Cozy Chicken Pot Pie Soup Recipe for Chilly Nights

Chicken pot pie soup is a warm, comforting hug in a bowl, brimming with savory chicken, creamy broth, and vibrant veggies. Imagine the scent of onions sautéing and herbs mingling in the air, drawing everyone to the kitchen as you prepare this delightful dish.

Picture this: It’s a chilly evening, and you need something to lift your spirits. Chicken pot pie soup is here to save the day! It’s both hearty and satisfying, perfect for family gatherings or cozy nights in. The best part? You don’t have to worry about flaky crusts falling apart; this soup is all about the cozy comfort without the fuss.

One memorable night, I served chicken pot pie soup at a dinner party, and my friends couldn’t stop raving about it! The comforting aroma filled the room as we gathered around the table.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use about 3-4 chicken breasts; adjust based on your crowd size for optimal flavor.

• Fresh Garlic: Choose firm garlic cloves for maximum flavor; fresh always wins over pre-minced.

• Onions: Sweet onions work best here; they add depth and sweetness when sautéed.

• Carrots: Fresh carrots provide sweetness and color—feel free to chop them into fun shapes!

• Celery: Adds crunch and freshness; choose crisp stalks for that ideal texture.

• Chicken Broth: Homemade is best if you have it; otherwise, low-sodium canned broth works perfectly.

• Heavy Cream: This gives the soup its luxurious creaminess; don’t skimp on this ingredient!

• Dried Thyme: A must-have herb that adds aromatic warmth; fresh thyme can substitute if available.

• Pepper: Freshly cracked black pepper elevates flavors—use generously!

• Salt: Essential for enhancing all other flavors; season to taste throughout cooking.

• Frozen Peas (optional): For a pop of color and sweetness—add these just before serving for freshness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sautéing Aromatics : Start by heating a large pot over medium heat. Add a drizzle of olive oil and toss in diced onions and minced garlic until translucent and fragrant.

Add Vegetables : Stir in chopped carrots and celery next. Sauté for about five minutes until everything softens slightly; your kitchen will smell divine!

Cook Chicken : Add diced chicken breasts to the pot. Cook until browned on all sides for approximately six minutes while stirring occasionally.

Pour in Broth : Carefully pour in your chicken broth, scraping any tasty bits from the bottom of the pot. Bring to a gentle boil—your mouth should be watering by now!

Add Cream & Seasonings : Lower heat and mix in heavy cream along with dried thyme, salt, and pepper. Allow it to simmer gently for 10 minutes until thickened slightly.

Finish Up : If using frozen peas, stir them in during the last couple of minutes of cooking for that vibrant color boost. Taste and adjust seasoning if necessary.

Now you have an incredible bowl of chicken pot pie soup ready to warm your soul! Pair it with some crusty bread or biscuits for an unforgettable meal experience.

Perfecting the Cooking Process

Start by sautéing onions and garlic for flavor, then add chicken and vegetables before simmering. This method builds layers of taste, ensuring your soup is bursting with flavor.

Add Your Touch

Feel free to swap in different proteins or throw in some leftover veggies. A sprinkle of fresh herbs at the end can elevate the entire dish, adding brightness and freshness.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or microwave until warmed through to maintain creaminess.

The first time I made this chicken pot pie soup, my friends declared it a “hug in a bowl.” Their smiles made all the chopping worth it, and now it’s a staple at every gathering!

FAQ

Can I use frozen vegetables in chicken pot pie soup?

Yes, frozen vegetables work perfectly and save you chopping time without sacrificing flavor.

How long does chicken pot pie soup last in the fridge?

It lasts up to three days when stored properly in an airtight container.

What can I serve with chicken pot pie soup?

Serve it with crusty bread or a side salad for a complete meal experience.

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Chicken Pot Pie Soup

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• Author: Rachel Lawson
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Indulge in the warmth of Chicken Pot Pie Soup, a comforting blend of tender chicken, creamy broth, and vibrant vegetables. Perfect for chilly nights or family gatherings, this dish delivers hearty satisfaction without the fuss of traditional pot pie crusts. With fragrant herbs and a rich aroma wafting through your kitchen, this soup is sure to become a beloved staple in your home.

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Ingredients

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• 3–4 boneless, skinless chicken breasts (about 1 lb)
• 2 cloves fresh garlic, minced
• 1 medium sweet onion, diced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp freshly cracked black pepper (to taste)
• Salt (to taste)
• 1 cup frozen peas (optional)

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Instructions

1. Heat a large pot over medium heat and add a drizzle of olive oil. Sauté diced onions and minced garlic until translucent.
2. Add chopped carrots and celery; sauté for about five minutes until softened.
3. Stir in diced chicken breasts and cook until browned on all sides (about six minutes).
4. Pour in chicken broth, scraping the bottom of the pot. Bring to a gentle boil.
5. Reduce heat; mix in heavy cream, thyme, salt, and pepper. Simmer for 10 minutes until slightly thickened.
6. If using peas, stir them in during the last few minutes of cooking. Taste and adjust seasoning if necessary.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (approximately 1 cup)
• Calories: 340
• Sugar: 3g
• Sodium: 610mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 21g
• Cholesterol: 80mg