Looking for a comforting dish that combines the flavors of classic chicken pot pie with the warmth of soup? This chicken pot pie soup recipe is sure to become a favorite in your household. It’s creamy, packed with vegetables, and perfect for chilly evenings. Plus, it’s simple to prepare and will fill your home with the delightful scent of home-cooked goodness. Let’s dive into the ingredients and cooking process!
Ingredients
- 1 lb cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, chopped
- 2 cups potatoes, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp thyme
- 1 tsp garlic powder
- Salt and pepper to taste
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
For one serving (about 1.5 cups), the nutritional value is approximately:
– Calories: 350
– Protein: 25g
– Carbohydrates: 30g
– Fat: 15g
Step-by-Step Cooking Process
- In a large pot, melt butter over medium heat.
- Add chopped onions, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in diced potatoes and cook for another 5 minutes.
- Add shredded chicken to the pot.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 15 minutes, or until potatoes are tender.
- Stir in heavy cream, thyme, garlic powder, salt, and pepper.
- Continue to simmer for an additional 5 minutes.
- Adjust seasoning as needed.
- 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, feel free to use frozen mixed vegetables instead of fresh ones for convenience.
Serving and Pairings
This chicken pot pie soup pairs beautifully with crusty bread or flaky biscuits. A simple green salad also complements the dish well, adding freshness.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat or in the microwave. This soup can be frozen, but the texture may change slightly when thawed.
Cooking Mistakes
- Overcooking the vegetables can lead to mushiness.
- Not seasoning properly may result in bland soup.
- Using raw chicken without proper cooking can be unsafe.
- Adding cream too early can cause it to curdle.
- Not allowing enough time for flavors to meld.
Helpful Tips
- Use rotisserie chicken for quicker preparation.
- Adjust the thickness by adding more or less broth.
- Experiment with herbs and spices for added flavor.
- Garnish with fresh parsley for a pop of color.
FAQs
Can I make this soup ahead of time?
Yes, you can make the soup ahead of time. Just store it in the refrigerator and reheat when ready to serve.
Is this soup gluten-free?
Yes, this chicken pot pie soup is gluten-free as long as you ensure the broth and any added ingredients are certified gluten-free.
Can I use frozen vegetables?
Absolutely! Frozen vegetables are a convenient option and can be added directly to the soup without thawing.
How can I make this soup spicier?
To add some heat, consider adding red pepper flakes or diced jalapeños during cooking.
What can I serve with chicken pot pie soup?
This soup pairs well with crusty bread, crackers, or a fresh salad for a complete meal.
Conclusion
This chicken pot pie soup recipe is a delightful twist on the classic dish, offering a comforting and satisfying meal that’s easy to prepare. With its rich flavors and creamy texture, it’s perfect for any occasion, especially on a chilly day. Enjoy this hearty soup with friends and family for a warm and fulfilling dining experience!
Chicken Pot Pie Soup Recipe
Ingredients
- 1 lb cooked chicken shredded
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup onion chopped
- 2 cups potatoes diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp thyme
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat.
- Add chopped onions, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in diced potatoes and cook for another 5 minutes.
- Add shredded chicken to the pot.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 15 minutes, or until potatoes are tender.
- Stir in heavy cream, thyme, garlic powder, salt, and pepper.
- Continue to simmer for an additional 5 minutes.
- Adjust seasoning as needed.
- Serve hot, garnished with fresh herbs if desired.
