Oh, that feeling when the weather turns cool and you just want something that wraps you up like a warm blanket? That’s exactly how I feel about this Delicious Chicken Pot Pie Soup Cozy And Filling. I remember one blustery autumn evening, craving the comfort of chicken pot pie but honestly, not wanting to fuss with pastry. So, I figured, why not put all that incredible flavor into a soup? It turned out to be pure magic! It’s got all those creamy, savory, veggie-packed vibes of a classic pot pie, but in a wonderfully easy soup form. Seriously, it’s my go-to when I need a hug in a bowl.
Why You’ll Love This Delicious Chicken Pot Pie Soup Cozy And Filling
Okay, so why is this soup so darn special? Let me count the ways!
- It tastes EXACTLY like chicken pot pie, but without all the fussy pastry work. Seriously, pure flavor bliss!
- It’s unbelievably easy to throw together, even on a crazy weeknight. Trust me, you’ll be making this on repeat.
- It’s the ultimate comfort food! That creamy, savory broth with tender chicken and veggies? Perfection.
- It’s incredibly versatile; you can totally tweak it with different veggies or even a splash of cream for extra richness.
- It makes your kitchen smell absolutely amazing while it’s simmering away.
- It’s so satisfying and filling, but somehow still feels lighter than a traditional pie.
Ingredients for Your Delicious Chicken Pot Pie Soup Cozy And Filling
Alright, let’s get these tasty bits together! This soup is all about humble ingredients coming together to make something *truly* special. Don’t worry if you don’t have exact measurements; cooking’s a bit of an art, right? But for this soup, these are the amounts that work like a charm for me.
- 1 tablespoon olive oil
- 1 cup chopped yellow onion (about one medium onion)
- 1 cup diced carrots (so, about 2 medium carrots)
- 1 cup chopped celery (that’s about 2-3 stalks)
- 1 teaspoon salt (or more, to taste!)
- 1/2 teaspoon black pepper (freshly ground is best if you have it!)
- 1/2 cup all-purpose flour
- 6 cups chicken broth (low-sodium is great so you can control the saltiness)
- 1 1/2 cups cooked chicken, shredded or diced (rotisserie chicken is a lifesaver here!)
- 1 cup frozen peas (no need to thaw ’em!)
- 1/2 cup milk (whole milk gives the creamiest result, but whatever you have works!)
- 1/4 cup chopped fresh parsley (for that pop of freshness at the end)
How to Prepare This Cozy And Filling Chicken Pot Pie Soup
Alright, let’s get this cozy creation simmering! Making this Delicious Chicken Pot Pie Soup Cozy And Filling is honestly super straightforward. It’s all about building those foundational flavors, so don’t rush the early steps – that’s where the magic starts!
Sautéing the Aromatics
First things first, grab your biggest pot or a nice Dutch oven. Heat up that olive oil over medium heat. Once it’s shimmery, toss in your chopped onion, diced carrots, and celery. We want to cook these until they start to soften up, usually about 5 to 7 minutes. You’ll know they’re ready when they smell amazing and aren’t super crunchy anymore. This part is key for building that amazing soup flavor!
Building the Flavor Base
Now for a little thickening magic! Sprinkle in your salt and pepper, give it a good stir, and then add your all-purpose flour right over the veggies. Cook this for just about a minute, stirring *constantly*. This little step cooks out that raw flour taste. Then, here comes the liquid! Gradually whisk in your chicken broth, a little at a time at first, making sure to get rid of any lumps. Keep whisking until it’s all smooth, then bring the whole pot to a gentle simmer, stirring now and then so nothing sticks to the bottom. This is what turns our veggie-and-flour mix into that luscious, creamy soup base!
Adding the Chicken and Peas
Okay, looking good! Now, stir in your cooked chicken – I love using rotisserie chicken for this, it’s already so tender! – and those frozen peas. There’s no need to thaw them first; they’ll cook up perfectly in the simmering soup. Let this simmer for about 5 minutes, just until everything is heated through. You don’t want to overcook the chicken or peas here, just get them nice and warm.
Finishing Touches and Serving
Almost there! Turn the heat down to low because we’re just going to *gently* warm through the milk and parsley. Stir them in until everything is combined and lovely. It’s super important *not* to let this soup boil after adding the milk, or it might get a little… weird. Just heat it through until it’s cozy. Ladle this fantastic soup into bowls, and don’t forget to serve it with some amazing crusty bread for dipping. It’s the perfect pairing!
Tips for the Best Chicken Pot Pie Soup
Alright, you’ve got the basic recipe down, but let me share a few little things I’ve learned over the years that make this soup *extra* special. It’s all about those small touches!
First off, don’t be afraid to use good quality chicken broth – it really makes a difference in the flavor. And when it comes to the veggies, I sometimes throw in a handful of extra frozen peas or even some diced potatoes if I’m feeling ambitious. You can also add a teaspoon of dried thyme along with the flour for another layer of cozy flavor. If you’re feeling fancy, a splash of heavy cream instead of milk at the end gives it an unbelievably rich and indulgent texture. It’s like magic, I tell ya! Oh, and while this soup is amazing on its own, serving it with some AMAZING crusty bread or even some simple homemade biscuits for dunking is an absolute game-changer. It makes it even more of a complete meal!
Ingredient Notes and Substitutions
Sometimes you might be missing an ingredient or just want to tweak things a bit, and that’s totally fine! For the chicken broth, if you don’t have it on hand, you can definitely use vegetable broth for a vegetarian version, though it will change the flavor profile a little. For the milk, whole milk gives the best creamy texture, but 2% works too, or even a splash of half-and-half if you want it extra decadent. If you can’t do dairy, a good unsweetened, plain plant-based milk (like almond or soy) can work, just be aware it might not be quite as creamy.
As for the chicken, rotisserie chicken is my secret weapon here because it’s already cooked and seasoned, saving so much time. But any cooked chicken you have – boiled, baked, or even leftover turkey – will work beautifully. Just make sure it’s roughly chopped or shredded into bite-sized pieces.
Frequently Asked Questions about Delicious Chicken Pot Pie Soup
Got questions about this creamy, cozy soup? I get it! It’s one of those recipes that just feels like a warm hug, and you want to make sure it’s perfect. Here are a few things folks often ask!
Can I make this Delicious Chicken Pot Pie Soup ahead of time?
Absolutely! This soup is a fantastic make-ahead option. I actually think the flavors meld even better the next day. Just let it cool completely, store it in an airtight container in the fridge for up to 3 days, and then gently reheat it on the stove over low heat. Remember not to let it boil after you add the milk!
What kind of chicken is best for this soup?
Honestly, my favorite shortcut is using pre-cooked chicken, like from a rotisserie chicken. It’s already seasoned and super tender! But any cooked chicken you have on hand – baked, boiled, or even leftover turkey – will work wonderfully. Just make sure it’s shredded or diced into bite-sized pieces so it mixes nicely into all that delicious soup.
How can I make this soup thicker or thinner?
Need it thicker? The easiest way is to make a quick slurry with a tablespoon of cornstarch mixed with a couple of tablespoons of cold water, then stir it into the simmering soup until it thickens up. For a thinner soup, just add a little more chicken broth or milk until you reach your desired consistency. Easy peasy!
Can I freeze this cozy and filling soup?
You can freeze this soup, but the creamy texture might change a tiny bit upon thawing. It tends to separate a bit. If you plan to freeze it, I’d recommend freezing it *before* you add the milk and parsley. Then, when you reheat it, thaw it completely, add the milk and parsley, and heat gently. It’s still delicious, just a little different!
Nutritional Information (Estimated)
Here’s an idea of what you’re getting in each hearty bowl of this Delicious Chicken Pot Pie Soup Cozy And Filling. Keep in mind these numbers are estimates and can wiggle around a bit depending on the brands you use and exactly how you make it!
- Serving Size: 1.5 cups
- Calories: 350
- Fat: 15g
- Sodium: 900mg
- Protein: 28g
- Carbohydrates: 25g
Share Your Cozy Creation!
I just LOVE hearing from you all! Have you made this Delicious Chicken Pot Pie Soup Cozy And Filling yet? I really hope you give it a try! Please, let me know in the comments below what you thought of it, or if you tried any fun variations. And if you loved it as much as I do, a quick rating would be amazing! You can also reach out via my contact page to share your kitchen triumphs. Happy cooking!
Print
Delicious Chicken Pot Pie Soup
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A cozy and filling soup that captures the flavors of chicken pot pie.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 6 cups chicken broth
- 1 1/2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1/2 cup milk
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Season with salt and pepper. Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth until smooth. Bring to a simmer, stirring occasionally.
- Add cooked chicken and frozen peas. Cook until heated through, about 5 minutes.
- Stir in milk and parsley. Heat gently until warmed through; do not boil.
- Serve hot.
Notes
- For a richer flavor, you can use heavy cream instead of milk.
- Serve with crusty bread for dipping.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken pot pie soup, creamy soup, comfort food, hearty soup, easy soup recipe