why make this recipe
Chicken Pot Pie Soup is a comforting dish that combines all the delicious flavors of traditional chicken pot pie into a creamy soup. It’s perfect for cozy nights or whenever you crave something warm and satisfying. This recipe is easy to make and uses accessible ingredients, making it a great choice for meal planning or last-minute dinners. Plus, it’s a fantastic way to use leftover rotisserie chicken!
how to make Chicken Pot Pie Soup
Ingredients :
- 1 rotisserie chicken, shredded
- 2 cups gold potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup frozen peas
- 1/4 cup all-purpose flour (optional for thickness)
- Fresh parsley for garnish (optional)
Directions :
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery; sauté until softened.
- Stir in garlic and cook for an additional minute.
- Add diced potatoes, chicken broth, thyme, salt, and pepper. Bring to a boil and then reduce to a simmer until potatoes are tender.
- Once potatoes are soft, stir in shredded rotisserie chicken, heavy cream, frozen peas, and flour (if using) to thicken.
- Simmer for 5-10 more minutes.
- Adjust seasoning if needed and serve hot, garnished with fresh parsley.
how to serve Chicken Pot Pie Soup
Serve Chicken Pot Pie Soup hot in bowls. It pairs well with crusty bread or biscuits to soak up the creamy goodness. A sprinkle of fresh parsley on top adds a nice touch and some color.
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 can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. To reheat, warm on the stove or in the microwave until heated through.
tips to make Chicken Pot Pie Soup
- Use leftover rotisserie chicken to save time and effort. It adds great flavor too!
- Feel free to add your favorite vegetables, such as corn or green beans, for extra nutrition and color.
- Adjust the thickness of the soup by adding more or less flour, or skip the flour entirely for a lighter soup.
variation (if any)
For a dairy-free version, substitute heavy cream with coconut milk or a dairy-free cream alternative. Additionally, you can use vegetable broth instead of chicken broth for a vegetarian-friendly option.
FAQs
1. Can I make this soup in advance?
Yes, you can make Chicken Pot Pie Soup ahead of time. It actually tastes great the next day as the flavors meld together.
2. What can I use instead of rotisserie chicken?
You can use cooked chicken breasts or thighs, or even leftover turkey, if you prefer. Just make sure it’s shredded or diced before adding.
3. Can I freeze the leftovers?
Yes, you can freeze Chicken Pot Pie Soup. Just make sure to cool it completely before transferring it to a freezer-safe container. Reheat it on the stove or in the microwave when you’re ready to enjoy it again!
Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 1 each rotisserie chicken, shredded Use leftover rotisserie chicken for great flavor.
- 2 cups gold potatoes, diced Feel free to use different potato varieties.
- 1 cup carrots, diced Add more or different vegetables if desired.
- 1 cup celery, diced
- 1 each onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth Use vegetable broth for a vegetarian option.
- 1 cup heavy cream Substitute with coconut milk for a dairy-free version.
- 1 teaspoon thyme
- to taste Salt and pepper
- 2 tablespoons olive oil
- 1 cup frozen peas
- 1/4 cup all-purpose flour (optional for thickness) Skip for a lighter soup.
- to garnish tablespoons Fresh parsley Garnish for added flavor and color.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery; sauté until softened.
- Stir in garlic and cook for an additional minute.
Cooking
- Add diced potatoes, chicken broth, thyme, salt, and pepper. Bring to a boil and then reduce to a simmer until potatoes are tender.
- Once potatoes are soft, stir in shredded rotisserie chicken, heavy cream, frozen peas, and flour (if using) to thicken.
- Simmer for 5-10 more minutes.
- Adjust seasoning if needed and serve hot, garnished with fresh parsley.