Chicken Pot Pie Soup

$To make a cozy chicken pot pie soup, you need the following key ingredients: - 2 tablespoons olive oil - 1 medium onion, diced - 2 medium carrots, diced - 2 celery stalks, diced - 2 cloves garlic, minced - 1 pound cooked chicken, shredded - 4 cups chicken broth - 2 cups Yukon Gold potatoes, peeled and cubed - 1 cup frozen peas - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - 1 cup heavy cream - 1/2 cup all-purpose flour - Salt and fresh ground black pepper to taste These ingredients create a rich and warming soup. For those who want to add a twist to the soup, consider these optional ingredients: - A splash of white wine for depth - Fresh lemon juice for brightness - Corn for added sweetness - Chopped green beans for extra texture These options can enhance the flavor and make it your own. Finishing touches can elevate your soup. Here are my favorites: - Fresh parsley, chopped - Biscuit dough for a golden topping - Croutons for crunch - A sprinkle of cheese for richness These toppings not only look great but add flavor and texture to your dish. Start by heating 2 tablespoons of olive oil in a large pot. Use medium heat for this step. Once the oil is hot, add the diced onion, carrots, and celery. I usually sauté these for about 5-7 minutes. They should be soft and smell great. Next, add 2 cloves of minced garlic. Stir it for one minute. Be careful not to let it burn. Now it's time to build the soup base. Add 1 pound of shredded chicken to the pot. Pour in 4 cups of chicken broth, then add 2 cups of peeled and cubed Yukon Gold potatoes. Toss in 1 cup of frozen peas, along with 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 bay leaf. Stir everything well and bring it to a boil. Once it boils, turn down the heat to a gentle simmer. Let it cook for about 15 minutes. The potatoes should become tender. To thicken the soup, grab a mixing bowl. In it, whisk together 1 cup of heavy cream and 1/2 cup of all-purpose flour. Mix until it’s smooth. Gradually add this to your pot while stirring. This will help avoid lumps. Continue to simmer the soup for another 5-10 minutes. It should thicken nicely. Taste it and add salt and fresh ground black pepper as needed. - Adding Biscuit Topping Preheat your oven based on the biscuit dough package instructions. Roll out the dough on a floured surface. Cut it into rounds or your favorite shapes. Place these on top of the simmering soup. Alternatively, you can bake them separately on a baking sheet. - Final Cooking Steps Transfer the pot to the oven. Bake for 10-15 minutes. The biscuits should turn golden brown and puff up. Before you serve, make sure to remove the bay leaf from the soup. Ladle the soup into bowls and sprinkle with chopped parsley for a fresh touch. Enjoy your hearty chicken pot pie soup! To make your Chicken Pot Pie Soup creamy, start with heavy cream. Mix it with flour in a bowl. This combo thickens the soup well. Pour this mix into the pot slowly while stirring. This helps avoid lumps. Let the soup simmer after adding the cream. This step lets flavors blend better. Use salt and fresh ground black pepper to bring out flavors. Taste the soup before serving. If it needs more seasoning, add a bit more salt. Fresh herbs like thyme and rosemary also help. They give the soup that classic pot pie taste. Don’t forget to remove the bay leaf before serving! One common mistake is overcooking the potatoes. They should be tender, not mushy. Stir the soup often after adding the cream to prevent sticking. Another mistake is not tasting as you go. Always check for seasoning. Lastly, don’t skip the biscuit topping. It adds a delightful crunch! {{image_4}} To make this soup gluten-free, swap the all-purpose flour for a gluten-free blend. Many brands offer good options. You can also use cornstarch or arrowroot powder. Mix one tablespoon of cornstarch with equal parts water. Add this mix to your soup to thicken it. Just remember to stir well so there are no lumps. For a vegetarian twist, leave out the chicken and use vegetable broth instead of chicken broth. You can add extra veggies like mushrooms, bell peppers, or zucchini for depth. Tofu or chickpeas can also add protein. Just make sure to season well with herbs to keep the flavor rich and hearty. Adjusting the flavor is simple. If you want more heat, add red pepper flakes or a dash of hot sauce. For a smoky flavor, try adding smoked paprika. You can also switch up the herbs. Fresh herbs like dill or basil can give a bright taste. Experiment and find what suits your palate best! To keep your Chicken Pot Pie Soup fresh, store it in an airtight container. Let the soup cool down before sealing it. This will prevent moisture buildup that can make the soup soggy. You can keep it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. Freezing Chicken Pot Pie Soup is simple. First, let the soup cool completely. Then, pour it into freezer-safe containers. Leave some space at the top, as the soup will expand when frozen. You can freeze it for up to three months. Label the containers with the date for easy tracking. When you're ready to enjoy your soup, reheating is key. Thaw the soup overnight in the fridge if frozen. To reheat, pour the soup into a pot over medium heat. Stir often to ensure it heats evenly. If the soup seems thick, add a splash of chicken broth or water. This will help regain that creamy texture. Enjoy every comforting bite! Yes, rotisserie chicken works great in this soup. It saves time and adds flavor. Just shred the chicken and add it to the pot. This option makes the soup even easier to prepare, especially on busy days. To thin the soup, add more chicken broth or cream. Stir it in slowly until you reach your desired consistency. For a thicker soup, mix a bit more flour with cream before adding. Simmer the soup longer, which will also help it thicken up nicely. Some great sides include: - Crusty bread or rolls - Side salad with fresh greens - Steamed veggies for added color These sides complement the soup's warmth and richness. They also create a well-rounded meal. - Is it possible to make this recipe in a slow cooker? Yes, you can use a slow cooker for this recipe. Just add all the ingredients, except the cream and flour. Cook on low for 6-8 hours. Stir in the cream and flour mixture during the last 30 minutes. This method allows the flavors to deepen. - What is the nutritional information for this soup? This soup serves about 4-6 people. Each serving has around: - Calories: 400-500 - Protein: 25-30g - Carbohydrates: 30-35g - Fat: 20-25g The exact numbers can vary based on the ingredients you use. Always check labels if you need precise information. In this blog post, we explored the tasty world of Chicken Pot Pie Soup. We covered key ingredients, cooking steps, and tips for success. You learned how to customize flavors and avoid common mistakes. Plus, we shared how to store and reheat leftovers. This soup is fun to make and enjoy. With practice, you can create your own twist on this classic dish. Whether you want a creamy bowl or a veggie version, the choice is yours. Happy cooking!$

Indulge in the ultimate comfort food with this Cozy Chicken Pot Pie Soup! Perfectly blended with tender chicken, vibrant veggies, and a creamy broth, this soup is topped with golden biscuits for that classic pot pie feel. It's easy to make and packed with flavor, making it the perfect meal for any night. Click through to explore the full recipe and treat your family to a bowl of warmth today!

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Ingredients

2 tablespoons olive oil

1 medium onion, diced

2 medium carrots, diced

2 celery stalks, diced

2 cloves garlic, minced

1 pound cooked chicken, shredded

4 cups chicken broth

2 cups Yukon Gold potatoes, peeled and cubed

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

1 cup heavy cream

1/2 cup all-purpose flour

Salt and fresh ground black pepper to taste

Fresh parsley, chopped (for garnish)

Biscuit dough (store-bought or homemade) for topping

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté for approximately 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Incorporate the minced garlic into the mixture and sauté for an additional minute, stirring constantly to prevent burning and ensure even cooking.

Add the shredded chicken, chicken broth, cubed potatoes, frozen peas, dried thyme, dried rosemary, and bay leaf into the pot. Stir well to combine, then bring the mixture to a vigorous boil.

Once boiling, reduce the heat to a gentle simmer. Allow the soup to cook for about 15 minutes, or until the potatoes reach a tender consistency.

In a separate mixing bowl, whisk together the heavy cream and flour until fully combined and smooth. Gradually pour this mixture into the soup while stirring constantly to avoid creating lumps.

Continue to simmer the soup for an additional 5-10 minutes, or until it thickens to your desired consistency. Taste and season with salt and freshly ground black pepper as needed.

Preheat your oven according to the instructions on the biscuit dough package. Roll out the dough on a lightly floured surface and cut it into rounds or your preferred shapes.

Carefully place the biscuit dough pieces on top of the simmering soup (or bake them separately on a baking sheet if preferred) and transfer the pot to the oven. Bake for 10-15 minutes or until the biscuits are golden brown and puffed.

Before serving, remove the bay leaf from the soup. Ladle the hearty soup into bowls, and finish with a garnish of freshly chopped parsley for an added touch of freshness.

Prep Time, Total Time, Servings: 15 min | 45 min | Serves 4-6