Chicken Pot Pie Soup
Chicken Pot Pie Soup is one of those comforting bowls that feels like a warm, cozy hug on a chilly day. It’s not just a fabulous way to take the classic chicken pot pie and turn it into a creamy, hearty soup; it’s a delightful choice for a weeknight dinner or even a relaxed weekend meal with family. Whipping up this recipe is relatively quick and offers a chance to enjoy all the beloved flavors of a pot pie without the fuss of a crust.
Why you’ll love this dish
There are countless reasons to add Chicken Pot Pie Soup to your culinary repertoire. First and foremost, it’s incredibly satisfying—it’s rich and creamy, loaded with veggies, and brimming with tender chicken. It’s also a budget-friendly option that makes great use of leftover rotisserie chicken. Perfect for busy weeknights, this soup can be on the table in under an hour, making it a time-saving winner. And the best part? It appeals to both kids and adults, ensuring everyone in the family is happy come dinnertime.
"This soup is a game-changer! It’s the ultimate comfort food – the kids loved it!"
How this recipe comes together
Making Chicken Pot Pie Soup is as straightforward as it gets—just a few steps, and you’ll have a delightful, hearty meal ready to go. The cooking process begins with sautéing aromatic onions and garlic, followed by the addition of chicken broth and a vibrant medley of fresh vegetables like potatoes, carrots, and peas. The magic happens when you incorporate shredded chicken and a splash of heavy cream, creating a luscious, creamy base that ties everything together beautifully.
What you’ll need
To create this comforting masterpiece, gather the following ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups potatoes, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup heavy cream
- 2 tablespoons cornstarch (optional, for thickening)
Feel free to substitute the veggies, such as using frozen peas or adding corn for an extra pop of sweetness!
Step-by-step instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
- Pour in the chicken broth and bring it to a boil.
- Add in the diced potatoes, carrots, and thyme, cooking until the vegetables are tender, about 15 minutes.
- Stir in the cooked chicken and peas, seasoning with salt and pepper to taste.
- For a creamier texture, reduce heat and stir in the heavy cream. If a thicker soup is desired, mix the cornstarch with a bit of cold water and stir it into the soup.
- Allow the soup to simmer for a few more minutes, then serve it hot.
How to serve Chicken Pot Pie Soup
When plating Chicken Pot Pie Soup, consider garnishing it with fresh herbs like parsley or thyme for a pop of color. Serve this delicious soup with warm, buttery crusty bread or flaky biscuits on the side for dipping. It’s also fantastic with a light salad to balance out the meal.
Keeping leftovers fresh
To store your Chicken Pot Pie Soup, refrigerate it in an airtight container for up to 3-4 days. Ensure it’s cooled down before storing to maintain freshness. If you’d like to freeze it, portion it into freezer-safe containers, where it will keep well for up to 3 months. Just remember to thaw it in the refrigerator overnight before reheating!
Pro chef tips
- For an even richer flavor, consider roasting the chicken before adding it to the soup.
- If you prefer a smoother soup, you can blend a portion of it after cooking and then mix it back in to create a creamy texture without adding too much heavy cream.
- Fresh herbs can elevate the flavor profile; don’t skip out on those!
Creative twists
Feeling adventurous? Try adding a splash of white wine for depth or swapping in different proteins like turkey or even a vegetarian alternative such as lentils for a meatless option. You can also incorporate different spices, such as rosemary or sage, to further enhance the flavor!
Common questions
How long does it take to prepare Chicken Pot Pie Soup?
- The entire process takes about 30-40 minutes, making it a quick and delicious option for dinner.
Can I use frozen vegetables?
- Absolutely! Frozen mixed vegetables work well and can save you prep time.
Is it safe to freeze soup containing dairy?
- While freezing soup with dairy can change its texture, you can still freeze it successfully. Just be aware that reheating might cause some separation, which you can stir in again.
By taking the comfort of chicken pot pie and transforming it into a warm bowl of soup, you’re stepping into a world of cozy flavors that you and your family are sure to love. So, gather your ingredients, and let’s get cooking!
Chicken Pot Pie Soup
Ingredients
Method
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
- Pour in the chicken broth and bring it to a boil.
- Add in the diced potatoes, carrots, and thyme, cooking until the vegetables are tender, about 15 minutes.
- Stir in the cooked chicken and peas, seasoning with salt and pepper to taste.
- For a creamier texture, reduce heat and stir in the heavy cream. If a thicker soup is desired, mix the cornstarch with a bit of cold water and stir it into the soup.
- Allow the soup to simmer for a few more minutes, then serve it hot.
