If you enjoy the traditional coziness of chicken pot pie but prefer a simpler recipe, this Chicken Pot Pie Soup is the ideal choice. This soup has all the delicious creamy flavors of the popular dish, but it’s faster and easier to make. Filled with soft chicken, veggies, and a creamy soup, this dish is perfect for any day of the week.
Chicken Pot Pie Soup is a great choice for a warm and comforting meal on cold nights or whenever you want something cozy to eat. It’s simple to prepare, full of taste, and gives you the cozy feeling of chicken pot pie without having to bake it. Whether you are making it for dinner or preparing it in advance for the week, this rich and creamy soup is guaranteed to be a success with everyone!
Many people love chicken pot pie because of its creamy filling and buttery crust. This soup uses the same tasty flavors and turns them into a comforting bowl of goodness. This dish has everything you love about pot pie – chicken, vegetables, and a creamy broth – but without the hassle of making a crust!
List of ingredients:
Here is what you will need to prepare Chicken Pot Pie Soup:
2 tablespoons of butter
1 onion of medium size, chopped
3 cloves of garlic, finely chopped
2 big carrots, cut into small pieces.
2 pieces of celery, chopped
1 teaspoon of dried thyme or 1 tablespoon of fresh chopped thyme.
1/2 teaspoon of dried rosemary, you can add it if you like.
4 cups of chicken broth
2 cups of shredded cooked chicken (you can use rotisserie chicken for convenience)
1 and a half cups of heavy cream. You can also use whole milk for a lighter option.
1 cup of peas that are frozen
1/3 cup of flour for making it thicker.
Add salt and pepper according to your preference.
Fresh parsley, if desired, for decoration.
GUIDELINES:
Instructions:
Cook the vegetables in a pan with a little oil.
In a big pot, melt the butter on medium heat. Put the chopped onion, carrots, and celery. Cook the vegetables for 5-7 minutes, stirring occasionally, until they are soft.
Put the chopped garlic, thyme, and rosemary (if you have it) into the pan and cook for one more minute until it smells good.
Create the foundation.
Put the flour on top of the vegetables and mix them together. This will make the soup thicker. Cook for 1-2 minutes while stirring continuously to get rid of the raw flour flavor.
Include broth and cream.
Pour the chicken broth slowly while stirring to avoid clumps. Next, pour in the thick cream and heat the mixture until it starts to bubble gently. Stir the soup from time to time and cook for 5-7 minutes until it thickens.
Include chicken and peas.
Add the cooked, shredded chicken and frozen peas. Keep cooking for another 5-10 minutes until the soup is hot and the flavors blend together. Add salt and pepper to your liking.
Complete and serve.
When the soup is as thick as you like and the vegetables are soft, take it off the stove. Scoop into bowls and add fresh parsley on top, if you like.
Suggestions and Different Options:
Version for vegetarians: If you want to make this soup vegetarian, you can leave out the chicken and add extra vegetables like potatoes or mushrooms to make it more filling.
For a Less Heavy Version: You can use whole milk or half-and-half instead of heavy cream to make it less fatty but still creamy.
Give it a crunchy touch. If you’re craving the crispy part of a classic pot pie, you can enjoy this soup with a piece of toasted bread or some flaky biscuits on top. You can also crush crackers into the soup for a different texture.
Benefits for your health:
This soup is packed with healthy foods. Chicken gives you healthy protein, and carrots and peas provide vitamins and fiber. Choosing a lighter option with milk instead of cream will lower the number of calories, making it a good pick for a healthy meal.