Chicken Pot Pie Soup
Cozy Up with Creamy Chicken Pot Pie Soup!
Craving the comforting flavors of chicken pot pie but short on time? Look no further! Our Chicken Pot Pie Soup recipe delivers all the warmth and deliciousness of the classic dish in a fraction of the time. This soup is perfect for a chilly evening, a quick weeknight dinner, or a comforting lunch. It’s creamy, hearty, and packed with tender chicken, potatoes, and mixed vegetables – everything you love about pot pie, reimagined as a soup!
This recipe is incredibly easy to make, requiring just 15 minutes of prep time and 30 minutes of cooking. It’s a family favorite that’s sure to become a staple in your kitchen. Forget complicated pastry – this soup is all about simple, satisfying flavors.
What makes this Chicken Pot Pie Soup so good?
- Creamy Texture: The cornstarch slurry creates a perfectly thickened, velvety soup.
- Hearty and Filling: Packed with chicken, potatoes, and vegetables, this soup is a complete meal.
- Easy to Customize: Feel free to add your favorite vegetables or herbs.
- Quick and Convenient: Ready in under an hour!
Tips for the Best Chicken Pot Pie Soup:
- Chicken: You can use pre-cooked chicken (rotisserie chicken works great!) or cook your own. If cooking your own, make sure it’s fully cooked before adding it to the soup.
- Vegetables: Use a mix of your favorite vegetables. Carrots, peas, and green beans are all excellent additions.
- Thickening: Adjust the amount of cornstarch to achieve your desired consistency. If you prefer a thicker soup, add another tablespoon of cornstarch.
- Seasoning: Don’t be afraid to experiment with different herbs and spices. Rosemary, sage, and parsley all complement the flavors of this soup.
Frequently Asked Questions:
Q: Can I use different vegetables?
A: Absolutely! Feel free to substitute your favorite vegetables. Carrots, peas, green beans, and celery all work well.
Q: Can I make this soup ahead of time?
A: Yes, you can! Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly. It’s best to freeze the soup before adding the cornstarch slurry. Thaw completely before reheating.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free. However, always double-check the ingredients to ensure they are certified gluten-free if you have a severe allergy.
Q: What can I serve with this soup?
A: This soup is delicious on its own, but you can also serve it with a side of crusty bread, a green salad, or a grilled cheese sandwich.
Chicken Pot Pie Soup
Ingredients
- 24 oz Chicken
- 1 cup Potatoes cubed
- 1 cup Mixed Vegetables
- 4 cups Chicken Broth
- 1 tsp Thyme
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 2 tbsp Cornstarch
Instructions
- In a large pot, combine chicken, potatoes, mixed vegetables, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- In a small bowl, whisk together cornstarch and 1/4 cup of cold water until smooth.
- Stir the cornstarch slurry into the soup and cook for 2-3 minutes, or until the soup has thickened.
- Season with thyme, salt, and pepper to taste.
- Serve hot and enjoy!
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
