Looking for a comforting and flavorful soup to warm you up on a chilly evening? Look no further than this Chicken Pot Pie Soup! This delightful dish encapsulates all the cozy elements of a traditional chicken pot pie but in a comforting, easy-to-make soup form.
Why You’ll Love This Chicken Pot Pie Soup
– Classic Comfort: Experience the familiar flavors of chicken pot pie without the hassle of making a crust.
– Heartwarming and Satisfying: Brimming with tender chicken, wholesome veggies, and a luscious broth.
– Customization at Your Fingertips: Add your twist with ingredients like potatoes, mushrooms, or corn for a personalized touch.
– Pro Tips for Success: Learn essential tips, such as using rotisserie chicken for extra flavor and making it gluten-free with simple substitutions.
Ingredients
– Soup Base: Unsalted butter, olive oil, onion, garlic, carrots, celery, flour, chicken broth, and milk or cream.
– Chicken: Shredded cooked chicken, ideally from a rotisserie chicken.
– Seasoning: Thyme, parsley, salt, and pepper.
– Optional Add-Ins: Potatoes for heartiness and grated Parmesan cheese for added richness.
– Garnish: Baked puff pastry squares or biscuit crumbles, and fresh parsley for a finishing touch.
How to Make Chicken Pot Pie Soup
Step 1: Sauté the Vegetables
– In a large pot over medium heat, melt the butter and olive oil.
– Sauté the onion, carrots, and celery until softened.
– Toss in the garlic and cook until fragrant.
Step 2: Thicken the Base
– Sprinkle flour over the vegetables and stir well to coat.
– Cook briefly to remove the raw flour taste.
Step 3: Build the Soup
– Slowly add chicken broth, stirring continuously to prevent lumps.
– Pour in the milk or cream and bring to a simmer.
Step 4: Add Chicken and Peas
– Mix in chicken, peas, thyme, parsley, salt, and pepper.
– Simmer until the soup thickens and flavors meld.
Step 5: Garnish and Serve
– If using puff pastry or biscuits, bake according to instructions and crumble over each serving.
– Ladle the soup into bowls, garnish with parsley, and serve hot.
Storage Options
To store leftovers, refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth to maintain its consistency.
Variations and Substitutions
– Crust-Topped: Simmering individual pastry crusts on the soup for a traditional pot pie feel.
– Mushroom Lover: Include sautéed mushrooms for an earthy twist.
– Cheesy Kick: Enhance the richness with a blend of cheddar and Gruyère cheese.
– Vegetarian Option: Swap chicken for chickpeas or tofu for a meatless alternative.
What to Serve With Chicken Pot Pie Soup
– Side Salad: Fresh greens with a zesty vinaigrette.
– Crusty Bread: Sourdough slices or dinner rolls for dipping.
– Roasted Veggies: Seasonal roasted vegetables like Brussels sprouts or sweet potatoes.
– Fruit Compote: A light fruit compote for a refreshing finish.
Frequently Asked Questions
– Can I freeze Chicken Pot Pie Soup ?: While the soup can be frozen, the texture may change slightly. Thaw in the refrigerator and reheat gently.
– Can I use pre-cooked rotisserie chicken ?: Absolutely! Rotisserie chicken adds a depth of flavor and saves time.
Prepare to be enveloped in a warm hug with each spoonful of this Chicken Pot Pie Soup. Your taste buds will dance with the delicious combination of tender chicken, hearty veggies, and creamy broth. Whether it’s a family meal or a comforting solo dinner, this soup promises pure satisfaction.
Chicken Pot Pie Soup
Ingredients
Soup Base
- 2 tbsp butter unsalted
- 1 tbsp olive oil
- 1 cup onion
- 1 cup carrots
- 1 cup celery
- 1/4 cup flour
- 4 cups chicken broth
- 2 cups milk or cream
Chicken and Seasoning
- 2 cups shredded cooked chicken
- 1 cup peas
- 1 tsp thyme
- 1 tsp parsley
- salt
- pepper
- potatoes
- Parmesan cheese grated
Garnish
- baked puff pastry squares or biscuit crumbles
- fresh parsley
Instructions
- Step 1: Sauté the Vegetables - In a large pot over medium heat, melt the butter and olive oil.
- Sauté the onion, carrots, and celery until softened.
- Toss in the garlic and cook until fragrant. - Step 2: Thicken the Base - Sprinkle flour over the vegetables and stir well to coat.
- Cook briefly to remove the raw flour taste. - Step 3: Build the Soup - Slowly add chicken broth, stirring continuously to prevent lumps.
- Pour in the milk or cream and bring to a simmer. - Step 4: Add Chicken and Peas - Mix in chicken, peas, thyme, parsley, salt, and pepper.
- Simmer until the soup thickens and flavors meld. - Step 5: Garnish and Serve - If using puff pastry or biscuits, bake according to instructions and crumble over each serving.
- Ladle the soup into bowls, garnish with parsley, and serve hot.