Chicken Pot Pie Soup is a comforting and hearty dish that brings all the flavors of traditional chicken pot pie into a warm and creamy soup. It’s perfect for chilly days and will warm you up from the inside out. This soup has tender chicken, vegetables, and a rich, creamy broth that will make you feel right at home.
Why Make This Recipe
You should make this Chicken Pot Pie Soup because it is quick, easy, and satisfying. It combines wholesome ingredients that are generally available in your kitchen, making it a simple choice for any meal. This recipe is a great way to enjoy classic flavors without the hassle of making a pie crust. Plus, it’s loved by both kids and adults, making it a perfect family meal!
How to Make Chicken Pot Pie Soup
Making Chicken Pot Pie Soup is both simple and fun. Here’s what you need to do:
Ingredients
- 1 lb chicken breast, diced
- 2 cups potatoes, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 2 tsp thyme
- Salt to taste
- Pepper to taste
Directions
- In a large pot, heat olive oil over medium heat. Add onions and garlic; sauté until translucent.
- Add diced chicken and cook until no longer pink.
- Stir in potatoes, carrots, and thyme; cook for 5 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until vegetables are tender.
- Stir in peas and heavy cream; season with salt and pepper.
- Cook for an additional 5 minutes, then serve hot.
How to Serve Chicken Pot Pie Soup
Serve your Chicken Pot Pie Soup hot in a bowl. You can also top it with fresh herbs or serve it alongside crusty bread for dipping. It’s a perfect meal on its own or can be part of a larger spread.
How to Store Chicken Pot Pie Soup
To store leftover Chicken Pot Pie Soup, let it cool and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove.
Tips to Make Chicken Pot Pie Soup
- Use cooked rotisserie chicken to save time.
- Feel free to add other vegetables like corn or green beans.
- Adjust the thickness of the soup by adding more or less heavy cream or broth.
Variation
For a healthier option, you can swap heavy cream for coconut milk or a milk alternative. You can also add spinach or kale for some extra greens.
FAQs
1. Can I make this soup in advance?
Yes, you can make Chicken Pot Pie Soup in advance. Just store it in the fridge or freezer as mentioned.
2. Can I use frozen vegetables?
Yes, frozen vegetables work well in this recipe and can save you prep time.
3. Is this recipe gluten-free?
Yes, it is gluten-free since it doesn’t use flour or any gluten products. Just check your chicken broth for any hidden gluten.
Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 1 lb chicken breast, diced
- 2 cups potatoes, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream Can substitute with coconut milk for a healthier option.
- 2 tbsp olive oil
- 2 tsp thyme
- to taste salt
- to taste pepper
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add onions and garlic; sauté until translucent.
- Add diced chicken and cook until no longer pink.
- Stir in potatoes, carrots, and thyme; cook for 5 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until vegetables are tender.
- Stir in peas and heavy cream; season with salt and pepper.
- Cook for an additional 5 minutes, then serve hot.