Cozy Chicken Pot Pie Soup

$To make a tasty chicken pot pie soup, you need a few key items: - 2 tablespoons olive oil - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 lb boneless chicken breasts, diced - 4 cups chicken broth - 2 cups potatoes, peeled and cubed - 1 cup frozen peas - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 cup biscuits, cut into small pieces for topping These ingredients form the base of the soup. Each one contributes to the rich flavors and comforting texture. You can enhance the taste even more with these optional ingredients: - Fresh herbs like parsley or thyme - A splash of white wine for depth - Corn for sweetness - Mushrooms for an earthy flavor Using these extras can make your soup even more delightful. Feel free to mix and match based on what you have at home. If you have specific dietary needs, here are some easy swaps: - Use vegetable broth instead of chicken broth for a vegetarian option. - Swap heavy cream with coconut milk for a dairy-free version. - If you're gluten-free, use gluten-free biscuits or skip them altogether. These substitutions keep the soup delicious while catering to your dietary preferences. Enjoying a cozy bowl of chicken pot pie soup is possible for everyone! {{ingredient_image_1}} Start by gathering all your ingredients. You will need onion, carrots, and celery. Dice one medium onion and two carrots. Chop two celery stalks into small pieces. This mix adds great flavor to your soup. Heat two tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté them for about five to seven minutes. You want the veggies to soften but not brown. This step builds a solid base for your soup. Next, you will add the garlic and chicken. Mince three cloves of garlic and add them to the pot. Then, take one pound of boneless chicken breasts and dice them. Add the chicken to the pot and cook for another five to seven minutes. Stir often until the chicken turns white and is no longer pink inside. This step ensures your chicken is cooked through and full of flavor. Now it's time for the broth! Pour in four cups of chicken broth and bring the mixture to a boil. Once it boils, add two cups of peeled and cubed potatoes. Stir in one teaspoon of dried thyme and one teaspoon of dried rosemary. Season with salt and pepper to taste. Reduce the heat to low and let the soup simmer for about 15 to 20 minutes. The potatoes should become tender. After that, stir in one cup of frozen peas and one cup of heavy cream. Let everything simmer for another five minutes. This will make your soup rich and creamy. To get the best texture, focus on your vegetables. Cut them into small, even pieces. This helps them cook evenly. Cook your onions, carrots, and celery until soft. Aim for about 5 to 7 minutes. When adding potatoes, ensure they are cubed small. This way, they will cook faster and blend well with the soup. Use fresh herbs when possible. Dried thyme and rosemary add great taste. If you have fresh herbs, use them instead. They will make a big difference. Also, consider adding a splash of lemon juice. This can brighten the flavors. Taste as you go. Adjust salt and pepper to match your liking. One common mistake is overcooking the chicken. Cook it just until it turns white. It will continue to cook in the soup. Another mistake is not simmering long enough. Let the soup simmer for at least 15 minutes. This allows the flavors to mix well. Lastly, don’t skip the cream. It gives the soup its rich, comforting feel. Pro Tips Use Rotisserie Chicken: For an even quicker meal, substitute the diced chicken with pre-cooked rotisserie chicken. Just shred it and add it to the soup for a delicious shortcut! Seasonal Vegetables: Feel free to add seasonal vegetables like corn or green beans for extra flavor and nutrition. The more colorful, the better! Thicker Soup: If you prefer a thicker soup, you can whisk in a tablespoon of cornstarch mixed with a bit of cold water before adding the cream. This will give your soup a hearty texture. Herb Variations: Experiment with your favorite herbs! Fresh dill or parsley can add a lovely brightness to the soup, enhancing its comfort flavors. {{image_2}} You can easily make this soup gluten-free. Simply replace the biscuits with gluten-free options. Look for gluten-free biscuits at your store. You can also make your own using almond flour or gluten-free flour. Check the broth too; some brands add gluten. Always read labels to be sure. Want a meatless version? Use vegetable broth instead of chicken broth. Swap the chicken for hearty vegetables. Try mushrooms, chickpeas, or tofu. Add more carrots and peas for texture. You can also add lentils for protein. This makes the soup filling and tasty without meat. You can tweak the flavors to fit your taste. Try adding a splash of white wine for richness. Lemon juice brightens the dish and adds freshness. For heat, include red pepper flakes or a dash of hot sauce. Fresh herbs like parsley can also enhance the taste. Experiment and find what you love best! To keep your Chicken Pot Pie Soup fresh, let it cool first. Pour any leftovers into an airtight container. Make sure to store the soup in the fridge. It will stay good for about 3 to 4 days. If you have biscuits left, store them in a separate container. This keeps them from getting soggy. When you're ready to enjoy your soup again, use the stove or microwave. If using the stove, heat it in a pot over medium heat. Stir often until it warms up. If you're in a hurry, use the microwave. Heat it in a bowl for about 2-3 minutes. Stir halfway through so it heats evenly. If the soup is too thick, add a splash of chicken broth or water. You can freeze Chicken Pot Pie Soup for later. Pour it into a freezer-safe container. Leave some space at the top for expansion. Seal it tightly and label it with the date. The soup will keep well for up to 3 months. When you're ready to eat it, thaw it overnight in the fridge. Reheat it on the stove or microwave as mentioned earlier. Enjoy your comforting soup anytime! Yes, you can use rotisserie chicken. It saves time and adds flavor. Just shred the chicken and add it to the pot after cooking the veggies. This will make your soup even easier to prepare while still tasting great. To lower the calories in this soup, you can make a few swaps. Use low-fat milk instead of heavy cream. You can also replace the biscuits with whole grain crackers. Adding more veggies, like spinach or zucchini, can also help you cut calories while keeping it filling. Serve this soup with warm biscuits for a classic touch. A fresh salad on the side adds crunch and color. You can also pair it with crusty bread to soak up all the delicious broth. Enjoying it with a side of steamed veggies makes for a well-rounded meal. This blog post showed you how to make Chicken Pot Pie Soup step by step. We covered key ingredients, from essentials to tasty options. You learned how to prepare veggies and cook the chicken for the best flavor. I shared tips for perfect texture and common mistakes to skip. You now know how to adapt the recipe for special diets and how to store leftovers properly. Use these insights to create a warm, comforting dish. Enjoy making your own flavorful Chicken Pot Pie Soup!$

A comforting and hearty chicken pot pie soup, perfect for chilly days.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 units carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 lb boneless chicken breasts, diced
4 cups chicken broth
2 cups potatoes, peeled and cubed
1 cup frozen peas
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried rosemary
to taste salt and pepper
1 cup biscuits, cut into small pieces for topping

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
Add the minced garlic and diced chicken to the pot. Cook for an additional 5-7 minutes, stirring frequently, until the chicken is no longer pink.
Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the cubed potatoes, thyme, rosemary, and season with salt and pepper.
Reduce the heat to low and let the soup simmer for about 15-20 minutes or until the potatoes are tender.
Stir in the frozen peas and heavy cream into the soup. Allow it to simmer for another 5 minutes, ensuring everything is heated through.
While the soup is simmering, prepare the biscuits according to package instructions or your preferred recipe.
Once the soup is ready, ladle it into bowls and top each serving with a few pieces of biscuit.

Notes

Garnish each bowl with a sprinkle of fresh parsley or thyme for an attractive finish and extra flavor. Serve with a warm biscuit on the side for a complete comfort meal!

Keyword chicken, comfort food, pot pie, soup