Amazing Chicken Pot Pie Soup for Ultimate Comfort Food

Chicken pot pie soup is like a warm hug in a bowl, with creamy broth and tender chicken melding together in a symphony of flavors. Picture this: you take a spoonful, and the rich aroma of herbs dances around you like your favorite childhood memories. The first taste? Pure euphoria! This dish is perfect for chilly evenings or when you need comfort food that feels like home.

Sometimes, I reminisce about the times my grandma would whip up her legendary chicken pot pie on snowy days. The whole house would smell like heaven, and we’d huddle around the table waiting patiently for our slice. Now, I’ve taken that classic recipe and transformed it into a heartwarming chicken pot pie soup that will have your family asking for seconds—if they can resist the first bowl long enough!

Ingredients for chicken pot pie soup

Here’s what you’ll need to make this delicious chicken pot pie soup:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust the amount depending on how many people you’re feeding.

• Fresh Garlic: Choose firm, fresh garlic cloves for the best flavor.

• Onion: A medium onion adds depth and sweetness to the soup; chop it up finely.

• Carrots: Use about two medium carrots; they bring sweetness and color to your dish.

• Celery: Two stalks of celery provide crunch and enhance the soup’s flavor profile.

• Chicken Broth: Opt for low-sodium broth to control saltiness while keeping it flavorful.

• Heavy Cream: This gives your soup that dreamy, creamy texture we all crave.

• Dried Thyme: Just a teaspoon will elevate your soup’s flavor; it’s like magic in a jar!

For the Sauce:

• Soy Sauce: Use low-sodium soy sauce to better control the saltiness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make chicken pot pie soup

Follow these simple steps to prepare this delicious chicken pot pie soup:

Step 1: Prepare Your Ingredients

Start by chopping your vegetables: dice the onions, carrots, and celery into bite-sized pieces. Set aside your chicken breasts—no need to chop those yet!

Step 2: Cook the Chicken

In a large pot over medium heat, add a splash of olive oil. Once hot, toss in your chicken breasts and season with salt and pepper. Sear them for about 5 minutes per side until golden brown—your kitchen is going to smell divine!

Step 3: Sauté the Veggies

Remove the chicken from the pot (don’t worry; it will go back soon). Add your chopped onions, carrots, and celery to the same pot. Stir them around until they soften up—about five minutes should do.

Step 4: Add Garlic and Seasonings

Throw in minced garlic along with dried thyme. Stir everything together for another minute until fragrant; trust me, it’s worth waiting for!

Step 5: Incorporate Broth

Pour in your chicken broth while scraping any delicious bits off the bottom of the pot (those are flavor nuggets). Bring everything to a gentle boil before reducing it back to simmer.

Step 6: Shred Chicken and Finish Up

Return your cooked chicken to the pot and let it simmer for about ten minutes until fully cooked through. Remove it again, shred it with two forks (or just use your hands if you’re feeling brave), then return it back into its soupy home along with heavy cream.

Serve warm with some crusty bread or biscuits on the side—the ideal pairing for dipping! Transfer to bowls and garnish with freshly chopped parsley if you’re feeling fancy.

Now you have an irresistible chicken pot pie soup that’ll warm both hearts and bellies! Enjoy every creamy spoonful—you’ve earned this delicious moment!

Perfecting chicken pot pie soup Cooking Process

Start by searing the chicken until golden, then remove it from the pot. Next, sauté your veggies in the same pot to soak up those delicious flavors. Finally, add broth and seasonings before mixing in the cooked chicken for a hearty finish.

Add Your Touch to chicken pot pie soup

Feel free to swap out chicken for turkey or add in some diced potatoes for extra heartiness. You can also experiment with herbs like thyme or rosemary for a twist on flavor, making it uniquely yours.

Storing & Reheating chicken pot pie soup

Store your chicken pot pie soup in an airtight container in the fridge for up to three days. To reheat, simply warm it on the stove over low heat, stirring occasionally until hot throughout.

Using fresh herbs rather than dried ones can elevate your soup’s flavor significantly, adding vibrancy and aroma that dried herbs just can’t match. Keep your vegetables uniform in size for even cooking — nobody wants a mushy carrot next to a crunchy one! Adding a splash of cream at the end makes this dish feel indulgent without much fuss.

There’s nothing quite like watching my kids devour this chicken pot pie soup while declaring me “the best chef ever.” It warms my heart every time!

FAQs About chicken pot pie soup

What is chicken pot pie soup?

Chicken pot pie soup is a comforting dish that combines the flavors of traditional chicken pot pie with a creamy and hearty broth. This soup typically includes shredded chicken, carrots, peas, and potatoes, all simmered in a rich and savory base. Unlike its pie counterpart, this version offers a warm and cozy option that is perfect for chilly days. The addition of herbs and spices elevates the flavor, making it a delightful meal for family or guests.

How do you make chicken pot pie soup?

To make chicken pot pie soup, start by sautéing onions, garlic, and vegetables in a large pot. Add cooked shredded chicken and stir in flour to create a roux. Gradually pour in chicken broth and cream while stirring until it thickens. Toss in your favorite seasonings like thyme or rosemary for extra flavor. Finally, allow the mixture to simmer until the vegetables are tender, then serve hot with crusty bread for dipping.

Can I freeze chicken pot pie soup?

Yes, you can freeze chicken pot pie soup! To do this, let the soup cool completely before transferring it into airtight containers or freezer bags. Make sure to leave some space at the top of the container for expansion. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat on the stove or microwave. However, keep in mind that some vegetables may become softer after freezing.

What can I serve with chicken pot pie soup?

Chicken pot pie soup pairs wonderfully with various sides that enhance its comforting nature. Consider serving it with crusty bread or homemade biscuits for dipping into the creamy broth. A fresh side salad can also balance the richness of the soup nicely. For an extra touch, try offering crackers or cheese toast as options to complement your meal.

Conclusion for chicken pot pie soup

In conclusion, chicken pot pie soup is an easy and delicious dish that brings together the classic flavors of a beloved comfort food in a warming bowl of goodness. With simple ingredients and straightforward preparation methods, this recipe makes for an ideal family meal any night of the week. Enjoying this hearty dish not only satisfies your cravings but also provides warmth during colder months. Try making chicken pot pie soup today for a delightful experience!

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Chicken Pot Pie Soup

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Chicken pot pie soup is a cozy and comforting dish that brings the classic flavors of chicken pot pie into a creamy, hearty bowl. With tender shredded chicken, fresh vegetables, and rich broth, this soup warms the heart and soul, making it perfect for chilly evenings. Pair it with crusty bread or fluffy biscuits for an enjoyable meal that feels like home.

• Total Time: 45 minutes
• Yield: Approximately 6 servings 1x

Ingredients

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• 3 cups boneless, skinless chicken breasts (about 3–4 breasts)
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 4 cloves fresh garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper and sear them for about 5 minutes per side until golden brown. Remove from pot.
2. In the same pot, add onion, carrots, and celery; sauté for about 5 minutes until softened.
3. Stir in minced garlic and dried thyme; cook for an additional minute until fragrant.
4. Pour in chicken broth and bring to a gentle boil, scraping the bottom of the pot to release flavor.
5. Return the chicken to the pot and simmer for about 10 minutes. Remove chicken again; shred with two forks.
6. Return shredded chicken to the soup along with heavy cream; stir well and heat through.
7. Serve warm with crusty bread or biscuits.

• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 3g
• Sodium: 650mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 90mg