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Chicken Pot Pie Soup: A Warm Hug in a Bowl
There’s something magical about the cozy, comforting taste of Chicken Pot Pie Soup that always brings me back to my grandmother’s kitchen. I remember sitting at her wooden table, the aroma of savory chicken, fresh veggies, and herbs wafting through the air, as she stirred her secret recipe in a big pot. It was like a warm hug from the inside out. Now, I’m thrilled to share this equally delightful recipe with you!
This soup is the ultimate comfort food, especially on those chilly nights when all you want is to curl up with a big bowl of something hearty. Plus, it combines the essence of everyone’s favorite pot pie, minus the fuss of pastry! With a hint of creaminess and the delightful crunch of fresh veggies, it’s great for dinner or even a quick lunch the next day (if there are any leftovers, that is). Let’s dive into what makes this Chicken Pot Pie Soup a must-try dish!
What’s in Chicken Pot Pie Soup?
– 1 lb (450g) cooked chicken, shredded: I love using rotisserie chicken for this recipe; it adds great flavor and saves so much time!
– 2 tbsp olive oil: A staple in my kitchen! This golden oil not only adds flavor but also helps sauté those aromatic veggies perfectly.
– 1 medium onion, diced: The base of any great soup! It adds a lovely sweetness and depth of flavor.
– 2 medium carrots, sliced: For that pop of color and crunch! Plus, they’re incredibly healthy.
– 2 celery stalks, diced: These little green sticks are key for building flavor. Don’t skip this one!
– 2 cloves garlic, minced: Because a pinch of garlic makes everything better, am I right?
– 1 cup frozen peas: A great way to add sweetness and a touch of green to the soup without any hassle.
– 1 medium potato, diced (Yukon Gold or Russet): This starch acts like a comforting blanket, making the soup hearty and filling.
– 4 cups chicken broth: Homemade is best, but any store-bought brand works just fine for a quick meal!
– 1 cup heavy cream: The secret to that creamy, rich flavor that tastes like you spent hours cooking.
– 1 tsp dried thyme: A classic herb that brings out the earthy flavors.
– 1 tsp dried rosemary: Adds a fragrant kick that elevates the dish.
– Salt and pepper to taste: Essential for bringing all those wonderful flavors together.
– 2 tbsp fresh parsley, chopped (for garnish): A lovely fresh finish that brightens up the dish.
Is Chicken Pot Pie Soup Good for You?
Oh, this soup is not just delicious; it has some great health benefits too! The combination of shredded chicken and vegetables means you’re packing in protein and nutrients. The carrots and peas are excellent sources of vitamins A and C, while the potato adds fiber to keep you feeling full and satisfied.
But let’s be real, heavy cream gives this soup its signature richness. If you’re watching your fat intake, you could substitute half-and-half or even a plant-based alternative. Since it uses olive oil, it’s also a heart-healthy choice compared to butter or margarine. Just be mindful of portion sizes, and enjoy this delightful soup in moderation!
Ingredients List
– 1 lb (450g) cooked chicken, shredded
– 2 tbsp olive oil
– 1 medium onion, diced
– 2 medium carrots, sliced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 cup frozen peas
– 1 medium potato, diced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
– 2 tbsp fresh parsley, chopped (for garnish)
How to Make Chicken Pot Pie Soup?
1. In a large pot, heat the olive oil over medium heat. Once shimmering, add the diced onion and sauté until translucent, about 3-4 minutes.
2. Toss in the carrots, celery, and minced garlic. Cook for an additional 5 minutes, stirring to prevent sticking.
3. Stir in the diced potato, chicken broth, thyme, and rosemary. Bring the mixture to a gentle boil.
4. When it’s bubbling nicely, reduce the heat, and let it simmer for about 15 minutes, or until the potatoes are tender.
5. Add the shredded chicken and frozen peas to the pot. Pour in the heavy cream and season with salt and pepper. Let it heat through for another 5 minutes.
6. Serve hot, garnished with fresh parsley.
Notes from My Kitchen
– If you’re aiming for a thicker soup, mix a slurry of cornstarch with a little water and stir it into the soup during the last few minutes of cooking.
– This soup pairs perfectly with a warm, crusty bread or some buttery biscuits. Seriously, who can resist dipping into that creamy goodness?
– Feel free to experiment with different vegetables like bell peppers or corn to suit your taste!
I can’t wait for you to try this Chicken Pot Pie Soup! It warms up not only my family dinners but also my heart — a true family favorite that I hope becomes a cherished tradition in your home. Please let me know how it goes if you give it a try; I would love to hear all about your experiences in the kitchen!
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