There’s something truly comforting about a warm bowl of Chicken Pot Pie Soup. This delightful dish captures the essence of traditional chicken pot pie in a creamy soup format, making it a perfect choice for any cold day or casual family gathering. I vividly recall the first time I made this soup—my kitchen filled with the inviting aroma of veggies and spices, bringing everyone to the table with eager anticipation. It’s a dish that celebrates simplicity and heartiness, and it’s bound to become a family favorite.
Why you’ll love this dish
Chicken Pot Pie Soup is not just another weeknight meal; it’s a wholesome dish that checks all the boxes. It’s quick to prepare, budget-friendly, and utterly satisfying, making it ideal when you want a cozy meal without spending hours in the kitchen. Plus, it’s a hit with kids and adults alike; the rich, creamy broth paired with tender chicken and colorful vegetables makes it a feast for the senses. Whether you’re serving it on a chilly evening or enjoying it during family brunch, this soup will warm your heart and bring smiles to the dinner table.
“Absolutely loved this Chicken Pot Pie Soup! It was like a hug in a bowl. My husband can’t stop asking for it!” – A delighted home cook
Preparing Chicken Pot Pie Soup
Creating Chicken Pot Pie Soup is straightforward and family-friendly. You’ll find the process smooth and enjoyable, making it a great choice for novice cooks as well. Here’s a clear overview of the steps you’ll follow: sauté the aromatics, whisk in the broth, stir in the vegetables, simmer until tender, and finally, mix in the chicken and cream. Each step flows seamlessly into the next, ensuring that your soup turns out rich and flavorful.
Gather these items
To whip up this delicious Chicken Pot Pie Soup, you’ll need the following ingredients:
- 1 lb cooked chicken, shredded
- 2 cups mixed vegetables (you can use carrots, peas, corn, or whatever you prefer)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons flour
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
If you want to adjust the recipe, feel free to substitute the heavy cream with milk for a lighter version or use frozen mixed vegetables if you’re short on time.
Step-by-step instructions
- Start by heating the olive oil in a large pot over medium heat.
- Once hot, add the diced onion and minced garlic, sautéing until they become soft and fragrant.
- Next, sprinkle in the flour and stir it in, cooking for about a minute to eliminate raw flour taste.
- Gradually pour in the chicken broth, stirring until everything is well combined.
- Add the mixed vegetables, thyme, salt, and pepper. Give it a good stir.
- Let the mixture simmer for about 15 minutes until the vegetables are tender and vibrant.
- Stir in the shredded chicken and heavy cream, bringing the soup to a gentle boil.
- Reduce the heat and let it simmer for another 5-10 minutes. Serve warm and enjoy!
Best ways to enjoy it
Chicken Pot Pie Soup is best served warm, but you can enhance the experience with a few creative touches. Consider garnishing with fresh parsley or a sprinkle of paprika for added color and flavor. Pair it with warm, crusty bread or buttery biscuits to soak up the delicious broth. A simple salad on the side could also balance the meal beautifully, providing a fresh and crunchy contrast to the creaminess of the soup.
Storage and reheating tips
After enjoying this delightful soup, you may have some leftovers. Here’s how to keep your Chicken Pot Pie Soup fresh: store it in an airtight container in the refrigerator for up to three days. When you’re ready to reheat, do it gently on the stovetop over low heat to maintain its creamy texture. If you want to keep it for longer, freeze the soup in airtight containers for up to three months. Just remember to leave some space for expansion!
Pro chef tips
To elevate your Chicken Pot Pie Soup game, try these handy tips:
- For extra creaminess, consider adding a splash of sherry or white wine before the broth.
- Feel free to experiment with additional herbs like rosemary or sage for more depth.
- If you want a thicker soup, let it simmer longer or add a bit more flour in the sauté stage.
Creative twists
Why not make the recipe your own? Here are some fun variations to consider:
- Add some diced potatoes for a heartier consistency.
- Swap out chicken for turkey, especially great for post-Thanksgiving leftovers.
- For a lighter version, use half-and-half instead of heavy cream or make it dairy-free with coconut milk.
Common questions
How long does it take to prepare this soup?
The preparation takes about 10 minutes, and the cooking time is around 30 minutes, making it a quick meal overall.
Can I use fresh vegetables instead of frozen?
Absolutely! Feel free to use fresh vegetables for a more vibrant flavor. Just be sure to adjust the cooking time accordingly to ensure they are tender.
Is it safe to freeze this soup?
Yes, Chicken Pot Pie Soup freezes well! Just remember to allow it to cool completely before transferring it to an airtight container.
PrintChicken Pot Pie Soup
A comforting and creamy soup capturing the essence of traditional chicken pot pie, perfect for cold days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 1 lb cooked chicken, shredded
- 2 cups mixed vegetables (carrots, peas, corn, etc.)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons flour
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sautéing until soft and fragrant.
- Sprinkle in the flour and cook for about a minute to remove the raw flour taste.
- Gradually pour in the chicken broth, stirring until well combined.
- Add the mixed vegetables, thyme, salt, and pepper, and stir well.
- Let the mixture simmer for about 15 minutes until the vegetables are tender.
- Stir in the shredded chicken and heavy cream, bringing the soup to a gentle boil.
- Reduce heat and let it simmer for another 5-10 minutes. Serve warm and enjoy!
Notes
Garnish with fresh parsley or paprika. Serve with crusty bread or biscuits. Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
