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Creamy Chicken Pot Pie Soup
why make this recipe
Chicken Pot Pie Soup is a warm and comforting dish that’s perfect for cooler days. It brings all the flavors of the classic chicken pot pie into a delicious soup form. This recipe is easy to make, filling, and can please the whole family. Using simple ingredients, you can create a hearty meal that’s rich in taste and texture without the fuss of making a pie crust.
how to make Chicken Pot Pie Soup
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup frozen peas
Directions:
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté until softened.
- Stir in garlic and cook for another minute.
- Add chicken breasts, potatoes, thyme, rosemary, salt, and pepper. Pour in chicken broth and bring to a boil.
- Reduce heat and simmer until chicken is cooked through and potatoes are tender, about 20 minutes.
- Remove chicken, shred it, and return it to the pot.
- Stir in heavy cream and frozen peas. Heat through and adjust seasoning if necessary.
- Serve warm.
how to serve Chicken Pot Pie Soup
Serve Chicken Pot Pie Soup hot in bowls. You can add some crusty bread or biscuits on the side for a complete meal. Fresh herbs like parsley can also brighten up the dish and add extra flavor.
how to store Chicken Pot Pie Soup
Store any leftover soup in an airtight container in the refrigerator. It can be kept for about 3-4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to let it cool completely before placing it in a freezer-safe container.
tips to make Chicken Pot Pie Soup
- Use rotisserie chicken to save time. Just shred the chicken and add it to the soup.
- Feel free to add different vegetables like corn or green beans based on your preference.
- Adjust the thickness of the soup by adding more or less heavy cream or chicken broth.
variation
You can make a lighter version of this soup by using less cream or substituting it with milk. For a gluten-free option, make sure to use a gluten-free chicken broth and verify that your seasonings are gluten-free.
FAQs
Can I use frozen vegetables instead of fresh ones?
Yes, frozen vegetables work well in this recipe. Just add them in when you add the chicken broth.
Is this recipe kid-friendly?
Absolutely! This comforting soup is usually a hit with kids due to its creamy texture and tasty ingredients.
Can I add biscuits to the soup?
While the soup is delicious as it is, you can definitely serve it with biscuits or even top it with biscuit dough before baking to create a fun pot pie-style topping!
Chicken Pot Pie Soup
A warm and comforting soup that captures the flavors of chicken pot pie in a hearty and filling dish, perfect for cooler days.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup frozen peas
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté until softened.
- Stir in garlic and cook for another minute.
- Add chicken breasts, potatoes, thyme, rosemary, salt, and pepper. Pour in chicken broth and bring to a boil.
- Reduce heat and simmer until chicken is cooked through and potatoes are tender, about 20 minutes.
- Remove chicken, shred it, and return it to the pot.
- Stir in heavy cream and frozen peas. Heat through and adjust seasoning if necessary.
Notes
Serve Chicken Pot Pie Soup hot in bowls. You can add crusty bread or biscuits on the side for a complete meal. Fresh herbs like parsley can also brighten up the dish and add extra flavor. Store any leftover soup in an airtight container in the refrigerator for about 3-4 days or freeze for up to 3 months.
