Chicken Pot Pie Soup is a warm, comforting dish that captures the essence of the classic chicken pot pie in a creamy, soup form. Packed with tender chicken, vegetables, and a rich, savory broth, this soup offers all the flavors of the beloved pie but in a lighter, easier-to-make version. It’s a perfect meal for chilly nights or when you’re craving something hearty but not too heavy. Plus, it’s a great way to enjoy the flavors of a traditional chicken pot pie without worrying about the carb-heavy pie crust.
The beauty of Chicken Pot Pie Soup lies in its versatility. It can be made in a single pot on the stove, in a slow cooker, or even in an Instant Pot, making it an easy, fuss-free meal. The base is typically made with a combination of chicken broth, cream (or a dairy-free substitute), and seasonings, which is thickened with a bit of flour or cornstarch to give it that signature creamy texture. Vegetables like carrots, peas, celery, and onions are added for flavor and color, and cooked chicken brings in the protein and heartiness.
Here’s a simple recipe to make Chicken Pot Pie Soup at home, along with an approximate nutritional breakdown.
Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs, diced into small cubes
- 1 tablespoon olive oil or butter
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/2 cup frozen peas
- 4 cups chicken broth (low-sodium preferred)
- 1 1/2 cups heavy cream (or coconut milk for a dairy-free version)
- 1/4 cup all-purpose flour (or gluten-free flour for a gluten-free option)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (optional)
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Chicken:
- In a large pot, heat the olive oil or butter over medium heat. Add the diced chicken and season with salt and pepper. Cook the chicken until browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Sauté the Vegetables:
- In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
- Add the garlic and cook for another 1-2 minutes, until fragrant.
3. Thicken the Soup Base:
- Sprinkle the flour over the cooked vegetables and stir to coat them. Let the flour cook for about 1 minute to form a roux (this will help thicken the soup).
- Gradually pour in the chicken broth while stirring constantly to prevent lumps. Bring the soup to a simmer.
4. Add Cream and Seasoning:
- Once the broth has thickened slightly, add the heavy cream (or coconut milk). Stir to combine, and bring the soup back to a simmer.
- Add the dried thyme, rosemary (if using), and more salt and pepper to taste. Let the soup simmer for about 10-15 minutes, stirring occasionally, until it has thickened and the vegetables are tender.
5. Add the Chicken and Peas:
- Return the cooked chicken to the pot and add the frozen peas. Simmer for another 5 minutes until everything is heated through and the peas are tender.
6. Serve:
- Taste the soup and adjust the seasonings if needed. Serve hot, garnished with fresh parsley.
Nutritional Information (per serving):
This recipe makes about 6 servings. Here is an approximate nutritional breakdown per serving:
- Calories: 350-400 kcal
- Fat: 20-25g
- Saturated fat: 10-12g (from cream and butter)
- Protein: 30-35g
- Total Carbohydrates: 15-18g
- Dietary fiber: 3g
- Net carbs: 12-15g
- Sugar: 4-5g (from carrots, peas, and onion)
- Cholesterol: 80-100mg
- Sodium: 500-700mg (depending on broth and seasonings used)
- Potassium: 500mg
- Calcium: 100mg (from cream and broth)
Breakdown:
- Chicken: Lean protein that makes the soup hearty and filling.
- Vegetables: Carrots, peas, and celery contribute fiber, vitamins, and minerals. They also add to the heartiness and texture of the soup.
- Heavy Cream: Adds richness and creaminess to the soup, making it feel indulgent. You can substitute with coconut milk for a dairy-free version.
- Flour: The flour helps thicken the soup, giving it that creamy, velvety texture. You can use a gluten-free flour substitute if needed.
- Broth: Chicken broth is the base of the soup, providing flavor and moisture without adding many calories or carbs.
