I’m excited to share with you my Chicken Pot Pie Soup recipe – a dish that promises the heartwarming goodness of a pot pie, but in the form of a rich and creamy soup.
Imagine the homey, nostalgic flavors of a traditional chicken pot pie. Now, picture that transformed into a comforting, spoonable delight.
Perfect for those brisk evenings when all you crave is something to warm you up from the inside, this recipe is not just a meal; it’s a hug in a bowl.
It’s a simple yet satisfying dish that combines tender chicken, sweet peas, crunchy carrots, and a creamy base, seasoned to perfection.
This Chicken Pot Pie Soup is an ode to all that we love about comfort food – it’s easy to make, delicious to eat, and brings a sense of warmth and comfort with every spoonful.
So grab your favorite soup pot, and let’s embark on a culinary journey to create a soup that’s as comforting as it is delicious. This recipe is sure to become a new favorite in your home, cherished for its simplicity and loved for its taste.
Let’s get cooking!
Ingredients in Wholesome Chicken Pot Pie Soup Recipe to Warm Your Soul
Picture a steaming bowl of rich, hearty Chicken Pot Pie Soup warming your soul on a chilly evening.
To bring this culinary delight to your table, gather the following ingredients: succulent 1 lb diced boneless, skinless chicken breasts, sautéed to perfection with 2 tablespoons of olive oil.
Add depth to your creation with the aromatic veggies of 1 large finely chopped onion, 8 ounces chopped fresh mushrooms, 2 diced carrots, and 2 diced celery stalks, creating a colorful medley.
Elevate the flavors with 3 minced cloves of garlic, seamlessly blending into the mix.
A velvety base is achieved by incorporating 1/3 cup of all-purpose flour, providing a satisfying thickness to the soup.
Introduce the heart of the dish with 4 cups of chicken broth and 2 cups of milk (whole or 2% for that extra creaminess).
The frozen symphony of 1 cup each of peas and corn adds a delightful texture, complemented by the earthy essence of 1 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary.
Season to taste with salt and pepper, and if you’re feeling fancy, a sprinkle of fresh parsley for a finishing touch.
Embrace the simplicity and warmth of this recipe, and let the flavors transport you to a cozy haven.
Substitute Ingredients You Can Use in this Wholesome Chicken Pot Pie Soup Recipe to Warm Your Soul!
Here are some potential substitute ingredients you can use in the Chicken Pot Pie Soup recipe:
You can substitute chicken breasts with boneless, skinless chicken thighs for a slightly different flavor and texture. Rotisserie chicken or leftover cooked chicken can also be used; simply add it toward the end of the cooking process to warm through.
Feel free to customize the vegetable mix based on your preferences or what you have on hand. Broccoli, green beans, or diced potatoes are excellent choices. You can also add mushrooms or bell peppers for added variety.
If you need a gluten-free option, you can use a gluten-free all-purpose flour or cornstarch as a thickening agent. Make sure to adjust the quantity according to the flour’s thickening power.
For a dairy-free version, substitute regular milk with almond milk, soy milk, or coconut milk. Keep in mind that this may alter the flavor slightly.
Experiment with different herbs based on your preferences. Sage, parsley, or tarragon can be delightful additions or substitutions for thyme and rosemary.
If you’re looking for a lower-sodium option, use a low-sodium chicken broth or vegetable broth. For a vegetarian version, you can use vegetable broth instead of chicken broth.
Always consider dietary preferences and restrictions when making substitutions, and don’t hesitate to get creative and tailor the recipe to your liking!
Making the Wholesome Chicken Pot Pie Soup Recipe to Warm Your Soul
To embark on this culinary adventure, start by sautéing 1 lb of diced boneless, skinless chicken breasts in 2 tablespoons of olive oil until they’re golden and cooked through.
Next, create a fragrant base by adding 1 finely chopped onion and chopped mushrooms in butter. Saute a few minutes.
Enhance the flavors further with 3 minced cloves of garlic.
Sprinkle in 1/3 cup of all-purpose flour, stirring to form a roux that adds a delightful thickness to the soup.
In a large stockpot pour in 4 cups of chicken broth and 2 cups of milk, bringing the mixture to a low simmer. Add 2 diced carrots and 2 diced celery stalks to the pot, allowing them to soften.
Season the pot with 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, salt, and pepper to taste.
Add the onion mushroom rue mixture.
Reintroduce the cooked chicken, and add 1 cup each of frozen peas and corn for a burst of color and texture.
Let the soup simmer for 15-20 minutes, allowing the flavors to meld into a comforting symphony.
Taste, adjust seasonings if needed, and serve this heartwarming Chicken Pot Pie Soup in bowls, garnished with optional fresh parsley.
Wondering What to Pair with this Wholesome Chicken Pot Pie Soup Recipe to Warm Your Soul?
Pairing your Chicken Pot Pie Soup with complementary sides can turn it into an even more satisfying meal. Here are some suggestions that would go wonderfully with this soup:
Crusty Bread or Dinner Rolls
There’s nothing like fresh, warm bread to soak up the delicious broth. A crusty baguette, sourdough, or soft dinner rolls would be perfect.
Simple Green Salad
A light, crisp green salad with a vinaigrette dressing can balance the richness of the soup. Include greens like arugula, spinach, or mixed lettuce and add some cherry tomatoes, cucumbers, and a sprinkle of nuts or seeds for crunch.
Consider serving the soup with a side of roasted vegetables like Brussels sprouts, carrots, or asparagus. Their caramelized edges and savory flavors make a great complement.
For an extra garlic punch and a bit of crunch, serve the soup with warm, buttery garlic bread.
A small cheese plate featuring mild cheeses like Brie, Camembert, or a sharp cheddar can be a delightful addition.
Quiche or Savory Tart
If you’re looking for a more substantial meal, a light quiche or savory tart with a salad can pair nicely.
Grilled Cheese Sandwiches or Fruit
A classic pairing – a simple grilled cheese sandwich can turn the soup into a comfort food feast.
Apple Slices or a Light Fruit Salad: For a touch of sweetness, consider a side of fresh apple slices or a light fruit salad. The crisp, sweet flavors can provide a pleasant contrast to the savory soup.
Store and Reheat Leftover Wholesome Chicken Pot Pie Soup
Allow the soup to cool to room temperature before refrigerating or freezing. This helps prevent the growth of bacteria.
Transfer the soup to an airtight container. You can use individual containers for portion control or one large container.
Store the soup in the refrigerator for up to 3-4 days. Make sure the lid is tightly sealed to maintain freshness.
If you want to store the soup for a longer period, you can freeze it. Use a freezer-safe container and leave some space at the top to account for expansion. It can be frozen for 2-3 months.
Reheating Leftover Chicken Pot Pie Soup
Place the soup in a saucepan and heat over medium-low heat, stirring occasionally until it’s thoroughly heated.
Microwave: Microwave in a microwave-safe bowl, stopping to stir every minute until heated through.
If the soup is frozen, thaw it in the refrigerator overnight.
Once thawed, follow the same reheating instructions as for refrigerated soup.
To ensure even heating, stir the soup occasionally during the reheating process. Check the temperature in the middle of the soup to make sure it’s piping hot.
If the soup thickens upon reheating, you can add a little chicken broth or water to achieve the desired consistency.
Always remember to use proper food safety practices, and discard any leftovers that have been left at room temperature for more than 2 hours. Enjoy your reheated Chicken Pot Pie Soup!
If you loved this recipe check out some of my other delicious soup recipes!
Chicken Pot Pie Soup
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- 1 lb boneless skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 8 ounces fresh mushrooms chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk whole or 2% for creaminess
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Prepare the Chicken: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken and cook until it’s no longer pink and slightly browned. Remove the chicken from the pot and set it aside.
- Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and mushrooms. Sauté the vegetables for about 5 minutes or until they start to soften. Add the minced garlic and cook for another minute.
- Make the Roux: Sprinkle the flour over the vegetables and stir well to combine. Cook for 2-3 minutes to cook off the raw flour taste. Add to stockpot.
- Add Liquids: Gradually add the chicken broth while constantly stirring to avoid lumps. Stir in the milk and bring the mixture to a low simmer. Add carrots and celery. Simmer about 10 minutes.
- Combine and Simmer: Return the cooked chicken to the pot. Add the frozen peas and corn, along with the dried thyme, rosemary, salt, and pepper. Let the soup simmer for about 15-20 minutes, or until it thickens slightly and the vegetables are tender.
- Adjust Seasonings: Taste the soup and adjust the salt, pepper, or herbs as needed.
- Serve: Ladle the soup into bowls. Garnish with fresh parsley if desired.
- Enjoy: Serve your Chicken Pot Pie Soup hot. It’s perfect for a cozy and comforting meal.