Chicken Pot Pie Soup

Hey there, you lovely kitchen dabbler! Welcome to my chaotic kitchen universe where spoonfuls turned to soup bowls. Today, I’m unfolding this beauty — Chicken Pot Pie Soup. Think comfort food wrapped in a warm, slurpable hug. It’s everything you adore about a chicken pot pie, minus the crust wrestling. If you’re having a rough day, week, or even year, this little bowl of warmth might just be your new BFF.

So, picture this: It’s one of those never-ending Sundays, the kind where the kids are louder than usual, and my hubby has taken refuge in a basketball game on the TV as loud as a live match. I stumbled across this Chicken Pot Pie Soup recipe, and boom, it was like finding treasure troves of happy accidents. Now, it’s a staple here. Whether it’s a cozy winter night or the types of summer evenings when rain smells almost edible, this soup’s our go-to. The fam? Let’s just say they’re all in — even the toddler approves.

Why You’ll Love This Chicken Pot Pie Soup

Alright, so lemme break this down for you: this soup is like a blanket for your taste buds. It’s cozy and so reminiscent of those chilly days when pie might just be too much extra effort. It’s one pot, fewer dishes to clean (hallelujah!), and still throws a flavor party in your mouth. Plus, can we just talk about the buttery, creamy deliciousness? Delightful chaos rounded up in a bowl.

How to Make It

Alright, let’s get your kitchen messier than a toddler’s art project, shall we? First, grab your gigantic soup pot because nobody wants to play pot-Tetris halfway through. We’re tossing in butter and letting that melt-down like my patience at bedtime. Then come the onions. Sizzle those until they’re see-through. Add carrots and celery and promise not to snack on them while they saute. Stir in your flour (or say a prayer to avoid lumps), then slowly — yes, like slow dance slow — add the chicken broth while whisking like a pro. Next, toss in your heavenly mix of chicken, peas, and whatever veg didn’t roll under the fridge. Let this pot of gold simmer. Add a splash of milk (or half and half if it’s cheat day). Bonus points if you have homemade stock because, well, that’s just downright fancy.

Ingredient Notes

– Chicken: Go for rotisserie when you’re sprinting through life, or leftover roast if you’re feeling resourceful.
– Carrots: Honestly, the more, the merrier. Adds color. Won’t hurt. Plus, vitamin A for those late-night screen marathons.
– Heavy cream: Let’s call this the indulgent blanket. Skim milk works too… if I absolutely must.

Recipe Steps:

1. Melt butter in a large pot, sauté onions until soft.
2. Add carrots and celery, cook until tender.
3. Stir in flour, then slowly add chicken broth while whisking.
4. Add chicken and peas, and simmer until heated.
5. Pour in milk, and cook until thick and heated through.

What to Serve It With

Tips & Mistakes

Bread, lots of bread. This soup’s like that friend who doesn’t feel complete without another. Pair it up with crusty bread, a side salad, or heck, eat it solo — no judgment here.

Storage Tips

Into a container, it goes once you’ve slurped your fill. It’s pretty chill with the ol’ fridge for up to 3 days. Microwave it up the next day, and hey, breakfast soup is totally acceptable if nobody’s watching. Leftovers just mean quicker dinners ahead. And cold? Eh, only if you’re into that kind of thing.

Variations and Substitutions

Fridge-emptying forces creativity, right? Sub in turkey if that’s collecting icicles in the freezer. Toss in corn! Use non-dairy milk or scoop out the flour for a gluten-free affair. The taste is twangless without lemon but skip it once, and own it.

Frequently Asked Questions

Chicken Pot Pie Soup

This comforting Chicken Pot Pie Soup features tender chicken, creamy broth, and a medley of fresh vegetables, perfect for colder days.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups cooked chicken, shredded
• ▢ 1.5 cups carrots, diced
• ▢ 1 cup celery, sliced
• ▢ 1 cup onion, diced
• ▢ 4 cups chicken broth low sodium preferred
• ▢ 1 cup milk whole milk
• ▢ 0.5 cup all-purpose flour
• ▢ 0.25 cup butter unsalted
• ▢ 1 tsp thyme dried
• ▢ 0.5 tsp black pepper
• ▢ 0.5 tsp salt

Instructions

Preparation Steps

• In a large pot, melt the butter over medium heat. Add the diced onions, carrots, and celery. Cook until vegetables are tender, about 5-7 minutes.
• Sprinkle the flour over the vegetables and stir constantly for 2 minutes to form a roux.
• Slowly whisk in the chicken broth and milk, stirring to remove lumps. Bring the mixture to a simmer.
• Add the shredded chicken, thyme, salt, and black pepper. Let the soup simmer for 15-20 minutes until thickened and flavors are combined.
• Adjust seasoning as needed and serve hot.

Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. Garnish with fresh parsley if desired.