If you’re looking for a cozy dish that warms the heart and soul, this chicken pot pie soup recipe is just what you need. With tender chicken, vibrant vegetables, and a creamy broth, it brings all the flavors of a classic chicken pot pie into a delightful soup. Perfect for family dinners or a comforting meal on a cold day, this recipe is sure to become a new favorite. Let’s dive into the ingredients and cooking process that will make this dish a hit!
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup carrots, diced
– 1 cup celery, diced
– 1 cup potatoes, diced
– 1 cup frozen peas
– 1/2 cup onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons flour
– 2 tablespoons butter
– 1 teaspoon thyme
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1 cup) of this chicken pot pie soup contains approximately:
– Calories: 320
– Protein: 22g
– Carbohydrates: 30g
– Fat: 15g
– Fiber: 4g
This nutritional information is based on a single serving.
Step-by-Step Cooking Process
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onions, carrots, and celery. Sauté until softened, about 5 minutes.
3. Stir in the flour and cook for 1 minute to create a roux.
4. Gradually whisk in the chicken broth, ensuring no lumps form.
5. Add the diced potatoes and thyme, bringing the mixture to a boil.
6. Reduce heat and let it simmer for about 15 minutes, or until potatoes are tender.
7. Stir in the shredded chicken and frozen peas.
8. Pour in the heavy cream, mixing well.
9. Season with salt and pepper to taste.
10. Allow the soup to heat through before serving.
Alternative Ingredients
You can substitute heavy cream with half-and-half or milk for a lighter version. Additionally, feel free to use rotisserie chicken for convenience or swap in your favorite vegetables like corn or green beans.
Serving and Pairings
This chicken pot pie soup is perfect on its own, but pairs beautifully with crusty bread, biscuits, or a fresh green salad for a complete meal.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a pot over medium heat until heated through. This soup can be frozen, but the texture may change slightly upon reheating.
Cooking Mistakes
- Overcooking the vegetables can make them mushy.
- Not whisking the flour well can cause lumps.
- Using too much salt can overpower the flavors.
- Letting the soup boil too long can reduce the creaminess.
- Skipping the thyme can lessen the flavor.
Helpful Tips
- Use leftover chicken for a quicker preparation.
- Add herbs like parsley for freshness.
- Adjust the thickness by varying the amount of cream.
- Include a splash of lemon juice for brightness.
FAQs
Can I make this soup ahead of time?
Yes, you can make this soup a day in advance. Just store it in the refrigerator and reheat before serving.
What can I use instead of chicken?
You can substitute chicken with turkey or even a plant-based protein for a vegetarian version.
Is this soup gluten-free?
To make it gluten-free, use a gluten-free flour alternative to thicken the soup.
Can I add more vegetables?
Absolutely! Feel free to add vegetables like corn, green beans, or mushrooms for extra flavor and nutrition.
How can I thicken the soup further?
You can mix cornstarch with water and stir it in to thicken the soup to your desired consistency.
Conclusion
This chicken pot pie soup recipe is a wonderful way to enjoy the comforting flavors of a classic dish in a new form. With its creamy texture and hearty ingredients, it’s perfect for any occasion. Enjoy making this wholesome soup for your family, and watch it become a beloved staple in your home!
Chicken Pot Pie Soup Recipe
Ingredients
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup potatoes diced
- 1 cup frozen peas
- 1/2 cup onion chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons flour
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add chopped onions, carrots, and celery, and sauté until softened, about 5 minutes.
- Stir in the flour and cook for 1 minute to create a roux.
- Gradually whisk in the chicken broth, ensuring no lumps form.
- Add diced potatoes and thyme, bringing the mixture to a boil.
- Reduce heat and simmer for about 15 minutes, or until potatoes are tender.
- Stir in shredded chicken and frozen peas.
- Pour in the heavy cream, mixing well.
- Season with salt and pepper to taste.
- Allow the soup to heat through before serving.
