Chicken Pot Pie Soup Recipe

Craving comfort food that warms you from the inside out? Look no further! This Chicken Pot Pie Soup recipe is the perfect blend of hearty chicken, tender vegetables, and a creamy broth that brings all the flavors of a classic chicken pot pie into a single, satisfying bowl. Whether you're a seasoned cook or a kitchen newbie, this recipe will guide you through making the ultimate cozy meal. Keep reading to discover how you can bring this delicious dish to life!

this Recipe

What is Chicken Pot Pie Soup?

Chicken Pot Pie Soup is a delicious, deconstructed version of the classic chicken pot pie. Instead of being baked in a pie crust, this dish is served as a rich, creamy soup that captures all the traditional flavors you love. Imagine tender pieces of chicken, carrots, peas, and potatoes swimming in a velvety broth that's seasoned to perfection. It's like a hug in a bowl, perfect for chilly nights or whenever you need a little comfort. Plus, without the crust, this soup is lighter while still giving you all the satisfaction of a pot pie.

Ingredients List for Chicken Pot Pie Soup

Here’s everything you’ll need to make Chicken Pot Pie Soup:

Chicken and Vegetables:

• 2 cups cooked, shredded chicken (rotisserie chicken works great!)
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup frozen peas
• 2 cups diced potatoes (Yukon Gold or Russet work well)
• 1 small onion, finely chopped
• 3 cloves garlic, minced

Broth and Creamy Base:

• 4 cups chicken broth (preferably low-sodium)
• 2 cups whole milk or half-and-half
• ¼ cup all-purpose flour
• ¼ cup unsalted butter
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste

Optional Ingredients:

• ½ cup corn kernels (frozen or fresh)
• ¼ cup heavy cream for extra richness
• 1 bay leaf for added depth of flavor

Substitutions and Variations

The beauty of Chicken Pot Pie Soup is its versatility. Here are some substitutions and variations you can try:

Protein Alternatives:

• Turkey: Swap out chicken for turkey, especially around the holidays when you might have leftovers.
• Ham: Diced ham can add a salty, smoky flavor to the soup.

Vegetable Variations:

• Sweet Potatoes: For a sweeter, earthier taste, use sweet potatoes instead of regular potatoes.
• Mushrooms: Sautéed mushrooms can add a rich, umami flavor to the soup.
• Green Beans: Add a cup of chopped green beans for a crunchy twist.

Dairy-Free Options:

• Coconut Milk: Substitute whole milk with coconut milk for a dairy-free and subtly sweet alternative.
• Almond Milk: Use almond milk for a lighter, nutty flavor, but be sure to use unsweetened varieties.

Gluten-Free Adaptations:

• Gluten-Free Flour: Swap all-purpose flour with a gluten-free blend to keep the soup thick and creamy without gluten.
• Cornstarch: You can also use cornstarch as a thickener; just mix it with cold water before adding it to the soup to avoid lumps.

Step-by-Step Cooking Instructions

Now that you’ve gathered all your ingredients, it’s time to start cooking. Follow these simple steps to create a delicious pot of Chicken Pot Pie Soup.

Step 1: Prep the Ingredients

Start by prepping all your vegetables. Dice the carrots, celery, and potatoes into small, bite-sized pieces. Chop the onion finely and mince the garlic. If you're using a rotisserie chicken, shred it into small pieces and set it aside.

Step 2: Sauté the Vegetables

In a large pot, melt the unsalted butter over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes. This step is crucial as it develops the flavor base for your soup.

Step 3: Make the Roux

Sprinkle the flour over the sautéed vegetables and stir continuously for about 2 minutes. This forms a roux, which will thicken the soup. Be sure to cook the flour thoroughly to avoid a raw taste.

Step 4: Add the Broth and Potatoes

Gradually pour in the chicken broth while stirring to prevent lumps from forming. Add the diced potatoes and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 10-15 minutes or until the potatoes are tender.

Step 5: Stir in the Dairy

Once the potatoes are tender, stir in the milk or half-and-half. Continue to cook over low heat, stirring occasionally, until the soup thickens. If you prefer a richer soup, this is the time to add the optional heavy cream.

Step 6: Add the Chicken and Peas

Add the shredded chicken and frozen peas to the soup. Continue to simmer for an additional 5 minutes until everything is heated through. If you're using a bay leaf, add it now for an extra layer of flavor. Remember to remove it before serving.

Step 7: Season and Serve

Finally, season the soup with dried thyme, parsley, salt, and pepper to taste. Adjust the seasoning as needed. Remove the pot from the heat and let the soup sit for a few minutes before serving. This allows the flavors to meld together beautifully.

How to Cook Chicken Pot Pie Soup: A Step-by-Step Guide

Cooking Chicken Pot Pie Soup is a straightforward process, but a few tips can help ensure your soup turns out perfect every time:

Tip 1: Use a Heavy-Bottomed Pot

A heavy-bottomed pot, like a Dutch oven, ensures even cooking and prevents the soup from burning.

Tip 2: Don’t Rush the Roux

Cooking the roux thoroughly is crucial for a smooth, lump-free soup. Take your time and make sure the flour is fully incorporated into the butter and vegetables.

Tip 3: Gradually Add the Liquid

Pour the chicken broth and milk slowly while stirring constantly. This helps maintain a smooth texture in your soup.

Tip 4: Simmer Gently

Avoid boiling the soup after adding the dairy. Gentle simmering prevents the milk from curdling and ensures a creamy consistency.

Tip 5: Season Gradually

Start with a small amount of salt and pepper, then adjust to taste as the soup cooks. This method helps you avoid over-seasoning.

Common Mistakes to Avoid

Even the simplest recipes can go awry if you’re not careful. Here are some common mistakes to watch out for when making Chicken Pot Pie Soup:

Mistake 1: Overcooking the Vegetables

Overcooked vegetables can become mushy and lose their flavor. Keep an eye on your soup and test the vegetables with a fork to ensure they’re cooked just right.

Mistake 2: Skipping the Roux

The roux is essential for a thick, creamy soup. Skipping this step will result in a thinner broth that lacks the signature richness of Chicken Pot Pie Soup.

Mistake 3: Adding Dairy Too Quickly

Pouring in the milk or cream too fast can cause it to curdle, especially if the soup is too hot. Always reduce the heat and add dairy slowly to avoid this.

Mistake 4: Forgetting to Season

Seasoning is key to bringing out the flavors of your ingredients. Taste the soup as it cooks and adjust the seasoning gradually.

Serving and Presentation Tips

Serving Chicken Pot Pie Soup can be as simple or as elegant as you like. Here are some ideas to make your meal special:

Serving Size:

This recipe makes about 4-6 servings, depending on portion size. Serve it as a main course with crusty bread or a side salad for a complete meal.

Garnishes:

• Fresh Herbs: Sprinkle chopped parsley or thyme on top for a burst of color and freshness.
• Croutons: Add homemade croutons for a crunchy contrast.
• Shredded Cheese: A sprinkle of sharp cheddar or Parmesan can add a savory kick.

Bread Pairings:

• Biscuits: Serve with warm, buttery biscuits for a classic pairing.
• Crusty Bread: A slice of crusty French bread is perfect for soaking up the creamy broth.

Presentation Ideas:

• Bread Bowls: Hollow out small, round loaves of bread and serve the soup inside for a fun, edible bowl.
• Vintage Bowls: Serve the soup in vintage soup bowls for a homey, rustic feel.
• Mason Jars: For a charming, rustic presentation, serve the soup in mason jars.

Chicken Pot Pie Soup Recipe Tips

Here are some additional tips to make sure your Chicken Pot Pie Soup is the best it can be:

Tip 1: Make It Ahead

This soup is a great make-ahead meal. It tastes even better the next day as the flavors have more time to meld together.

Tip 2: Store Properly

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little extra broth or milk if needed.

Tip 3: Freeze for Later

Chicken Pot Pie Soup freezes well. Let it cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.

Tip 4: Add a Crust Topping

For a fun twist, top the soup with puff pastry rounds. Bake the pastry separately and place on top of the soup just before serving to mimic the pot pie experience.

Frequently Asked Questions (FAQs)

Q: Can I use leftover chicken for this recipe? A: Absolutely! Leftover chicken or rotisserie chicken works perfectly and saves time.

Q: Can I make this soup in a slow cooker? A: Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables first, then transfer everything except the dairy to the slow cooker. Cook on low for 4-6 hours, add the milk during the last hour.

Q: Can I use frozen vegetables? A: Yes, frozen vegetables work well and can save you prep time. Just add them towards the end of the cooking process.

Q: How can I make this soup lighter? A: Use low-fat milk instead of whole milk or half-and-half. You can also reduce the amount of butter used in the roux.

Q: What if my soup is too thick? A: If your soup is too thick, simply add more chicken broth or milk until you reach the desired consistency.

Conclusion

Chicken Pot Pie Soup is a comforting, delicious dish that brings all the flavors of a classic pot pie into a warm, creamy soup. It's versatile, easy to make, and perfect for any time of year. Whether you're looking to use up leftover chicken or need a cozy meal to warm you up, this soup is sure to satisfy. With a few simple steps, you'll have a pot of homemade comfort ready to enjoy. Try it out, and don't forget to share this recipe with friends and family—they'll thank you for it!

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