Chicken Pot Pie Soup combines all the warmth and comfort of a classic chicken pot pie with the ease of a cozy soup. Perfect for chilly nights or when you’re looking to enjoy a hearty meal without fuss, this dish brings familiar flavors right to your table. It’s a fantastic way to use up leftover chicken, ensuring none of it goes to waste while providing a delicious family meal that everyone will appreciate.
Why You’ll Love This Recipe
What makes this recipe stand out is its comforting nature and how effortlessly it comes together. With minimal prep and maximum flavor, it’s the ideal choice for busy weeknights. It’s not only budget-friendly but also embraces that homemade essence everyone craves. Plus, children adore it, making mealtime stress-free and enjoyable!
"I made this for dinner last night, and my kids gobbled it up! It’s officially a family favorite." – Happy Home Cook
How to Make Chicken Pot Pie Soup
Crafting this delightful soup is simple and fun. You’ll start by sautéing veggies and then build the soup with creamy goodness. Here’s a quick overview of what you’ll need to create this comforting bowl of warmth:
Ingredients
Gather these items for your Chicken Pot Pie Soup:
- 2 cups cooked chicken, shredded
- 1 cup potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Substitution tips: You can swap heavy cream with half-and-half or a non-dairy milk for a lighter option. Frozen diced vegetables can also work in place of fresh veggies for a quicker meal.
Directions
To whip up this hearty Chicken Pot Pie Soup, follow these simple steps:
- In a large pot, warm the olive oil over medium heat. Toss in the onions, carrots, and celery, sautéing until they’re tender.
- Add the garlic powder, thyme, and diced potatoes to the pot. Stir and cook for an additional 2-3 minutes.
- Pour in the chicken broth and bring everything to a boil. Lower the heat and let it simmer until the potatoes are fork-tender, roughly 15-20 minutes.
- Stir in the shredded chicken and heavy cream, mixing well until warmed through.
- Season to your liking with salt and pepper.
- Serve hot, garnished with fresh parsley for that perfect touch.
Serving Suggestions
This Chicken Pot Pie Soup is delicious on its own, but you can enhance the dining experience with some tasty sides. A crisp garden salad pairs wonderfully, offering a refreshing crunch. For added texture, consider serving it with crusty bread or cheddar biscuits for dipping. It’s the ultimate comfort food for a family dinner or a cozy gathering with friends!
Storage & Reheating
To keep your leftovers fresh, store any remaining soup in an airtight container in the fridge. It can last up to 3-4 days. For longer storage, consider freezing portions in freezer-safe containers; it can stay good for up to 3 months. When ready to enjoy again, simply thaw in the refrigerator overnight and reheat on the stove over medium heat until warmed through.
Pro Tips
For an even richer flavor, try adding a splash of white wine before incorporating the chicken broth. To save time on busy days, prep your vegetables ahead of time. You could even make the soup a day in advance; the flavors meld beautifully as it sits!
Variations
Get creative with your Chicken Pot Pie Soup by adding in different vegetables like green beans or corn. Want a spicy kick? Toss in a pinch of cayenne pepper or some crushed red pepper flakes. For a lighter option, use shredded turkey or even tofu as a protein substitute.
FAQs
Can I use raw chicken in this recipe?
Yes, you can start with raw chicken! Cook it in the pot first, shred it once cooked, and then proceed with the recipe.
How can I make this soup gluten-free?
This recipe is naturally gluten-free if you ensure your chicken broth is labeled gluten-free.
Can I add frozen vegetables?
Absolutely! Frozen veggies can be substituted for fresh ones and will save you prep time. Just add them during the last 10 minutes of simmering.
Internal links:
- Easy Chicken and Rice Casserole
- Comforting Creamy Tomato Basil Soup
Chicken Pot Pie Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting soup that combines the warmth of chicken pot pie with the ease of a cozy soup, perfect for chilly nights.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, warm the olive oil over medium heat. Toss in the onions, carrots, and celery, sautéing until they’re tender.
- Add the garlic powder, thyme, and diced potatoes to the pot. Stir and cook for an additional 2-3 minutes.
- Pour in the chicken broth and bring everything to a boil. Lower the heat and let it simmer until the potatoes are fork-tender, roughly 15-20 minutes.
- Stir in the shredded chicken and heavy cream, mixing well until warmed through.
- Season to your liking with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
For a lighter option, substitute heavy cream with half-and-half or non-dairy milk. Freezing portions can extend the shelf life up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg