Chicken Pot Pie Soup is a comforting and hearty dish that brings the classic flavors of chicken pot pie into a warm and inviting soup. It’s the perfect meal for chilly evenings or when you need something cozy and delicious. Packed with tender chicken, hearty potatoes, and fresh vegetables, this soup will make your taste buds dance.
Why Make This Recipe
This Chicken Pot Pie Soup is a fantastic choice for several reasons. First, it’s an easy one-pot meal that combines all the comforting flavors of chicken pot pie without the fuss of making a crust. Second, using rotisserie chicken saves you time on cooking the chicken, making it a quick and efficient dinner option. Lastly, it’s a great way to use up any leftover vegetables, making it both practical and tasty!
How to Make Chicken Pot Pie Soup
Making Chicken Pot Pie Soup is simple and straightforward. Follow these easy steps to enjoy a warm bowl of this delightful soup.
Ingredients:
- Rotisserie chicken
- Yukon gold potatoes
- Heavy cream
- Olive oil
- Mixed vegetables (peas, carrots, green beans)
- Garlic
- Italian seasoning
- Black pepper
- Butter
- Flour
- Chicken broth
- Salt
- Onions
Directions:
- In a large Dutch oven, melt butter over medium heat.
- Add chopped onions and minced garlic. Sauté until translucent.
- Whisk in flour to form a roux, which will thicken the soup.
- Add chicken broth, diced potatoes, carrots, and celery. Stir to combine.
- Bring the mixture to a boil, then reduce heat and let it simmer until vegetables are tender.
- Stir in shredded chicken, heavy cream, and frozen peas. Cook until heated through.
- Serve warm and enjoy!
How to Serve Chicken Pot Pie Soup
Serve your Chicken Pot Pie Soup warm in bowls. It’s delightful on its own but can be paired with crusty bread or crackers for a heartier meal. For an extra touch, garnish with fresh herbs, such as parsley or thyme.
How to Store Chicken Pot Pie Soup
To store your Chicken Pot Pie Soup, let it cool completely. Transfer it to an airtight container and place it in the refrigerator. It will stay fresh for up to 3-4 days. You can also freeze it for up to 3 months. When reheating, you may need to add a splash of broth or water to regain the desired consistency.
Tips to Make Chicken Pot Pie Soup
- Make sure to chop your vegetables evenly so they cook at the same rate.
- If you want a thicker soup, you can add more flour to the roux.
- Don’t overcook the peas; add them at the end for a pop of color and flavor.
- Feel free to switch up the vegetables based on what you have on hand.
Variation
You can make a lighter version of this soup by using low-fat milk instead of heavy cream. You can also add herbs like thyme or rosemary for an extra layer of flavor.
FAQs
1. Can I use frozen vegetables instead of fresh?
Yes, frozen mixed vegetables are a convenient option and will work just as well in this recipe.
2. Is this soup gluten-free?
No, the recipe uses flour to thicken the soup, but you can substitute it with a gluten-free flour blend if needed.
3. Can I make this soup ahead of time?
Absolutely! This soup can be made ahead of time and stored in the refrigerator or freezer for later enjoyment.
Dive into this Chicken Pot Pie Soup, and you’ll find warmth and flavor in every spoonful! Enjoy your cooking adventure!
Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 1 whole Rotisserie chicken, shredded Saves time on cooking the chicken.
- 4 medium Yukon gold potatoes, diced Adds heartiness to the soup.
- 1 cup Heavy cream For a richer taste.
- 2 tablespoons Olive oil For sautéing the vegetables.
- 2 cups Mixed vegetables (peas, carrots, green beans) Can use frozen for convenience.
- 2 cloves Garlic, minced Adds flavor.
- 1 tablespoon Italian seasoning For added flavor.
- 1 teaspoon Black pepper To taste.
- 3 tablespoons Butter For sautéing.
- 1/4 cup Flour To make the roux.
- 4 cups Chicken broth Base of the soup.
- 1 teaspoon Salt To taste.
- 1 medium Onion, chopped Adds flavor base.
Instructions
Preparation
- In a large Dutch oven, melt butter over medium heat.
- Add chopped onions and minced garlic. Sauté until translucent.
- Whisk in flour to form a roux for thickening the soup.
Cooking
- Add chicken broth, diced potatoes, carrots, and mixed vegetables. Stir to combine.
- Bring the mixture to a boil, then reduce heat and let it simmer until vegetables are tender.
- Stir in shredded chicken, heavy cream, and frozen peas. Cook until heated through.
Serving
- Serve warm in bowls, optionally paired with crusty bread or garnished with fresh herbs.
