Chicken Pot Pie Soup

why make this recipe

This soup tastes like chicken pot pie in a bowl. It is warm, creamy and filling. It uses simple ingredients and cooks fast. It is good for a cold night or when you want comfort food.

introduction

Chicken Pot Pie Soup is a easy, hearty soup with chicken, potatoes and mixed veg in a creamy broth. It gives the same cozy flavor as a pot pie but without the crust. You can make it on the stove in about 30 minutes.

how to make Chicken Pot Pie Soup

Cook onions and garlic in oil until soft. Brown the chicken, then add potatoes and mixed veg. Pour in broth and simmer until the potatoes are soft. Stir in cream and thyme, then season. Serve with parsley on top.

Ingredients :

• 450 g tender chicken, diced
• 300 g potatoes, diced
• 300 g mixed vegetables (carrots, peas, corn)
• 150 g onion, chopped
• 9 g garlic, minced (about 3 cloves)
• 960 ml chicken broth
• 240 ml heavy cream
• 30 ml olive oil
• 1 g dried thyme (about 1 teaspoon)
• Salt and pepper to taste
• Fresh parsley for garnish (about 10 g)

Directions :

1. In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until translucent.
2. Add the diced chicken and cook until browned.
3. Stir in the potatoes and mixed vegetables.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat, cover, and simmer for about 15 minutes or until the potatoes are tender.
6. Stir in the heavy cream, thyme, salt, and pepper. Simmer for an additional 5 minutes.
7. Garnish with fresh parsley before serving.

how to serve Chicken Pot Pie Soup

Serve hot in bowls. Add more parsley on top for color. You can serve with bread, crackers, or a simple side salad. A puff pastry square or biscuit on top works well if you like a crust feel.

how to store Chicken Pot Pie Soup

Let the soup cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before re-heating. Reheat gently on the stove and stir so the cream does not separate.

tips to make Chicken Pot Pie Soup

• Use bite-size chicken pieces so they cook fast.
• Cut potatoes to same size for even cooking.
• If you want thicker soup, mash some potatoes in the pot or add a slurry of 1 tablespoon cornflour mixed with 2 tablespoons water.
• Taste and add salt at the end, because broth can be salty.
• Do not boil after adding cream; warm gently to keep cream smooth.

variation (if any)

• Use shredded cooked chicken instead of diced chicken.
• Swap heavy cream for half milk and half cream for a lighter soup.
• Add herbs like rosemary or parsley for a different flavor.
• Make it vegetarian: use vegetable broth and replace chicken with tofu or extra veg.

FAQs

Q: Can I use frozen mixed vegetables?
A: Yes. Add them with the potatoes and cook until heated through.

Q: Can I use leftover cooked chicken?
A: Yes. Add cooked chicken at the end and warm it for a few minutes.

Q: Can I make this dairy free?
A: Yes. Use a plant-based cream or coconut milk and the soup will still be creamy.

Q: How long does the soup need to simmer?
A: About 15 minutes after the broth boils, until potatoes are tender.

Conclusion

For another simple take on this dish, see The Country Cook’s Chicken Pot Pie Soup recipe for clear step-by-step tips. You can also compare notes with Gimme Some Oven’s Chicken Pot Pie Soup recipe for variations and serving ideas.

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