It should entice the reader and set the tone for the dish. This chicken pot pie soup recipe is a delightful twist on the traditional pot pie, transforming it into a creamy, comforting soup that’s perfect for any season. With tender chicken, vibrant vegetables, and a rich, savory broth, this dish captures all the flavors of home-cooked comfort food in a bowl. Ideal for weeknight dinners or cozy gatherings, this recipe will warm your heart and satisfy your cravings.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1/2 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons butter
- 1/4 cup flour (for thickening)
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving of this chicken pot pie soup contains approximately 350 calories, 20g protein, 25g carbohydrates, and 20g fat. This nutritional value is based on a one-cup serving.
Step-by-Step Cooking Process
- In a large pot, melt the butter over medium heat.
- Add diced onions, celery, and carrots, and sauté until tender.
- Stir in the flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the chicken broth, ensuring no lumps remain.
- Add the shredded chicken, peas, thyme, garlic powder, salt, and pepper.
- Bring the mixture to a simmer and cook for about 10 minutes.
- Slowly stir in the heavy cream, allowing the soup to thicken.
- Adjust seasoning as needed, adding more salt or pepper to taste.
- Serve hot in bowls, garnished with additional chicken if desired.
- Enjoy your delicious chicken pot pie soup with crusty bread or crackers!
Alternative Ingredients
You can easily substitute ingredients in this recipe. For a lighter version, use half-and-half instead of heavy cream. If you’re looking for a gluten-free option, replace flour with cornstarch or a gluten-free flour blend. Additionally, feel free to add your favorite vegetables like corn or potatoes for added texture and flavor.
Serving and Pairings
This chicken pot pie soup pairs wonderfully with crusty bread, biscuits, or a fresh garden salad. For a complete meal, serve it alongside a simple green salad dressed with vinaigrette to balance the richness of the soup.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stovetop over medium heat, stirring occasionally. This soup can also be frozen for up to 3 months; just be aware that the cream may separate upon reheating.
Cooking Mistakes
- Not allowing the vegetables to soften before adding the broth.
- Using too much flour can make the soup overly thick.
- Forgetting to season the broth properly can lead to bland soup.
- Cooking the soup at too high a heat can cause it to scorch.
- Not shredding the chicken finely enough can affect texture.
- Adding cream too early can cause it to curdle.
- Overcooking the soup can result in mushy vegetables.
Helpful Tips
- Use rotisserie chicken for a quick and easy option.
- Make a double batch and freeze for busy nights.
- Add herbs like parsley or dill for extra flavor.
- Consider using low-sodium broth for healthier options.
- Garnish with fresh herbs before serving for a pop of color.
FAQs
Can I use frozen vegetables in this recipe?
Yes, frozen vegetables can be used in place of fresh. Just add them to the pot during the last few minutes of cooking to allow them to heat through without becoming mushy.
How can I make this soup spicier?
To add some heat, include a pinch of cayenne pepper or red pepper flakes when sautéing the vegetables. Adjust the amount to your spice preference.
Is it possible to make this soup ahead of time?
Absolutely! You can prepare the soup a day in advance. Just store it in the refrigerator and reheat when ready to serve. The flavors will meld beautifully overnight.
What can I do if the soup is too thick?
If the soup is too thick, simply stir in additional chicken broth or water until you reach your desired consistency.
Can I add other proteins to this recipe?
Yes, you can substitute chicken with turkey or even shredded beef for a different flavor profile. Just ensure the meat is cooked before adding it to the soup.
Is this soup kid-friendly?
Yes, chicken pot pie soup is generally well-received by children due to its creamy texture and mild flavors. You can adjust the seasoning to suit young palates.
How long does this soup last in the fridge?
The soup will last for up to 3 days in the refrigerator when stored in an airtight container. Reheat thoroughly before serving.
Conclusion
This chicken pot pie soup recipe is not just a meal; it’s a comforting embrace in a bowl. With its rich flavors and hearty ingredients, it’s sure to become a favorite in your household. Whether you’re serving it for a family dinner or a cozy night in, this soup will warm your soul and leave you satisfied. Enjoy this delightful dish any time of the year!
Chicken Pot Pie Soup
Ingredients
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup peas
- 1/2 cup celery diced
- 1/2 onion chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons butter
- 1/4 cup flour
Instructions
- In a large pot, melt the butter over medium heat.
- Add diced onions, celery, and carrots, and sauté until tender.
- Stir in the flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the chicken broth, ensuring no lumps remain.
- Add the shredded chicken, peas, thyme, garlic powder, salt, and pepper.
- Bring the mixture to a simmer and cook for about 10 minutes.
- Slowly stir in the heavy cream, allowing the soup to thicken.
- Adjust seasoning as needed, adding more salt or pepper to taste.
- Serve hot in bowls, garnished with additional chicken if desired.
- Enjoy your delicious chicken pot pie soup!
Nutrition
