why make this recipe
This soup gives you the warm, homey taste of chicken pot pie in a bowl. It is quick to make and fills the house with good smells. If you want a simple version to try tonight, this recipe works well and you can find a basic chicken pot pie soup guide for extra tips: basic chicken pot pie soup guide.
introduction
Chicken Pot Pie Soup is a creamy soup with chicken and vegetables. It tastes like a pot pie but is faster and easier. Use cooked chicken and simple vegetables for a meal that warms you up. For ideas on adapting to a slow cooker, see this slow cooker gnocchi idea: slow cooker gnocchi method.
how to make Chicken Pot Pie Soup
Make the soup in one pot on the stove. First sauté the onions and vegetables, add potatoes and broth, then simmer until the potatoes are soft. Stir in the cooked chicken, cream, and herbs and heat through. For more ideas on classic pot pie fillings to inspire your soup, check this resource: classic pot pie filling ideas.
Ingredients :
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
For a twist on flavors and sides, you can look at turmeric soup ideas for pairing: turmeric chicken soup sides.
Directions :
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, carrots, and celery; sauté until vegetables are tender.
- Stir in the potatoes and cook for another 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and let simmer until potatoes are cooked through, about 10-15 minutes.
- Stir in the shredded chicken, heavy cream, thyme, salt, and pepper.
- Cook for an additional 5 minutes until heated through.
- Serve hot, garnished with fresh parsley.
how to serve Chicken Pot Pie Soup
Ladle the hot soup into bowls. Add a bit of chopped parsley on top. Serve with crusty bread or a simple biscuit. For a different crust idea, you can read tips from pot pie recipes: beef pot pie tips.
how to store Chicken Pot Pie Soup
Let the soup cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. To freeze, cool fully and freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
tips to make Chicken Pot Pie Soup
- Cut all vegetables to similar sizes so they cook evenly.
- Use cooked rotisserie chicken to save time.
- If the soup is too thick, add a little more chicken broth.
- Heat gently after you add cream so it does not split.
- For a richer taste, use homemade broth.
variation (if any)
- Make it dairy-free by using coconut milk or a dairy-free cream.
- Add peas or corn for more veggies.
- Use leftover turkey instead of chicken for a post-holiday meal.
FAQs
Q: Can I use frozen vegetables?
A: Yes. Add them with the potatoes and cook until tender.
Q: Can I make this vegetarian?
A: Yes. Replace chicken with cooked beans or tofu and use vegetable broth.
Q: How do I thicken the soup more?
A: Mash a few cooked potatoes in the pot or simmer longer to reduce the liquid.
Q: Can I use milk instead of heavy cream?
A: You can, but the soup will be less rich. Use whole milk for a better texture.
Q: Is this good for meal prep?
A: Yes. Store in the fridge and reheat portions as needed.
Conclusion
For a tested home-style recipe, see Chicken Pot Pie Soup – The Country Cook. For a video guide that shows the steps, try Chicken Pot Pie Soup (VIDEO) – Natasha’s Kitchen. If you want a popular chef’s take, check the pioneer woman’s chicken pot pie soup recipe. For a slow cooker version, see Slow Cooker Chicken Pot Pie Soup Recipe – Pinch of Yum. For another comfort-food version with video, visit Chicken Pot Pie Soup – Comfort in a Bowl (With Video).
Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken to save time.
- 4 cups chicken broth For a richer taste, use homemade broth.
- 1 cup potatoes, diced Cut into similar sizes for even cooking.
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion chopped
- 2 cloves garlic, minced
- 1 cup heavy cream Can substitute with coconut milk for a dairy-free version.
- 1 teaspoon dried thyme
- to taste Salt and pepper
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, carrots, and celery; sauté until vegetables are tender.
- Stir in the potatoes and cook for another 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and let simmer until potatoes are cooked through, about 10-15 minutes.
- Stir in the shredded chicken, heavy cream, thyme, salt, and pepper.
- Cook for an additional 5 minutes until heated through.
Serving
- Ladle the hot soup into bowls. Add a bit of chopped parsley on top.
- Serve with crusty bread or a simple biscuit.
Storage
- Let the soup cool to room temperature. Put it in an airtight container.
- Store in the fridge for up to 3 days. To freeze, cool fully and freeze in a freezer-safe container for up to 3 months.
- Thaw in the fridge overnight and reheat on the stove.