Every time I make this Chicken Pot Pie Soup, it reminds me of cozy winter evenings huddled around the dinner table with my family. The warmth of the soup, the delightful aroma wafting through the house, and the laughter we share create a feeling of home that wraps around you like a well-loved quilt. There’s something so comforting about this dish, and I know once you try it, you’ll feel the same warmth and comfort enveloping you.
Now, let’s dive into how to make this delicious soup that’s perfect for cold nights when all you want to do is snuggle up with something hearty and filling.
Ingredients:
- 1 rotisserie chicken, shredded – Using rotisserie chicken saves so much time and adds wonderful flavor.
- 4 cups chicken broth – This is the heart of the soup, giving it a rich and comforting base.
- 1 cup gold potatoes, diced – These potatoes add not just substance but creaminess as they cook.
- 2 cups fresh vegetables (such as carrots, celery, and peas) – These bring color, nutrition, and great taste.
- 1 onion, diced – The onion adds depth and sweetness to the flavor profile.
- 2 cloves garlic, minced – Garlic elevates everything; trust me on this!
- 2 tablespoons olive oil – For sautéing the veggies.
- 1 teaspoon thyme – A classic herb that complements chicken beautifully.
- 1 teaspoon rosemary – Another herb that adds a wonderfully earthy flavor.
- Salt and pepper to taste – Essential for seasoning.
- 1 cup heavy cream – This makes the soup luxuriously creamy.
- 1 tablespoon cornstarch (optional for thickening) – If you like your soup a bit heartier.
I absolutely love adding fresh herbs like rosemary; it makes the chicken smell and taste amazing! Now that we’ve gathered our ingredients, let’s get to cooking!
First, let’s talk about what you’ll need in your kitchen:
- A large pot or a Dutch oven is perfect for this soup.
- A sharp knife for chopping vegetables.
- A wooden spoon for stirring.
- And, of course, some bowls for ladling out your lovely soup.
Now, let’s get started!
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First, heat the olive oil in your large pot over medium heat. This is key, as it will allow your onion and garlic to become fragrant and translucent.
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Add the diced onion and minced garlic to the pot. Sauté them for about 3-5 minutes, stirring occasionally, until they become translucent. You want that lovely aroma to fill your kitchen!
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Next, add the diced gold potatoes and fresh vegetables. Give everything a good stir and cook for about 5 minutes. This step will soften the veggies a bit and enhance their flavors.
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Now it’s time to pour in the chicken broth. Bring the mixture to a boil; this is where the fun begins!
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Once it’s boiling, stir in the shredded rotisserie chicken, thyme, rosemary, salt, and pepper. Everything melds together beautifully in this step, filling your kitchen with an irresistible aroma.
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Reduce the heat to low and let it simmer for about 15-20 minutes. This allows the potatoes to become tender and the flavors to combine nicely.
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If you like a thicker soup, this is the point where you can mix the cornstarch with a little water and add it to the pot, stirring constantly.
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Finally, stir in the heavy cream. This step adds that luxurious, creamy texture you’ll just adore. Let it simmer for another 5 minutes, allowing everything to marry together perfectly.
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At this point, you can taste and adjust the seasoning if necessary.
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When you’re ready to serve, ladle the soup into bowls, and enjoy the warmth it brings.
Why I Love Making This Dish: Chicken Pot Pie Soup has a special place in my heart. It’s more than just a meal; it’s a memory weaves together like the fabric of a family quilt. Each spoonful feels like a warm hug, especially during the cold months. Plus, you can customize it with whatever vegetables you’ve got on hand or any herbs you prefer!
Remember, the kitchen is your playground. Don’t shy away from putting your spin on this dish.
Tips for Perfect Results:
- For a lighter version, you can substitute half-and-half instead of heavy cream.
- If you don’t have rotisserie chicken, feel free to boil some chicken ahead of time. Just season it well to infuse flavor.
- I love to sprinkle some fresh parsley on top for a pop of color and freshness before serving.
Serving Suggestions and Sides: This soup pairs beautifully with crusty bread or homemade biscuits. Trust me, there’s nothing like dipping warm bread into that creamy goodness!
Leftovers: Leftover Chicken Pot Pie Soup can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, just reheat it gently on the stove. If it thickens too much, feel free to add a splash of chicken broth or water to loosen it up.
FAQ Section:
Can I use boneless chicken? You can, but trust me, the bone-in version is so much more flavorful. I’ve tried both, and bone-in is always juicier!
What vegetables can I use? You can really get creative here! I’ve used corn, green beans, and even spinach; they all work well. Just make sure they are fresh for the best flavor.
Is this soup freezable? Yes! Just let it cool completely before transferring it to a freezer-safe container. It can last up to 3 months in the freezer.
This Chicken Pot Pie Soup has become a staple in my home, especially during the chilly months. I can’t tell you how many times I’ve made it for family gatherings and cozy nights in. Each time I serve it, I see my loved ones’ eyes light up with cheer! I’m so excited for you to try it, and I know you’ll love it as much as I do!
Let me know how it turns out for you, and if your family asks for seconds, just like mine does every time! Happy cooking!