Introduction
Chicken Pot Pie Soup is a delightful twist on the classic chicken pot pie, offering all the rich flavors and creamy textures in a warm, comforting bowl of soup. This recipe captures the essence of the beloved pie without the need for a crust, making it a perfect option for cozy nights at home. Enjoy this hearty soup that’s not only delicious but also easy to prepare.
Detailed Ingredients with measures
Chicken Breast – 2 cups, cooked and shredded
Vegetable Broth – 4 cups
Heavy Cream – 1 cup
Carrots – 1 cup, diced
Celery – 1 cup, diced
Onion – 1 cup, diced
Frozen Peas – 1 cup
Dried Thyme – 1 tsp
Dried Rosemary – 1 tsp
Salt – to taste
Black Pepper – to taste
Butter – 2 tbsp
Flour – 1/4 cup
Corn Starch – 2 tbsp (optional, for thickness)
Prep Time
The preparation time for Chicken Pot Pie Soup is approximately 15 minutes. This includes gathering ingredients and chopping necessary vegetables for the recipe.
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 6-8 people
This Chicken Pot Pie Soup is sure to warm your heart and satisfy your taste buds, making it an ideal meal for family dinners or gatherings. Enjoy the creamy richness and comforting flavors that this soup brings to the table.
Detailed Directions and Instructions
Step 1: Prepare the Vegetables
Start by dicing 1 medium onion, 2 carrots, and 2 celery stalks. Set them aside for later use.
Step 2: Cook the Chicken
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken breast and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the pot and set aside.
Step 3: Sauté the Vegetables
In the same pot, add the prepared onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender.
Step 4: Make the Soup Base
Add 1/4 cup of flour to the pot with the sautéed vegetables. Stir to coat the veggies in flour, cooking for an additional minute. Gradually pour in 4 cups of chicken broth while stirring continuously to avoid lumps.
Step 5: Add Seasonings and Chicken
Stir in 1 teaspoon of dried thyme, 1 teaspoon of garlic powder, and the cooked chicken. Allow the mixture to simmer on medium heat for about 10-15 minutes.
Step 6: Add Cream and Peas
Once the soup has thickened slightly, lower the heat and stir in 1 cup of heavy cream and 1 cup of frozen peas. Cook for an additional 5 minutes until heated through.
Step 7: Serve the Soup
Taste and adjust seasoning with salt and pepper as needed. Serve the chicken pot pie soup hot, garnished with fresh parsley if desired.
Notes
Note 1: Chicken Variants
Feel free to use rotisserie chicken for a quicker preparation. Just shred the chicken and add it when you add the seasonings.
Note 2: Vegetable Options
You can add other vegetables such as corn or potatoes if desired. Just be sure to adjust the cooking time accordingly.
Note 3: Storage
This soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Note 4: Freezing
For longer storage, you can freeze the soup for up to 3 months. Thaw in the refrigerator before reheating.
Note 5: Thickness Adjustment
If you prefer a thicker soup, allow it to simmer longer, or add more flour mixed with a bit of broth to avoid lumps.
