Chicken Pot Pie Soup Recipe

Craving the heartwarming flavors of a classic chicken pot pie, but want something quicker and easier? Look no further! This Chicken Pot Pie Soup recipe delivers all the creamy, savory goodness of the original, but in a satisfying soup format that’s perfect for a chilly evening.

What is Chicken Pot Pie Soup?

Ever wondered how Chicken Pot Pie decided to transform into a soup? Did it fall into a giant stockpot during a kitchen mishap? Or maybe it just got tired of wearing a crust and decided to take a swim! Who knows? Perhaps the real reason is simpler: someone brilliant wanted to enjoy those familiar flavors without all the fuss.

They always say, “the way to a man’s heart is through his stomach,” and I think it might be the same with soup! Whatever the case, this recipe is a total win. So, ditch the pie crust and grab a spoon – you’re about to dive into a bowl of pure comfort! What are you waiting for? Try this Chicken Pot Pie Soup tonight!

Why You’ll Love This Chicken Pot Pie Soup:

This Chicken Pot Pie Soup is guaranteed to become a family favorite. The highlight? It perfectly captures the creamy, savory essence of chicken pot pie. Not only that, making it at home saves you money compared to buying individual pot pies from the store, allowing you to enjoy those classic and nostalgic nostalgic flavors for less.

Finally, don’t forget about the toppings! A sprinkle of fresh parsley and maybe even a dollop of sour cream really elevate the experience. If you love this creamy soup, you might also enjoy our Creamy Tomato Soup recipe! Grab the ingredients, start cooking, and experience the delight of homemade Chicken Pot Pie Soup!

Key Ingredients for Chicken Pot Pie Soup:

• 2 tablespoons olive oil: For sautéing the vegetables.
• 1 yellow onion, diced: Adds a savory base flavor.
• 2 carrots, peeled and diced: Provides sweetness and texture.
• 2 celery stalks, diced: Contributes an aromatic element.
• 2 cloves garlic, minced: Essential for a sharp, pungent taste.
• 1/4 cup all-purpose flour: Thickens the soup.
• 4 cups chicken broth: Forms the liquid base of the soup.
• 1 cup milk: Adds creaminess and richness.
• 1 teaspoon dried thyme: Infuses an earthy, herbal note.
• 1/2 teaspoon dried rosemary: Complements the thyme with its piney aroma.
• 1/4 teaspoon ground nutmeg: Enhances the flavor profile with warmth and depth.
• 1 pound cooked chicken, shredded: Provides the protein in the soup. Using rotisserie chicken speeds up the process.
• 1 cup frozen peas: Adds a pop of sweetness and color.
• 1 cup frozen corn: Similar to the peas, it introduces sweetness and texture.
• 1/2 cup heavy cream (optional): For an even creamier texture, but can be substituted with more milk or omitted entirely.
• Salt and pepper to taste: Adjust seasoning to your preference.
• Fresh parsley, chopped (for garnish): Adds a fresh, vibrant finish.
• Optional Puff Pastry Croutons: Cut and bake a sheet of puff pasrty. Use it as croutons to top your soup just before serving.

How to Make Chicken Pot Pie Soup:

This Chicken Pot Pie Soup is surprisingly easy to make! It’s a one-pot wonder that’s ready in under an hour , perfect for a weeknight meal. With its creamy broth, tender vegetables, and flavorful chicken, it’s a guaranteed crowd-pleaser. Get ready to enjoy a comforting, homemade, and incredibly delicious bowl of soup!

Step-by-Step Instructions:

1. Sauté the Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook until softened, about 5-7 minutes, stirring occasionally.
2. Add Garlic and Flour: Add minced garlic and cook for another minute until fragrant. Stir in all-purpose flour and cook for 1-2 minutes, stirring constantly to create a roux.
3. Whisk in Broth and Milk: Gradually whisk in chicken broth to prevent lumps. Once smooth, add milk. Bring to a simmer, stirring occasionally.
4. Season and Simmer: Add dried thyme, dried rosemary, and ground nutmeg. Season with salt and pepper to taste. Reduce heat to low and simmer for 10-15 minutes, allowing the flavors to meld together and the soup to thicken slightly.
5. Add Chicken and Vegetables: Stir in shredded cooked chicken, frozen peas, and frozen corn. Cook until heated through, about 5 minutes more, stirring occasionally.
6. Add Heavy Cream (Optional): If desired, stir in heavy cream for added creaminess. Heat through gently, but do not boil.
7. Serve and Garnish: Ladle Chicken Pot Pie Soup into bowls. Garnish with fresh chopped parsley. Serve hot with Puff Pastry Croutons. Enjoy!

What to Serve Chicken Pot Pie Soup With:

Chicken Pot Pie Soup is a filling and satisfying meal in itself, but here are a few ideas to round out your dinner:

• Crusty Bread: Perfect for dipping into the creamy broth. A side of crusty bread will add texture and compliment the soup.
• Side Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the rich soup.
• Garlic Bread: Always a classic pairing with soup!
• Grilled Cheese: For an extra comforting meal experience.

Top Tips for Perfecting Chicken Pot Pie Soup:

• Use High-Quality Chicken Broth: The broth is the base of your soup, so using a good quality one will make a big difference in the overall flavor.
• Don’t Overcook the Vegetables: Cook the vegetables until tender-crisp, not mushy. This will add a nice texture to the soup.
• Adjust the Thickness: If you prefer a thicker soup, you can add more flour at the beginning or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) at the end. For a thinner soup, add more chicken broth.
• Use Rotisserie Chicken for Convenience: Using pre-cooked rotisserie chicken is a great way to save time. Just shred it and add it to the soup.
• Substitute Vegetables: Feel free to substitute other vegetables you enjoy, such as potatoes, green beans, or mushrooms.
• Add a Touch of Sherry or White Wine: A splash of dry sherry or white wine added along with the broth can add depth of flavor.
• Make it Vegetarian: If you are making it vegetarian, feel free to substitute with vegetable broth instead of chicken broth. Substitute cooked chickpeas for a protein alternative .
• Spice it up: You can add a dash of paprika, or cayenne pepper foe the extra warmth.

Storing and Reheating Tips:

To store leftover Chicken Pot Pie Soup, allow it to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.

Reheating Instructions:

• Stovetop: Heat over medium-low heat, stirring occasionally, until heated through.
• Microwave: Heat in microwave-safe bowl for 1-2 minutes, stirring occasionally, until heated through.

Freezing Instructions:

Chicken Pot Pie Soup can be frozen for up to 2-3 months. Allow the soup to cool completely before transferring it to a freezer-safe container. Leave some headspace in the container as the soup will expand when frozen. Thaw in the refrigerator overnight before reheating. Be aware that the soup may become slightly grainy after freezing, but it will still be delicious.

Final Thoughts:

This Chicken Pot Pie Soup is a guaranteed crowd-pleaser, combining the comforting flavors of a classic dish with the ease of a one-pot meal. It’s perfect for busy weeknights, cozy weekends, or any time you’re craving a warm and satisfying bowl of goodness. Grab your ingredients, follow the simple steps, and get ready to enjoy a delicious and comforting meal that the whole family will love!

try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest

FAQs:

• Can I use leftover turkey instead of chicken? Absolutely! Leftover turkey works perfectly in this soup.
• Can I make this soup in a slow cooker? Yes! Just sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
• Can I add potatoes to this soup? Yes, you can add diced potatoes along with the other vegetables.
• Is this soup gluten-free? No, as it contains all-purpose flour. For a gluten-free alternative, substitute the flour with a gluten-free all-purpose flour blend or cornstarch to thicken the soup.