Chicken pot pie soup is the perfect way to enjoy the rich, comforting flavors of a traditional chicken pot pie in a bowl. This creamy, hearty soup combines tender chicken, wholesome vegetables, and a luscious broth to create the ultimate cold-weather comfort food. Let’s explore how to make it, its health benefits, and tips for the best results.
History of Chicken Pot Pie Soup
This modern spin on chicken pot pie draws from a long tradition of comfort food, dating back to early American settlers who adapted British recipes. Its transformation into a soup is a testament to culinary creativity.
Why is it called a pot pie?
It’s just like the name suggests. It’s thought that the name arose simply because it was a savory pie made in a pot. The pot pie goes back centuries with there being one version or another that is similar to what we know today. Some believe a version of pot pie with a simple crust goes back to the Roman Empire. It was a way to use up leftover meat with some vegetables that were on hand.
Ingredients for Chicken Pot Pie Soup
To make a delicious pot pie soup, you’ll need:
- 2 tablespoons butter
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
Step 1: Sauté the Vegetables
In a large pot, melt butter over medium heat. Add diced onion, sliced carrots, and celery. Cook until softened, about 5-7 minutes.
Step 2: Add Garlic and Flour
Stir in minced garlic and cook for 1 minute. Sprinkle in the flour, coating the vegetables. Cook for another 2 minutes to eliminate the raw flour taste.
Step 3: Create the Soup Base
Gradually whisk in chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Step 4: Add Chicken and Cream
Stir in shredded chicken, heavy cream, and dried thyme. Simmer for 10-15 minutes, stirring occasionally, until the soup thickens.
Step 5: Add the Finishing Touches
Add frozen peas in the last 5 minutes of cooking. Adjust seasoning with salt and pepper. Serve hot with optional toppings for an authentic pot pie experience.
Can you freeze chicken pot pie soup?
Yes, you can freeze chicken pot pie soup. Allow the soup to cool completely before transferring it to a freezer-safe container or bag. Once sealed, place it in the freezer, where it can be stored for up to a month or slightly longer. To use, let the soup thaw overnight in the refrigerator, then reheat it on the stovetop or in the microwave. Alternatively, if you plan to use it sooner, the soup can be stored in an airtight container in the refrigerator for 3-4 days.
Serving Suggestions
Pair your soup with crusty bread, a side salad, or buttery biscuits. Garnish with fresh parsley or a sprinkle of grated cheese for extra pizzazz.
Conclusion
Chicken pot pie soup is more than just a meal—it’s a bowlful of happiness. Perfect for any occasion, this recipe is sure to become a household favorite. Give it a try, and let the comforting aroma fill your kitchen.
FAQs
- Can I make this soup in advance?
Absolutely! Store it in the fridge and reheat when ready. - What are the best substitutes for heavy cream?
Use half-and-half, whole milk, or even unsweetened almond milk. - How do I thicken the soup without flour?
Cornstarch or mashed potatoes work wonderfully. - Can I use frozen vegetables instead of fresh ones?
Yes, frozen veggies save time and work just as well. - How long can I store this soup in the fridge?
It stays fresh for up to 3 days in an airtight container.
