– **Title**: Chicken Pot Pie Soup
– **Ingredients**:
– 1 lb boneless, skinless chicken breasts, diced
– 4 cups chicken broth
– 1 cup carrots, diced
– 1 cup celery, diced
– 1 cup potatoes, diced
– 1 cup frozen peas
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Optional: Puff pastry or biscuit dough for topping
– **Instructions**:
1. In a large pot over medium heat, add the olive oil. Once hot, add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the pot and set aside.
2. In the same pot, add the onions and garlic. Sauté until softened and translucent, about 3-4 minutes.
3. Add the carrots, celery, and potatoes to the pot. Cook for about 5-7 minutes until they begin to soften.
4. Stir in the flour, mixing well to coat the vegetables. Cook for another 1-2 minutes.
5. Gradually pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a boil.
6. Once boiling, reduce the heat and simmer for about 15 minutes, or until the vegetables are tender.
7. Stir in the cooked chicken, peas, heavy cream, thyme, rosemary, salt, and pepper. Simmer for an additional 5 minutes until heated through.
8. If using, bake the puff pastry or biscuit dough according to package instructions and serve it alongside or on top of the soup.
9. Garnish with fresh parsley before serving. Enjoy your hearty Chicken Pot Pie Soup!
Key Ingredients & Substitutions
Chicken Breast: Boneless, skinless chicken breast is great for this soup because it cooks quickly and shreds easily. If you’re looking for a leaner option, you can use turkey breast or even rotisserie chicken for a quicker prep!
Olive Oil: This is the base for sautéing the vegetables. Most oils work here, but I love using butter for added flavor. If you have dietary restrictions, avocado oil is a good alternative.
Vegetables: Onion, carrots, and celery form the classic mirepoix base which adds wonderful flavor. If you’re short on time, pre-chopped veggies or frozen mixed vegetables can also work well.
Frozen Peas and Corn: Both add sweetness and texture. Canned peas or corn could substitute if frozen options aren’t available, but drain and rinse them before using.
Heavy Cream: This is what makes the soup rich and creamy. If you’re looking for a lighter version, half-and-half or even coconut milk will work, but be sure to adjust seasonings accordingly.
Herbs: Thyme and rosemary are fantastic here. If fresh herbs are available, they will brighten the flavor even more. Otherwise, dried versions work perfectly too!
How Do I Make Sure My Chicken is Cooked Perfectly?
Cooking chicken properly is key to a good soup. Here’s how to get it just right:
- Bring the broth to a boil before adding the chicken; this ensures it cooks quickly and stays moist.
- Simmer on low for about 20 minutes. The chicken is done when it’s no longer pink in the middle. If in doubt, use a meat thermometer—165°F is the safe zone.
- After cooking, let the chicken rest for a few minutes before shredding. This helps keep it juicy.
How to Make Chicken Pot Pie Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breast
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup diced potatoes (optional)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- 1 cup biscuits or pie crust, cut into small pieces (optional for topping)
How Much Time Will You Need?
This delicious Chicken Pot Pie Soup will take about 40 minutes from start to finish. You’ll spend around 10 minutes prepping the ingredients and about 30 minutes cooking everything together. In no time, you’ll have a warm and comforting meal!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté these until the vegetables are softened, which will take about 5 minutes. Keep stirring occasionally, so they don’t stick to the bottom of the pot.
2. Adding Garlic and Chicken:
Next, add the minced garlic to the pot and cook for an additional 1-2 minutes until it becomes fragrant. Then, place the chicken breasts into the pot and pour in the chicken broth. Bring this mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the chicken is cooked all the way through.
3. Shredding the Chicken:
Once the chicken is cooked, carefully remove it from the pot. Use two forks to shred the chicken into bite-sized pieces, then set it aside. This will make it easier to eat once we add it back into the soup!
4. Combining Ingredients:
Return the shredded chicken to the pot. Stir in the frozen peas, frozen corn, and diced potatoes (if you’re using them). Season the soup with thyme, rosemary, salt, and pepper. Allow this to simmer for another 10 minutes so all those delicious flavors can meld together.
5. Finishing the Soup:
Now stir in the heavy cream and let the soup simmer for an additional 5 minutes. This will help thicken it up and make it nice and creamy!
6. Adding the Topping (Optional):
If you’re using biscuits or pie crust pieces, drop them on top of the soup and follow the package instructions to cook them until they’re golden and cooked through. This adds a fun and crispy twist!
7. Taste and Serve:
Give your soup a taste and adjust the seasoning if needed. Once you’re happy with the flavor, serve it hot in bowls, garnished with fresh parsley on top. Enjoy your comforting Chicken Pot Pie Soup!
Can I Use Rotisserie Chicken for This Soup?
Absolutely! Using rotisserie chicken is a fantastic time-saver. Simply shred about 2 cups of rotisserie chicken and add it to the pot after sautéing the vegetables. Skip the step of cooking the chicken in broth since it’s already fully cooked!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free version, use coconut milk or almond milk, but keep in mind this might slightly alter the flavor and richness of the soup.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove, adding a splash of broth or water if it has thickened too much during storage.
Can I Add More Vegetables to This Recipe?
Definitely! Feel free to add other vegetables like green beans, bell peppers, or even mushrooms. Just ensure that any added vegetables are cooked until tender, which might require adjusting the cooking time slightly. Enjoy getting creative with your soup!
