Chicken Pot Pie Soup

Why Make This Recipe

Chicken Pot Pie Soup is a comforting dish that brings the classic flavors of traditional chicken pot pie to a creamy, hearty soup. It’s perfect for chilly days and is quick to prepare, making it an ideal weeknight meal. This soup is not only delicious but also packed with vegetables and protein, making it a wholesome choice for the whole family.

How to Make Chicken Pot Pie Soup

Ingredients:

• 1 lb chicken breast, cooked and shredded
• 2 cups chicken broth
• 1 cup heavy cream
• 2 cups potatoes, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 cup frozen peas

Directions:

1. In a large pot, heat olive oil over medium heat. Sauté onion, garlic, carrots, and celery until soft.
2. Add potatoes, chicken broth, thyme, and bring to a boil.
3. Reduce heat and simmer until potatoes are tender.
4. Stir in shredded chicken, heavy cream, and frozen peas.
5. Season with salt and pepper.
6. Let simmer for another 5 minutes and serve hot.

How to Serve Chicken Pot Pie Soup

Serve Chicken Pot Pie Soup warm in bowls. It pairs wonderfully with crusty bread or biscuits for dipping. You can also sprinkle some fresh herbs on top for extra flavor and garnish.

How to Store Chicken Pot Pie Soup

To store Chicken Pot Pie Soup, let it cool to room temperature. Transfer it to an airtight container and refrigerate. It will stay fresh for about 3 to 4 days in the fridge. You can also freeze it for up to 3 months. Just be sure to leave some space in the container, as the soup may expand when frozen.

Tips to Make Chicken Pot Pie Soup

• For extra flavor, consider adding a splash of white wine or a dash of nutmeg.
• Use rotisserie chicken to save time on cooking the chicken.
• Feel free to add more vegetables like corn or green beans if desired.

Variation

If you want a lighter version, you can substitute half-and-half for the heavy cream or use low-fat chicken broth. This will help reduce the calories while still keeping the soup delicious.

FAQs

Can I use frozen chicken?

Yes, you can use frozen chicken. Just make sure to cook it thoroughly before shredding it for the soup.

Can I make this soup ahead of time?

Absolutely! You can make Chicken Pot Pie Soup ahead of time. Just reheat it on the stove before serving.

What can I add for more flavor?

Herbs like rosemary or parsley can add more flavor. You could also add some spicy seasonings if you like heat in your soups.

Chicken Pot Pie Soup

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• Author: olivia
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A comforting dish that combines the classic flavors of chicken pot pie in a creamy, hearty soup, perfect for chilly days.

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Ingredients

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• 1 lb chicken breast, cooked and shredded
• 2 cups chicken broth
• 1 cup heavy cream
• 2 cups potatoes, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 cup frozen peas

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Instructions

1. In a large pot, heat olive oil over medium heat. Sauté onion, garlic, carrots, and celery until soft.
2. Add potatoes, chicken broth, thyme, and bring to a boil.
3. Reduce heat and simmer until potatoes are tender.
4. Stir in shredded chicken, heavy cream, and frozen peas.
5. Season with salt and pepper.
6. Let simmer for another 5 minutes and serve hot.

Notes

Serve with crusty bread or biscuits for dipping. For extra flavor, add a splash of white wine or a dash of nutmeg.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 90mg