Hearty Chicken Pot Pie Soup: A Cozy Comfort Food Delight

Chicken pot pie soup is like a warm hug on a chilly day, with rich flavors swirling in a creamy broth. The comforting aroma wafts through the kitchen, promising cozy moments and happy memories while you savor each spoonful of this delightful dish.

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Picture yourself gathering with loved ones, laughter echoing as bowls of this delectable soup are served. It’s perfect for family dinners, cold evenings, or whenever you need a pick-me-up that feels like home. Get ready to experience an explosion of flavor that will make your taste buds dance!

Sharing this dish always brings smiles; my friends rave about its amazing flavor and warmth every time we gather around the table.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work well; feel free to adjust based on your crowd size.

• Fresh Carrots: Choose vibrant orange carrots for sweetness and color; dice them into small pieces for even cooking.

• Celery Stalks: Fresh celery adds crunch and depth; chop them finely to blend seamlessly into the soup.

• Onion: Use a medium onion for aromatic goodness; sauté until translucent to release its natural sweetness.

• Garlic: Fresh minced garlic elevates the flavor profile; use about three cloves for a fragrant kick.

• Chicken Broth: Opt for low-sodium broth to control saltiness; homemade or store-bought works beautifully.

• Heavy Cream: This adds luscious creaminess; don’t skimp—your taste buds will thank you!

• Dried Thyme: A teaspoon brings herbaceous notes; feel free to use fresh thyme if available.

• Pepper and Salt: Season according to your preference; remember, you can always add more!

• Frozen Peas: Add them at the end for a burst of color and sweetness; no need to thaw before using.

• All-Purpose Flour: This helps thicken the soup; whisk it in carefully to avoid lumps.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Ingredients: Start by gathering all your ingredients. Dice the chicken into bite-sized pieces, and chop your vegetables—carrots, celery, onion—into uniform sizes for even cooking.

Sauté the Aromatics: In a large pot over medium heat, melt some butter. Sauté the onions until they turn translucent and release their sweet aroma—this should take about 3-4 minutes.

Add the Vegetables: Toss in the diced carrots and celery next. Cook them alongside the onions until they soften slightly—about 5 minutes should do it.

Add Chicken & Garlic: Stir in the chicken pieces and minced garlic. Cook until the chicken is no longer pink on all sides—it typically takes around 5-7 minutes.

Create the Soup Base: Sprinkle flour over your mixture and stir well, allowing it to cook for 1-2 minutes before slowly adding chicken broth. Keep stirring until everything thickens nicely.

Add Cream & Season: Pour in heavy cream while stirring gently to combine. Season generously with thyme, salt, and pepper—taste as you go to achieve perfection.

Add Frozen Peas: Finally, throw in those frozen peas right before serving—they’ll warm up quickly without losing their vibrant color.

Now that you’ve made your delicious chicken pot pie soup, it’s time to ladle it into bowls! Enjoy with crusty bread or crackers for extra crunch!

Perfecting the Cooking Process

Start by sautéing the vegetables in butter to release their flavors, then add chicken and broth for a rich base. Simmer everything together until thickened for the perfect consistency.

Add Your Touch

Feel free to swap in your favorite vegetables like peas or corn, or even add herbs like thyme or rosemary for an aromatic twist. Customize it to suit your taste buds!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of broth if it gets too thick.

Cooking this soup always reminds me of family gatherings where everyone fights over the last bowl. I remember one Thanksgiving when I made it, and my aunt declared it “the best comfort food ever.”

FAQ

Can I use frozen chicken for Chicken Pot Pie Soup?

Absolutely! Just ensure it’s fully cooked before adding to the soup.

What can I substitute for heavy cream?

Try half-and-half or coconut milk for a lighter option that still adds richness.

How do I thicken Chicken Pot Pie Soup?

Add a cornstarch slurry or let it simmer longer to reach your desired thickness.

Print

Chicken Pot Pie Soup

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• Author: homerecipeseasy
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Chicken pot pie soup is the ultimate comfort food, perfect for chilly evenings and family gatherings. With tender chicken, vibrant vegetables, and a creamy broth, this dish wraps you in warmth and flavor. It’s easy to prepare on busy weeknights and offers a delightful twist on the classic pot pie. Serve it with crusty bread for a satisfying meal that will have everyone asking for seconds.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 cup frozen peas
• 1/3 cup all-purpose flour

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Instructions

1. Gather your ingredients. Dice chicken into bite-sized pieces and chop vegetables uniformly.
2. In a large pot over medium heat, melt butter and sauté onions until translucent (3-4 minutes).
3. Add diced carrots and celery; cook until softened (about 5 minutes).
4. Stir in chicken pieces and minced garlic; cook until chicken is no longer pink (5-7 minutes).
5. Sprinkle flour over the mixture and stir well; cook for another 1-2 minutes before slowly adding chicken broth while stirring until thickened.
6. Incorporate heavy cream and season with thyme, salt, and pepper to taste.
7. Add frozen peas just before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 360
• Sugar: 4g
• Sodium: 680mg
• Fat: 22g
• Saturated Fat: 11g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 2g
• Protein: 19g
• Cholesterol: 80mg

Keywords: Feel free to substitute leftover roast chicken for added flavor. Experiment with different vegetables like corn or green beans. For a lighter version, use half-and-half instead of heavy cream.