Description of this recipe
This Hearty and Creamy Chicken Pot Pie Soup takes all the comforting flavors of a classic chicken pot pie and transforms them into a warm, satisfying soup. Tender chicken, hearty vegetables, and a creamy broth come together in a bowl of pure comfort food. Perfect for a chilly evening or anytime you crave something both nourishing and delicious.
Why you will love this recipe
You’ll absolutely adore this Chicken Pot Pie Soup because it’s:
- Incredibly Flavorful: This soup captures the essence of chicken pot pie with its rich, savory broth and perfectly balanced blend of herbs and vegetables.
- Comforting and Satisfying: Each spoonful is like a warm hug, filled with tender chicken, soft vegetables, and a creamy texture that will leave you feeling completely satisfied.
- Easy to Make: With simple ingredients and straightforward steps, this soup is easy to prepare, even on busy weeknights.
- Versatile: Feel free to customize the vegetables and seasonings to suit your preferences. Add potatoes for extra heartiness, or a pinch of nutmeg for a hint of warmth.
- A crowd-pleaser: Serve it to family, friends, or bring it to a potluck. This soup is always a hit.
- Healthier than traditional pot pie: By omitting the crust and using almond milk, you get all the flavor with fewer calories and less fat.
Ingredients:
- 1 lb boneless, skinless chicken breast, cut into 1/2-inch cubes
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 4 cups chicken broth
- 1 cup unsweetened almond milk (or milk of choice)
- 1/4 cup all-purpose flour (or gluten-free alternative)
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1 cup frozen peas
- Salt and pepper to taste
- Optional: fresh parsley, chopped, for garnish
Preparation:
Step 1: Prepare the Chicken: Begin by cutting the chicken breast into 1/2-inch cubes. This ensures even cooking and makes it easier to eat in the soup. Pat the chicken dry with a paper towel to help it brown nicely when cooking.
Step 2: Sauté the Chicken: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken breast and cook, stirring occasionally, until it is golden brown and fully cooked. This usually takes about 6-8 minutes. Once cooked, remove the chicken from the pot and set it aside.
Step 3: Sauté the Vegetables: In the same pot, add the diced onion, minced garlic, diced carrots, and diced celery. Sauté the vegetables for about 5 minutes, stirring occasionally, until they have softened. This step is crucial for developing the soup’s flavor base. The onions should become translucent, and the carrots and celery should be slightly tender.
Step 4: Create the Roux: Sprinkle the flour (or gluten-free alternative) over the sautéed vegetables. Stir well to ensure that the flour coats the vegetables evenly. Cook for another minute, stirring continuously. This step creates a roux, which will help to thicken the soup. Cooking the flour removes the raw flour taste and contributes to the soup’s creamy texture.
Step 5: Add the Broth and Simmer: Slowly pour the chicken broth into the pot while stirring continuously. This is important to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat to a simmer. Simmering allows the flavors to meld together and the vegetables to become more tender.
Step 6: Stir in the Milk, Herbs, and Chicken: Stir in the almond milk (or milk of choice), dried thyme, and dried parsley. Then, add the cooked chicken back into the pot. Simmer the soup for 15 minutes, stirring occasionally. This step allows the chicken to absorb the flavors of the broth and herbs, and the soup will thicken slightly.
Step 7: Add the Peas and Finish: Add the frozen peas to the soup and simmer for another 5 minutes, or until the peas are tender. Season the soup with salt and pepper to taste. Be sure to taste as you go and adjust the seasoning according to your preference.
Step 8: Serve: Serve the Hearty and Creamy Chicken Pot Pie Soup hot. Garnish with fresh parsley, if desired, for a pop of color and freshness. Enjoy!
COOKING Rating:
- Ease: Easy
- Taste: Excellent
- Texture: Creamy and Hearty
- Overall: A comforting and delicious soup that is easy to make and satisfying to eat.
Serving Suggestions:
- Serve hot in bowls.
- Garnish with fresh parsley or thyme.
- Serve with a side of crusty bread or crackers for dipping.
- Pair with a simple side salad for a complete meal.
- For an extra touch, top with a dollop of sour cream or plain yogurt.
Tips:
- For a richer flavor, use homemade chicken broth.
- If you prefer a thicker soup, add more flour to the roux or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end of cooking.
- To make this soup vegetarian, substitute the chicken with cannellini beans or tofu.
- Add other vegetables such as potatoes, mushrooms, or green beans to customize the soup to your liking.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)
Calories: Approximately 350-400 per serving Protein: 30-35 grams Sodium: 500-700 mg
Conclusion
This Hearty and Creamy Chicken Pot Pie Soup is a delicious and comforting dish that is perfect for any occasion. It combines the flavors of a classic chicken pot pie with the ease of a soup, making it a satisfying and convenient meal. Whether you’re looking for a cozy dinner on a cold night or a crowd-pleasing dish for a gathering, this soup is sure to be a hit. So gather your ingredients, follow the simple steps, and enjoy a bowl of pure comfort!
Questions and Answers About This Recipe:
Q1: Can I use a different type of milk?
A: Absolutely! While the recipe calls for unsweetened almond milk, you can easily substitute it with any milk of your choice. Regular dairy milk (whole, 2%, or skim) will add a richer flavor and creamier texture. Coconut milk can provide a slightly sweet and nutty flavor, while oat milk is a great option for those with dairy sensitivities. Just keep in mind that the flavor and consistency of the soup may vary slightly depending on the type of milk you use.
Q2: Can I make this soup ahead of time?
A: Yes, you can! This Chicken Pot Pie Soup is a great make-ahead meal. Prepare the soup according to the instructions, but hold off on adding the peas until you are ready to serve. Store the soup in an airtight container in the refrigerator for up to 3 days. When you are ready to serve, reheat the soup on the stovetop or in the microwave, and then add the peas and cook for another 5 minutes.
Q3: Can I freeze this soup?
A: Yes, you can freeze this soup, but the texture might change slightly upon thawing. It’s best to freeze the soup before adding the almond milk and peas, as dairy-based liquids can sometimes separate or become grainy when frozen and thawed. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. Thaw the soup in the refrigerator overnight, then reheat it on the stovetop. Stir in the almond milk and peas during the reheating process.
Q4: What can I add to make this soup even more flavorful?
A: There are several ways to enhance the flavor of this soup. Consider adding a bay leaf to the pot while simmering, removing it before serving. A splash of white wine while sautéing the vegetables can add depth of flavor. For a richer, more savory flavor, use bone broth instead of regular chicken broth. A pinch of smoked paprika can also add a subtle smoky note.
Q5: Can I use pre-cooked chicken to save time?
A: Yes, you can use pre-cooked chicken to save time. Rotisserie chicken works perfectly! Simply shred or dice the chicken and add it to the soup during the last 15 minutes of simmering, along with the almond milk and herbs. This is a great way to get dinner on the table quickly, especially on busy weeknights. Make sure the chicken is heated through before serving.
