why make this recipe

Chicken Pot Pie Soup is a warm and comforting dish perfect for chilly days. It combines the classic flavors of chicken pot pie with the ease of a soup. This recipe is an all-in-one meal that warms your heart and fills your belly. It’s a great way to use up leftover chicken and is packed with vegetables, making it both delicious and nutritious. Plus, it’s simple to make and perfect for feeding a crowd or preparing for meal prep.

how to make Chicken Pot Pie Soup

Ingredients:

1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 pound cooked chicken, shredded
4 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen peas
1 cup diced potatoes
1/4 cup fresh parsley, chopped

Directions:

Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, and sauté until softened.
Stir in minced garlic and cook for an additional minute.
Add the shredded chicken and chicken broth. Bring to a boil.
Stir in heavy cream, thyme, salt, and pepper.
Add frozen peas and diced potatoes. Reduce heat and let simmer for 20-25 minutes, or until potatoes are tender.
Stir in fresh parsley before serving.

how to serve Chicken Pot Pie Soup

Serve Chicken Pot Pie Soup warm in bowls. You can enjoy it on its own or pair it with crusty bread or biscuits for dipping. This hearty soup is also great for lunch the next day, so make sure to keep some leftovers!

how to store Chicken Pot Pie Soup

To store Chicken Pot Pie Soup, let it cool to room temperature. Then, transfer the soup to an airtight container and refrigerate. It can last for about 3-4 days in the fridge. For longer storage, you can freeze the soup in a freezer-safe container for up to 3 months. Just make sure to thaw it in the fridge before reheating.

tips to make Chicken Pot Pie Soup

Use rotisserie chicken: This saves time and adds a lot of flavor.
Adjust the thickness: If you prefer a thicker soup, you can mix a tablespoon of cornstarch with cold water and add it to the soup while it simmers.
Add more veggies: Feel free to include other vegetables like corn or green beans for added nutrition and texture.

variation

You can easily make this soup vegetarian by using vegetable broth and swapping out the chicken for chickpeas or your favorite beans. For a spicy kick, add a pinch of cayenne pepper or diced jalapeños.

FAQs

Q: Can I use uncooked chicken for this recipe?
A: Yes, you can use uncooked chicken. Just cook it in the pot with the other vegetables before adding the broth. Make sure to cook the chicken until fully cooked through.

Q: Can I make this soup in advance?
A: Yes, you can make the soup in advance and store it in the fridge or freezer. Just be aware that the potatoes may become softer upon reheating.

Q: Is this soup gluten-free?
A: Yes, this recipe is gluten-free as long as you use gluten-free chicken broth and check that your heavy cream is pure.