Chicken Pot Pie Soup

If you love the comforting flavors of a classic chicken pot pie but want something a little lighter and easier to make, Chicken Pot Pie Soup is the perfect solution. This creamy, hearty soup is packed with tender chunks of chicken, vegetables, and a savory broth that mimics the classic pot pie filling, all without the need for a flaky crust. The best part? It’s ready in a fraction of the time, making it a fantastic option for a cozy weeknight dinner or a meal prep favorite. The rich, velvety texture combined with the savory flavor will have you feeling like you’re enjoying your favorite comfort food, but in soup form! This dish is not only a great way to warm up on chilly days, but it’s also a fantastic way to use up leftovers or create a new family favorite that will have everyone coming back for seconds.

Why You’ll Love This Recipe

1. Comforting and Hearty

This soup captures all the cozy, comforting flavors of chicken pot pie with its creamy broth and tender vegetables, making it the perfect dish for cold weather.

2. Quick and Easy

Unlike traditional chicken pot pie, this soup doesn’t require baking or making pie crust. It’s simple to prepare in one pot, saving you time without sacrificing flavor.

3. Nutritious and Filling

Packed with protein from the chicken and fiber from the vegetables, this soup is a complete meal that is both satisfying and nourishing.

4. Versatile

You can easily adjust this recipe to suit your taste, adding or omitting vegetables and seasonings. You can even make it lighter by swapping in low-fat ingredients.

5. Great for Leftovers

This soup makes great leftovers, as the flavors only get better the next day. Plus, it’s easy to store and reheat for a quick meal later in the week.

Ingredients

• Chicken breast or thighs
• Olive oil
• Onion
• Garlic
• Carrots
• Celery
• Frozen peas
• Chicken broth
• Heavy cream
• Butter
• All-purpose flour
• Dried thyme
• Dried rosemary
• Salt and pepper
• Parsley (optional, for garnish)

Variations

• Gluten-Free Version: Swap the all-purpose flour for a gluten-free flour blend or cornstarch to thicken the soup.
• Lighter Version: Use half-and-half or milk instead of heavy cream for a lighter option without compromising the creaminess.
• Vegetarian Version: Omit the chicken and use vegetable broth, adding more vegetables like mushrooms or potatoes to make the soup heartier.
• Add Potatoes: If you want more texture and substance, add diced potatoes along with the carrots and celery.
• Spicy Version: Add a pinch of red pepper flakes or some chopped jalapeños for a bit of heat.

How to Make the Recipe

Step 1: Cook the Chicken

In a large pot, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the pot. Cook until golden and cooked through, about 6-8 minutes per side. Remove the chicken from the pot, set aside, and shred once cooled.

Step 2: Sauté the Vegetables

In the same pot, add a little more oil or butter if needed, and sauté chopped onions, garlic, carrots, and celery for about 5 minutes, until the vegetables soften.

Step 3: Create the Roux

Add butter to the pot, allowing it to melt. Then, sprinkle in the flour and stir constantly for 2-3 minutes to create a roux. This will help thicken the soup.

Step 4: Add the Broth and Cream

Slowly pour in the chicken broth while stirring to avoid lumps, then add the heavy cream. Stir everything together and bring to a simmer. Allow the soup to cook for 10-15 minutes until it thickens to your desired consistency.

Step 5: Add the Chicken and Peas

Add the shredded chicken back into the soup along with the frozen peas. Stir and cook for an additional 5-7 minutes, letting the flavors combine and the peas cook through.

Step 6: Season and Serve

Season the soup with dried thyme, rosemary, salt, and pepper to taste. Stir well, and garnish with chopped parsley if desired. Serve hot and enjoy!

Tips for Making the Recipe

• Cook the Chicken in the Pot: Cooking the chicken in the same pot you use for the soup adds flavor to the base and reduces the number of dishes.
• Don’t Skip the Roux: Creating a roux with butter and flour helps thicken the soup to a creamy consistency, so be sure to cook it long enough to avoid a raw flour taste.
• Use Fresh Herbs: Fresh thyme and rosemary can elevate the flavor of this soup, though dried herbs work just as well if that’s what you have on hand.
• Adjust the Creaminess: For a creamier soup, add more heavy cream. For a lighter version, use half-and-half or milk.
• Add a Crunchy Topping: If you miss the crust of a traditional pot pie, you can serve this soup with crackers or a toasted baguette on the side for crunch.

How to Serve

Chicken Pot Pie Soup is best served warm with a side of crusty bread or a fresh salad. For extra indulgence, you can top the soup with a sprinkle of shredded cheese, crumbled crackers, or a drizzle of cream. This soup is filling on its own but also pairs nicely with a light green salad or garlic bread for a complete meal.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Pot Pie Soup can be stored in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it sits, so you may need to add a splash of chicken broth or cream when reheating.

Freezing

This soup freezes well, but the texture of the cream may change slightly after freezing. Allow the soup to cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove, adding extra liquid as needed.

Reheating

Reheat on the stove over medium heat, stirring occasionally. Add more broth or cream to adjust the consistency if the soup has thickened too much.

FAQs

1. Can I use rotisserie chicken instead of cooking fresh chicken?

Yes, rotisserie chicken works great in this soup. Just shred the chicken and add it to the soup at the end of cooking.

2. Is this recipe gluten-free?

To make the soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch as a thickener.

3. Can I make this soup dairy-free?

Yes, you can use dairy-free butter and cream alternatives like coconut milk or almond milk to make this soup dairy-free.

4. How can I thicken the soup more?

If you want a thicker soup, cook the roux for a few more minutes or add more flour. Alternatively, you can use cornstarch mixed with water to thicken the soup.

5. Can I freeze the soup?

Yes, this soup freezes well. Just make sure it cools completely before transferring it to a freezer-safe container. Reheat gently on the stove.

6. Can I add potatoes to the soup?

Yes, diced potatoes would be a great addition to this soup. Add them in with the carrots and celery so they cook through.

7. How can I make the soup spicier?

Add red pepper flakes or chopped jalapeños for a spicy kick.

8. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also tastes even better the next day!

9. Can I use frozen vegetables?

Yes, frozen peas, carrots, or mixed vegetables can easily be added to the soup, making it even more convenient.

10. How can I make the soup lighter?

For a lighter version, swap out the heavy cream for half-and-half or use milk for a less creamy but still flavorful result.

Conclusion

Chicken Pot Pie Soup is a comforting, creamy, and delicious dish that brings all the warm, cozy flavors of a chicken pot pie without the fuss of making a crust. This easy-to-make soup is perfect for chilly nights and makes a great meal for the whole family. It’s hearty, flavorful, and so satisfying, you’ll feel like you’ve had your favorite pot pie in soup form. Give this recipe a try, and it’s sure to become a favorite in your meal rotation.

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