Bowl of creamy Chicken Pot Pie Soup with vegetables and herbs
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Chicken Pot Pie Soup

BySam
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A Hearty Chicken Pot Pie Soup Recipe That Warms the Soul

Growing up, my mother used to make the most comforting chicken pot pie during the chilly months. The aroma that filled our home as it baked was always a precursor to a warm and loving family dinner. One cold evening, with a craving for that classic dish but short on time, I decided to transform it into a soup. This Chicken Pot Pie Soup was born out of necessity but has since become a cherished recipe in my household. It encompasses all the flavors of a traditional pot pie but in a creamy, comforting broth that hugs you from the inside out. Cooking this soup always brings back sweet memories of family gatherings and laughter around the table, making it special for me.

Why Make This Recipe

This Chicken Pot Pie Soup is not just a meal; it’s a memory maker. It’s a healthier, quicker alternative to a traditional pot pie while still packing all the delicious flavors and textures you love. With fresh vegetables, tender chicken, and a rich broth, this easy soup recipe is a hit with both kids and adults. Plus, it’s perfect for cozy winter evenings or busy weeknights, making it a family-approved choice. You and your loved ones will adore it, just as my family has!

Ingredients

For the Soup Base:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth (low-sodium is best for controlling saltiness)
  • 2 cups heavy cream (for a creamy texture)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste

For the Filling:

  • 2 cups cooked chicken breast, shredded (rotisserie chicken works well)
  • 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans are ideal)
  • 1 cup potatoes, diced into small cubes
  • 1/4 cup all-purpose flour (to thicken the soup)

Notes on Ingredients

  • Olive Oil: Use extra virgin for a rich flavor.
  • Chicken: For a healthier option, use skinless chicken breast.
  • Cream: Swap with half-and-half for a lighter version.
  • Vegetables: Fresh vegetables can be used too; just chop them small.

Instructions

Step-by-Step

Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté for about 3-5 minutes, until they are translucent.

Step 2: Stir in the minced garlic and cook for an additional minute, allowing the garlic aroma to envelop your kitchen.

Step 3: Sprinkle the flour over the onions and garlic, stirring continuously for about 2 minutes to cook out the raw flour taste.

Step 4: Gradually pour in the chicken broth while whisking to avoid any lumps. Add the heavy cream, dried thyme, and rosemary. Bring the mixture to a gentle simmer, stirring occasionally.

Step 5: Once simmering, add the potatoes and cook for about 10 minutes or until they begin to soften.

Step 6: Add the shredded chicken and frozen mixed vegetables to the pot. Continue to simmer for another 5-7 minutes until everything is heated through and the vegetables are tender.

Step 7: Season with salt and pepper to taste. Adjust any herbs according to your preference.

Step 8: Serve hot and enjoy the delectable blend of flavors and textures.

Pro Tips and Variations

  • Creaminess: For an extra creamy soup, blend part of the soup in a blender and return it to the pot.
  • Vegetarian Option: Substitute chicken with chickpeas or more vegetables and use vegetable broth.
  • Low-Carb Option: Replace potatoes with cauliflower for a lower-carb option.
  • Storage: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.

Serving Suggestions

Pair your Chicken Pot Pie Soup with warm, crusty bread or buttery biscuits for dipping. For a balanced meal, a fresh green salad on the side adds a crunchy texture. Consider serving with a light white wine or sparkling water for a refreshing complement. If you’re feeling festive, garnish the soup with fresh parsley for a pop of color!

FAQs

Can I make this recipe ahead of time?
Yes! You can prepare this soup a day in advance. Just reheat it gently on the stove.

Can I freeze the leftovers?
Absolutely! This soup freezes well; just ensure it cools completely before transferring it to an airtight container. Thaw in the fridge overnight before reheating.

What can I use instead of all-purpose flour?
You can use cornstarch as a gluten-free alternative. Mix a tablespoon of cornstarch with a bit of cold water before adding it to the soup.

How do I prevent the dish from becoming watery?
Make sure to properly thicken the soup with flour and adjust cream as needed to maintain a rich and hearty consistency.

Can I make this vegetarian or dairy-free?
Yes! Use vegetable broth, substitute the cream with coconut milk, and ensure the vegetables are all plant-based.

Conclusion

This Chicken Pot Pie Soup has become a staple in my home, not just for its incredible taste but for the warmth and nostalgia it brings. It’s more than just a recipe; it’s a comfort that invites the family together and evokes memories of love and laughter. I hope you try this recipe and make it your own—feel free to share your experiences, results, or modifications! Here’s to cozy moments around the dinner table!

Bowl of creamy Chicken Pot Pie Soup with vegetables and herbs

Hearty Chicken Pot Pie Soup

This creamy Chicken Pot Pie Soup captures the comforting flavors of the classic dish in a warm and delicious broth, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil Use extra virgin for a rich flavor.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth (low-sodium) Best for controlling saltiness.
  • 2 cups heavy cream For a creamy texture; swap with half-and-half for a lighter version.
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
For the Filling
  • 2 cups cooked chicken breast, shredded Rotisserie chicken works well.
  • 2 cups frozen mixed vegetables Peas, carrots, corn, and green beans are ideal.
  • 1 cup potatoes, diced into small cubes
  • 1/4 cup all-purpose flour To thicken the soup.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté for about 3-5 minutes, until they are translucent.
  2. Stir in the minced garlic and cook for an additional minute, allowing the garlic aroma to envelop your kitchen.
  3. Sprinkle the flour over the onions and garlic, stirring continuously for about 2 minutes to cook out the raw flour taste.
  4. Gradually pour in the chicken broth while whisking to avoid any lumps. Add the heavy cream, dried thyme, and rosemary. Bring the mixture to a gentle simmer, stirring occasionally.
  5. Once simmering, add the potatoes and cook for about 10 minutes or until they begin to soften.
  6. Add the shredded chicken and frozen mixed vegetables to the pot. Continue to simmer for another 5-7 minutes until everything is heated through and the vegetables are tender.
  7. Season with salt and pepper to taste. Adjust any herbs according to your preference.
  8. Serve hot and enjoy the delectable blend of flavors and textures.

Notes

For an extra creamy soup, blend part of the soup in a blender and return it to the pot. Vegetarian option: substitute chicken with chickpeas or more vegetables and use vegetable broth. Low-carb option: replace potatoes with cauliflower for a lower-carb version. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.

Sam
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