Are you craving a warm, hearty dish that brings the comfort of a classic chicken pot pie into a cozy soup? This chicken pot pie soup recipe is your answer! Creamy, packed with tender chicken and vegetables, and topped with delicious biscuit pieces, it’s the perfect meal for chilly nights. Let’s dive into this delightful recipe that promises to satisfy your taste buds and warm your soul.
Ingredients
– 1 lb cooked chicken, shredded
– 1 cup carrots, diced
– 1 cup celery, diced
– 1 cup onion, diced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 cup frozen peas
– 1 tsp thyme
– 1 tsp garlic powder
– Salt and pepper to taste
– 2 cups biscuit dough (store-bought or homemade)
Servings and Cooking Time
This recipe serves 6 and takes approximately 20 minutes to prepare, with an additional 30 minutes of cooking time.
Nutritional Value
Each serving (1 cup) contains approximately 350 calories, 20g fat, 25g protein, and 30g carbohydrates. This breakdown provides a hearty meal that is both filling and nourishing.
Step-by-Step Cooking Process
1. In a large pot, sauté onions, carrots, and celery over medium heat until tender.
2. Add shredded chicken to the pot and stir well.
3. Pour in the chicken broth and bring to a simmer.
4. Stir in the thyme, garlic powder, salt, and pepper.
5. Slowly add the heavy cream, mixing until combined.
6. Add the frozen peas and simmer for another 5 minutes.
7. Prepare the biscuit dough according to package instructions or your recipe.
8. Drop spoonfuls of biscuit dough into the simmering soup.
9. Cover and cook for 15 minutes, allowing the biscuits to steam.
10. Serve hot, garnishing with fresh parsley if desired.
Alternative Ingredients
You can substitute the heavy cream with half-and-half or coconut milk for a lighter version. For a gluten-free option, use gluten-free biscuit dough and ensure your chicken broth is gluten-free as well.
Serving and Pairings
This chicken pot pie soup pairs wonderfully with crusty bread or a simple green salad. For an extra touch, serve it with a sprinkle of fresh herbs or grated cheese on top.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stovetop over low heat, adding a splash of broth if it thickens. This soup can also be frozen; just make sure to leave out the biscuits until serving.
Cooking Mistakes
– Avoid overcooking the biscuits; they should be fluffy, not hard.
– Don’t skip sautéing the vegetables; it enhances their flavor.
– Use low-sodium broth if you’re watching your salt intake.
– Ensure the cream is added gradually to prevent curdling.
– Stir occasionally to prevent the soup from sticking to the bottom of the pot.
Helpful Tips
– For added flavor, include a bay leaf while simmering.
– Use rotisserie chicken for quick preparation.
– Adjust the thickness of the soup by adding more or less broth.
– Garnish with fresh herbs for a bright finish.
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! Leftover turkey works perfectly and adds a unique flavor to the soup.
Is it possible to make this recipe vegetarian?
Yes, substitute chicken with hearty vegetables like mushrooms and use vegetable broth.
Can I add more vegetables to the soup?
Definitely! Feel free to include corn, green beans, or any seasonal veggies you like.
What can I do if the soup is too thick?
You can add more chicken broth or water to reach your desired consistency.
How can I make this soup spicy?
Add red pepper flakes or a dash of hot sauce to give it a kick!
Conclusion
This chicken pot pie soup recipe is a delightful twist on a classic favorite, perfect for sharing with family and friends. Its creamy texture, flavorful ingredients, and comforting warmth make it a must-try dish for any occasion. Enjoy every spoonful of this hearty meal!
Chicken Pot Pie Soup
Ingredients
- 1 lb cooked chicken shredded
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup onion diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 tsp thyme
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 cups biscuit dough
Instructions
- In a large pot, sauté onions, carrots, and celery over medium heat until tender.
- Add shredded chicken to the pot and stir well.
- Pour in the chicken broth and bring to a simmer.
- Stir in the thyme, garlic powder, salt, and pepper.
- Slowly add the heavy cream, mixing until combined.
- Add the frozen peas and simmer for another 5 minutes.
- Prepare the biscuit dough according to package instructions.
- Drop spoonfuls of biscuit dough into the simmering soup.
- Cover and cook for 15 minutes, allowing the biscuits to steam.
- Serve hot, garnishing with fresh parsley if desired.