BEST Chicken Pot Pie Soup is the ultimate comfort food in a bowl, offering all the creamy, savory goodness of traditional chicken pot pie without the fuss of a flaky crust. This easy, one-pot recipe is perfect for busy weeknights and is sure to become a family favorite.
Key Ingredients for BEST Chicken Pot Pie Soup:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy cream (or half-and-half for a lighter option)
- 2 tablespoons all-purpose flour (for thickening, optional)
- Fresh parsley, chopped (for garnish)
- Crumbled crackers or croutons (for serving, optional)
How to Make BEST Chicken Pot Pie Soup:
This BEST Chicken Pot Pie Soup is incredibly easy to make, transforming classic pot pie flavors into a luscious, soul-warming soup in under an hour. It’s a one-pot wonder, packed with tender chicken, vibrant vegetables, and a rich, creamy broth that will have you reaching for seconds. The preparation time is approximately 50 minutes, making it an ideal weeknight meal.
Step-by-Step Instructions:
- Sauté the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Sauté the Vegetables: Add the chopped onion, diced carrots, and diced celery to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
- Add Aromatics and Seasonings: Stir in the minced garlic, dried thyme, dried rosemary, black pepper, and salt. Cook for another minute until fragrant.
- Deglaze and Simmer: Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Bring the broth to a simmer.
- Cook the Chicken and Vegetables: Return the browned chicken to the pot. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Add Frozen Vegetables: Stir in the frozen peas and frozen corn. Cook for an additional 3-5 minutes, until the vegetables are heated through.
- Thicken and Enrichen (Optional): If you prefer a thicker soup, in a small bowl, whisk together the 2 tablespoons of all-purpose flour with 1/4 cup of the warm broth from the pot until smooth, creating a slurry. Gradually whisk this slurry into the simmering soup. Cook, stirring constantly, until the soup has thickened, about 2-3 minutes.
- Add Cream: Stir in the heavy cream (or half-and-half). Heat gently until the soup is warmed through but do not boil after adding the cream. Taste and adjust salt and pepper if needed.
- Serve: Ladle the BEST Chicken Pot Pie Soup into bowls. Garnish with fresh chopped parsley and serve with crumbled crackers or croutons, if desired.
Why You’ll Love This BEST Chicken Pot Pie Soup:
This BEST Chicken Pot Pie Soup delivers all the comforting, familiar flavors of a classic chicken pot pie but in an effortlessly creamy, hearty soup. It’s the perfect solution when you’re craving that cozy, savory taste without the time commitment of baking a pie. The tender chicken, sweet peas, hearty corn, and aromatic vegetables swimming in a luscious, velvety broth create a symphony of textures and tastes that warm you from the inside out, making it a superior choice for a quick weeknight meal compared to its pastry-clad cousin.
Além disso, this recipe is incredibly budget-friendly, allowing you to recreate a beloved comfort food favorite at a fraction of the cost of dining out. It’s a fantastic way to stretch your grocery budget while still indulging in a delicious and satisfying meal. The optional garnishes like homemade croutons or a sprinkle of fresh herbs elevate it further, turning a simple soup into a restaurant-worthy dish. So go ahead, gather your ingredients, and prepare to fall in love with this undeniably delicious and heartwarming soup – your taste buds will thank you!
Storing and Reheating Tips:
Storing Leftovers:
- Refrigeration: Allow the BEST Chicken Pot Pie Soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, ladle cooled soup into freezer-safe containers or heavy-duty freezer bags. Leave a little headspace for expansion. Frozen soup will stay fresh for up to 2-3 months.
Reheating:
- Stovetop: The best way to reheat is on the stovetop. Gently heat the soup over medium-low heat, stirring occasionally, until heated through. If the soup has thickened considerably during storage, you can add a splash of chicken broth or milk to loosen it up.
- Microwave: You can also reheat individual portions in the microwave. Heat on 50% power for 1-2 minutes, stirring halfway through, until heated through. Be careful not to overheat, as this can cause the cream to separate.
- From Frozen: Thaw frozen soup overnight in the refrigerator before reheating on the stovetop or in the microwave.
Final Thoughts:
This BEST Chicken Pot Pie Soup is truly a culinary hug in a bowl, offering unparalleled comfort and flavor with incredible ease. Give this delightful soup a try; it’s guaranteed to become a staple in your recipe repertoire for its delicious taste and heartwarming qualities.
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
BEST Chicken Pot Pie Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.1 tablespoon olive oil, 1 pound boneless, skinless chicken thighs
- Add the chopped onion, diced carrots, and diced celery to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.1 medium yellow onion, 2 medium carrots, 2 stalks celery
- Stir in the minced garlic, dried thyme, dried rosemary, black pepper, and salt. Cook for another minute until fragrant.2 cloves garlic, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon black pepper, 1/4 teaspoon salt
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Bring the broth to a simmer.4 cups chicken broth
- Return the browned chicken to the pot. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.1 pound boneless, skinless chicken thighs
- Stir in the frozen peas and frozen corn. Cook for an additional 3-5 minutes, until the vegetables are heated through.1 cup frozen peas, 1 cup frozen corn
- If you prefer a thicker soup, in a small bowl, whisk together the 2 tablespoons of all-purpose flour with 1/4 cup of the warm broth from the pot until smooth, creating a slurry. Gradually whisk this slurry into the simmering soup. Cook, stirring constantly, until the soup has thickened, about 2-3 minutes.2 tablespoons all-purpose flour
- Stir in the heavy cream (or half-and-half). Heat gently until the soup is warmed through but do not boil after adding the cream. Taste and adjust salt and pepper if needed.1/2 cup heavy cream, 1/4 teaspoon black pepper, 1/4 teaspoon salt
- Ladle the BEST Chicken Pot Pie Soup into bowls. Garnish with fresh chopped parsley and serve with crumbled crackers or croutons, if desired.Fresh parsley, Crumbled crackers or croutons