Chicken Pot Pie Soup Recipe
Imagine a cozy evening, the scent of savory herbs wafting through your home, as a warm bowl of Chicken Pot Pie Soup beckons you to indulge. This recipe is a delightful twist on a classic comfort food, promising to wrap you in nostalgia and warmth with every spoonful. It’s the perfect solution to busy weeknights, offering a wholesome meal that’s as quick to prepare as it is satisfying. With tender chunks of chicken, vibrant vegetables, and a creamy broth, this Chicken Pot Pie Soup is sure to become a family favorite.
What’s Your Favorite Cozy Food Moment?
What culinary memories place you back in your childhood kitchen, surrounded by laughter and the love of family? Do you recall sitting around the table sharing hearty laughter over comforting, soul-satisfying dishes like pot pie? Chicken Pot Pie Soup encapsulates those moments, turning them into a warm embrace that wraps around your taste buds like an old family quilt. Will you allow yourself to indulge in this creamy, dreamy bowl of nostalgia?
Why You’ll Love This Recipe
This delectable Chicken Pot Pie Soup is packed with benefits that make it a must-try for your next meal:
Easy Prep: No complicated techniques here; just simple steps that any home chef can follow.
Healthy Ingredients: Loaded with vegetables and lean protein, this soup offers a balanced meal without sacrificing flavor.
Crowd-Pleaser: Whether you’re serving it up for a dinner party or just a cozy night at home, everyone will be clamoring for seconds.
Minimal Ingredients: With easy-to-find items, you won’t have to search far and wide to prepare this delightful soup.
Ingredients
To create this indulgent Chicken Pot Pie Soup, gather these simple yet flavorful ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 pound cooked chicken, cubed or shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/4 cup all-purpose flour for thickening
- 1 1/2 cups refrigerated biscuit dough, cut into small pieces (optional)
- Crackers or crusty bread for serving (optional)
Each ingredient adds depth, warmth, and piquant flavors to your comforting bowl of soup.
Timing
This Chicken Pot Pie Soup is crafted for those who seek indulgence without the long wait. With a cook time of around 30 minutes, you can have this flavor-packed meal on your table in a flash. Whether you choose a fast-paced evening meal or set aside the time to savor the gentle simmering of flavors, each option offers a delicious experience.
Step-by-Step Directions
Heat the Oil: In a large pot over medium heat, let the olive oil warm up, releasing enticing aromas.
Sauté: Add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent, creating a fragrant base.
Add Vegetables: Toss in the diced carrots and celery, allowing them to soften over the next 5 minutes. You’re building the soul of the soup here!
Mix in the Frozen Goodness: Stir in the frozen peas and corn, creating color and texture in this comforting concoction.
Incorporate Chicken: Fold in your cooked chicken, gently mixing until everything is beautifully combined.
Broth Time: Pour in the chicken broth, bringing the mixture to a gentle simmer that warms your heart.
Create Creamy Bliss: In a small bowl, whisk together flour and cream until smooth. Gradually add this luscious mixture to the pot while stirring, ensuring it remains lump-free.
Season with Love: Sprinkle in thyme, rosemary, salt, and pepper to taste, allowing these fragrances to dance in the air.
Thickening Time: Continue to simmer for about 10-15 minutes, letting the soup thicken to your desired consistency.
Biscuit Bliss: If you’re using the biscuit dough, add it during the last 5 minutes of simmering, watching it puff up and beautify the soup.
Serve & Enjoy: Remove the pot from heat and serve warm, ideally accompanied by crackers or crusty bread. Relish every gooey, savory bite of your Chicken Pot Pie Soup!
Nutritional Information
Each serving of this Chicken Pot Pie Soup has approximately 400 calories, offering a satisfying meal without overwhelming your daily intake. Sometimes, a little indulgence is well-deserved, especially when it’s crafted with so much heart and flavor.
Healthier Alternatives
Looking to make a few adjustments? Here are some healthier alternatives to explore:
Low-Sugar Options: Use low-sugar chicken broth without added sugars to keep the flavor intact and health-conscious.
Dairy-Free Swaps: Replace heavy cream with coconut milk or a dairy-free cream alternative to cater to dietary restrictions without losing that creamy goodness.
Serving Suggestions
Pair your Chicken Pot Pie Soup with crisp crackers or a warm, crusty loaf of bread for a complete dining experience. It’s perfect for cozy family gatherings or holiday feasts and even pairs surprisingly well with a side of your favorite ice cream for dessert. Why not indulge in a sweet finish after such a savory delight?
Common Mistakes
To ensure a flawless execution of your Chicken Pot Pie Soup, here are some common pitfalls to avoid:
Overcooking the Vegetables: Keep an eye on your sautéed vegetables; you want them tender, not mushy.
Lumpy Soup: When combining the flour with cream, be sure to whisk thoroughly to avoid any lumps from forming in your soup base.
Distributors of Flavor: Skipping your seasonings can lead to a bland soup. Don’t hold back on thyme, rosemary, salt, and pepper!
Storing Tips
Looking to enjoy your Chicken Pot Pie Soup later? Here’s how to store it:
Freezing Portions: This soup freezes beautifully! Place it in airtight containers, and it can last for up to three months.
Reheating Instructions: When you’re ready to savor the leftovers, thaw in the refrigerator overnight and reheat gently on the stove. Add a splash of chicken broth to restore its creamy consistency!
Tempting Conclusion
Now that you’ve discovered the delightful simplicity of Chicken Pot Pie Soup, it’s time to whisk up a batch in your own kitchen. The savory aroma will fill your home with warmth, while each bowl envelops you in nostalgia and comfort. Don’t wait any longer—it’s time to make this indulgent recipe a cherished part of your cooking repertoire.
Frequently Asked Questions
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken saves time and infuses your soup with incredible flavor.Can I make it ahead of time?
Yes, you can prepare this soup a day ahead, and the flavors will deepen and enhance.Is it possible to make this soup in a slow cooker?
While this recipe is designed for stovetop, you can certainly adapt it to a slow cooker by adding ingredients and cooking on low for 6-8 hours.Can I omit the biscuit dough?
Yes! The soup stands alone beautifully without it, or you can serve it over biscuits or crusty bread.How long does the leftover soup last in the fridge?
Stored in an airtight container, your Chicken Pot Pie Soup can last for about 3-4 days in the fridge.
Chicken Pot Pie Soup
Ingredients
Base Ingredients
- 1 tablespoon olive oil For sautéing
- 1 medium onion, diced Adds flavor and sweetness
- 2 cloves garlic, minced For aromatic flavor
Vegetables
- 2 medium carrots, diced Adds sweetness and color
- 2 stalks celery, diced For crunch and flavor
- 1 cup frozen peas For a pop of color
- 1 cup frozen corn For sweetness
Main Ingredients
- 1 pound cooked chicken, cubed or shredded You can use rotisserie chicken for ease
- 4 cups chicken broth The base of the soup
- 1 cup heavy cream For creaminess
- 1 teaspoon dried thyme Adds herbaceous flavor
- 1 teaspoon dried rosemary Adds earthy flavor
- 1/4 cup all-purpose flour For thickening
- 1 1/2 cups refrigerated biscuit dough, cut into small pieces (optional) For a classic biscuit topping
Instructions
Cooking Instructions
- Heat the olive oil in a large pot over medium heat until warm.
- Add the diced onion and minced garlic and sauté for about 2-3 minutes until translucent.
- Toss in the diced carrots and celery and cook for about 5 minutes until they soft.
- Stir in the frozen peas and corn and mix well.
- Add the cooked chicken and combine it with the vegetable mixture.
- Pour in the chicken broth and bring to a gentle simmer.
- In a small bowl, whisk together the flour and cream until smooth, then add it to the pot while stirring.
- Season the soup with thyme, rosemary, salt, and pepper to taste.
- Continue to simmer for about 10-15 minutes until thickened to your desired consistency.
- If using, add the biscuit dough during the last 5 minutes of cooking.
- Remove from heat and serve warm with crackers or crusty bread.
