why make this recipe
Chicken Pot Pie Soup is a warm and comforting dish that combines the classic flavors of chicken pot pie in a delicious soup form. It is perfect for chilly days and is a wonderful way to use up leftover chicken. This recipe is easy to prepare and can be made in just one pot, making cleanup a breeze. The creamy broth, tender chicken, and hearty vegetables come together to create a filling meal that the whole family will love.
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 in bowls. You can add a sprinkle of chopped parsley for a fresh touch. This soup pairs well with crusty bread or biscuits for a complete meal. Consider adding a side salad for extra freshness.
how to store Chicken Pot Pie Soup
To store Chicken Pot Pie Soup, let it cool completely. Transfer the soup to an airtight container and keep it in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it. Place the cooled soup in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
tips to make Chicken Pot Pie Soup
- Use rotisserie chicken to save time and add extra flavor.
- For a thicker soup, you can add a little cornstarch mixed with water before adding the cream.
- Customize your vegetables based on what you have on hand or your family’s preferences.
- Taste and adjust seasoning as needed before serving.
variation
You can make a vegetarian version of this soup by omitting the chicken and using vegetable broth instead. Add more vegetables like peas, corn, or mushrooms for extra flavor and nutrition. You can also use store-bought cream of chicken soup for added creaminess if desired.
FAQs
1. Can I use frozen vegetables?
Yes, you can use frozen vegetables instead of fresh ones. Just add them in along with the chicken broth and allow a little extra time for them to cook through.
2. Is this soup gluten-free?
Yes, as long as you use gluten-free chicken broth and avoid any ingredients that contain gluten, this soup can be made gluten-free.
3. How do I reheat the soup?
You can reheat the soup on the stove over low heat, stirring occasionally until warm. You can also use the microwave in short intervals, stirring in between, until heated through.
Enjoy making and sharing this delightful Chicken Pot Pie Soup with your loved ones!
Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded Use rotisserie chicken for convenience.
- 2 cups potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 4 cups chicken broth Use gluten-free broth if needed.
- 1 cup heavy cream For a thicker soup, add cornstarch mixed with water.
- 2 tablespoons olive oil
- 1 teaspoon thyme
- to taste Salt and pepper Taste and adjust seasoning as needed.
- as needed Chopped parsley for garnish
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.