Chicken Pot Pie Soup: A Comforting Twist on a Classic

Chicken Pot Pie Soup takes all the rich flavors and creamy goodness of a traditional chicken pot pie and transforms it into a warm, hearty soup. This easy recipe delivers tender chicken, vegetables, and a creamy base, making it the perfect meal for colder months or anytime you crave comfort food.

Quick Benefits

• Rich in Protein: With chicken as the main protein source, this soup provides a good amount of protein to keep you full and satisfied.
• Comforting and Hearty: The combination of chicken, vegetables, and a creamy broth makes for a hearty meal that’s both comforting and filling.
• Vegetable-Packed: Loaded with a variety of vegetables like carrots, celery, and mushrooms, this soup is full of vitamins and fiber.
• Versatile and Easy: This recipe is simple to make and can be customized with different vegetables or seasonings to suit your taste.

Essential Ingredients

• Vegetable Oil (¼ cup, divided): Used for sautéing the chicken and vegetables, giving the soup a rich base.
• Bone-in, Skin-on Chicken Thighs (4 to 6): Provide juicy, flavorful chicken that enhances the richness of the soup.
• All-Purpose Seasoning (1 teaspoon, plus more as needed): Used to season the chicken and vegetables for balanced flavor.
• Yellow Onion (1, chopped): Adds sweetness and depth to the soup base.
• Celery (2 stalks, chopped): Adds freshness and crunch to the soup.
• Carrots (4, cut into bite-sized pieces): Provide natural sweetness and texture.
• Garlic (2 cloves, chopped): Adds aromatic depth to the soup.
• Mushrooms (1 cup, cut into bite-sized pieces): Enhance the earthy flavor of the soup.
• Chicken Bouillon Cube (1): Adds a savory base for the soup; can be adjusted to taste.
• Dried Rosemary (2 teaspoons): Adds a fragrant, herby flavor that complements the other ingredients.
• All-Purpose Flour (¼ cup): Used to thicken the soup, creating a creamy texture.
• Frozen Mixed Vegetables (12-ounce bag): A quick and convenient addition that adds a variety of textures and flavors.
• Chicken Stock (4 cups, or more as needed): Forms the base of the soup and helps bring everything together.
• Heavy Cream or Half-and-Half (1 cup): Adds richness and creaminess to the soup, making it indulgent and satisfying.

Preparation Steps

1. Cook the Chicken: Heat 3 tablespoons of vegetable oil in a large Dutch oven or cast iron skillet over medium heat. Pat the chicken thighs dry with a paper towel and season with all-purpose seasoning. Cook the chicken thighs until browned, about 6 to 7 minutes per side. Transfer the chicken to a platter to cool.
2. Cook the Vegetables: In the same Dutch oven, add the chopped onion, celery, carrots, and garlic. Add 1 tablespoon more oil if needed. Season with 1 teaspoon of all-purpose seasoning and cook until the onions turn translucent, about 3 to 4 minutes.
3. Add Mushrooms and Seasoning: Stir in the mushrooms, chicken bouillon cube, and rosemary. Cook and stir for 2 minutes, then whisk in the flour. Cook for another 1 to 2 minutes to remove the raw flour taste.
4. Add Chicken Stock: Slowly whisk in the chicken stock, bringing the soup to a simmer. Stir constantly until the soup thickens, adding more stock if needed to reach the desired consistency.
5. Shred the Chicken: While the soup is simmering, remove the skin from the chicken thighs and shred the meat. Add the shredded chicken to the soup and stir for 1 minute.
6. Simmer: Cover the pot and simmer on low for 10 to 12 minutes.
7. Add Frozen Vegetables and Cream: Stir in the frozen vegetables, then add the heavy cream. Mix well and return to a simmer for 3 to 5 minutes before removing from heat.
8. Serve: Stir the soup one last time, then serve immediately while hot.

Health Benefits

• Protein-Rich: The chicken provides high-quality protein, essential for muscle repair and overall body function.
• Fiber from Vegetables: The carrots, celery, mushrooms, and frozen vegetables provide fiber, supporting digestion and helping maintain healthy blood sugar levels.
• Rich in Calcium: The heavy cream and chicken stock contribute small amounts of calcium, important for bone health.
• Healthy Fats: The use of vegetable oil and heavy cream adds heart-healthy fats that support overall wellness.

Serving Suggestions

• With Crusty Bread: Serve the soup with a side of crusty bread or crackers for a complete meal.
• Garnished with Fresh Herbs: Top the soup with freshly chopped parsley or thyme for added freshness and flavor.
• Pair with a Side Salad: A light green salad with a tangy vinaigrette would provide a refreshing contrast to the richness of the soup.
• Serve with a Grilled Cheese Sandwich: For a comforting, classic combination, pair this soup with a grilled cheese sandwich.

Creative Variations

• Make It Spicy: Add a pinch of red pepper flakes or a diced jalapeño to the soup for a spicy kick.
• Use Rotisserie Chicken: For a quicker option, substitute the bone-in chicken thighs with rotisserie chicken, already cooked and shredded.
• Add Potatoes: For a heartier version, add diced potatoes to the soup for more texture and substance.
• Vegan Version: Use plant-based cream, vegetable stock, and substitute the chicken with tofu or tempeh for a vegan alternative.

Storage Tips

• Refrigerate Leftovers: Store leftover chicken pot pie soup in an airtight container in the refrigerator for up to 3 days.
• Freeze for Later: This soup freezes well! Let it cool completely before transferring to a freezer-safe container. It will last in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
• Reheat Gently: When reheating, add a splash of stock or water to loosen the soup if it becomes too thick.

Pro Tips

• Don’t Overcook the Chicken: Be careful not to overcook the chicken thighs when browning them, as this can make them dry. Just cook them enough to get a good sear on each side.
• Adjust the Seasoning: Taste the soup after adding the stock and adjust the seasoning as needed. You can add more salt, pepper, or bouillon for extra flavor.
• Use a Good Stock: For the best flavor, use homemade chicken stock or a high-quality store-bought stock. This will make a big difference in the taste of your soup.

Frequently Asked Questions

Can I make this soup ahead of time?
Yes, you can make this soup ahead of time. It actually tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat when ready to serve.

Can I use boneless chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer. Just be sure to cook them until they are fully cooked and shred them before adding them back to the soup.

Can I make this soup gluten-free?
Yes, to make this soup gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch as a thickening agent.

How do I adjust the thickness of the soup?
If the soup is too thick, add more chicken stock or water to reach your desired consistency. If it’s too thin, simmer it a bit longer to allow it to reduce and thicken.

Chicken Pot Pie Soup is the perfect comfort food that combines the rich flavors of chicken pot pie in an easy-to-make soup form. It’s creamy, hearty, and packed with vegetables, making it a perfect meal for any occasion!

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