Ah, Chicken Pot Pie Soup! Just saying the name makes me feel all warm and cozy inside. I can’t help but smile when I think of cold winter nights spent in my kitchen, a pot of this deliciousness bubbling away, filling the air with incredible aromas. This recipe is so special to me because it combines the heartiness of traditional chicken pot pie with the ease of a comforting soup. It’s like a hug in a bowl that warms you up from the inside out!
This recipe came to life one chilly evening when I needed something quick yet satisfying. The beauty of Chicken Pot Pie Soup is that it’s not only delicious but also quite flexible. You can use whatever veggies you have on hand, and it’s perfect for using leftover chicken. Plus, there’s no pie crust to roll out, which gives you more time to kick back and enjoy the evening!
What’s in Chicken Pot Pie Soup?
Let’s break down the elements that make this soup a delightful winter staple. Here’s what you need:
Olive Oil: The base for sautéing your veggies, the olive oil brings a lovely richness and depth to the simmering soup.
Onion: I always start with a medium onion, diced finely. It adds sweetness and a wonderful aromatic quality.
Garlic: Two cloves of minced garlic will add a punch of flavor that pairs perfectly with the onions. I could practically eat roasted garlic by the bulb!
Carrots: Diced medium carrots add a natural sweetness and lovely color.
Celery: The diced celery gives that classic soup flavor and a bit of crunch.
Frozen Peas and Corn: These vibrant green and yellow gems not only boost the nutrition, but also add color and texture.
Cooked Chicken: I like to use cubed or shredded rotisserie chicken for that homemade taste without too much hassle.
Chicken Broth: A comforting base for the soup; I always opt for low-sodium broth to control the saltiness.
Heavy Cream: This is where the magic happens! A cup of heavy cream makes the soup rich and creamy.
Dried Thyme and Rosemary: These herbs lend that classic savory flavor reminiscent of chicken pot pie.
Salt and Pepper: Essential for seasoning and enhancing the flavors.
All-Purpose Flour: A little bit serves as a thickening agent so that the soup has a beautiful, hearty consistence.
Biscuit Dough (optional): If you’re feeling indulgent (and who doesn’t sometimes?), add in some biscuit dough to make the soup even more filling!
Crackers or Crusty Bread: For serving; because let’s be honest, you can’t have soup without something to dip!
Is Chicken Pot Pie Soup Good for You?
Absolutely! This Chicken Pot Pie Soup isn’t just delicious, it’s also packed with nutrients.
Chicken: The star protein in this dish is a great source of lean protein, which is essential for muscle health.
Veggies: Carrots, celery, peas, and corn contribute vitamins and minerals, keeping your immune system in tip-top shape, especially during the colder months.
Heavy Cream: While it adds richness, be mindful of portion sizes if you’re watching your calorie intake. You can also substitute with a lighter cream or milk if you prefer!
Remember, everything in moderation! This soup is a treat, perfect for cozy nights in but not your everyday dish.
Ingredients List
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 1 cup frozen peas
– 1 cup frozen corn
– 1 pound cooked chicken, cubed (or shredded)
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper to taste
– 1/4 cup all-purpose flour (for thickening)
– 1 ½ cups refrigerated biscuit dough, cut into small pieces (optional, for a more hearty soup)
– Crackers or crusty bread for serving (optional)
This recipe serves about 6 hearty portions—enough to keep you and your loved ones satisfied!
How to Make Chicken Pot Pie Soup?
1. In a large pot over medium heat, heat the olive oil. Add the diced onion and garlic, and sauté for about 2-3 minutes until the onion becomes translucent.
2. Add the diced carrots and celery to the pot, cooking for another 5 minutes until they begin to soften.
3. Stir in the frozen peas and corn, followed by the cooked chicken. Mix well to combine all the ingredients.
4. Pour in the chicken broth and bring the mixture to a simmer.
5. In a small bowl, whisk together the flour and heavy cream until smooth. Gradually add this mixture to the soup while stirring to prevent lumps.
6. Season with thyme, rosemary, salt, and pepper. Continue to simmer for about 10-15 minutes or until the soup thickens to your desired consistency.
7. If using the biscuit dough, add the pieces during the last 5 minutes of simmering, allowing them to cook until fluffy.
8. Once done, remove from heat and serve warm with crackers or crusty bread on the side. Enjoy your comforting Chicken Pot Pie Soup!
A Few Extra Tips for a Cozy Night
– Feel free to mix up the vegetables! As a seasonal cook, I love throwing in whatever I have on hand, like green beans or zucchini.
– Leftover turkey? Swap out the chicken for turkey after the holidays for a delicious post-feast meal!
– For added flavor, a dash of Worcestershire sauce is a delightful addition.
– Don’t skip the bread or crackers; they’re essential for sopping up all that creamy goodness!
I can’t wait for you to try this Chicken Pot Pie Soup! It’s a recipe I know you’ll come back to again and again, just like I do. So grab your apron, fire up that stove, and let me know how it turns out. Your cozy dinner awaits!
