As I sat down with a bowl of creamy Chicken Pot Pie Soup, a wave of nostalgia washed over me, taking me back to cozy dinners at my grandmother's kitchen table. The warmth of tender chicken, hearty vegetables, and a silky smooth broth is the ultimate comfort food that pulls you in like a loving hug. This recipe not only warms your soul, but it's also a breeze to whip up! In just about an hour, you can serve a delightful meal that feels like a celebration, making it perfect for a family gathering or a chilly evening at home. Plus, it’s an ideal way to bid farewell to fast food nights—trust me, your taste buds will thank you! Are you ready to scoop up some happiness in a bowl?
Why is Chicken Pot Pie Soup so special?
Nostalgic Comfort: This Chicken Pot Pie Soup evokes fond memories of cozy family dinners, bringing warmth and familiarity to every spoonful.
Creamy Indulgence: The rich blend of milk and heavy cream creates a decadently smooth texture, perfectly complementing the tender chicken and fresh veggies.
All-in-One Dish: Enjoy a hearty meal that combines protein, vegetables, and flavor in one pot—perfect for busy weeknights when you want minimal cleanup!
Versatile Ingredients: Whether you add peas, corn, or some leftover veggies, this soup can easily be tailored to your preferences or what you have on hand.
Quick & Easy: Ready in just an hour, it's a hassle-free recipe that's perfect for beginners or anyone short on time but big on taste.
If you want to serve this comforting soup with a delightful side, consider pairing it with cream biscuits or cheese scones for an extra touch of comfort!
Chicken Pot Pie Soup Ingredients
• Gather these essentials to create your chicken pot pie soup!
For the Soup
- 1½ pounds boneless skinless chicken breasts – The star ingredient that adds protein and heartiness to your soup.
- 2 tablespoons olive oil, divided – Used for browning the chicken and sautéing vegetables, adding richness.
- 3 garlic cloves, minced or pressed – Infuses the soup with robust flavor; feel free to add more if you're a garlic lover!
- ½ medium onion, diced – Adds sweetness and depth; you can substitute with shallots for a milder taste.
- 2 celery ribs, diced ¼-inch – Brings a nice crunch and savory note, essential for a balanced flavor profile.
- 2 medium carrots, peeled and diced ¼-inch – Adds natural sweetness and color; go for rainbow carrots for a fun twist!
- ¼ cup dry white wine – Enhances the overall taste; you can leave this out for a non-alcoholic option or use chicken broth instead.
- 1 large russet potato, peeled and diced ½-inch – Adds heartiness; feel free to use Yukon gold for a buttery flavor!
- 3 to 4 cups chicken broth, divided – Provides the soup base; adjust the amount for desired thickness.
For the Creamy Mixture
- 5 tablespoons butter – Creates a rich roux, essential for that creamy consistency.
- ¼ cup and 1 tablespoon all-purpose flour – Thickens the soup; for a gluten-free version, use cornstarch or gluten-free flour blend.
- 1½ cups milk – Adds creaminess; for a lighter option, you can opt for low-fat milk instead.
- ½ cup heavy cream – Offers a luxurious finish; substitute with additional milk for a lighter version.
Optional Veggies
- ⅔ cup frozen or canned corn – Adds sweetness and color; fresh corn works wonderfully if in season.
- ⅔ cup frozen or canned peas – Brings a pop of color and texture; feel free to swap with green beans for variation.
Seasonings
- ¼ teaspoon black pepper – Adds a gentle kick; adjust to your preference for spice.
- Salt – Essential for enhancing flavors; don't hesitate to season to taste!
With these Chicken Pot Pie Soup ingredients at hand, you're just a few steps away from a bowl full of comfort!
Step‑by‑Step Instructions for Chicken Pot Pie Soup
Step 1: Prepare the Chicken
Start by patting the 1½ pounds of boneless skinless chicken breasts dry, then generously season both sides with salt and black pepper. In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, add the chicken breasts, cooking for 3 to 4 minutes per side until they are deeply browned. Transfer the chicken to a plate and set aside while you prep the vegetables.
Step 2: Sauté the Aromatics
Lower the heat to medium and add the remaining tablespoon of olive oil to the same pot. Toss in 3 minced garlic cloves, ½ medium diced onion, 2 diced celery ribs, and 2 diced carrots, stirring occasionally. Cook for about 5 to 8 minutes, or until the vegetables begin to soften and the onions are translucent. The aroma will fill your kitchen, setting the stage for your Chicken Pot Pie Soup.
Step 3: Deglaze the Pot
Pour in ¼ cup of dry white wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This step adds deeper flavors to the soup. Let the mixture simmer for 1-2 minutes to cook off the alcohol, and allow the rich, savory scents to blossom before moving on to the next step.
Step 4: Add the Potatoes and Broth
Stir in 1 large diced russet potato and 3 cups of chicken broth, bringing the mixture to a gentle simmer. As it bubbles, cut the cooked chicken breasts in half and return them to the pot. Simmer uncovered for 15 to 20 minutes, until the chicken is cooked through and the potatoes are fork-tender. The Chicken Pot Pie Soup is starting to take shape!
Step 5: Make the Roux
In a separate medium pot, melt 5 tablespoons of butter over medium heat. Once fully melted, add ¼ cup and 1 tablespoon of all-purpose flour, whisking continuously. Cook this roux for about 1 minute until it turns lightly golden and releases a nutty aroma—this will help thicken your soup beautifully.
Step 6: Incorporate the Dairy
Slowly drizzle in 1½ cups of milk followed by ½ cup of heavy cream, whisking vigorously to eliminate any lumps. Keep cooking this mixture for about 5 minutes, or until it thickens and starts bubbling around the edges. This creamy concoction will elevate your Chicken Pot Pie Soup to the next level!
Step 7: Combine the Mixtures
Stir the creamy mixture into the soup, ensuring everything is evenly blended. Shred or chop the cooked chicken and add it back into the pot. Take a moment to admire the growing comfort of your Chicken Pot Pie Soup, filled with tender chicken and vibrant vegetables.
Step 8: Add Optional Vegetables
Gently stir in ⅔ cup each of frozen or canned corn and peas, allowing the soup to heat over medium for about 2 to 3 minutes. If the soup reaches your desired consistency but seems thick, feel free to add up to 1 cup more broth. You want it creamy but not overly heavy, so adjust to your preference.
Step 9: Season and Serve
Taste the soup and adjust the salt and pepper according to your liking. Once satisfied, ladle your delightful Chicken Pot Pie Soup into bowls and serve it warm. Consider pairing it with a side of cream biscuits or cheese scones for the ultimate comfort meal that brings warmth and joy to your dining table!
What to Serve with Chicken Pot Pie Soup
When you savor the rich, creamy texture of Chicken Pot Pie Soup, it’s only natural to desire some delightful accompaniments that make your meal even more memorable.
- Creamy Biscuits: Light and fluffy, these biscuits perfectly soak up the soup’s flavorful broth, enhancing your dining experience.
- Cheese Scones: With a crispy exterior and cheesy interior, these scones add a heartwarming touch that pairs beautifully with each spoonful of soup.
- Roasted Broccoli: A side of roasted broccoli introduces a crunchy texture and vibrant color, balancing the creaminess of the soup. Plus, it’s a nutritious choice!
- Green Beans Almondine: The tender green beans combined with toasted almonds offer a delightful contrast to the richness of the soup, making each bite exciting.
- Simple Garden Salad: Crisp greens and fresh veggies with a light vinaigrette provide a refreshing palate cleanser, making it easier to enjoy the rich flavors.
- Apple Crisp: Delightful as a dessert, a warm apple crisp brings a sweet, fruity note that will leave your family asking for seconds!
These thoughtfully chosen pairings will elevate your Chicken Pot Pie Soup, making it a heartwarming meal perfect for any gathering or cozy night in.
Make Ahead Options
These Chicken Pot Pie Soup preparations are perfect for busy home cooks looking to save time! You can sauté the vegetables and cook the chicken up to 24 hours in advance, storing them in the refrigerator to maintain freshness. The creamy roux can also be made ahead; just keep it in an airtight container. When you're ready to serve, combine everything in a pot, stir in the chicken and vegetables, then add the roux and heat until bubbling. You’ll have all the warmth and satisfaction of this cozy soup with minimal effort, delivering a wonderfully heartwarming meal just when you need it!
Expert Tips for Chicken Pot Pie Soup
• Perfect Chicken Browning: Ensure your chicken breasts are patted dry before seasoning; moisture prevents a good sear and browning, essential for deep flavor.
• Flavorful Deglazing: Don't skip the white wine deglazing step—it lifts those delicious browned bits off the bottom of the pot, adding complexity to your Chicken Pot Pie Soup.
• Adjust Consistency: If you find your soup too thick, simply whisk in additional chicken broth until you reach your preferred consistency—it should be creamy, not too heavy!
• Vegetable Variations: Feel free to swap in any leftover veggies you have on hand, such as green beans or bell peppers—this can add extra nutrition and uniqueness to your soup.
• Make-Ahead Delight: Prepare the soup in advance—it's perfect for meal prep and can be stored in the fridge for up to 48 hours. Just reheat gently before serving.
• Tasting Time: Always taste just before serving; adjust salt and pepper, as the flavors may need a little boost after all the ingredients mingle together.
Chicken Pot Pie Soup Variations
Feel free to mix it up and tailor this recipe to your taste buds with these friendly variations!
-
Gluten-Free: Substitute all-purpose flour with a gluten-free blend or cornstarch, ensuring everyone can enjoy this comforting dish. It’s just as creamy and delightful, promising that no taste is sacrificed!
-
Dairy-Free: Use coconut milk or almond milk in place of regular milk and cream. This swap will deliver a gentle sweetness while keeping the soup richly comforting. Plus, nobody will miss the dairy!
-
Spicy Kick: Toss in a pinch of cayenne pepper or diced jalapeños to give your soup some heat. Just remember to start with a little; you can always add more if you love that spicy flavor dancing on your tongue!
-
Vegetable Boost: Add a variety of seasonal vegetables like mushrooms or spinach to enhance nutrition and flavor. The bright colors can brighten up your soup, adding freshness and a burst of surprise in each spoonful.
-
Herb Lover’s Twist: Incorporate fresh herbs like thyme or rosemary for an aromatic finish. Their fragrant essence elevates the soup into a gourmet experience that’s sure to impress!
-
Hearty Grain Add-In: Serve this soup over cooked rice or quinoa for an extra hearty meal. This twist turns it into a filling dish that’s even more satisfying when served warm on a chilly day.
-
Slow Cooker Simplicity: For a set-it-and-forget-it option, toss all ingredients (except dairy) into your slow cooker and let it work its magic. Come home to a comforting meal that’s ready whenever you are!
-
Chicken Swap: Skip the chicken and use canned chickpeas or lentils for a plant-based version that doesn’t compromise on heartiness. Enjoy the benefits of protein and fiber without missing out on that cozy feel!
Let your creativity shine as you explore these fun adaptations! And don’t forget, serving this delicious soup with delightful sides like cheese scones or crispy cream biscuits adds just the right touch of comfort to your meal. Enjoy!
How to Store and Freeze Chicken Pot Pie Soup
Fridge: Store the Chicken Pot Pie Soup in an airtight container for up to 3 days. Make sure the soup has cooled slightly before sealing to retain freshness.
Freezer: For long-term storage, freeze the soup in a freezer-safe container for up to 3 months. Leave some space at the top for expansion and try to remove as much air as possible.
Reheating: To reheat, thaw the soup in the fridge overnight. Warm gently on the stovetop, adding additional broth or milk if the soup is too thick. Enjoy this comforting dish at your leisure!
Meal Prep: This soup can be made ahead and stored for easy lunches or dinners. Just remember to refrigerate or freeze within 2 hours of cooking for optimal safety.
Chicken Pot Pie Soup Recipe FAQs
What should I look for when selecting chicken for my soup?
Absolutely! For the best results, choose boneless skinless chicken breasts that are pink and firm without any dark spots or an unpleasant odor. Fresh chicken should have a light, neutral scent, while frozen chicken should be solid, with no sign of freezer burn.
How long can I store Chicken Pot Pie Soup in the fridge?
Very! You can keep your Chicken Pot Pie Soup in an airtight container in the refrigerator for up to 3 days. Ensure the soup is completely cooled before sealing to help maintain its freshness and flavor.
Can I freeze Chicken Pot Pie Soup?
Absolutely! To freeze your soup, allow it to cool completely, then transfer it to a freezer-safe container, leaving some space at the top for expansion. It will keep well in the freezer for up to 3 months. When ready to enjoy, thaw it in the fridge overnight before reheating.
What if my soup ends up too thick?
No worries! If you find that your Chicken Pot Pie Soup has thickened more than you'd like after cooking, simply whisk in additional broth or milk gradually until you reach your desired consistency. Remember, adding broth not only thins the soup but enhances its flavor!
Are there any dietary considerations I should keep in mind?
Yes! This delicious soup can be modified for various dietary needs. For those with gluten sensitivities, use gluten-free flour as a substitute for the all-purpose flour. If you or your loved ones have any allergies to chicken or dairy, consider using plant-based chicken alternatives and lactose-free milk and cream for a safe option.
Can I use leftover vegetables in my soup?
Very much! The beauty of Chicken Pot Pie Soup lies in its versatility. You can absolutely toss in any leftover vegetables you have in your fridge, such as green beans, bell peppers, or even mushrooms. This not only adds extra nutrition but also gives a unique twist to the classic recipe!
Cozy Chicken Pot Pie Soup for the Ultimate Comfort Meal
Equipment
- large pot
- Medium pot
- Wooden Spoon
- whisk
Ingredients
For the Soup
- 1.5 pounds boneless skinless chicken breasts The star ingredient that adds protein and heartiness to your soup.
- 2 tablespoons olive oil Divided for browning the chicken and sautéing vegetables.
- 3 cloves garlic Minced or pressed.
- 0.5 medium onion Diced.
- 2 ribs celery Diced ¼-inch.
- 2 medium carrots Peeled and diced ¼-inch.
- 0.25 cup dry white wine Can be substituted with chicken broth.
- 1 large russet potato Peeled and diced ½-inch.
- 3 to 4 cups chicken broth For desired thickness.
For the Creamy Mixture
- 5 tablespoons butter For roux.
- 0.25 cup all-purpose flour Plus 1 tablespoon.
- 1.5 cups milk Adds creaminess.
- 0.5 cup heavy cream Offers a luxurious finish.
Optional Veggies
- 0.67 cup frozen or canned corn Adds sweetness.
- 0.67 cup frozen or canned peas Brings color and texture.
Seasonings
- 0.25 teaspoon black pepper Adjust to preference.
- Salt To taste.
Instructions
Step-by-Step Instructions
- Start by patting the chicken breasts dry, season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a large pot over medium-high heat and cook the chicken for 3-4 minutes per side until browned. Transfer to a plate.
- Lower the heat, add the remaining olive oil, garlic, onion, celery, and carrots to the pot. Cook for 5-8 minutes until vegetables soften.
- Deglaze with white wine, scraping up browned bits. Simmer for 1-2 minutes.
- Stir in diced potato and chicken broth. Return chicken to pot and simmer uncovered for 15-20 minutes until chicken is cooked through and potatoes are tender.
- In a separate pot, melt butter. Whisk in flour and cook for 1 minute to form a roux.
- Slowly add milk and heavy cream to the roux, whisking until thickened and bubbling.
- Combine the creamy mixture with the soup, shred the chicken, and stir back in.
- Stir in corn and peas, heating for 2-3 minutes. Adjust broth for consistency.
- Season to taste, serve warm garnished with optional sides.
Leave a Reply