Chicken Pot Pie Soup Recipe
Imagine transforming your classic chicken pot pie into a comforting bowl of soup, capturing all the familiar flavors you love in a single pot. You'll start by melting butter and softening vegetables, bringing out their sweetness. As the aroma fills your kitchen, you'll whisk in chicken broth, creating a base for tender chicken and vibrant peas. The process is straightforward, yet there's an art to balancing the creamy broth with your choice of veggies. But how do you achieve that perfect harmony and what unexpected twist might enhance this familiar dish? Let's explore that next.
Recipe
Chicken Pot Pie Soup is a delightful twist on the traditional chicken pot pie, transforming all those comforting flavors into a warm, hearty soup. This dish is perfect for chilly days when you crave something savory and satisfying. The creamy broth, tender chicken, and assortment of vegetables make for a delightful blend that's sure to become a favorite in your household.
Whether you're serving it for lunch or dinner, this soup is both nourishing and fulfilling.
One of the great advantages of Chicken Pot Pie Soup is its versatility. You can easily adapt it by including your favorite vegetables or using up whatever you have on hand. It's a wonderful way to enjoy the comforting flavors of chicken pot pie without the hassle of making a crust.
Plus, the soup is a one-pot meal, making cleanup a breeze. With just a few simple ingredients and steps, you'll have a delicious homemade soup ready in no time.
Ingredients:
- 2 tablespoons butter
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
To make the Chicken Pot Pie Soup, start by melting the butter in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté until they're softened.
Stir in the minced garlic and cook for another minute. Sprinkle the flour over the vegetables and stir to coat. Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and add the shredded chicken, frozen peas, milk, and dried thyme.
Season with salt and pepper to taste. Let the soup simmer for about 15 minutes, stirring occasionally, until it thickens and the flavors meld together.
For the best results, consider using rotisserie chicken to save time and add extra flavor. If you prefer a thicker soup, you can use heavy cream instead of milk or add more flour.
Feel free to customize the soup by adding additional ingredients such as potatoes, corn, or green beans. Leftovers can be stored in the refrigerator for up to three days and gently reheated on the stove.
Serve the soup with a side of crusty bread or biscuits for the ultimate comforting meal.
Cooking Steps
To kick things off, you'll melt some butter in a large pot, letting the aroma fill your kitchen like a cozy food hug.
Toss in the chopped onions, carrots, and celery, sautéeing them until they're nice and tender—like they're ready for a nap.
Add the garlic, but don't let it overstay its welcome, just a brief minute will do; then, whisk in the chicken broth, followed by the shredded chicken, peas, and milk, turning your pot into a bubbling cauldron of deliciousness.
Step 1. Melt Butter in Pot
Start by grabbing a large pot and setting it over medium heat.
You'll want to melt the butter gently, so it doesn't burn—nobody likes burnt butter, after all! Toss in the two tablespoons of butter and watch it slowly transform into a golden pool of deliciousness.
Stir it around a bit with a wooden spoon, letting it coat the bottom of the pot. This step sets the stage for all the lovely flavors to mingle later on. It's like preparing a comfy bed for all the vegetables that are about to join the party.
Keep an eye on it, because butter can be sneaky and go from melted to browned faster than you can say "chicken pot pie soup."
Step 2. Sauté Vegetables Until Softened
With your butter perfectly melted, it's time to toss in the vegetable trio—onions, carrots, and celery.
Let these veggies dance around in the pot, stirring occasionally, until they're soft and fragrant. This should take about 5-7 minutes, so keep an eye out to prevent any browning. You want them tender, not tan!
Think of this as the soup's opening act, laying down the flavor foundation.
While they cook, enjoy the comforting aroma filling your kitchen—it's like a warm hug in vegetable form. If your veggies start looking like they need a pep talk, just lower the heat a bit.
Step 3. Add Garlic, Cook Briefly
Now that your vegetables are soft and fragrant, it's time to add the garlic. Toss in the minced garlic and give everything a good stir.
You'll want to cook it briefly, about a minute. Keep a close eye on it, though—garlic can turn from fragrant to burnt faster than you can say "oops!"
You'll know it's ready when your kitchen fills with that irresistible garlic aroma. This step is essential because it adds a layer of depth and warmth to your soup, making it absolutely irresistible.
So, resist the temptation to skip it or rush through. Trust me, your taste buds will thank you later!
Once your garlic is perfectly sautéed, you're ready for the next delicious step.
Step 4. Whisk in Chicken Broth
Gradually whisk the chicken broth into your pot to create a smooth, lump-free base for your soup. Each swirl of the whisk should blend the flour-coated veggies perfectly, so don't rush this part. It's like a mini arm workout!
If you notice any stubborn lumps, don't panic—just keep whisking. Remember, patience is key here, and soon, you'll see a silky consistency forming. You might feel like a soup maestro with your whisk in hand, and that's because you are!
Once the broth is fully incorporated, bring the mixture to a gentle simmer. Keep an eye on it, as this is when the magic happens, and the flavors start mingling.
You'll be rewarded with a rich, velvety base ready for the next delicious steps.
Step 5. Add Chicken, Peas, Milk
As the broth simmers and the base thickens, it's time to enrich your soup by tossing in the shredded chicken, frozen peas, and milk.
You'll feel a bit like a culinary magician, transforming simple ingredients into a delightful concoction. Stir them in gently, ensuring the chicken gets cozy with the veggies and milk. The peas will add a pop of color and a hint of sweetness, while the milk turns everything creamy and smooth.
It's like giving your soup a warm hug! Keep the heat gentle, and let it simmer for about 15 minutes. This allows the flavors to mingle like old friends at a reunion.
Final Thoughts
Chicken Pot Pie Soup is a delightful way to enjoy the comforting flavors of a classic dish without the extra effort of making a crust.
It's like a warm hug in a bowl, perfect for those chilly days when you want something savory and satisfying.
You've already discovered how versatile this recipe is, letting you throw in your favorite veggies or whatever's lurking in your fridge.
Remember, it's not just about following a recipe; it's about making it your own.
Plus, cleanup's a breeze with just one pot.
So, grab a spoon, maybe some crusty bread, and plunge into this cozy creation.
Who knew skipping the crust could be so rewarding?
Happy cooking, and even happier eating!
Frequently Asked Questions
Can I Use Gluten-Free Flour as a Substitute?
You can definitely use gluten-free flour as a substitute. Just make sure you mix it well to avoid lumps. Gluten-free flour works great for thickening, so your soup will still have that creamy, satisfying texture you crave.
How Can I Make This Soup Dairy-Free?
To make the soup dairy-free, substitute the butter with olive oil and the milk with unsweetened almond or coconut milk. Confirm all ingredients are dairy-free, and you'll have a comforting, delicious soup without the dairy.
What Herbs Pair Well With Chicken Pot Pie Soup?
You can enhance your soup with herbs like thyme, rosemary, or parsley. They add a delightful aroma and depth of flavor. Don't hesitate to experiment with sage or tarragon for a unique twist on your dish.
Can I Freeze the Soup for Later Use?
Yes, you can freeze the soup for later use. Cool it completely, then transfer to airtight containers, leaving space for expansion. Freeze for up to three months. Thaw overnight in the fridge, then reheat gently on the stove.
What's the Best Way to Reheat This Soup?
To reheat the soup, place it in a saucepan over medium heat, stirring occasionally until it's warmed through. If it thickens too much, add a splash of broth or milk to get your desired consistency. Enjoy!
