Why Make This Recipe
Chicken Pot Pie Soup is a warm and comforting dish that captures the essence of a classic chicken pot pie but in soup form. It’s perfect for chilly days when you want something hearty and delicious without the fuss of making a pie crust. This soup is not only easy to prepare but also packed with wholesome ingredients that make it a great choice for family meals. It’s a crowd-pleaser that everyone will enjoy!
How to Make Chicken Pot Pie Soup
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 2 cups potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Directions:
- In a large pot, heat olive oil over medium heat.
- Add onions, carrots, and celery; sauté until softened.
- Stir in the diced potatoes, shredded chicken, thyme, salt, and pepper.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Stir in heavy cream and simmer for another 5 minutes.
- Garnish with chopped parsley before serving.
How to Serve Chicken Pot Pie Soup
Serve Chicken Pot Pie Soup hot, straight from the pot. You can ladle it into bowls and add a sprinkle of chopped parsley for a touch of color and flavor. This soup pairs well with crusty bread or a simple green salad for a complete meal.
How to Store Chicken Pot Pie Soup
To store Chicken Pot Pie Soup, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to freeze it, place the soup in a freezer-safe container and store it for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.
Tips to Make Chicken Pot Pie Soup
- For extra flavor, consider adding garlic or a bay leaf while the soup simmers.
- You can use rotisserie chicken for a quicker option.
- Adjust the thickness by adding more or less heavy cream based on your preference.
- Feel free to add other vegetables, such as peas or corn, for more variety.
Variation
For a lighter version of Chicken Pot Pie Soup, you can substitute heavy cream with half-and-half or milk. To make it gluten-free, ensure the chicken broth is certified gluten-free.
FAQs
Can I use frozen vegetables in Chicken Pot Pie Soup?
Yes, frozen vegetables can be a great time-saver! Just add them in when you would typically add the fresh vegetables.
How long does Chicken Pot Pie Soup take to cook?
The entire process takes about 30-40 minutes from start to finish, making it a quick meal option.
Can I make Chicken Pot Pie Soup ahead of time?
Yes, you can prepare the soup ahead of time. Just store it in the refrigerator or freezer as mentioned earlier. Reheat before serving.
Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded Use rotisserie chicken for a quicker option.
- 2 cups potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 4 cups chicken broth Ensure it is gluten-free if needed.
- 1 cup heavy cream For a lighter version, substitute with half-and-half or milk.
- 2 tablespoons olive oil
- 1 teaspoon thyme
- to taste Salt and pepper
- Chopped parsley for garnish Add for color and flavor.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add onions, carrots, and celery; sauté until softened.
- Stir in the diced potatoes, shredded chicken, thyme, salt, and pepper.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Stir in heavy cream and simmer for another 5 minutes.
- Garnish with chopped parsley before serving.