Chicken Pot Pie Soup

There’s something utterly comforting about a warm bowl of Chicken Pot Pie Soup that feels like a hug on a chilly day. Growing up, my grandmother had a signature recipe that brought our entire family together, filling the house with the rich aroma of herbs and hearty chicken as it simmered on the stove. Each spoonful carried not just flavors, but memories, laughter, and love. As I put my own twist on her recipe today, I’m excited to share a dish that encapsulates that same essence—perfect for cozy evenings or a gathering with friends.

## Recipe Timing

• Prep Duration: 10 minutes
• Active Cooking: 30 minutes
• Total Duration: 40 minutes
• Portion Size: Serves 4-6
• Complexity: Simple

## Nutritional Recipe

• Calories per portion: Approximately 400 calories
• Protein: 28 grams
• Carbs: 30 grams
• Fats: 20 grams
• Fiber: 3 grams
• Sugars: 3 grams
• Sodium: 750 mg

## Why You’ll Love This Chicken Pot Pie Soup

Imagine creamy, savory goodness enveloping tender chunks of chicken and garden-fresh vegetables. With this soup, you are not just getting a meal; you’re getting a bowl of nostalgia. The combination of rosemary and thyme adds a fragrant note, making every spoonful feel like a celebration of comfort food. Plus, it’s a one-pot meal that can be whipped up quickly, making it perfect for busy weeknights or lazy Sundays.

## The Complete Cooking Journey

Cooking this Chicken Pot Pie Soup will take you through a delightful journey—from sautéing aromatic onions and garlic to watching the chicken transform into tender morsels right in your pot. Each step builds anticipation, and before you know it, you have a delicious, hearty soup that warms both body and soul.

## Ingredients:

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup potatoes, diced
• 1 cup frozen peas
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 2 tsp dried thyme
• 2 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

## Method:

### Step 1: Sauté Aromatics

In a large pot, heat olive oil over medium heat. Add the chopped onions and minced garlic, stirring until they become translucent and fragrant, about 3-4 minutes.

### Step 2: Cook Chicken and Vegetables

Add the chicken breasts, diced carrots, celery, and potatoes to the pot. Allow them to cook for about 5 minutes, stirring occasionally, until they begin to soften.

### Step 3: Incorporate Broth

Pour in the chicken broth and bring the mixture to a gentle boil. Feel free to stir occasionally to combine all the flavors.

### Step 4: Simmer Chicken

Reduce the heat and let the soup simmer for 20 minutes, or until the chicken is cooked through. This is when the kitchen starts to smell heavenly!

### Step 5: Shred Chicken

Remove the chicken from the pot. Shred it using two forks (or chop it, if you prefer) before returning it to the pot.

### Step 6: Creamy Finish

Stir in the heavy cream, frozen peas, dried thyme, and dried rosemary. Season with salt and pepper to taste.

### Step 7: Final Simmering

Allow the soup to simmer for an additional 5-10 minutes until heated through. Keep an eye on it; the aroma will be hard to resist!

### Step 8: Serve and Enjoy

Serve the soup hot, garnished with fresh parsley. Your cozy bowl of Chicken Pot Pie Soup is ready to warm hearts and bellies!

## Serving Suggestions & Pairings

This soup is wonderfully versatile. Serve it with flaky biscuits, crusty bread, or a simple green salad to round out the meal. A glass of chilled white wine or a hearty ale can also complement the rich flavors beautifully.

## Storage & Leftovers Guide

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, consider omitting the heavy cream as it can change the texture when thawed. Instead, add the cream when reheating your soup for the best consistency. It should last about 2-3 months in the freezer.

## Kitchen Wisdom & Success Tips

• For a quicker prep, consider using rotisserie chicken, which saves time on cooking and shredding.
• Feel free to mix and match the vegetables; frozen corn or green beans can work well too.
• If you want a thicker soup, you can add a cornstarch slurry (1 tbsp corn starch mixed with 2 tbsp cold water) during the final minutes of cooking.

## Flavor Variations & Adaptations

Love spices? Add a pinch of cayenne pepper or smoked paprika for a kick. For a richer flavor, consider using homemade chicken broth, or add a splash of white wine during the simmering phase. Vegan? Swap the chicken for lentils or chickpeas and use coconut cream instead of heavy cream for a delightful twist.

## Reader Questions & Solutions

1. Can I use frozen chicken? Yes, but ensure it’s fully thawed before starting to cook, or increase the simmering time until cooked through.
2. How do I make it gluten-free? This recipe is naturally gluten-free as long as you use gluten-free chicken broth.
3. Can I omit the cream? Absolutely! For a lighter version, use milk or a non-dairy substitute.
4. What if I don’t have thyme or rosemary? Use Italian seasoning or herbs de Provence for a different flavor profile!
5. How do I ensure my chicken is tender? Simmer it gently and avoid overcooking. Letting it rest for a few minutes outside of the pot can also help keep it juicy.

## Wrapping Up

As you gather around the table with your loved ones, let the delightful aroma of Chicken Pot Pie Soup fill the air and the warmth of shared meals nurture your spirits. Cooking is about more than just feeding the body; it’s about creating connections and savoring life’s little moments. I hope this soup brings as much joy to your home as it has to mine. Enjoy every delicious bite!

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