Chicken Pot Pie Soup Recipe

 

Chicken Pot Pie Soup Recipe

 The Chicken Pot Pie Soup Recipe is a warm and comforting dish that brings the classic chicken pot pie to a bowl. This hearty soup features tender chicken, vegetables, and a rich, creamy broth, all seasoned with herbs and spices. It makes a perfect meal for a chilly day or whenever you're in the mood for something satisfying and homey. Best of all, it’s easier to make than a traditional pot pie, but it still delivers all the flavors and textures you enjoy.

Why You'll Love This 

You'll love this Chicken Pot Pie Soup because it’s a cozy, filling meal that’s perfect for any occasion. The mix of chicken, vegetables, and creamy broth creates a delicious flavor that is sure to become a family favorite. Plus, it’s very flexible—you can customize it with your favorite vegetables or add puff pastry croutons for extra texture. It’s also an excellent way to use up leftover chicken or vegetables, making it a practical and tasty option for meal preparation.

 

Preparation Time: 15 minutes

Cooking Time: 25-30 minutes

Total Time: 40-45 minutes

Servings: 2

Difficulty Level: Easy

Ingredients 

·       1 lb. (450g) boneless, skinless chicken breast or thighs 

·       2 tablespoons of butter 

·       1 onion, diced. 

·       2 cloves garlic, minced. 

·       2 carrots, peeled and diced. 

·       2 celery stalks, diced. 

·       1 cup (240ml) chicken broth 

·       1 cup (240ml) heavy cream 

·       1 teaspoon dried thyme 

·       Salt and pepper to taste 

·       2 tablespoons all-purpose flour (optional) 

Tools 

·       Large pot 

·       Cutting board 

·       Knife 

·       Measuring cups and spoons 

How to Cook 

Step 1: Prepare the Ingredients 

1. Dice the onion, carrots, and celery. 

2. Mince the garlic. 

3. Cut the chicken into bite-sized pieces. 

Step 2: Cook the Chicken and Vegetables 

1. In a large pot, melt the butter over medium heat. 

2. Add the chicken and cook until browned. 

3. Add the onion, garlic, carrots, and celery. Cook until the vegetables are tender. 

Step 3: Add Broth and Cream 

1. Pour in the chicken broth and bring it to a boil. 

2. Reduce the heat and simmer for 10-15 minutes. 

3. Stir in the heavy cream and thyme. 

4. Season with salt and pepper to taste. 

Step 4: Thicken the Soup (optional) 

1. If desired, mix flour with a little water to make a slurry. 

2. Stir the slurry into the soup and cook for an additional 2-3 minutes. 

Macronutrient Breakdown (per serving) 

v  Calories: 450 

v  Protein: 30g 

v  Fat: 30g 

v  Carbohydrates: 15g 

Tips and Variations 

·       Use leftover chicken or turkey for quicker preparation. 

·       Add other vegetables like peas or potatoes for extra flavor and nutrition. 

·       Serve with puff pastry croutons for a traditional pot pie touch. 

·       Adjust the thickness of the soup by adding more broth or cream. 

FAQs 

1. Can I make this soup ahead of time?

Yes, you can prepare the soup ahead and store it in the refrigerator for up to 2 days. 

2. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. 

3. Can I freeze this soup?

Yes, it can be frozen for up to 2 months. Thaw and reheat before serving. 

4. What can I serve with this soup?

Serve with crusty bread or puff pastry croutons for a complete meal. 

5. Can I use low-fat cream?

Yes, but the soup may be less rich and creamy. 

6. Is this recipe gluten-free?

Yes, if you use gluten-free flour for thickening.