Chicken Pot Pie Soup

Every time I make this Chicken Pot Pie Soup, it brings back the warmest memories of Sunday dinners at my grandmother’s house. The aroma filled the air, wrapping around us like a cozy blanket, and I remember sitting around the table with my family, laughing and sharing stories. I know once you try this recipe, you’ll feel the same comfort and joy that I do. Cooking has a magical way of connecting us to our loved ones, and this soup is a perfect example of that.

Now, let’s dive into making this delightful Chicken Pot Pie Soup that has become a family favorite. This dish is comforting and warm—not to mention easy to prepare! You will love the fresh ingredients and the way they come together in a creamy, rich broth that’s simply irresistible. I encourage you to try this recipe yourself; I promise you won’t be disappointed!

How to make Chicken Pot Pie Soup

Ingredients:

• 1 rotisserie chicken, shredded: This makes your life easier and adds great flavor.
• 4 cups chicken broth: The base of our soup; use a good quality broth for the best flavor.
• 2 cups gold potatoes, diced: Creamy and comforting; they help to thicken the soup.
• 1 cup carrots, diced: For a touch of sweetness and color; they remind me of my grandmother’s garden.
• 1 cup celery, diced: Adds a nice crunch and a fresh flavor.
• 1 onion, chopped: Essential for that wonderful base flavor; don’t skimp on this one!
• 2 cloves garlic, minced: Because garlic makes everything better!
• 1 cup frozen peas: I love the pop of green they add; plus, they are so easy to use.
• 1 teaspoon dried thyme: A must-have herb for that lovely aroma and taste.
• 1 teaspoon dried rosemary: It gives the soup a fragrant and earthy note.
• Salt and pepper to taste: Essential for bringing all the flavors together.
• 2 tablespoons olive oil: To sauté the vegetables; it adds richness!
• 1 cup heavy cream (optional): For an extra touch of creaminess.
• Biscuits or pie crust for topping (optional): Because who doesn’t love a little extra comfort?

Cooking Steps:

1. Gather Your Ingredients: Make sure you have all the ingredients on hand before you start. This keeps the cooking process smooth and fun!

2. Prep Your Veggies: Start by chopping your onions, garlic, carrots, celery, and potatoes. I like to have everything ready to go; it makes cooking feel like a breeze!

3. Sauté the Veggies: In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until they’re soft and fragrant—this step is so important because it builds the wonderful base flavor of your soup.

4. Add the Carrots and Celery: Next, toss in the diced carrots and celery. Sauté them for about 5 minutes until they start to soften.

5. Stir in the Potatoes: Now, add those lovely diced gold potatoes to the pot. They will add a creamy texture as they cook.

6. Pour in the Chicken Broth: Add in the chicken broth, thyme, rosemary, salt, and pepper. Bring the mixture to a gentle boil. The smell will start to fill your kitchen—trust me, it’s heavenly!

7. Simmer: Reduce the heat to low, and let the soup simmer for about 15-20 minutes or until the potatoes are fork-tender.

8. Add the Chicken and Peas: Stir in the shredded rotisserie chicken and frozen peas. If you’re using heavy cream, this is when you should add it to make everything extra creamy! Let it cook for a few more minutes until heated through.

9. Adjust Seasoning: Taste your soup and adjust the seasoning if needed—more salt, pepper, or herbs if you like!

10. Serve: Ladle the soup into bowls and, if you like, top it with some warm biscuits or flaky pie crust on the side.

Why I Love Making This Dish: Chicken Pot Pie Soup is not just food; it’s like a warm hug on a chilly day. I love how versatile it is. You can play around with the veggies, or even use turkey if you have some leftover from Thanksgiving. The base is comforting, and every spoonful feels like home.

What You’ll Need: To make this soup, you don’t need any fancy tools. A large pot or Dutch oven is perfect for cooking. An ample cutting board and knife will help you prep your vegetables with ease. An apron might be a good idea too, just to keep your clothes safe from any splashes!

Step-by-Step Guide:

1. First, gather all your ingredients, because a well-prepared cook is a happy cook!
2. Preheat your pot with olive oil, and don’t rush this process—it’s key for that flavor.
3. For each vegetable you add, think about how it enhances the dish. Each ingredient plays a role here.

Tips for Perfect Results:

• Don’t rush the sautéing process—letting the onions and garlic caramelize a bit enhances the overall flavor of the soup.
• If you’d like more depth of flavor, you could deglaze the pot with a splash of white wine before adding the broth.
• Always taste and adjust; every kitchen is a bit different, and your palate might want something unique.

Serving Suggestions and Sides: I love serving this soup with warm biscuits slathered in butter. It also pairs wonderfully with a crisp green salad or crusty bread for dipping. You could even whip up a quick green bean almondine or roasted veggies on the side for a complete meal.

Leftovers: This soup holds up just fine in the fridge. Just store it in an airtight container, and it should last about 3 to 4 days. When you’re ready to enjoy it again, just reheat on the stove, adding a splash of broth if it seems too thick.

You know what makes this Chicken Pot Pie Soup so special? The way it brings people together. When I made it for my family last week, they couldn’t stop talking about it! They savored each bite, and I felt a rush of joy at the table. It’s moments like these that remind me why I love cooking so much.

FAQ Section:

• Can I use boneless chicken? Yes, you can! However, I’ve found that using bone-in chicken adds more flavor. The bones contribute to a richer broth, which always enhances the soup.

• Can I prepare this soup in advance? Absolutely! I often make a big batch ahead of time. Just store it in the refrigerator or freeze individual portions. When you’re ready, it’ll be a warm meal waiting for you.

• Can I make it vegetarian? Of course! Simply replace the chicken with beans or lentils and use vegetable broth instead. It will still be delicious and fulfilling!

This Chicken Pot Pie Soup has become such a cherished recipe in my household. I’m genuinely excited for you to try it! It’s easy to make, packed with flavor, and brings a sense of home wherever it’s shared. If your family asks for seconds—like mine did—know that it just means you’ve hit a home run! Let me know how it turns out for you, and enjoy every cozy spoonful.