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- 1 lb boneless, skinless chicken breasts - 1 medium onion, finely chopped - 2 cloves garlic, minced - 3 medium carrots, peeled and diced - 2 stalks celery, diced - 1 cup frozen peas - 4 cups chicken broth (low-sodium recommended) - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1/4 cup all-purpose flour - 2 tablespoons olive oil - 1/2 cup frozen pie crust pieces You need these main ingredients to make a tasty chicken pot pie soup. The chicken gives a hearty base, while the onion and garlic add depth. Carrots and celery bring sweetness and crunch. For creaminess, use heavy cream. The peas add a pop of color and flavor. - Salt and freshly cracked black pepper - Fresh parsley for garnish Seasoning is key to great flavor. Use salt and black pepper to taste. Fresh parsley not only brightens the soup but also adds a fresh touch. It makes your dish look appealing too. Don't skip these essential touches! 1. Start by heating olive oil in a large pot on medium heat. 2. Add finely chopped onion and minced garlic. Sauté them until the onion is clear and smells good, about 3-4 minutes. 3. Next, add diced chicken to the pot. Cook the chicken until it is no longer pink, which takes about 5-6 minutes. Stir it often to cook evenly. 1. Now, it's time to mix in the diced carrots and celery. Cook them for another 4-5 minutes until they soften a bit. 2. Sprinkle the all-purpose flour over the chicken and veggies. Stir well to coat everything. Let it cook for a minute to remove the raw flour taste. 3. Gradually pour in the chicken broth while stirring. This helps avoid lumps. Add dried thyme, dried rosemary, salt, and black pepper. Increase heat to bring the soup to a gentle simmer. 1. Once the soup simmers, lower the heat and slowly stir in the heavy cream. Let it cook for about 10 minutes to blend the flavors. 2. Add frozen peas and pie crust pieces to the pot, stirring gently. Cook for another 5 minutes until everything is hot and the pie crust pieces are soft. 3. Serve the soup hot in bowls. Don’t forget to garnish with fresh parsley for a bright touch. Using low-sodium chicken broth is key. It lets you control the salt levels. This broth lets the flavors shine without being too salty. I always recommend checking the label before buying. To ensure even cooking, cut your chicken and veggies into similar sizes. This helps everything cook at the same rate. Stir often while cooking. This prevents sticking and ensures even heat. For seasoning adjustments, taste as you go. Add a pinch of salt or pepper if needed. You can also try adding a dash of lemon juice for brightness. To make the soup thicker, increase the flour slightly or reduce the broth. For a creamier texture, add more heavy cream. You can also blend a portion of the soup and return it to the pot for a smooth finish. {{image_4}} You can make chicken pot pie soup your own by changing a few ingredients. If you want, swap out chicken for turkey or use leftover rotisserie chicken. Both options give great flavor. You can also change the veggies. Try adding corn or green beans for extra taste and color. Peas are a classic, but other vegetables work too. Get creative with what you have! The herbs and spices you use can change the whole dish. For a fresh twist, try adding sage or dill instead of thyme and rosemary. This small change can brighten the soup. You can also tweak the creaminess. If you want a lighter soup, use whole milk instead of heavy cream. For a rich flavor, consider half-and-half or coconut cream. Each choice gives you a new taste experience! To store leftover soup, let it cool first. Use an airtight container, and it will keep well in the fridge for about 3 to 4 days. When you want to reheat it, pour the soup into a pot. Heat it on medium until it warms through. Stir often to avoid sticking. You can also use the microwave. Heat it in 1-minute bursts, stirring in between, until hot. If you want to freeze portions, let the soup cool completely. Use freezer-safe containers or bags. Leave some space at the top for expansion. It can last for up to 3 months in the freezer. To thaw, move it to the fridge overnight. For quick thawing, run the container under cold water. When ready to reheat, use a pot on low heat. Stir gently as it warms up to avoid burning. How long does chicken pot pie soup last in the fridge? Chicken pot pie soup can last about three to four days in the fridge. Store it in an airtight container. Make sure it cools down first before sealing. This keeps the soup fresh and safe to eat. Can I make this soup ahead of time? Yes, you can make this soup ahead of time. It tastes even better after some time in the fridge. Just reheat it gently on the stove. If it thickens too much, add a little extra broth or cream. Is there a vegetarian version of chicken pot pie soup? You can make a vegetarian version easily. Swap the chicken for diced mushrooms or tofu. Use vegetable broth instead of chicken broth. Add more veggies like corn or green beans for texture and flavor. What goes well with chicken pot pie soup? Several things pair well with chicken pot pie soup. Fresh, crusty bread is a great choice. You could also serve a simple side salad for a light touch. For a twist, try cornbread for a fun, sweet side. This article covered how to create delicious chicken pot pie soup. We explored key ingredients like chicken, vegetables, and herbs. You learned step-by-step cooking methods and tips to enhance flavor. Variations allowed for personal touches, and storage info ensured long-lasting enjoyment. Now, you can easily make this comforting soup at home. Experiment with flavors and share it with others. Happy cooking!

Classic Chicken Pot Pie Soup

Warm up your evenings with this delicious Hearty Chicken Pot Pie Soup. This creamy, comforting recipe is packed with tender chicken, vibrant vegetables, and flaky pie crust pieces that make it a family favorite. In just 40 minutes, you can create a bowl of pure comfort that will impress everyone. Click through to explore the full recipe and tips for the perfect presentation that turns every dinner into a cozy occasion!
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced into bite-sized pieces

1 medium onion, finely chopped

2 cloves garlic, minced

3 medium carrots, peeled and diced

2 stalks celery, diced

1 cup frozen peas

4 cups chicken broth (low-sodium recommended)

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and freshly crackled black pepper to taste

1/4 cup all-purpose flour

2 tablespoons olive oil

1/2 cup frozen pie crust pieces (or homemade/store-bought pie crust cut into squares)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion and minced garlic, sautéing until the onion turns translucent and fragrant, approximately 3-4 minutes.

    Incorporate the diced chicken into the pot, cooking until the pieces are no longer pink, about 5-6 minutes, stirring occasionally to ensure even cooking.

      Add the diced carrots and celery to the pot, continuing to cook for another 4-5 minutes, or until the vegetables begin to soften.

        Sprinkle the all-purpose flour evenly over the chicken and vegetables, stirring well to coat everything. Allow it to cook for an additional minute to cook out the raw flour flavor.

          Gradually pour in the chicken broth while continuously stirring to prevent any lumps from forming. Toss in the dried thyme, dried rosemary, and a generous pinch of salt and pepper. Increase the heat slightly to bring the mixture to a gentle simmer.

            Once the soup is simmering, reduce the heat to low and slowly stir in the heavy cream. Allow the mixture to cook for about 10 minutes, enabling the flavors to meld beautifully.

              Add the frozen peas and pie crust pieces to the pot, stirring gently. Cook for an additional 5 minutes, or until everything is heated through and the pie crust pieces are warmed and slightly softened. Taste and adjust the seasoning if needed.

                Serve the soup hot in bowls, garnished with freshly chopped parsley for a pop of color and freshness.

                  - Presentation Tips: For an extra touch, consider serving the soup with additional pie crust pieces laid on top or alongside, beautifully arranged on a rustic wooden board.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6