Deliciously Creamy Chicken Pot Pie Soup You’ll Love

Introduction

There's something undeniably comforting about a warm bowl of chicken pot pie soup. It captures all the flavors of the classic dish while offering a creamy, hearty experience that's perfect for any day of the week.

What if you could enjoy all that deliciousness without fussing over a pie crust? This chicken pot pie soup delivers all the goodness you crave, packed with tender chicken, vibrant vegetables, and a luscious, creamy broth that's sure to become a family favorite.

In this recipe, we'll explore how to create a home-cooked meal that's both satisfying and easy to prepare. So grab your pot, and let’s dive into making this deliciously creamy chicken pot pie soup!

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 cups low-sodium chicken broth
• 2 cups Yukon gold potatoes, diced
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• Salt to taste
• Fresh parsley, chopped (for garnish)

Directions & Preparation

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
2. Stir in the minced garlic, diced carrots, and celery. Cook for another 4-5 minutes until the vegetables begin to soften.
3. Add the chicken pieces to the pot, seasoning them with thyme, rosemary, and black pepper. Cook for about 5-7 minutes until the chicken is browned on all sides.
4. Pour in the chicken broth and add the diced potatoes. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes until the potatoes are tender.
5. In a small bowl, mix the flour with a few tablespoons of the soup broth to create a slurry. Stir this mixture back into the soup to thicken it.
6. Slowly pour in the heavy cream, stirring continuously to combine. Allow the soup to simmer for an additional 5 minutes until it thickens further.
7. Stir in the frozen peas, and let the soup cook for another 3 minutes. Adjust the seasoning with salt to taste.
8. Serve hot, garnished with fresh parsley for a pop of color and flavor.

FAQs

What if my soup is too thick?

If the soup is too thick for your liking, you can add more chicken broth or water gradually until you reach your desired consistency.

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used instead of thighs, but be mindful not to overcook it, as it can dry out more easily.

What can I do if the soup is bland?

If you find the soup lacking flavor, try adding a bit more salt, or incorporate additional herbs and spices to enhance the taste.

Can I add more vegetables to this soup?

Absolutely! Feel free to include other vegetables like corn, green beans, or bell peppers to customize the soup to your liking.

Is there a way to make this soup lighter?

To lighten the soup, you can substitute half of the heavy cream with milk or use a lower-fat cream alternative.

What if my chicken is overcooked?

If the chicken turns out overcooked, try shredding it and mixing it back into the soup. The moisture from the broth can help keep it tender.

Conclusion

This deliciously creamy chicken pot pie soup is not only easy to make but also a delightful twist on a classic comfort food. Each spoonful offers warmth and satisfaction, perfect for chilly evenings or cozy family dinners.

With its rich flavors and nourishing ingredients, it’s bound to be a hit at your table. Enjoy the process of making it, and don’t hesitate to make it your own with your favorite additions!

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Deliciously Creamy Chicken Pot Pie Soup You’ll Love

Deliciously Creamy Chicken Pot Pie Soup You’ll Love made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion diced
• 2 cloves garlic minced
• 2 carrots diced
• 2 celery stalks diced
• 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
• 4 cups low-sodium chicken broth
• 2 cups Yukon gold potatoes diced
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• Salt to taste
• Fresh parsley chopped (for garnish)

Instructions

• In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
• Stir in the minced garlic, diced carrots, and celery. Cook for another 4-5 minutes until the vegetables begin to soften.
• Add the chicken pieces to the pot, seasoning them with thyme, rosemary, and black pepper. Cook for about 5-7 minutes until the chicken is browned on all sides.
• Pour in the chicken broth and add the diced potatoes. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes until the potatoes are tender.
• In a small bowl, mix the flour with a few tablespoons of the soup broth to create a slurry. Stir this mixture back into the soup to thicken it.
• Slowly pour in the heavy cream, stirring continuously to combine. Allow the soup to simmer for an additional 5 minutes until it thickens further.
• Stir in the frozen peas, and let the soup cook for another 3 minutes. Adjust the seasoning with salt to taste.
• Serve hot, garnished with fresh parsley for a pop of color and flavor.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.