Warm up your kitchen with this comforting Chicken Pot Pie Soup, a hearty dish that combines the classic flavors of chicken pot pie with the ease of a soup. Perfect for chilly nights or when you need a comforting meal, this recipe brings together tender chicken, hearty vegetables, and a creamy broth.
Ingredients:
4 tbsp butter: Adds richness and helps to sauté the vegetables.
1 medium onion, chopped: For a savory base flavor.
2 cloves garlic, minced: Enhances the aromatic profile.
1/4 cup all-purpose flour: Thickens the soup to a creamy consistency.
4 cups chicken broth: The main liquid base, adding depth of flavor.
2 cups milk: Creates a creamy texture.
2 cups cooked chicken, shredded: Provides protein and substance.
1 tsp dried thyme: Offers a herby, earthy note.
2 cups frozen mixed vegetables (peas, carrots, corn): Adds color and nutrition.
2 potatoes, diced: For heartiness and texture.
Salt and pepper to taste: Enhances the flavors.
Fresh parsley, chopped (optional): For garnish and a touch of freshness.
Directions:
Sauté Aromatics: Melt butter in a large pot over medium heat. Add chopped onions and cook until translucent. Stir in minced garlic and cook for an additional minute.
Make Roux: Sprinkle flour into the pot, stirring continuously for about 2 minutes. Gradually whisk in chicken broth and milk until the mixture is smooth and free of lumps.
Add Ingredients: Incorporate shredded chicken, frozen vegetables, diced potatoes, and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender.
Season: Add salt and pepper to taste. If desired, garnish with chopped fresh parsley for added color and flavor.
Serve: Ladle the soup into bowls and enjoy the comforting blend of flavors and textures.
Serving Tips:
Pair with Bread: Serve your Chicken Pot Pie Soup with a slice of crusty bread or a buttery biscuit for a satisfying meal. The bread is perfect for dipping and soaking up the creamy soup.
Garnish: Add a sprinkle of fresh parsley or a dash of paprika on top just before serving. This enhances the presentation and adds a burst of color.
Side Dishes: Complement the soup with a simple green salad or a side of roasted vegetables to round out the meal.
Temperature: Serve the soup hot for the best experience. Ladle the soup into bowls and enjoy it fresh off the stove.
Storage Tips:
Refrigeration: Store leftover soup in an airtight container in the refrigerator. It will keep well for up to 3 days. Reheat the soup on the stove over medium heat, stirring occasionally to ensure even heating.
Freezing: If you want to keep the soup for a longer period, you can freeze it. Let the soup cool completely before transferring it to freezer-safe containers or bags. It can be frozen for up to 3 months.
Thawing and Reheating: To thaw frozen soup, transfer it from the freezer to the refrigerator and let it defrost overnight. Reheat gently on the stove over medium heat, stirring frequently. You may need to add a bit of broth or milk to adjust the consistency as it may thicken after freezing.
Avoid Overcooking: When reheating, avoid boiling the soup, as it can affect the texture and flavor. Heat it slowly until warmed through.
Batch Cooking: Consider making a double batch and freezing half for a quick and easy meal later. This way, you always have a comforting option on hand.
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FAQs:
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables if you prefer. Just be sure to chop them into small, uniform pieces so they cook evenly. If using fresh vegetables, you might need to adjust the cooking time slightly, as they may cook faster than frozen ones.
How can I make this soup gluten-free?
To make this Chicken Pot Pie Soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with a small amount of cold water to create a slurry before adding it to the soup to thicken.
Can I make this soup ahead of time?
Yes, you can prepare this soup ahead of time. It stores well in the refrigerator for up to 3 days. For best results, let it cool completely before transferring it to an airtight container. You can also freeze it for up to 3 months. Just be sure to reheat it gently to avoid affecting the texture.
What can I use instead of chicken broth?
If you prefer not to use chicken broth, you can substitute it with vegetable broth for a lighter flavor. For a richer taste, you can use beef broth. Keep in mind that using different broths may slightly alter the flavor of the soup.
Conclusion:
This Chicken Pot Pie Soup is a delicious way to enjoy the classic comfort of a pot pie in a convenient soup form. Its creamy texture, savory flavors, and satisfying ingredients make it a perfect dish for any meal. Enjoy this cozy, comforting soup with a side of crusty bread or a simple salad for a complete meal.
📖 Recipe:
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Chicken Pot Pie Soup
- Total Time: 45 minutes
- Yield: 6 servings
Description
Enjoy the comforting flavors of Chicken Pot Pie in a cozy soup with this Chicken Pot Pie Soup recipe. This creamy, hearty soup combines tender shredded chicken, mixed vegetables, and potatoes in a savory broth, making it perfect for a warming meal. Easy to prepare and full of classic flavors, this soup is a great choice for any night of the week.
Ingredients
4 tbsp butter
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
2 cups milk
2 cups cooked chicken, shredded
2 cups frozen mixed vegetables (peas, carrots, corn)
2 potatoes, diced
1 tsp dried thyme
Salt and pepper to taste
Fresh parsley, chopped (optional)
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add chopped onions and cook until translucent. Stir in minced garlic and cook for an additional minute.
- Make Roux: Sprinkle flour into the pot, stirring continuously for about 2 minutes. Gradually whisk in chicken broth and milk until smooth.
- Add Ingredients: Incorporate shredded chicken, frozen vegetables, diced potatoes, and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender.
- Season: Add salt and pepper to taste. Garnish with chopped fresh parsley if desired.
- Serve: Ladle the soup into bowls and enjoy.
Notes
For extra creaminess, you can substitute milk with half-and-half or heavy cream.
If using fresh vegetables, adjust cooking time as needed.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
