Chicken Pot Pie Soup
Why Make This Recipe
Chicken Pot Pie Soup is a warm, comforting dish that feels like a hug in a bowl. It’s perfect for chilly days or when you just want something hearty. This soup combines the best flavors of chicken pot pie while being a bit lighter and quicker to make. With tender chicken, fresh vegetables, and a creamy broth, it’s sure to please everyone in your family. Plus, it’s easy to prepare and can be served with biscuits for a delightful meal.
How to Make Chicken Pot Pie Soup
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, chopped
- 3 cups chicken broth
- 1 cup milk or cream
- 1 cup frozen peas
- 1 cup potatoes, diced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp thyme
- Salt and pepper to taste
- Biscuits for serving
Directions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery and sauté until softened.
- Stir in the shredded chicken, garlic powder, thyme, salt, and pepper.
- Add the chicken broth and potatoes, bringing to a boil.
- Reduce heat and simmer until potatoes are tender.
- Add milk or cream and frozen peas, simmering for an additional 5-10 minutes.
- Serve hot with biscuits on the side.
How to Serve Chicken Pot Pie Soup
Serve Chicken Pot Pie Soup hot in bowls. It pairs beautifully with warm, flaky biscuits on the side. You can also top the soup with fresh herbs or cracked pepper for added flavor.
How to Store Chicken Pot Pie Soup
To store Chicken Pot Pie Soup, let it cool completely. Then, transfer it to an airtight container and keep it in the refrigerator. It will last for about 3-4 days. If you want to freeze it, place the soup in a freezer-safe container, and it can last for up to 3 months. Just remember to thaw it in the fridge overnight before reheating.
Tips to Make Chicken Pot Pie Soup
- Use leftover rotisserie chicken to save time on cooking and shredding.
- Feel free to add other vegetables like corn or green beans for extra nutrition and flavor.
- For a thicker soup, you can mix in a cornstarch slurry before adding the milk or cream.
Variation
If you want a different twist, try adding some mushrooms or herbs like rosemary. For a spicier kick, add a pinch of cayenne pepper.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to cook it until it’s fully done before shredding.
Is it necessary to use cream?
No, you can use milk instead of cream for a lighter version of the soup.
Can I make this soup vegetarian?
Yes, you can substitute the chicken with plant-based protein and use vegetable broth instead of chicken broth.
