Bowl of creamy Chicken Pot Pie Soup topped with herbs and flaky pastry

Chicken Pot Pie Soup – Creamy Comfort in Every Spoonful

ByJOHN
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Why Make This Recipe

Chicken Pot Pie Soup is the ultimate comfort food, especially during the colder months. Imagine sitting by the fireplace with a warm bowl of creamy soup that brings back memories of the traditional chicken pot pie you enjoyed as a child. This soup provides all the flavors and heartiness of a chicken pot pie without the fuss of making a crust. It is creamy, rich, and full of tender vegetables, making it a wholesome meal. Additionally, it is easy to prepare, even for beginner cooks, and can be made in under an hour. Whether you’re cooking for your family, hosting friends, or simply looking for a satisfying solo meal, this soup will warm you from the inside out.

How to Make Chicken Pot Pie Soup

Creating Chicken Pot Pie Soup is straightforward and enjoyable, making it perfect for a cozy dinner at home.

Ingredients

  • 2 tablespoons butter – adds richness to the soup base
  • 1 small onion, diced – brings a mild, aromatic flavor
  • 2 cloves garlic, minced – essential for depth of flavor
  • 2 large carrots, diced – adds a touch of sweetness and color
  • 2 celery stalks, diced – for added crunch and flavor
  • 1 cup frozen peas – a classic addition to any pot pie recipe
  • 1 cup frozen corn – for a touch of sweetness
  • 2 cups diced cooked chicken breast – rotisserie chicken works great here
  • 4 cups chicken broth – the base of our flavorful soup
  • 1 cup heavy cream – makes the soup creamy and luscious
  • 2 tablespoons flour (optional, for a thicker consistency)
  • 1 teaspoon dried thyme – enhances the savory flavor
  • 1 teaspoon dried rosemary – adds an herby depth
  • Salt and black pepper to taste
  • Fresh parsley (optional, for garnish)

Directions

  1. Start by melting the butter in a large pot over medium heat. This step creates a delicious base for your soup.

  2. Add the diced onion and minced garlic, sautéing for about 3-4 minutes or until the onion becomes soft and translucent. This step will fill your kitchen with an enticing aroma.

  3. Next, incorporate the diced carrots and celery into the pot. Cook these vegetables for an additional 5 minutes. During this process, they will soften and blend beautifully with the creamy soup base.

  4. If you’re aiming for a thicker soup, sprinkle 2 tablespoons of flour over the vegetables and stir. Allow the flour to cook for 1-2 minutes to eliminate any raw taste.

  5. Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes. This step ensures that the vegetables are tender and flavorful.

  6. Now add the frozen peas, corn, diced chicken, thyme, and rosemary. Let the soup simmer for another 5 minutes, allowing all the flavors to meld together.

  7. Pour in the heavy cream and season with salt and black pepper to taste. Gently stir the soup, letting it warm through without bringing it to a boil.

  8. Your Chicken Pot Pie Soup is now ready to enjoy! Serve it hot, garnished with fresh parsley if desired.

How to Serve Chicken Pot Pie Soup

Serving Chicken Pot Pie Soup is simple and allows for some creativity. You can present it in a rustic bowl or a stylish soup cup. If you want to elevate the meal, consider serving it with:

  • Crusty Bread: A loaf of fresh, crusty bread is perfect for dipping into the delicious soup.
  • Salad: A light side salad can balance the rich flavors of the soup.
  • Biscuits: Flaky biscuits are a perfect pairing and add an additional comforting texture to your meal.

For added presentation, you can sprinkle extra parsley on top of the soup before serving or even add some freshly cracked black pepper for a little kick.

How to Store Chicken Pot Pie Soup

Proper storage of Chicken Pot Pie Soup ensures that you can enjoy it over the next few days without losing flavor or freshness. Here are the best practices:

  • Cooling Down: Allow the soup to cool at room temperature for about 30 minutes before storing.

  • In the Refrigerator: Transfer the soup to an airtight container. It can stay fresh in the fridge for up to 3-4 days. Make sure the lid is sealed tightly to prevent any odors from other foods affecting the flavor of your soup.

  • In the Freezer: If you want to store it for a longer period, chicken pot pie soup can be kept in the freezer for up to 2-3 months. Portion the soup into freezer-safe containers or resealable bags. Be sure to leave some space at the top of the container so the soup can expand as it freezes.

When you’re ready to eat it again, simply thaw it in the fridge overnight and reheat it in a pot over medium heat. If it seems too thick after reheating, adding a splash of chicken broth or water can bring it back to the desired consistency.

Tips to Make Chicken Pot Pie Soup

  1. Use Rotisserie Chicken: For convenience, using rotisserie chicken not only saves time but also adds flavor to the soup. You can shred the chicken right from the store-bought rotisserie.

  2. Vegetable Variations: Feel free to customize the vegetables based on what you have. Green beans, mushrooms, or even potatoes can be great additions.

  3. Make it Gluten-Free: To make this soup gluten-free, replace the all-purpose flour with cornstarch or a gluten-free flour blend.

  4. Add Herbs: Fresh herbs can elevate the flavors even more. Add fresh thyme or parsley toward the end of the cooking process for a vibrant taste.

  5. Adjust Creaminess: If you want a lighter version, you can use half-and-half or a mixture of milk and cream instead of heavy cream.

Variation

You can adapt this Chicken Pot Pie Soup recipe to suit various tastes. Some variations include:

  • Spicy Chicken Pot Pie Soup: Add a teaspoon of red pepper flakes or a splash of hot sauce for some heat.

  • Vegetarian Version: Replace chicken with chickpeas or tofu, and use vegetable broth instead of chicken broth for a hearty vegetarian option.

  • Herb Garden Soup: Incorporate a variety of fresh herbs like dill and basil to create a fresh and fragrant twist on the classic recipe.

FAQs

1. Can I make Chicken Pot Pie Soup ahead of time?
Yes, you can prepare Chicken Pot Pie Soup ahead of time. It actually tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge.

2. Can I freeze Chicken Pot Pie Soup?
Absolutely! This soup freezes quite well. Just ensure it is in a freezer-safe container, and it will keep for 2-3 months. When you want to eat it, thaw in the fridge overnight and reheat.

3. What can I substitute for heavy cream?
If you want a lighter version, you can substitute heavy cream with half-and-half, whole milk, or a dairy-free alternative like almond or coconut milk. Keep in mind that the texture and richness will change slightly.

4. How do I thicken Chicken Pot Pie Soup?
If you want to thicken your soup, you can add a roux with flour and butter or a cornstarch slurry. Mixing cornstarch with a bit of cold water and adding it to your soup can help achieve the desired thickness.

5. What type of chicken is best for this recipe?
Rotisserie chicken works great because it is already cooked and flavorful. However, you can also use leftover chicken breasts, thighs, or even turkey as a substitute.

With these instructions and tips, you’re ready to enjoy a comforting bowl of Chicken Pot Pie Soup. It’s easy to make, delicious, and perfect for any occasion. Celebrate warmth, comfort, and flavors with every spoonful of this delightful soup. Enjoy!

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Chicken Pot Pie Soup

Print Recipe

A comforting and creamy Chicken Pot Pie Soup that combines the classic flavors of a chicken pot pie into a hearty soup without the need for a crust.

  • Author: hbibamine1980
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Nutritious

Ingredients

Scale
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 cups diced cooked chicken breast
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons flour (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • Fresh parsley (optional, for garnish)

Instructions

  1. Melt the butter in a large pot over medium heat.
  2. Add diced onion and minced garlic, sauté for 3-4 minutes until soft.
  3. Add diced carrots and celery, cooking for an additional 5 minutes.
  4. If desired, sprinkle flour over vegetables, stirring and cook for 1-2 minutes.
  5. Slowly pour in chicken broth while stirring. Bring to a gentle boil, then simmer for 10 minutes.
  6. Add frozen peas, corn, chicken, thyme, and rosemary. Simmer for another 5 minutes.
  7. Pour in heavy cream and season with salt and pepper. Stir gently and warm through.
  8. Serve hot, garnished with fresh parsley if desired.

Notes

For a thicker soup, add flour earlier in the process. You can use rotisserie chicken for convenience and flavor.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 420
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 24g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 80mg

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