learning more about the nutritional benefits of chicken, visit Healthline for detailed information.
Print
Chicken Pot Pie Soup: 7 Comforting Reasons to Love It
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A comforting soup that captures the flavors of chicken pot pie in a creamy broth.
Ingredients
- 1 lb chicken breast, diced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup peas
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups potatoes, diced
- 1/2 cup flour
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat.
- Add onions, carrots, and celery. Cook until softened.
- Add garlic and cook for 1 more minute.
- Add chicken and cook until no longer pink.
- Stir in flour and cook for 2 minutes.
- Add chicken broth and potatoes. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in cream, peas, thyme, salt, and pepper.
- Simmer for an additional 5 minutes.
- Serve hot.
Notes
- Can substitute turkey for chicken.
- Use frozen vegetables for convenience.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg
Keywords: Chicken Pot Pie Soup