This Chicken Pot Pie Soup is a warm, cozy delight that combines tender chicken, tasty veggies, and creamy goodness all in one bowl! Perfect for chilly evenings!
Who doesn’t love comfort food? I enjoy pairing it with some crusty bread to soak up every bit of that deliciousness. It’s like a hug in a bowl! ❤️
Making this soup is a breeze. Just throw everything together, let it simmer, and you’ve got a warm meal ready in no time. It’s a family favorite, for sure!
Key Ingredients & Substitutions
Butter: Unsalted butter adds a rich flavor. If you need a dairy-free option, consider using olive oil or a plant-based butter substitute.
Chicken Broth: Low-sodium broth is great for controlling flavor. You can use vegetable broth for a lighter version, or homemade stock if you have it on hand!
Chicken: Rotisserie chicken is my go-to—it’s quick and adds fantastic flavor. You can also use turkey or leftover cooked chicken for this recipe.
Vegetables: The mix of onion, celery, and carrots is classic, but feel free to add peas, corn, or green beans based on what you have! Frozen veggies work just as well and save time.
Half-and-Half or Heavy Cream: If you’re looking to lighten it up, you can use milk or even a non-dairy milk like almond or coconut. Just keep in mind it may change the flavor slightly.
How Do You Get a Creamy Texture Without Curdling the Soup?
To keep your soup creamy, it’s crucial to add the dairy at the right time. Here’s how to do it:
- Make sure to reduce the heat before adding the cream to prevent it from curdling.
- Stir gently and heat through without bringing it back to a full boil.
- If possible, let the soup cool slightly before adding the cream, especially if you’re using heavy cream.
This technique ensures you get that rich, velvety texture without any lumps! Enjoy making your soup perfectly creamy!
Chicken Pot Pie Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, peeled and diced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 2 medium potatoes, peeled and diced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 cup half-and-half or heavy cream
- Crackers or biscuits, for serving (optional)
Time Needed:
This delightful Chicken Pot Pie Soup takes about 10 minutes to prepare and around 30 minutes to cook. In total, you’ll need about 40 minutes to have this comforting dish ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by melting the butter in a large pot or Dutch oven over medium heat. Once melted, add the chopped onion, diced celery, and carrots. Sauté the vegetables for about 5-7 minutes, or until they are tender and the onions become nice and translucent.
2. Create the Roux:
Next, sprinkle the flour over the sautéed vegetables. Stir well to coat all the veggies. Cook this mixture for about 2 minutes, stirring constantly to eliminate the raw flour taste and to create a roux.
3. Add the Chicken Broth:
Carefully pour in the chicken broth while whisking vigorously to avoid any lumps. Bring the soup to a boil, then lower the heat to let it simmer gently.
4. Add Potatoes and Chicken:
Now, add the diced potatoes, cooked chicken, frozen peas, thyme, parsley, salt, and black pepper into the pot. Stir everything together and let it simmer for about 15-20 minutes, or until the potatoes are tender and cooked through.
5. Stir in the Cream:
Once the potatoes are soft, gently stir in the half-and-half or heavy cream. Heat through but be careful not to let it boil again after adding the cream, to prevent curdling.
6. Taste and Adjust:
Give your delicious soup a taste and adjust the seasoning if needed. Add more salt or pepper to suit your palate!
7. Serve and Enjoy:
Serve your Chicken Pot Pie Soup hot, garnished with a sprinkle of extra thyme or parsley if you like. Pair it with some crackers or warm biscuits for a delightful meal!
This creamy, hearty soup has all the flavors of a classic chicken pot pie but in a convenient spoonable form. Enjoy your time in the kitchen and the comforting warmth of this dish!
Can I Use Frozen Chicken in This Recipe?
Absolutely! If using frozen chicken, make sure to fully thaw it first. You can thaw it in the refrigerator overnight or in a sealed plastic bag submerged in cold water. Just ensure it’s cooked through before adding it to the soup!
What Can I Substitute for Half-and-Half?
If you want to lighten up the soup, you can substitute half-and-half with whole milk or a non-dairy milk like almond or coconut milk. Just keep in mind that the flavor may vary slightly depending on the substitute you choose.
Can I Make This Soup Ahead of Time?
Yes, this soup can be made ahead! Just prepare it as directed, then let it cool completely before storing in an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of extra broth or cream to restore its creaminess!
How Do I Thicken the Soup Further?
If you prefer a thicker soup, you can mix a tablespoon of cornstarch with a bit of cold water to create a slurry. Stir this into the simmering soup and let it cook for a few more minutes until thickened to your liking.
