why make this recipe

Chicken Pot Pie Soup is a cozy and creamy dish that warms you up on chilly days. It brings the classic flavors of chicken pot pie into a soup, making it easier to prepare and enjoy. This recipe is perfect for a family dinner or when you want something hearty without too much fuss in the kitchen. Plus, it uses simple and wholesome ingredients that are likely already in your pantry!

how to make Chicken Pot Pie Soup

Ingredients:

1 lb chicken breasts, diced
4 cups chicken broth
1 cup potatoes, diced
2 cups mixed vegetables (carrots, peas, corn)
1 cup heavy cream
1/2 cup onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup flour (optional, for thickening)

Directions:

In a large pot, heat olive oil over medium heat. Add onions and garlic; sauté until fragrant.
Add diced chicken and cook until no longer pink.
Pour in chicken broth and bring to a boil.
Stir in potatoes and mixed vegetables; cover and simmer until potatoes are tender, about 15 minutes.
For a thicker soup, whisk flour with a bit of water to create a slurry and stir into the pot.
Add heavy cream, thyme, salt, and pepper. Stir well.
Simmer for an additional 5 minutes.
Serve warm and enjoy your comforting soup.

how to serve Chicken Pot Pie Soup

Serve Chicken Pot Pie Soup in warm bowls. You can garnish with fresh herbs, like parsley or thyme, for extra flavor and color. It goes well with crusty bread or flaky biscuits on the side to soak up the creamy goodness!

how to store Chicken Pot Pie Soup

If you have leftovers, store the soup in airtight containers in the refrigerator. It will last for about 3 to 4 days. You can also freeze it for up to 3 months. Just remember to let it cool completely before putting it in the freezer. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stove until warm.

tips to make Chicken Pot Pie Soup

For extra flavor, consider adding some herbs like rosemary or parsley along with thyme.
If you like a bit of spice, you can add a pinch of cayenne pepper or hot sauce.
To make it heartier, you can use more vegetables like green beans or mushrooms.
Always taste your soup before serving and adjust the salt and pepper to your liking.

variation

You can easily make a vegetarian version by replacing the chicken with chickpeas and using vegetable broth instead of chicken broth. Additionally, swapping heavy cream for a non-dairy alternative will keep it dairy-free.

FAQs

Can I use leftover chicken for this soup?
Yes! Leftover rotisserie chicken works great. Just add it to the pot after sautéing the onions and garlic.

Can I make this soup in a slow cooker?
Yes, you can! Simply combine all ingredients except for the heavy cream and flour in the slow cooker and cook on low for 6-8 hours. Stir in the cream and flour mixture before serving.

Is it possible to make this soup gluten-free?
Absolutely! Use a gluten-free flour or a cornstarch slurry to thicken the soup instead of regular flour.