Why Make This Recipe
Chicken Pot Pie Soup combines the comforting taste of chicken pot pie with the ease of a soup. It’s perfect for busy weekdays or a cozy weekend meal. The mix of tender chicken, hearty vegetables, and creamy broth makes it a satisfying dish. Plus, it’s a great way to sneak in some veggies!
How to Make Delicious & Healthy Chicken Pot Pie Soup
Ingredients:
- 1 lb chicken breast, cubed
- 2 cups chicken broth
- 1 cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup flour
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 1 pie crust, cut into squares (optional)
Directions:
- In a large pot, sauté onion and garlic until soft.
- Add cubed chicken and cook until browned.
- Stir in flour, thyme, and rosemary, cooking for 1-2 minutes.
- Gradually add chicken broth and milk, stirring constantly.
- Bring to a simmer and add frozen vegetables.
- Cook until vegetables are tender and the soup thickens, about 10-15 minutes.
- Season with salt and pepper.
- Serve hot, optionally topped with pie crust squares.
How to Serve Delicious & Healthy Chicken Pot Pie Soup
Serve the soup hot in bowls. If you made pie crust squares, add them on top for a crispy touch. This soup pairs well with crusty bread or a simple salad on the side.
How to Store Delicious & Healthy Chicken Pot Pie Soup
Let the soup cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. If you want to keep it longer, freeze the soup in suitable containers for up to 3 months. Just thaw it in the fridge overnight before reheating.
Tips to Make Delicious & Healthy Chicken Pot Pie Soup
- Use rotisserie chicken for a quicker option.
- Feel free to add other vegetables like potatoes or green beans.
- Adjust the thickness of the soup by adding more or less flour, according to your preference.
Variation
For a healthier twist, you can use whole wheat flour instead of regular flour. Additionally, swap the pie crust for baked tortilla strips for a different crunch.
FAQs
Can I use leftover chicken?
Yes, leftover chicken works great! Just add it in after sautéing the onions and garlic.
Is this soup gluten-free?
To make it gluten-free, use a gluten-free flour alternative.
Can I make this soup ahead of time?
Absolutely! It tastes even better the next day. Just store it in the fridge and reheat when ready to serve.
Chicken Pot Pie Soup
A comforting and creamy chicken pot pie soup filled with tender chicken and hearty vegetables, perfect for busy weekdays or cozy weekends.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb chicken breast, cubed
- 2 cups chicken broth
- 1 cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup flour
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 1 pie crust, cut into squares (optional)
Instructions
- Sauté onion and garlic until soft in a large pot.
- Add cubed chicken and cook until browned.
- Stir in flour, thyme, and rosemary, cooking for 1-2 minutes.
- Gradually add chicken broth and milk, stirring constantly.
- Bring to a simmer and add frozen vegetables.
- Cook until vegetables are tender and the soup thickens, about 10-15 minutes.
- Season with salt and pepper.
- Serve hot, optionally topped with pie crust squares.
Notes
Use rotisserie chicken for a quicker option. Feel free to add other vegetables like potatoes or green beans. Adjust thickness by adding more or less flour as per preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Optional
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
