– **Title**: Chicken Pot Pie Soup
– **Ingredients**:
– 1 lb rotisserie chicken, shredded
– 1 medium onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 2 cups heavy cream
– 1 cup frozen peas
– 1 cup frozen corn
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1/4 cup all-purpose flour
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley for garnish
– Optional: Biscuit topping or puff pastry for serving
– **Instructions**:
1. In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Sprinkle the flour over the vegetable mixture and stir for about 1-2 minutes to cook the flour slightly.
4. Gradually add the chicken broth, stirring continuously to avoid lumps. Bring to a simmer.
5. Once the mixture is simmering, add the shredded chicken, heavy cream, frozen peas, frozen corn, thyme, rosemary, salt, and pepper. Stir to combine.
6. Let the soup simmer for about 15-20 minutes, allowing the flavors to meld and the soup to thicken.
7. Taste and adjust seasoning as necessary.
8. If using, prepare biscuit topping or puff pastry according to package instructions and serve it on the side or on top of the soup.
9. Garnish with fresh parsley before serving hot. Enjoy!
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken is my go-to for ease. You can also use leftover chicken or even turkey if you have it on hand. Feel free to use canned chicken in a pinch; just drain it well first.
Carrots and Celery: These are classic flavor builders. If you’re out of celery, extra carrots or even diced bell peppers work well. You can also use frozen mixed veggies for convenience.
Heavy Cream: For a lighter soup, substitute with half-and-half, or use coconut milk for a dairy-free option. Silken tofu blended with a bit of broth can create a creamy finish without the dairy.
All-Purpose Flour: To thicken the soup, you can swap this for cornstarch or even gluten-free flour. Just mix it with a bit of cold water before adding to avoid lumps.
Biscuits: Store-bought biscuits save time, but homemade biscuits are a lovely touch. You can use any biscuit recipe you love or even try crescent roll dough as a topping for something different.
How Do You Avoid Lumps When Making Soup?
Getting a smooth soup starts with adding the flour the right way. After sautéing the veggies, sprinkle and stir the flour well. It’s important to cook it a bit to get rid of that raw taste; around two minutes should do.
- When adding chicken broth, do it gradually while whisking constantly. This helps break up the flour and prevent lumps.
- Using a whisk is key here. It really makes sure everything mixes well.
If you do end up with lumps, don’t worry; blending with an immersion blender or regular blender can help fix that quickly!
How to Make Chicken Pot Pie Soup?
Ingredients You’ll Need:
For the Soup:
- 1 lb cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 medium onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tbsp butter
- 1 tsp dried thyme
- 1 tsp garlic powder
- Salt and pepper to taste
For the Topping:
- 1 batch biscuits for topping (store-bought or homemade)
How Much Time Will You Need?
This delicious Chicken Pot Pie Soup recipe will take you about 15 minutes to prep and about 30 minutes to cook, for a total of approximately 45 minutes. You’ll enjoy a warm, hearty soup that’s perfect for any day!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Once it’s melted and bubbly, add the chopped onion, diced carrots, and diced celery. Sauté these veggies together for about 5-7 minutes, or until they’re softened and fragrant.
2. Add Flour and Cook:
Next, sprinkle the flour over the sautéed vegetables in the pot. Stir everything well to coat the veggies with the flour. Cook this mixture for about 2 minutes. This helps to get rid of the raw flour taste, making your soup delicious!
3. Whisk in the Chicken Broth:
Now, it’s time to whisk in the chicken broth gradually. Make sure to stir well so there are no lumps. Once it’s all mixed, bring the mixture to a gentle simmer on the stove.
4. Add Chicken and Veggies:
Add the shredded chicken, frozen peas, frozen corn, dried thyme, garlic powder, and a pinch of salt and pepper. Stir everything well and let it simmer for another 10-15 minutes. This will allow the soup to thicken and for all the flavors to blend beautifully.
5. Stir in Heavy Cream:
After simmering, stir in the heavy cream. Allow the soup to heat through for a few more minutes. Remember, don’t let it boil—just warm it up for a creamy finish!
6. Prepare Biscuits:
While the soup simmers, prepare your biscuits according to the package instructions, or make your favorite homemade recipe. Bake them as directed until they’re golden and fluffy.
7. Serve and Enjoy:
Once your soup is ready and the biscuits are baked, it’s time to serve! Dish the warm soup into bowls, and top each serving with one or two biscuits. Enjoy your hearty Chicken Pot Pie Soup with friends or family!
Can I Use Fresh Vegetables Instead of Frozen?
Absolutely! If you prefer fresh vegetables, you can use about 2 cups total of diced carrots, peas, and corn. Just make sure to cook the fresh veggies a bit longer to ensure they become tender, adding them when you add the chicken broth to allow for enough simmering time.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option or a dairy-free alternative, you can use half-and-half or coconut milk. For a lighter version, substitute with a mix of milk and a little cornstarch to thicken it up—about 1 cup milk with 1 tablespoon cornstarch should work well!
How to Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to loosen it up if it thickens too much.
Can I Freeze This Soup?
Yes, you can freeze Chicken Pot Pie Soup! Just let it cool completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months. When ready to serve, thaw in the fridge overnight and reheat on the stove; you might want to add a little extra cream or broth for the best texture.
