Chicken Pot Pie Soup
Introduction
Chicken Pot Pie Soup is a comforting dish that brings together the delicious flavors of a classic chicken pot pie into a warm, creamy soup. Perfect for chilly days or when you just want something cozy to eat, this soup is both hearty and satisfying. With tender chicken, vegetables, and potatoes in a creamy broth, it’s a meal the whole family will love.
Why Make This Recipe
This recipe is great because it offers all the comforting flavors of a traditional chicken pot pie without the fuss of making a crust. It’s easy to prepare and perfect for weeknight dinners. Plus, you can customize it to suit your tastes. This soup is not only delicious but also a fantastic way to use up leftover chicken or veggies. If you’re looking for a dish that’s packed with flavor and warmth, Chicken Pot Pie Soup is a must-try!
How to Make Chicken Pot Pie Soup
Making Chicken Pot Pie Soup is simple and straightforward. Follow these easy steps to create a bowl of this hearty soup.
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts
- 1 cup celery, diced
- 1 cup carrot, cut in 1/4 inch thick small circles
- 1 cup onion, finely chopped
- 1/2 tablespoon garlic, finely minced
- 2 cups Yukon gold potatoes, peeled and cut into 1 inch pieces
- 1 cup Yukon gold potatoes, peeled and cut into quarters
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 3 cups chicken broth or bone broth, low sodium
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1 tablespoon fresh parsley, for garnish
- 1/2 cup milk of choice (almond milk, whole milk, or any milk)
Directions
- In a large pot, heat olive oil over medium heat.
- Add the diced chicken and cook until browned.
- Stir in the celery, carrot, onion, and garlic; cook until the vegetables are tender.
- Add the Yukon gold potatoes, pepper, salt, dried parsley, broth, basil, and rosemary.
- Bring to a boil, then reduce heat and simmer until the potatoes are soft, about 15-20 minutes.
- Stir in the milk of choice and garnish with fresh parsley before serving.
How to Serve Chicken Pot Pie Soup
Serve Chicken Pot Pie Soup hot in bowls. You can add a sprinkle of fresh parsley on top for a nice touch. This soup pairs wonderfully with crusty bread or crackers for dipping. It’s perfect for a cozy dinner or a comforting lunch.
How to Store Chicken Pot Pie Soup
To store Chicken Pot Pie Soup, let it cool completely and then transfer it to an airtight container. It will keep in the refrigerator for 3-4 days. If you want to store it longer, you can freeze the soup in freezer-safe containers for up to 3 months.
Tips to Make Chicken Pot Pie Soup
- For added flavor, you can add a splash of white wine or lemon juice before simmering.
- Feel free to swap the vegetables for your favorites—peas, corn, or green beans would work well.
- If you like a thicker soup, you can add a tablespoon of cornstarch mixed with some water during cooking.
Variation
You can make a creamy Chicken Pot Pie Soup by adding more milk or cream for richness. Also, consider using different herbs or spices, like thyme or oregano, to change up the flavor profile.
FAQs
Q: Can I use rotisserie chicken for this soup?
A: Yes! Using rotisserie chicken will save time. Simply shred the chicken and add it to the soup towards the end of cooking.
Q: Can I make this soup vegetarian?
A: Absolutely! You can substitute chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.
Q: How can I make this soup gluten-free?
A: This recipe is naturally gluten-free! Just ensure that the broth you use is certified gluten-free.
Enjoy your cooking and savor the comforting taste of Chicken Pot Pie Soup!
