Looking for a comforting dish that warms you from the inside out? This chicken pot pie soup recipe offers all the delicious flavors of the classic pot pie in a hearty, creamy soup. Perfect for chilly evenings, this dish is loaded with tender chicken, vibrant vegetables, and a savory broth, making it a family favorite. Get ready to enjoy a bowl of pure comfort!
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup carrots, diced
– 1 cup celery, diced
– 1 cup potatoes, diced
– 1 cup frozen peas
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon thyme
– Salt and pepper to taste
– 2 tablespoons butter
– 2 tablespoons flour
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 350 calories, 20g protein, 15g fat, 30g carbohydrates, and 3g fiber. This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Stir in the diced carrots and celery, cooking for about 5 minutes.
4. Add the diced potatoes and continue to sauté for another 5 minutes.
5. Sprinkle flour over the vegetables and stir to combine, cooking for 2 minutes.
6. Gradually pour in the chicken broth, stirring constantly.
7. Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes.
8. Add the cooked chicken and frozen peas, stirring to combine.
9. Pour in the heavy cream and season with thyme, salt, and pepper.
10. Simmer for an additional 5 minutes until heated through, then serve warm.
Alternative Ingredients
You can substitute heavy cream with half-and-half or coconut milk for a lighter version. Additionally, use rotisserie chicken for convenience, or swap out vegetables based on what you have on hand.
Serving and Pairings
This chicken pot pie soup pairs wonderfully with crusty bread or flaky biscuits. A simple green salad can also complement the meal, adding freshness to the hearty soup.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a splash of broth to thin if necessary. This soup can also be frozen for up to 3 months; just be aware that the texture may change upon reheating.
Cooking Mistakes
– Don’t skip sautéing the vegetables; it enhances flavor.
– Avoid adding too much flour at once to prevent lumps.
– Make sure to stir constantly when adding broth to avoid clumping.
– Let the soup simmer long enough for the flavors to meld.
– Don’t forget to season throughout the cooking process.
Helpful Tips
– Use leftover turkey for a festive twist.
– Adjust the thickness of the soup by varying the amount of cream.
– Incorporate fresh herbs for added flavor.
– Add a splash of lemon juice for brightness before serving.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator. Just reheat before serving.
Is this soup gluten-free?
To make this soup gluten-free, use a gluten-free flour alternative for thickening.
Can I use frozen vegetables?
Absolutely! Frozen vegetables can be used in place of fresh ones for convenience.
What type of chicken is best for this recipe?
Cooked rotisserie chicken or leftover roasted chicken works great for this soup.
Can I add more vegetables?
Yes, feel free to add your favorite vegetables like corn or green beans for added nutrition.
Conclusion
This chicken pot pie soup recipe is a delightful way to enjoy the comforting flavors of a classic pot pie in a new, cozy format. With its creamy texture and hearty ingredients, it’s perfect for family dinners or a satisfying lunch. Enjoy a bowlful of warmth and flavor that will surely become a staple in your kitchen!
Chicken Pot Pie Soup Recipe
Ingredients
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup potatoes diced
- 1 cup frozen peas
- 1 onion chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons flour
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the diced carrots and celery, cooking for about 5 minutes.
- Add the diced potatoes and continue to sauté for another 5 minutes.
- Sprinkle flour over the vegetables and stir to combine, cooking for 2 minutes.
- Gradually pour in the chicken broth, stirring constantly.
- Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes.
- Add the cooked chicken and frozen peas, stirring to combine.
- Pour in the heavy cream and season with thyme, salt, and pepper.
- Simmer for an additional 5 minutes until heated through, then serve warm.
