Delve into the comforting realm of Chicken Pot Pie Soup, a heartwarming dish that brings together the essence of classic chicken pot pie in a creamy, savory soup. Perfect for chilly evenings or cozy family gatherings, this dish promises a delightful culinary experience, warming your soul with every spoonful. With tender chicken, vibrant vegetables, and a rich, creamy base, this soup becomes a go-to staple in your kitchen. It’s not just a dish; it’s a warm hug served in a bowl, inviting you to savor the flavors and enjoy the simple pleasures of home cooking.
Why We Love This Chicken Pot Pie Soup Recipe
This Chicken Pot Pie Soup combines convenience and flavor in the best possible way. Whether you use a slow cooker or cook it on the stove, you can easily prepare this delightful dish without sacrificing taste. The combination of seasoned chicken, fresh vegetables, and a creamy broth makes this soup irresistible. It’s versatile enough to suit your family’s preferences and a fantastic way to use up leftover chicken. Plus, within a matter of hours, you’ll have a wholesome meal that everyone will adore. The delightful aroma that fills your home during the cooking process will have everyone eagerly awaiting dinner.
Ingredients about Chicken Pot Pie Soup
To create this delicious Chicken Pot Pie Soup, gather the following ingredients:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 3 medium carrots, sliced
- 2 celery stalks, diced
- 2 medium potatoes, cubed
- 1 small onion, chopped
- 3 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 cup corn kernels (optional)
- 1 tsp garlic powder
- 1 tsp dried thyme
- 0.5 tsp salt (to taste)
- 0.5 tsp black pepper
- 1 cup heavy cream or half-and-half
- 2 tbsp all-purpose flour
- 2 tbsp butter
- Fresh parsley for garnish
How to Make Chicken Pot Pie Soup Directions
Creating your Chicken Pot Pie Soup is straightforward, making it a fantastic option even for novice cooks. Here’s how to bring it together:
- Prepare the Ingredients: Start by washing and chopping your vegetables. Slice the carrots, dice the celery, cube the potatoes, and chop the onion. Having everything prepped will make your cooking process more manageable.
- Combine Ingredients in the Crockpot: Place the chicken, sliced carrots, diced celery, cubed potatoes, and chopped onion into your crockpot. Pour the low-sodium chicken broth over the top, ensuring everything is covered. Sprinkle the garlic powder, dried thyme, salt, and black pepper over the mixture. Stir gently to combine all ingredients nicely.
- Set Your Crockpot: Cover your crockpot and set it to cook. If you’re in a hurry, you can go for the high setting for about 3-4 hours. Otherwise, the low setting is ideal for 6-7 hours, allowing the flavors to meld beautifully.
- Shred the Chicken: Once your cooking time is up, carefully remove the chicken from the crockpot. With two forks, shred the chicken into bite-sized pieces. This makes it easy to incorporate back into your soup.
- Create the Creamy Base: In a separate saucepan, melt the butter over medium heat. Once melted, add the all-purpose flour, stirring constantly to create a roux. Gradually whisk in the heavy cream or half-and-half, ensuring it is smooth. Allow it to simmer for a few minutes until thickened, then remove from heat.
- Combine Everything: Return the shredded chicken to the crockpot. Pour the creamy roux into the pot and stir diligently to mix everything together. Add in the frozen peas and corn for a touch of sweetness and color.
- Finish Cooking: Cover and cook on high for an additional 20-30 minutes. This last step allows all the flavors to combine and the soup to reach an inviting temperature.
- Garnish and Serve: When ready to serve, ladle the soup into bowls. For a touch of freshness, garnish with a sprinkle of fresh parsley. Enjoy the creamy goodness with crusty bread or crackers on the side.
How to Serve Chicken Pot Pie Soup
Serving Chicken Pot Pie Soup is all about enjoying its rich flavors and hearty textures. Present it in warm, deep bowls, allowing your guests or family to scoop every delicious mouthful. Offer a side of crusty bread or flaky biscuits to enhance the experience, making it easy to dip and soak up the lovely soup. For those who enjoy a bit of heat, consider putting out some red pepper flakes or hot sauce on the table, giving anyone the option to spice up their bowl. A simple green salad can also accompany the soup, providing a refreshing contrast to the creamy richness of the dish. Everyone will appreciate this filling meal.
Expert Tips: Chicken Pot Pie Soup
To elevate your Chicken Pot Pie Soup to the next level, here are some expert tips to keep in mind:
- Use Quality Ingredients: The flavor of your soup largely depends on the quality of your chicken and broth. Choosing organic or free-range chicken can make a noticeable difference.
- Customize to Taste: Feel free to adjust the seasonings according to your preferences. Want a little more zing? Add some onion powder or paprika for an extra layer of flavor.
- Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for a few days. In fact, letting it sit overnight can improve its flavor even more.
- Thicken to Your Liking: If you like a thicker soup, increase the amount of flour in your roux or use a cornstarch slurry to thicken the broth.
- Get Creative with Veggies: Don’t hesitate to add or substitute veggies. Green beans, mushrooms, or even butternut squash can be delightful additions that offer different textures and tastes.
How to Store Chicken Pot Pie Soup
Storing Chicken Pot Pie Soup is simple and effective. Allow the soup to cool to room temperature before transferring it to airtight containers. You can store the soup in the refrigerator for up to 4 days. For longer storage, consider freezing the soup. Freeze individual portions in freezer-safe containers, and it can last for up to 3 months in the freezer. When you’re ready to enjoy it again, thaw in the refrigerator overnight and reheat on the stove over low heat. Stir occasionally to ensure even heating and creaminess.
Variation of Chicken Pot Pie Soup
There are plenty of ways to put a spin on your Chicken Pot Pie Soup:
- Add Different Proteins: While chicken is classic, you can use turkey for a post-Thanksgiving twist or even diced cooked ham for a different flavor profile.
- Make it Vegetarian: Substitute the chicken for hearty vegetables like mushrooms and add plant-based broth and cream to create a delicious vegetarian version.
- Spice it Up: If you love heat, consider adding diced jalapeños or a dash of cayenne pepper to provide warmth and excitement.
- Herb Infusion: Fresh herbs like rosemary or dill can add fresh flavor, while dried herbs work well if you’re in a pinch.
- Different Creaminess: Substitute the heavy cream with coconut milk for a dairy-free alternative that adds a slightly sweet flavor, making your soup unique.
FAQ
What is Chicken Pot Pie Soup?
Chicken Pot Pie Soup is a comforting dish that combines the traditional flavors of chicken pot pie into a creamy and hearty soup. It features chicken, vegetables, and a rich broth.
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken in the recipe. Just adjust the cooking time to ensure it reaches a safe internal temperature.
Can I make Chicken Pot Pie Soup in advance?
Absolutely! This soup can be made ahead of time and stored in the refrigerator or freezer, making it perfect for meal prep.
What vegetables can I add to Chicken Pot Pie Soup?
You can add a variety of veggies such as green beans, peas, corn, or even some leafy greens like spinach for added nutrition.
How do I reheat Chicken Pot Pie Soup?
To reheat, simply warm it on the stove over low heat until heated through. Stir occasionally to maintain a creamy texture.
Is Chicken Pot Pie Soup gluten-free?
You can make this soup gluten-free by substituting the all-purpose flour with a gluten-free flour blend or cornstarch for thickening. Just ensure that all other ingredients are gluten-free as well.
Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 3 medium carrots, sliced
- 2 stalks celery, diced
- 2 medium potatoes, cubed
- 1 small onion, chopped
- 3 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 cup corn kernels (optional)
- 1 tsp garlic powder
- 1 tsp dried thyme
- 0.5 tsp salt (to taste)
- 0.5 tsp black pepper
- 1 cup heavy cream or half-and-half
- 2 tbsp all-purpose flour
- 2 tbsp butter
- to taste Fresh parsley for garnish
Instructions
Preparation
- Start by washing and chopping your vegetables. Slice the carrots, dice the celery, cube the potatoes, and chop the onion.
- Place the chicken, sliced carrots, diced celery, cubed potatoes, and chopped onion into your crockpot.
- Pour the low-sodium chicken broth over the top, ensuring everything is covered. Sprinkle the garlic powder, dried thyme, salt, and black pepper and stir gently to combine.
Cooking
- Cover your crockpot and set it to cook on high for about 3-4 hours or on low for 6-7 hours.
- Once your cooking time is up, remove the chicken from the crockpot and shred it into bite-sized pieces.
- In a separate saucepan, melt the butter over medium heat, then add the all-purpose flour, stirring constantly to create a roux.
- Gradually whisk in the heavy cream or half-and-half and let it simmer until thickened.
- Return the shredded chicken to the crockpot, pour the creamy roux into the pot, and stir to mix everything together.
- Add in the frozen peas and corn, cover, and cook on high for an additional 20-30 minutes.
Serving
- Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or crackers on the side.
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