Chicken Pot Pie Soup: A Comforting Classic
There’s something exceptionally heartwarming about a bowl of Chicken Pot Pie Soup. This dish captures all the nostalgia and comforting flavors of the classic chicken pot pie you grew up with, but in a blissfully creamy, hearty soup form. Every spoonful is a warm embrace, with tender pieces of chicken mingling beneath a luscious, velvety broth loaded with fresh vegetables—a perfect option for quick weeknight dinners or a cozy weekend gathering.
Imagine the scent of savory chicken and herbs wafting through your kitchen, inviting everyone to gather ‘round the table. With its appealing blend of flavors and textures, Chicken Pot Pie Soup is a dish that not only satisfies but brings smiles and storytelling to every meal. Make this dish for your next family dinner or cozy night in, and you’ll find it becomes an instant favorite for both kids and adults alike.
What’s Your Favorite Comfort Food?
Have you ever found yourself craving a hearty, filling meal that wraps around you like a warm blanket? What if I told you that you could whip up your own creamy Chicken Pot Pie Soup at home? Just picture it: a chilly evening, and the smell of richly seasoned soup bubbling on the stove, filling your home with a cozy aroma that pulls everyone into the kitchen.
Can you feel that little spark of nostalgia? The moments when a steaming bowl of chicken pot pie warmed your soul? This recipe not only taps into those comforting memories but also takes the hassle out of preparing a traditional pot pie. You get all the flavors you love without the fuss, making it the ultimate treat you deserve.
Why You’ll Love This Recipe
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Quick Prep: In just under 30 minutes, you can have a hearty bowl of Chicken Pot Pie Soup that feels like it took hours to make.
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Family-Friendly: This dish is a hit with kids and adults alike, perfect for picky eaters, making it a win for family meals.
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Minimal Ingredients: You can create a deliciously rich soup with just a handful of ingredients that you might already have in your pantry.
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Versatile: This soup offers room for creativity, allowing you to swap in your favorite vegetables or add different spices for variety each time you make it.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup frozen peas
- 1 cup frozen corn
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Optional: Cooked pie crust pieces or biscuits for serving
Each ingredient plays its role in creating a flavor harmony that warms your heart with each bite. The rich butter sautéed with fresh vegetables provides a base that beckons you in for more. The creamy chicken broth, combined with hearty chicken and vibrant frozen peas and corn, infuses each spoonful with nostalgia and comfort.
Timing
This Chicken Pot Pie Soup is perfect for a quick yet indulgent meal. From start to finish, you’ll have a steaming pot of creamy goodness ready in fewer than 30 minutes—ideal for when you’re short on time but craving something luxurious.
Alternatively, it can also be prepared leisurely if you’d like to savor the process. As you let it simmer, the aromas develop, creating a depth of flavor that fills your kitchen with enticing scents. Either way, you’re guaranteed a comforting bowl of soup to satisfy your cravings.
Step-by-Step Directions
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In a large pot, melt the butter over medium heat until it’s just beginning to bubble.
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Add the diced onion, carrots, and celery to the pot, sautéing them until they soften and become fragrant, about 5 minutes.
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Toss in the minced garlic and let it cook for another minute until it releases its aromatic goodness into the air.
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Sprinkle the flour over the sautéed vegetables, stirring until they are evenly coated. Cook this mixture for 1-2 minutes to cook off the raw flour taste, stirring regularly.
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Gradually whisk in the chicken broth. Your goal here is a lump-free mixture, so take your time to ensure everything is well combined. Bring it to a gentle simmer.
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Pour in the heavy cream and stir to bring all those creamy elements together.
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Introduce the shredded chicken, dried thyme, and dried rosemary into the mix.
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Let this simmer for 15 minutes, stirring occasionally, watching it thicken into perfection.
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Finally, stir in the frozen peas and corn, cooking for an additional 5 minutes until they’re heated through.
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Season your masterpiece with salt and pepper to taste, then serve hot—don’t forget to garnish it with fresh parsley and add pie crust pieces or biscuits on top for that delightful crunch!
Every step adds dimension to the soup, each ingredient bouncing off one another in a symphony of flavor. You can practically taste the love!
Nutritional Information
Each serving of Chicken Pot Pie Soup typically contains about 400 calories, though this can vary based on the specific ingredients and adjustments made. Don’t fret, this is one case where a little indulgence is absolutely worth it for the rich flavors and fulfilling ingredients.
With loads of veggies, protein-rich chicken, and a creamy broth, it’s also balanced enough to be considered a hearty and wholesome meal, comforting you from the inside out!
Healthier Alternatives
If you want to make the soup a bit lighter, consider these easy swaps:
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For a low-sugar variant, use whole grain flour or even chickpea flour as a thickening agent.
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To make it dairy-free, use coconut milk instead of heavy cream and omit butter, opting for olive oil instead.
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You can also replace shredded chicken with chickpeas or lentils for a plant-based version that is equally satisfying.
These alternatives will keep the soul of the dish intact while making it fit better within your dietary preferences.
Serving Suggestions
Chicken Pot Pie Soup pairs wonderfully with a variety of sides:
Serve it with warm, flaky biscuits to soak up every creamy drop. For a more indulgent twist, top your soup with cooked pie crust pieces that add a delightful crunch.
Looking for a sweet ending? This comforting soup is perfectly complemented by serving it alongside a scoop of vanilla ice cream for that sweet-and-savory experience that warms the heart.
Common Mistakes
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Overbaking: If you choose to add pie crust, keep an eye on it while baking, as too much time in the oven can lead to a burnt texture.
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Texture issues: Be cautious when adding flour—it should always be fully integrated, lest you end up with lumps that interrupt the creamy consistency of your soup.
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Messes: Make sure to whisk and stir carefully to avoid spills when incorporating the broth; a little attention goes a long way!
Storing Tips
This soup can be effortlessly stored or frozen.
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Freezing Portions: Ladle portions of the cooled soup into airtight containers, leaving some space at the top for expansion. Freeze and enjoy later!
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Reheating Instructions: When you’re ready to feast again, simply thaw in the refrigerator overnight, then gently reheat on the stovetop, stirring to maintain that creamy, inviting texture.
Tempted to Try It?
With its warm, inviting flavors and creamy texture, Chicken Pot Pie Soup is sure to become a recipe you revisit time and time again. The fusion of culinary nostalgia and gourmet simplicity makes this dish an essential addition to your repertoire. Gather your loved ones, whip up a pot today, and embrace the cozy, comforting vibes that will flood your home with happiness. You absolutely have to bake it ASAP!
FAQs
1. Can I use rotisserie chicken instead of cooking chicken?
Absolutely! Rotisserie chicken is a time-saver and adds fantastic flavor.
2. Can I make Chicken Pot Pie Soup in a slow cooker?
Yes! Place all ingredients in the slow cooker, and cook on low for 6-8 hours. It’s truly hands-off!
3. Can I omit the cream for a lighter version?
Yes! Just increase the chicken broth and add a little more flour to maintain the thickness.
4. How can I customize the vegetables?
Feel free to add or substitute any vegetables you love, like green beans or corn!
5. Can I make it gluten-free?
Yes! Use gluten-free flour or cornstarch as a thickener and a gluten-free pie crust if using biscuits.
This Chicken Pot Pie Soup is about to become your go-to dish, bringing comfort and joy to every table it graces!
Print
Chicken Pot Pie Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Not Vegetarian
Description
A comforting chicken pot pie transformed into a creamy soup, perfect for quick weeknight dinners or cozy gatherings.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup frozen peas
- 1 cup frozen corn
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Optional: Cooked pie crust pieces or biscuits for serving
Instructions
- In a large pot, melt the butter over medium heat until it’s just beginning to bubble.
- Add the diced onion, carrots, and celery to the pot, sautéing them until they soften, about 5 minutes.
- Toss in the minced garlic and let it cook for another minute.
- Sprinkle the flour over the sautéed vegetables, stirring until they are evenly coated. Cook for 1-2 minutes.
- Gradually whisk in the chicken broth until lump-free, then bring to a gentle simmer.
- Pour in the heavy cream and stir to combine.
- Introduce the shredded chicken, dried thyme, and dried rosemary, and let it simmer for 15 minutes.
- Stir in the frozen peas and corn, cooking for an additional 5 minutes.
- Season with salt and pepper to taste, then garnish with fresh parsley and serve hot with optional pie crust pieces or biscuits.
Notes
For a lighter version, consider using coconut milk and olive oil instead of heavy cream and butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
