This Chicken Pot Pie Soup is like a warm hug in a bowl! It combines tender chicken, hearty veggies, and creamy goodness that feels so comforting on cold days.
I love how easy it is to whip up; just throw everything in the pot, and in no time, you’re enjoying a delicious meal. Pair it with some bread, and you have a cozy feast! 🥣🥖
Key Ingredients & Substitutions
Butter: Butter gives a rich flavor to the soup. If you want to make it dairy-free, olive oil works well too. Just remember, using oil can change the flavor a bit, but it’ll still be tasty!
Onion: A small onion adds freshness. Shallots are a great substitute if you have them on hand—they have a milder flavor.
Cooked Chicken: I like using rotisserie chicken for convenience, but leftover turkey or any cooked chicken works great. For a vegetarian version, use mushrooms or chickpeas instead.
Heavy Cream: Heavy cream makes the soup creamy, but you can use half-and-half, whole milk, or even coconut milk for a lighter or dairy-free option.
Frozen Vegetables: If you don’t have frozen peas or corn, fresh veggies can work! Just add them at the same time as the broth to cook through. Green beans or diced bell peppers are also lovely additions.
How Do You Get the Right Texture in Soup?
Getting the right texture in your Chicken Pot Pie Soup is key to making it comforting and delicious. Here’s how to do it well:
- When you sauté the onions, carrots, and celery, let them soften nicely—this builds flavor.
- Sprinkling flour over the vegetables helps to thicken the soup. Make sure to cook it for a few minutes to lose the raw taste.
- Whisk the chicken broth in slowly to prevent lumps. This will keep the soup smooth.
- Be careful not to boil the cream once added; just heat it through to keep it nice and creamy.
Following these steps ensures a velvety texture in every bite!
Chicken Pot Pie Soup
Ingredients:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup diced potatoes (optional)
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: refrigerated biscuit dough or puff pastry for serving alongside
How Much Time Will You Need?
This Chicken Pot Pie Soup takes about 15 minutes to prep and around 30-40 minutes to cook. So, in under 1 hour, you’ll have a warm, hearty soup ready to enjoy! Perfect for a cozy dinner any night of the week.
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until everything is softened (about 5-7 minutes). This will create a great flavor base for your soup!
2. Add Garlic:
Next, add the minced garlic and cook for another minute until it’s fragrant. Be careful not to let it burn, as garlic can turn bitter if cooked too long.
3. Thicken the Soup:
Sprinkle the flour over the cooked vegetables and stir well to combine. Allow it to cook for 2-3 minutes to cook off the raw flour taste while stirring continuously.
4. Add Broth:
Gradually whisk in the chicken broth to avoid any lumps. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
5. Stir in Chicken and Veggies:
Add the shredded or diced cooked chicken, diced potatoes (if using), frozen peas, and corn to the pot. Stir everything together until well combined.
6. Season the Soup:
Add the dried thyme and rosemary. Season with salt and pepper to taste. Taste and adjust as needed!
7. Simmer Until Tender:
Let the soup simmer for about 15-20 minutes, or until the potatoes and carrots are tender.
8. Add Cream:
Stir in the heavy cream or half-and-half and heat through without boiling. This will give your soup that comforting creaminess.
9. Serve and Enjoy:
Serve the soup hot, garnished with fresh parsley on top. Enjoy it with warm biscuits or puff pastry if you like a little something crunchy on the side!
This cozy Chicken Pot Pie Soup is a wonderful blend of flavors that brings a classic dish into a quick, creamy form. Perfect for chilly days! Enjoy every spoonful!
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! Leftover turkey works great in this soup. Just shred or dice it and add it in when you combine the other ingredients. It’s a perfect way to utilize holiday leftovers!
Can I Make This Soup Dairy-Free?
Yes, you can! Substitute the butter with olive oil and use coconut milk or almond milk instead of heavy cream. Just be sure to adjust the seasoning, as these alternatives can change the flavor slightly.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. To reheat, just warm it gently on the stove, adding a splash of broth or cream if it thickens too much in the fridge.
How Can I Thicken the Soup Further?
If you prefer a thicker soup, you can add more flour or cornstarch. Mix a tablespoon of cornstarch with cold water to create a slurry, then stir it into the soup while it’s simmering until it reaches your desired thickness.
