Introduction
Chicken pot pie soup is a comforting and hearty dish that combines the flavors of a classic chicken pot pie with the warmth and simplicity of a soup. This delicious recipe is perfect for cold winter nights or anytime you crave a cozy and satisfying meal. The creamy broth, tender chicken, and flavorful vegetables come together to create a dish that is sure to please the whole family.
Whether you are a seasoned home cook or new to the kitchen, this chicken pot pie soup recipe is easy to make and will quickly become a favorite in your household. With simple ingredients and straightforward steps, you can have a steaming bowl of homemade soup on the table in no time.
In this article, we will walk you through the ingredients you will need, the steps to prepare the soup, variations to customize the recipe to your liking, helpful tips for success, and answer some common questions about making chicken pot pie soup.
So, grab your apron and get ready to enjoy a warm and comforting bowl of chicken pot pie soup!
Ingredients
To make a delicious chicken pot pie soup, you will need the following ingredients:
– 1 pound of boneless, skinless chicken breasts
– 2 tablespoons of olive oil
– 1 cup of chopped onion
– 1 cup of chopped celery
– 1 cup of chopped carrots
– 3 cloves of garlic, minced
– 1/3 cup of all-purpose flour
– 4 cups of chicken broth
– 1 cup of heavy cream
– 1 teaspoon of dried thyme
– Salt and pepper to taste
– 1 package of refrigerated pie crusts
These simple ingredients come together to create a rich and flavorful soup that is perfect for any occasion.
Steps
1. Start by cooking the chicken breasts in a large pot until they are no longer pink in the center. Remove the chicken from the pot and shred it with two forks.
2. In the same pot, heat the olive oil over medium heat. Add the onion, celery, carrots, and garlic, and cook until the vegetables are tender.
3. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
4. Gradually whisk in the chicken broth, making sure there are no lumps. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, until the soup has thickened.
5. Stir in the heavy cream, shredded chicken, thyme, salt, and pepper. Simmer for an additional 10 minutes to allow the flavors to meld.
6. While the soup is simmering, preheat the oven according to the pie crust package instructions. Cut the pie crusts into strips and bake them according to the package instructions until golden brown and crispy.
7. Serve the chicken pot pie soup hot, topped with the baked pie crust strips for a delicious and comforting meal.
Variations
There are many ways to customize this chicken pot pie soup recipe to suit your tastes:
– Add frozen peas or corn for extra color and sweetness
– Use leftover turkey instead of chicken for a post-Thanksgiving twist
– Substitute the heavy cream with half-and-half for a lighter version of the soup
– Top the soup with grated Parmesan cheese or fresh herbs for added flavor
Feel free to get creative and make this recipe your own by experimenting with different seasonings and ingredients.
Tips
Here are some tips to help you make the perfect chicken pot pie soup:
– Be sure to season the soup with salt and pepper to taste throughout the cooking process
– Use a rotisserie chicken for a shortcut and added flavor
– Allow the soup to cool slightly before serving to let the flavors develop
– Store any leftovers in an airtight container in the refrigerator for up to 3 days
By following these tips, you can ensure that your chicken pot pie soup turns out delicious every time.
Conclusion
Chicken pot pie soup is a comforting and flavorful dish that is perfect for any occasion. With simple ingredients and easy-to-follow steps, you can create a homemade meal that will warm you from the inside out. Whether you are cooking for your family or hosting a gathering with friends, this recipe is sure to be a hit.
So, next time you are craving a cozy and satisfying meal, give this chicken pot pie soup recipe a try. From the first spoonful to the last, you will savor the creamy broth, tender chicken, and hearty vegetables that make this soup so delicious.
Curl up with a bowl of chicken pot pie soup and enjoy the comforting flavors of this classic dish. Your taste buds will thank you!
FAQs
Q: Can I freeze chicken pot pie soup?
A: Yes, you can freeze chicken pot pie soup for up to 3 months. Thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave before serving.
Q: Can I use store-bought pie crust for this recipe?
A: Yes, you can use store-bought pie crust to save time. Simply cut it into strips, bake them according to the package instructions, and use them as a topping for the soup.
Q: Can I make this soup ahead of time?
A: Yes, you can make the soup ahead of time and reheat it before serving. The flavors will continue to develop as the soup sits, making it even more delicious.
Q: What other vegetables can I add to this soup?
A: You can add any vegetables you like to this soup, such as potatoes, green beans, or mushrooms. Feel free to experiment and find your favorite combination of ingredients.
CHICKEN POT PIE SOUP!
A comforting and hearty soup that combines the flavors of a classic chicken pot pie with the warmth and simplicity of a soup. This delicious recipe features a creamy broth, tender chicken, and flavorful vegetables, perfect for cold winter nights or anytime you crave a cozy and satisfying meal.
Ingredients
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1 pound boneless, skinless chicken breasts
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2 tablespoons olive oil
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1 cup chopped onion
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1 cup chopped celery
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1 cup chopped carrots
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3 cloves garlic, minced
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1/3 cup all-purpose flour
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4 cups chicken broth
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1 cup heavy cream
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1 teaspoon dried thyme
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Salt and pepper to taste
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1 package refrigerated pie crusts
Directions
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Start by cooking the chicken breasts in a large pot until no longer pink in the center. Remove, shred the chicken, and set aside.
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In the same pot, heat olive oil over medium heat. Add onion, celery, carrots, and garlic. Cook until vegetables are tender.
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Sprinkle flour over the vegetables, stir to coat, and cook for 1-2 minutes.
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Gradually whisk in chicken broth, ensuring no lumps. Bring to a boil, then simmer for 10-15 minutes until thickened.
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Stir in heavy cream, shredded chicken, thyme, salt, and pepper. Simmer for an additional 10 minutes.
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Preheat the oven, cut pie crusts into strips, and bake until golden brown and crispy.
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Serve the chicken pot pie soup hot, topped with baked pie crust strips.
