why make this recipe
Chicken Pot Pie Soup is a warm, comforting dish that’s perfect for chilly days. It combines all the classic flavors of chicken pot pie, but in a lighter and more convenient soup form. This recipe is not only easy to make, but it also packs in plenty of wholesome ingredients, making it a delicious way to enjoy a hearty meal. It’s great for family dinners, meal prep, or even for impressing guests.
how to make Chicken Pot Pie Soup
Ingredients
- 1 lb chicken breast, cubed
- 4 cups chicken broth
- 1 cup potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Directions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until the onions are translucent.
- Add the diced chicken and cook until browned.
- Stir in the carrots, celery, and potatoes. Cook for about 5 minutes.
- Pour in the chicken broth and add thyme, salt, and pepper. Bring to a boil, then reduce to a simmer for 20 minutes.
- Add peas and heavy cream, stir well, and simmer for an additional 5 minutes.
- Serve hot, garnished with fresh parsley.
how to serve Chicken Pot Pie Soup
Serve Chicken Pot Pie Soup hot in bowls. You can sprinkle some extra parsley on top for a nice finish. It pairs well with crusty bread or crackers, which adds a delightful crunch to each spoonful.
how to store Chicken Pot Pie Soup
To store Chicken Pot Pie Soup, let it cool completely before transferring it into airtight containers. It can be kept in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it. Just make sure to leave some space in the container, as the soup will expand when frozen. Thaw it in the refrigerator before reheating.
tips to make Chicken Pot Pie Soup
- For a richer flavor, use bone broth instead of regular chicken broth.
- Feel free to add more vegetables like corn or green beans if you like.
- If you want a thicker soup, you can mix a bit of cornstarch with water and stir it in during the last few minutes of cooking.
- Taste and adjust the seasoning as needed; everyone’s taste is different.
variation
You can make this soup with leftover rotisserie chicken for added convenience and flavor. Additionally, for a lighter version, you can use half-and-half instead of heavy cream.
FAQs
1. Can I use frozen vegetables in this recipe?
Yes, you can use frozen vegetables instead of fresh ones. Just add them a few minutes before the soup is done cooking.
2. How can I make this soup gluten-free?
This recipe is gluten-free as it is, but always check the chicken broth and any additional ingredients to ensure they are certified gluten-free.
3. Can I make this soup in a slow cooker?
Yes, you can make it in a slow cooker. Just add all the ingredients (except heavy cream) and cook on low for 6-7 hours or high for 3-4 hours. Add the heavy cream in the last 30 minutes of cooking.
Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 1 lb chicken breast, cubed
- 4 cups chicken broth Use bone broth for richer flavor
- 1 cup potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup peas Fresh or frozen
- 1 onion chopped
- 2 cloves garlic, minced
- 1 cup heavy cream For a lighter version use half-and-half
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped For garnish
Instructions
Cooking
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until the onions are translucent.
- Add the diced chicken and cook until browned.
- Stir in the carrots, celery, and potatoes. Cook for about 5 minutes.
- Pour in the chicken broth and add thyme, salt, and pepper. Bring to a boil, then reduce to a simmer for 20 minutes.
- Add peas and heavy cream, stir well, and simmer for an additional 5 minutes.
- Serve hot, garnished with fresh parsley.