Warm up with this Chicken Pot Pie Soup, a delightful twist on the classic dish. With tender chicken, fresh vegetables, and a rich, creamy broth, this soup is sure to become a family favorite. It’s easy to prepare and perfect for chilly evenings, bringing all the comfort of pot pie in a bowl. Let’s dive into the ingredients and steps to create this cozy dish!
Ingredients
– 1 lb cooked chicken, shredded
– 1 cup carrots, diced
– 1 cup celery, diced
– 1 cup potatoes, diced
– 1/2 cup onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– 1/4 cup flour
– 2 tbsp butter
– 1 tsp thyme
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving of this Chicken Pot Pie Soup contains approximately 350 calories, 20g of protein, 25g of carbohydrates, and 20g of fat. This nutritional information is based on a serving size of 1 cup.
Step-by-Step Cooking Process
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Stir in the diced carrots, celery, and potatoes; cook for about 5 minutes.
4. Sprinkle the flour over the vegetables and stir well to combine.
5. Gradually pour in the chicken broth, stirring continuously to avoid lumps.
6. Add the shredded chicken and thyme; season with salt and pepper.
7. Bring the mixture to a gentle boil, then reduce heat to simmer.
8. Stir in the heavy cream and cook for an additional 10 minutes.
9. Adjust seasoning to taste and remove from heat.
10. Serve hot, garnished with fresh herbs if desired.
Alternative Ingredients
Feel free to substitute rotisserie chicken for cooked chicken to save time. You can also use frozen mixed vegetables instead of fresh ones for added convenience.
Serving and Pairings
This Chicken Pot Pie Soup pairs wonderfully with crusty bread or flaky biscuits. A simple green salad on the side is also a great addition for a complete meal.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave. This soup can be frozen for up to 3 months, but it’s best to add cream after thawing for optimal texture.
Cooking Mistakes
– Don’t skip the sautéing of onions; it adds depth to the flavor.
– Avoid overcooking the vegetables; they should be tender but still hold their shape.
– Make sure to whisk the flour thoroughly to prevent lumps.
– Use low-sodium broth to control the saltiness.
– Taste and adjust seasoning at the end for the best flavor balance.
Helpful Tips
– Use fresh herbs for a burst of flavor.
– For a thicker soup, add a bit more flour or cornstarch mixed with water.
– Incorporate other vegetables like peas or corn for added nutrition.
– If the soup is too thick, thin it with a little extra chicken broth.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but be sure to cook it fully before shredding and adding it to the soup.
How can I make this soup healthier?
You can reduce calories by using low-fat milk instead of heavy cream and by incorporating more vegetables.
Can I make this soup in a slow cooker?
Absolutely! Combine all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
What can I add for extra flavor?
Try adding a splash of white wine or a pinch of cayenne pepper for a little kick!
How do I thicken the soup?
You can thicken the soup by adding a slurry of cornstarch and water or by incorporating more flour during the cooking process.
Conclusion
This Chicken Pot Pie Soup Recipe offers all the comforting flavors of the classic dish in a warm, creamy soup form. It’s perfect for sharing with family and friends on a cold day. Enjoy every hearty spoonful of this delightful meal!
Chicken Pot Pie Soup Recipe
Ingredients
- 1 lb cooked chicken shredded
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup potatoes diced
- 1/2 cup onion chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup flour
- 2 tbsp butter
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Melt the butter over medium heat in a large pot.
- Add the chopped onion and sauté until translucent.
- Stir in the diced carrots, celery, and potatoes; cook for about 5 minutes.
- Sprinkle the flour over the vegetables and stir well to combine.
- Gradually pour in the chicken broth, stirring continuously to avoid lumps.
- Add the shredded chicken and thyme; season with salt and pepper.
- Bring the mixture to a gentle boil, then reduce heat to simmer.
- Stir in the heavy cream and cook for an additional 10 minutes.
- Adjust seasoning to taste and remove from heat.
- Serve hot, garnished with fresh herbs if desired.
