If you’re craving the warm, hearty flavors of chicken pot pie but want something a bit lighter, this chicken pot pie soup recipe is your answer! Bursting with tender chicken, fresh vegetables, and a creamy broth, it captures all the essence of the classic dish in a comforting soup. Ideal for weeknight dinners or chilly days, this recipe is easy to make and even easier to enjoy. Let’s dive into making this delicious dish!
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup carrots, diced
– 1 cup celery, diced
– 1 cup potatoes, diced
– 1/2 cup frozen peas
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons olive oil
– 2 teaspoons thyme
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 6. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 300
– Protein: 20g
– Carbohydrates: 25g
– Fat: 15g
– Fiber: 3g
This nutritional information is based on a serving size for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions, carrots, and celery; sauté until softened.
3. Stir in diced potatoes and cook for another 5 minutes.
4. Pour in the chicken broth and bring to a boil.
5. Add shredded chicken and frozen peas.
6. Season with thyme, salt, and pepper.
7. Reduce heat and simmer for 15 minutes.
8. Stir in heavy cream for creaminess.
9. Adjust seasoning as needed.
10. Serve hot, garnished with fresh herbs if desired.
Alternative Ingredients
You can substitute heavy cream with half-and-half or coconut milk for a lighter version. Additionally, any leftover vegetables can replace the listed ones, allowing for a more personalized soup.
Serving and Pairings
This chicken pot pie soup pairs wonderfully with crusty bread or homemade biscuits. A fresh green salad or a side of garlic bread can also complement the meal perfectly.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. It can be reheated on the stove or in the microwave. This soup can be frozen for up to 2 months; just be aware that the texture may change slightly upon reheating.
Cooking Mistakes
– Don’t skip the sautéing step; it builds flavor.
– Avoid overcooking the vegetables; they should be tender but not mushy.
– Use fresh herbs for better flavor.
– Don’t forget to season; taste as you go.
– Be cautious with the cream; add gradually to avoid curdling.
Helpful Tips
– For a thicker soup, mash some potatoes before adding the cream.
– Use rotisserie chicken to save time.
– Add a splash of lemon juice for brightness.
– Garnish with parsley or chives for color.
FAQs
Can I make this soup in advance?
Yes, you can prepare the soup a day ahead. Just reheat it gently before serving.
Can I use frozen chicken?
Frozen chicken can be used, but it will require additional cooking time. Make sure it’s fully cooked before shredding.
Is this soup gluten-free?
Yes, this recipe is gluten-free as it does not contain any flour or gluten-based ingredients.
What can I serve with this soup?
Crusty bread, homemade biscuits, or a fresh salad are great accompaniments.
Can I add more vegetables?
Absolutely! Feel free to add your favorite veggies like corn, green beans, or bell peppers.
Conclusion
This chicken pot pie soup recipe combines the beloved flavors of the classic dish into a warm, inviting soup. Ideal for family dinners or a cozy night in, this recipe is versatile and easy to make. Enjoy a bowl of comfort with every spoonful!
Chicken Pot Pie Soup
Ingredients
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup potatoes diced
- 1/2 cup frozen peas
- 1 onion chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 teaspoons thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions, carrots, and celery; sauté until softened.
- Stir in diced potatoes and cook for another 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Add shredded chicken and frozen peas.
- Season with thyme, salt, and pepper.
- Reduce heat and simmer for 15 minutes.
- Stir in heavy cream for creaminess.
- Adjust seasoning as needed.
- Serve hot, garnished with fresh herbs if desired.
