Chicken Pot Pie Soup: A Cozy Embrace in a Bowl
As the leaves begin to turn and a chill creeps into the air, there’s nothing quite like the comforting warmth of a bowl of soup. Simple, hearty, and inviting, Chicken Pot Pie Soup encapsulates all the cherished flavors of the classic chicken pot pie without the fuss of a crust. This nourishing dish brings back fond memories of family dinners and cozy nights in, making it the perfect addition to your fall and winter recipe collections.
When the weather outside gets blustery, imagine coming home to the tantalizing scent of savory chicken broth mingled with tender vegetables. This soup is a complete meal that warms your heart and fills your belly, packed with fresh ingredients that are in season. You can whip it up in less than an hour, making it a practical choice for busy weeknights while still impressing your family and friends. So, grab your apron and let’s dive into the delightful world of Chicken Pot Pie Soup!
Ingredients & Equipment
Before you start cooking, gather the following ingredients and equipment. The beauty of this soup lies in its simplicity, using whole, easily accessible ingredients.
Ingredients
- 1 lb chicken breasts, cooked and shredded
- 2 tbsp olive oil
- 1 cup chopped onion
- 2 cups diced potatoes
- 1 cup sliced carrots
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tsp garlic powder
- 1 tsp thyme
- Salt and pepper to taste
- 2 tbsp all-purpose flour (optional for thickening)
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board and knife
- Measuring cups and spoons
- Optionally, a blender if you prefer a smoother texture for the soup
Notes
- Chicken: You can use leftover roasted chicken, a rotisserie chicken, or poach chicken breasts in advance.
- Vegetables: Feel free to swap out any vegetables according to your preferences or what you have on hand.
- Creaminess: For a lighter option, you can substitute half the heavy cream with milk.
Step-by-Step Instructions
Now that you have everything ready, let’s embark on the adventure of creating this soul-soothing soup. Follow these easy steps, and soon you’ll have a pot of Chicken Pot Pie Soup simmering on your stovetop.
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add 1 cup of chopped onion. Sauté for about 4–5 minutes until the onion becomes translucent and fragrant, releasing a warm and inviting aroma that makes your kitchen feel like home.
Step 2: Add the Veggies
Next, toss in the 2 cups of diced potatoes and 1 cup of sliced carrots. Cook these hearty vegetables for about 5 minutes, stirring occasionally, to let them begin softening. Their vibrant colors will brighten your day!
Step 3: Cook the Broth
Pour in the 4 cups of chicken broth and crank up the heat to bring it to a gentle boil. The combination of chicken broth with fresh vegetables is a classic flavor base that makes this soup shine.
Step 4: Incorporate the Chicken and Spices
Once boiling, reduce the heat to a simmer and add in your cooked and shredded chicken, 1 cup of frozen peas, 2 teaspoons of garlic powder, 1 teaspoon of thyme, and season with salt and pepper to taste. Stir everything together and let it simmer for about 5–10 minutes. The mixture should smell heavenly!
Step 5: Thicken It Up (Optional)
If you prefer a heartier soup, you can thicken it a bit. In a small bowl, mix 2 tablespoons of all-purpose flour with a little cold water to create a slurry. Gently stir it into the soup mixture, allowing it to cook for another 2–3 minutes until the soup thickens to your desired consistency.
Step 6: Finish with Cream
Stir in 1 cup of heavy cream for a luxurious finish. Allow the soup to simmer for an additional 10 minutes. This is the moment where the magic happens, transforming the soup into a rich, creamy dish that feels like a big warm hug.
Step 7: Serve and Enjoy!
Once your comforting Chicken Pot Pie Soup has thickened and the flavors have melded beautifully, it’s time to serve! Ladle the soup into bowls and garnish with fresh herbs if desired. Pair it with crusty bread for dipping and let the cozy vibes envelop you.
Storage, Freezing & Make-Ahead Tips
If you have leftovers (which might be unlikely because this soup is so delicious), here’s how to store and enjoy them later:
Storage
- Refrigeration: Allow the soup to cool before transferring it to an airtight container. It can be stored in the refrigerator for up to 3–4 days.
Freezing
- Freezing: For longer storage, the soup can be frozen. Portion it into freezer-safe containers or bags, leaving some space at the top for expansion. It will keep well for up to 3 months.
- Thawing: Thaw the soup overnight in the refrigerator before reheating. You may need to add a little extra broth or cream when reheating to restore its creamy consistency.
Make-Ahead Tips
Consider making a double batch over the weekend! This way, you’ll have a delicious dinner ready to go for busy weeknights.
How to Use / Serve This Dish
Chicken Pot Pie Soup is versatile and can be served in numerous ways. Here are some creative ideas to elevate your meal:
- Pairing: Serve with a side of buttery cornbread or homemade biscuits to soak up every drop.
- Garnish: Fresh parsley, thyme, or even a sprinkle of cheese can add an extra layer of flavor and presentation.
- Variations: Experiment with different veggies like corn, green beans, or celery. You can even throw in some herbs like rosemary or sage for a different aromatic experience.
FAQ Section
Can I use frozen chicken?
Absolutely! You can directly add frozen chicken breasts to the pot with the broth, letting them cook through during the simmering phase.
How long does Chicken Pot Pie Soup last in the fridge?
When stored properly in an airtight container, it will last 3–4 days.
Can I substitute milk for heavy cream?
Yes! You can use whole milk or even half-and-half for a lighter version without sacrificing too much creaminess.
Is this recipe gluten-free?
To make it gluten-free, simply omit the flour or use a gluten-free thickener like cornstarch.
Can I cook this in a slow cooker?
Yes! Sauté the onions and vegetables first, then add them along with the remaining ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Final Thoughts
As you savor each spoonful of Chicken Pot Pie Soup, I hope it transports you back to cherished memories of homestyle cooking. This dish doesn’t just fill your stomach; it brings comfort to the soul, reminding us of warmth, family, and togetherness. Perfect for chilly evenings, packed with flavors and nutrients, it’s an easy, from-scratch recipe you can feel good about serving your loved ones.
So, dear home cook, gather those ingredients, don your apron, and dive into this delightful recipe. And when you do, remember to share your experiences and variations with friends and family. After all, good food is meant to be shared. Enjoy your cozy meal, and happy cooking!
Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 1 lb chicken breasts, cooked and shredded You can use leftover roasted chicken or a rotisserie chicken.
- 2 tbsp olive oil
- 1 cup chopped onion
- 2 cups diced potatoes
- 1 cup sliced carrots
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup heavy cream Can substitute with milk for a lighter option.
- 2 tsp garlic powder
- 1 tsp thyme
- to taste Salt and pepper
- 2 tbsp all-purpose flour Optional for thickening.
Instructions
Preparation
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 cup of chopped onion. Sauté for about 4–5 minutes until the onion becomes translucent.
- Add 2 cups of diced potatoes and 1 cup of sliced carrots. Cook for about 5 minutes, stirring occasionally.
- Pour in 4 cups of chicken broth and bring to a gentle boil.
- Reduce heat to a simmer and stir in the shredded chicken, 1 cup of frozen peas, 2 teaspoons of garlic powder, 1 teaspoon of thyme, salt, and pepper. Let it simmer for about 5–10 minutes.
- If desired, thicken the soup by mixing 2 tablespoons of flour with a little cold water to create a slurry, and gently stir it into the soup. Cook for another 2–3 minutes.
- Stir in 1 cup of heavy cream and let it simmer for an additional 10 minutes.
- Serve hot, garnished with fresh herbs if desired, and enjoy!
