Why Make This Recipe
Chicken Pot Pie Soup is a comforting dish that combines the classic flavors of chicken pot pie in a warm, hearty soup. It’s perfect for chilly days or when you need something satisfying and delicious. This creamy soup is easy to make and full of veggies, making it a wholesome choice for the whole family.
How to Make Chicken Pot Pie Soup
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup frozen peas
- Fresh parsley for garnish
Directions:
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery; cook for about 5 minutes until softened.
- Add the diced potatoes and cook for another 5 minutes.
- Stir in the shredded chicken, chicken broth, thyme, salt, and pepper. Bring to a simmer and cook for about 15 minutes, until potatoes are tender.
- Lower the heat and stir in the heavy cream and frozen peas. Let it heat through for a few minutes.
- Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
How to Serve Chicken Pot Pie Soup
Serve this delicious Chicken Pot Pie Soup hot, with fresh parsley on top for a nice touch. It pairs well with crusty bread or crackers for a complete meal.
How to Store Chicken Pot Pie Soup
You can store leftover Chicken Pot Pie Soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stove over medium heat until it’s hot again.
Tips to Make Chicken Pot Pie Soup
- Use rotisserie chicken to save time.
- Feel free to add other vegetables like corn or green beans.
- For a thicker soup, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water) while it simmers.
Variation
If you want a lighter version, use half-and-half or evaporated milk instead of heavy cream. You can also substitute turkey for chicken or use vegetable broth and more vegetables for a vegetarian version.
FAQs
1. Can I freeze Chicken Pot Pie Soup?
Yes, you can freeze it. Just make sure to leave out the cream before freezing. Add cream when reheating.
2. Can I use frozen chicken instead of cooked chicken?
Yes, but you will need to cook the chicken first before shredding it and adding it to the soup.
3. How can I make this soup spicier?
You can add a pinch of cayenne pepper or a few drops of hot sauce when you season the soup to add some heat.
Chicken Pot Pie Soup
Ingredients
Method
- In a large pot, heat olive oil over medium heat.
- Add onions, carrots, and celery; cook for about 5 minutes until softened.
- Add the diced potatoes and cook for another 5 minutes.
- Stir in the shredded chicken, chicken broth, thyme, salt, and pepper.
- Bring to a simmer and cook for about 15 minutes, until potatoes are tender.
- Lower the heat and stir in the heavy cream and frozen peas. Let it heat through for a few minutes.
- Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.