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For a rich and tasty creamy chicken pot pie soup, you need just a few key ingredients. Here’s a quick list to guide you: - Main ingredients for the soup: - 1 lb boneless, skinless chicken breasts, diced - 1 medium onion, diced - 3 medium carrots, diced - 2 celery stalks, diced - 2 cloves garlic, minced - 1 cup frozen peas - 4 cups chicken broth - Additional items for creaminess: - 1 cup heavy cream - 1/4 cup all-purpose flour - Optional accompaniments: - Biscuit or pie crusts, for serving - Fresh parsley for garnish Gathering these ingredients will set you up for a cozy cooking experience. You can find most of these items at your local grocery store. Fresh herbs can elevate the flavor, so don’t skip the thyme and parsley! Start by preparing the chicken and vegetables. Use 1 pound of boneless, skinless chicken breasts. Dice the chicken into small pieces. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chicken and cook until it turns brown, around 6-8 minutes. Once cooked, take the chicken out and set it aside. Next, chop the vegetables. You will need 1 medium onion, 2 cloves of garlic, 3 medium carrots, and 2 celery stalks. Dice them all into small pieces for even cooking. In the same pot, add the diced onion, garlic, carrots, and celery. Sauté these for about 5-7 minutes until the veggies soften. Now it’s time to thicken the soup. Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables. Stir well to coat the veggies in the flour. Cook this mix for 2 minutes while stirring constantly. This helps the flour cook slightly and adds flavor. Slowly pour in 4 cups of chicken broth. Stir continuously to avoid lumps. Then, add the cooked chicken back into the pot. Toss in 1 cup of frozen peas, 1 cup of heavy cream, 1 teaspoon of dried thyme, and 1 teaspoon of dried parsley. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Let the soup come to a gentle simmer. Simmer for about 10-15 minutes. Stir occasionally until the soup thickens to your liking. Just before serving, add 1 tablespoon of lemon juice. This adds a bright flavor that lifts the soup. Taste the soup and adjust the seasoning if needed. For a delightful presentation, serve the soup in large bowls. Top each bowl with freshly chopped parsley. If you like, bake biscuits or pie crusts according to package instructions. Serve them warm on the side for dipping. To make your soup creamy, always use heavy cream. Heavy cream has a high fat content. This gives your soup that rich, velvety texture. Add it right after your soup simmers. Stir gently to combine it well. For thickening, use all-purpose flour wisely. When you cook the flour with the veggies, it helps remove the raw taste. Make sure to stir it for two minutes before adding the broth. This toasts the flour and adds depth to your soup. Herbs and spices can elevate your soup. Use dried thyme and parsley, as they complement the chicken perfectly. You can also add a pinch of garlic powder for extra flavor. A dash of paprika can add warmth. If you want a richer taste, consider adding a splash of white wine. You can also use a bit of cream cheese for extra creaminess. These small changes can really make a big difference. Want to save time? Use rotisserie chicken instead of raw chicken. It cuts down on cooking time. You can also prep your veggies ahead of time. Chop them the night before and store in the fridge. As for tools, a large pot is key for this soup. A good wooden spoon helps in stirring without scratching your pot. A whisk is great for mixing the flour into the broth. These tools will make your cooking smooth and easy. {{image_2}} You can swap chicken for rotisserie chicken. This cuts down your cooking time and adds flavor. Just shred the rotisserie chicken and add it to the soup. For a vegetarian option, use diced mushrooms or chickpeas. Both add heartiness to the soup without meat. Feel free to mix in different vegetables. Try corn, green beans, or even potatoes. Each adds a unique taste and texture. To spice things up, add unique spices like smoked paprika or curry powder. These can give your soup an exciting twist. Get creative with how you serve the soup. You can serve it in bread bowls for a fun touch. Another option is to ladle the soup over baked biscuits or pie crusts. It adds a comforting crunch and makes the dish even better. To store leftovers, let the soup cool first. Then, pour it into a food-safe container. Make sure to seal it tightly. You can keep the soup in the fridge for up to four days. If you think you won't eat it all, freezing is a great option. For freezing, let the soup cool down completely. Pour it into freezer-safe containers or bags. Remove as much air as you can from bags to prevent freezer burn. You can freeze the soup for up to three months. To thaw, move it to the fridge overnight. Reheat it on the stove over low heat, stirring often, to keep it from sticking. Choose containers that fit your soup amount. Glass or BPA-free plastic works best. Label each container with the date. This way, you’ll know how long it has been stored. Keeping track helps ensure your soup stays fresh and tasty. To make Creamy Chicken Pot Pie Soup gluten-free, you can use a few simple swaps. First, replace the all-purpose flour with a gluten-free flour blend. Look for blends that work well in soups. For the broth, check that your chicken broth is labeled gluten-free. Many brands offer gluten-free options. This way, you keep the creamy texture without gluten. Yes, you can use frozen chicken! Just ensure the chicken is fully cooked before adding it to your soup. To do this, first, thaw the chicken in the fridge overnight. If you're short on time, you can cook frozen chicken in the pot. Just add it with the vegetables and cook until fully done, which may take a bit longer, about 10-12 minutes more. This soup pairs well with several tasty sides. Consider serving it with warm biscuits or flaky pie crusts for a fun twist. You can also enjoy a simple salad with mixed greens for a fresh touch. Top your soup with fresh parsley for color. These options make the meal feel complete and cozy. In this post, we covered how to make Creamy Chicken Pot Pie Soup. We started with key ingredients like chicken, veggies, and herbs. Then, I shared preparation and cooking steps for a creamy texture. Tips for flavor and shortcuts helped you save time. We explored variations to keep it fresh and exciting. Finally, I provided storage tips to keep your soup tasty. Remember, this soup is simple to customize and perfect for any meal. Enjoy your cooking, and make it your own!

Creamy Chicken Pot Pie Soup

Warm up with a bowl of cozy creamy chicken pot pie soup that’s deliciously hearty and easy to make. This recipe features tender chicken, fresh veggies, and a creamy broth, perfect for those chilly nights. In just 45 minutes, you can create a comforting meal that will delight your taste buds. Click through to explore the full recipe and tips to serve it with warm biscuits or pie crusts for an ultimate cozy experience!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, diced

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, diced

2 celery stalks, diced

1 cup frozen peas

4 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper (adjust to taste)

1/4 cup all-purpose flour

1 tablespoon lemon juice

Fresh parsley for garnish (optional)

Biscuit or pie crusts, for serving (optional)

Instructions
 

In a large pot, heat olive oil over medium heat. Add the diced chicken and cook until browned on the outside and no longer pink inside, about 6-8 minutes. Remove the chicken and set aside.

    In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

      Sprinkle in the flour and stir well to coat the vegetables. Cook for another 2 minutes, stirring constantly to help the flour toast slightly.

        Gradually pour in the chicken broth, stirring continuously to avoid lumps.

          Add the cooked chicken back to the pot along with the frozen peas, heavy cream, thyme, parsley, salt, and pepper. Bring to a gentle simmer.

            Allow the soup to simmer for about 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.

              Just before serving, stir in the lemon juice for a touch of brightness. Adjust seasoning if needed.

                If using biscuits or pie crusts, bake them according to the package instructions or your favorite recipe.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                    - Presentation Tips: Serve the soup in large bowls, topped with freshly chopped parsley. Place a warm biscuit or slice of pie crust on the side for dipping. Enjoy!