Easy and Comforting Chicken Pot Pie Soup Recipe
Craving a warm, hearty meal that's easy to prepare and packed with flavor? Look no further than this delicious Chicken Pot Pie Soup recipe. This comforting dish combines the best of classic chicken pot pie with the convenience of a soup, making it perfect for busy weeknights or chilly weekends. Let's dive into this mouthwatering recipe that's sure to become a family favorite.
Ingredients You'll Need
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 stalks celery, sliced
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 cups frozen peas
- 2 cups frozen corn
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 1/4 cup all-purpose flour
- 1/4 cup heavy cream or milk
- 2 tbsp chopped fresh parsley, for garnish
Instructions
In a large Dutch oven or pot, heat the olive oil over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes. Remove the chicken from the pot and set it aside.
In the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
Pour in the chicken broth and water. Stir in the thyme, rosemary, salt, black pepper, and bay leaves. Bring the mixture to a boil, then reduce the heat to low. Add the frozen peas and corn, along with the cooked chicken. Let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
In a small bowl, whisk together the flour and heavy cream or milk until smooth. Slowly pour the mixture into the soup, stirring constantly to prevent lumps from forming. Cook for an additional 5-7 minutes, or until the soup has thickened slightly.
Taste and adjust the seasoning if necessary. Remove the bay leaves and discard them. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot and enjoy your Easy Chicken Pot Pie Soup!
Nutritional Information
| Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Total Carbohydrate | Dietary Fiber | Sugars | Protein |
|---|---|---|---|---|---|---|---|---|
| 370 | 12g | 4.5g | 90mg | 1170mg | 31g | 5g | 5g | 34g |
Note: Nutritional information is approximate and may vary based on the specific brands and quantities of ingredients used.
This Easy Chicken Pot Pie Soup recipe serves 6-8 people and can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. To reheat, simply thaw if frozen and warm over medium heat on the stovetop or in the microwave.
