Chicken pot pie soup is the ultimate comfort food, bringing together all the beloved flavors of a classic pot pie in a warm, hearty soup. Forget the crust; this recipe focuses on the creamy, savory goodness inside, perfect for a chilly evening or a cozy weekend meal. This isn't just any chicken soup – it's a culinary hug in a bowl.
What Makes This Chicken Pot Pie Soup Recipe Special?
This recipe prioritizes fresh, high-quality ingredients to deliver an exceptional flavor profile. We’re not just throwing things together; we're building layers of flavor that will leave you wanting more. We'll use a homemade roux for a richer, smoother gravy, and we'll incorporate fresh herbs for an aromatic boost. The result? A soup that's both satisfying and sophisticated.
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Optional: 1/4 cup chopped fresh parsley for garnish
Instructions:
- Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Cook the chicken: Add the chicken to the pot and cook until browned on all sides.
- Make the roux: Sprinkle the flour over the chicken and vegetables and stir constantly for 1-2 minutes to create a roux. This step is crucial for thickening the soup and creating a creamy texture.
- Add the broth and milk: Gradually whisk in the chicken broth and milk until smooth. Bring the mixture to a simmer.
- Simmer and season: Reduce heat to low, stir in the thyme and rosemary, and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Add the vegetables and finish: Stir in the peas and corn. Season with salt and pepper to taste. Simmer for another 5 minutes to heat through.
- Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve with crusty bread for dipping.
Frequently Asked Questions (FAQs)
Can I use rotisserie chicken?
Absolutely! Using rotisserie chicken will save you time and effort. Simply shred the chicken and add it to the pot during step 2.
How can I thicken the soup further?
If you prefer a thicker soup, you can add a tablespoon or two of cornstarch mixed with a little cold water to the soup during the last few minutes of simmering.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
What other vegetables can I add?
Feel free to experiment with other vegetables! Potatoes, mushrooms, and green beans would all be delicious additions.
Is this soup gluten-free?
This recipe uses all-purpose flour, so it is not naturally gluten-free. However, you can substitute gluten-free all-purpose flour for a gluten-free version.
Tips for the Perfect Chicken Pot Pie Soup
- Use fresh herbs whenever possible for the best flavor.
- Don't be afraid to adjust the seasonings to your liking.
- For a richer flavor, use homemade chicken broth.
- If you want a heartier soup, add cooked noodles or dumplings during the last 10 minutes of cooking.
This chicken pot pie soup recipe is a guaranteed crowd-pleaser. It's easy to make, adaptable to your preferences, and incredibly delicious. Enjoy!
