why make this recipe
Creamy Chicken Pot Pie Soup is a warm, comforting dish that combines the classic flavors of chicken pot pie in a delightful soup form. Perfect for chilly nights, this soup is easy to make and packed with veggies, making it a wholesome choice for any meal. It is both filling and satisfying, making it a favorite for families and friends alike. With its creamy texture and rich flavor, this soup can be the star of any dinner table.
how to make Creamy Chicken Pot Pie Soup
Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup heavy cream or milk alternative
- 1 tsp thyme
- 2 bay leaves
- 1 tsp salt
- 1 tsp pepper
- Optional: 1 tablespoon cornstarch mixed with 1 tablespoon water (for a thicker soup)
Directions:
- In a large pot, place the chicken and cover it with chicken broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the chicken is fully cooked. Remove the chicken, shred it, and set aside.
- Add the chopped carrots and celery to the broth and cook for 5-7 minutes until the vegetables begin to soften.
- Stir in the frozen peas, heavy cream, thyme, bay leaves, salt, and pepper. For a thicker soup, add the cornstarch-water mixture before the final simmer. Simmer for an additional 5 minutes.
- Return the shredded chicken to the pot and heat through for a few minutes.
- Remove the bay leaves and, if desired, garnish with fresh herbs before serving hot.
Optional Variation: For a twist, pour the soup into an oven-safe dish, cover with puff pastry or biscuit dough, and bake until golden and bubbly.
Serving: Serve hot in bowls, accompanied by crusty bread or crackers.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove or in the microwave.
how to serve Creamy Chicken Pot Pie Soup
This soup is best served hot, straight from the pot. You can pair it with crusty bread for dipping or serve it alongside crackers for a crunchy bite. Adding a sprinkle of fresh herbs, like parsley or thyme, can bring a fresh taste and beautiful color to the dish.
how to store Creamy Chicken Pot Pie Soup
To keep your Creamy Chicken Pot Pie Soup fresh, store it in an airtight container in the refrigerator. It is safe to eat for up to 3 days. For longer storage, you can freeze the soup for up to 3 months. When you are ready to enjoy it again, thaw it in the refrigerator overnight and reheat it on the stove or in the microwave until hot.
tips to make Creamy Chicken Pot Pie Soup
- Make sure to shred the chicken finely for better texture in the soup.
- If you like a thicker soup, don’t forget to add the cornstarch and water mixture.
- For added flavor, sauté the carrots and celery in a little butter before adding the broth.
- Feel free to switch up the veggies; potatoes and green beans work great, too.
variation
For a different twist, you can pour the soup into a baking dish and top it with puff pastry or biscuit dough. Bake it in the oven until the top is golden and bubbly for a fun, hearty meal.
FAQs
Q: Can I use leftover chicken for this recipe?
A: Yes, you can use leftover chicken. Just add it to the soup after cooking the vegetables.
Q: How spicy is this soup?
A: This soup is not spicy at all. However, you can add red pepper flakes or hot sauce if you prefer a little heat.
Q: Can I make this soup in advance?
A: Absolutely! You can make this soup ahead of time and store it in the refrigerator or freezer. Just reheat it before serving.