Introduction to Chicken Pot Pie Soup
Chicken Pot Pie Soup is a delightful twist on the classic comfort food we all know and love. It’s the ultimate meal for those chilly evenings when you're craving something warm and hearty. Imagine the rich flavors of tender chicken, fresh vegetables, and creamy broth, all topped off with homemade cheddar crust dippers—a charming nod to traditional pot pie.
Why Chicken Pot Pie Soup is the Ultimate Comfort Food?
What makes chicken pot pie soup a standout? It’s not just about the taste; it’s about the experience. The warm aroma wafting through your kitchen is enough to draw in anyone nearby. Plus, it’s incredibly satisfying to gather around the table with friends or family and enjoy a bowl of this delicious soup together.
Cooking can be both nurturing and creative, and exploring recipes like this one can enhance your culinary skills. Did you know that comfort foods can also elevate your mood? According to a study published in the Journal of Happiness Studies, indulging in nostalgic foods can trigger joyful memories, making you feel more connected and content.
So, if you're ready to warm your heart and your belly, let’s dive into making this cozy and delicious chicken pot pie soup!
Ingredients for Chicken Pot Pie Soup
When it comes to creating a cozy dish like chicken pot pie soup, having the right ingredients is key. Let’s break down what you’ll need.
Essential Ingredients for Soup
To whip up a comforting pot of soup, gather these staples:
- 4 Tbsp. salted butter
- 3 stalks celery, finely diced
- 2 medium carrots, peeled and diced
- 2 medium onions, finely diced
- 2 tsp. chopped fresh thyme
- A pinch of turmeric
- Kosher salt and black pepper, to taste
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 3 cups shredded rotisserie chicken
- ¼ cup chopped fresh parsley
- ½ cup heavy cream
You can find great quality chicken broth and shredded rotisserie chicken options at Your Local Grocery Store.
Cheddar Crust Dippers Ingredients
These crispy, cheesy dippers add a delightful crunch to your soup:
- 2 (9-in.) refrigerated pie crusts
- 1 cup grated cheddar cheese (about 4 oz.)
- 2 Tbsp. chopped fresh parsley
These crust dippers not only make the soup more fun but also give it that classic chicken pot pie flavor we all adore. Don't forget to enjoy a piece of crust alongside each comforting spoonful!
Preparing Chicken Pot Pie Soup
Making Chicken Pot Pie Soup is not only comforting, but it's also an engaging process. Each step lures you closer to a warm bowl of deliciousness. Get ready to savor every moment as you prepare this delightful recipe!
Prepare the Cheddar Crust Dippers
Let’s kick things off with those irresistible cheddar crust dippers! Preheat your oven to 375°F (190°C). While it heats up, grab two baking sheets and line them with parchment paper—this makes for easy cleanup later!
- Unroll a pie crust on each prepared sheet pan.
- Sprinkle each crust with about a cup of grated cheddar cheese and two tablespoons of chopped fresh parsley.
- Press down gently to ensure the toppings stick.
- Bake in the oven for about 12 to 14 minutes or until the edges turn golden, the cheese bubbles, and the crust is perfectly baked. Once done, set them aside to cool while you move on to the soup.
Sauté the Vegetables
Next up is the heart of your chicken pot pie soup: the veggies! In a large pot over medium heat, melt four tablespoons of salted butter.
- Add three finely diced celery stalks, two peeled and finely diced carrots, and two finely diced medium onions.
- Season with chopped fresh thyme, a pinch of turmeric, and a good sprinkle of kosher salt and black pepper.
- Cook for 3 to 4 minutes until the vegetables start to soften, transforming the aroma in your kitchen already!
For tips on sautéing vegetables, you can check out this helpful guide by Cook's Illustrated.
Create the Soup Base
Now we get down to making the base of your soup.
- Sprinkle ¼ cup of all-purpose flour over the now-softened veggies and stir until combined—this will help thicken your soup.
- Cook the flour for about 1 to 2 minutes before gradually pouring in six cups of chicken broth. The broth brings all those flavors together!
- If you like, you can substitute the wine with an equal amount of chicken broth or even some apple cider vinegar for brightness.
Add Chicken and Cream
Time to add the main ingredients that make this soup really sing.
- Stir in 3 cups of shredded rotisserie chicken and ¼ cup of chopped fresh parsley.
- Once this is heated through, finish things off by adding ½ cup of heavy cream. This step adds a beautiful richness to your chicken pot pie soup!
Serve with Crust Dippers
Now comes the moment you’ve been waiting for!
- Ladle the warm soup into bowls and break the cheddar crust dippers into large pieces.
- Serve these delicious dippers alongside for a perfect match!
So there you have it, a delightful and cozy chicken pot pie soup perfect for any occasion. Who wouldn’t love a steaming bowl of comfort food paired with cheesy dippers? Enjoy the process, and don’t forget to savor each bite!
Variations on Chicken Pot Pie Soup
Chicken Pot Pie Soup with Vegetables
Looking to amp up your chicken pot pie soup? Toss in some vibrant vegetables! Think peas, green beans, or even potatoes for added heartiness. These ingredients not only introduce an array of flavors and textures but also pack in extra nutrients, making your meal more satisfying. Feel free to experiment with seasonal veggies too—zucchini or bell peppers could be delightful additions!
Creamy Vegan Chicken Pot Pie Soup
For those leaning towards plant-based options, whipping up a creamy vegan chicken pot pie soup is a breeze! Use tofu or jackfruit as your protein substitute, and replace the chicken broth with vegetable broth. Coconut milk adds that luscious creaminess while maintaining a rich flavor profile. This hearty twist on a classic dish will leave everyone asking for seconds!
For more inspiration, check out great resources like The Kitchn and Minimalist Baker for delicious variations on your favorite comfort foods!
Cooking Tips and Notes for Chicken Pot Pie Soup
Tips for Perfect Soup Consistency
To achieve that ideal creamy texture in your chicken pot pie soup, be mindful of the flour. Make sure to let it cook for a minute or two after adding it to the vegetables. This ensures it loses its raw taste and helps thicken the soup beautifully. If the soup feels too thick once you add the cream, just adjust with extra chicken broth or a splash of water until it’s just right.
Notes on Ingredient Substitutions
Flexibility is key when making chicken pot pie soup! If you’re missing some veggies, feel free to swap in what you have on hand—think peas or green beans. For a lighter option, consider using Greek yogurt instead of heavy cream. You can also go for shredded rotisserie chicken or leftover turkey, making this dish not just comforting, but also an efficient use of leftover ingredients. Check out this guide for creative substitutions to elevate your cooking game!
Serving Suggestions for Chicken Pot Pie Soup
Pairing Ideas
To elevate your chicken pot pie soup, consider pairing it with fresh, crusty bread or a light garden salad. A simple vinaigrette can brighten your meal without overshadowing the comforting, savory flavors of the soup. For those chilly evenings, a glass of homemade apple cider or a refreshing sparkling water with lemon can complement the rich taste perfectly.
Creative Serving Tips
Serve your soup in individual ramekin dishes for a touch of elegance that impresses guests. Don’t forget the cheddar crust dippers — they’re perfect for dipping or even crumbling over the top for added crunch! If you want a fun twist, try adding a sprinkle of fresh herbs, like chives or dill, just before serving for an extra burst of flavor.
For more ideas on sides and pairings, check out this helpful guide.
Time Breakdown for Chicken Pot Pie Soup
Preparation time
Getting everything ready for your chicken pot pie soup is a breeze! Set aside about 15 minutes to chop your veggies and gather your ingredients. Trust me, that little bit of prep makes the cooking process so much smoother.
Cooking time
Once you’re ready to cook, it’ll take around 30 minutes for your soup to come together. The combination of melty cheese and savory broth is worth every second!
Total time
In total, you’re looking at about 45 minutes from start to finish. That means you can whip up a warm, delicious meal in less than an hour—perfect for a cozy weeknight dinner.
For more tips and variations, consider checking out sources like National Chicken Council for all things chicken-related!
Nutritional Facts for Chicken Pot Pie Soup
If you're thinking about diving into a warm bowl of chicken pot pie soup, let's talk nutrition. This comforting dish strikes a lovely balance between flavors and health benefits.
Calories
Each serving of this delicious chicken pot pie soup is approximately 400 calories, making it a filling choice for lunch or dinner without going overboard.
Protein
Packed with shredded rotisserie chicken, this soup offers about 30 grams of protein per serving. That’s perfect for supporting your muscle health and keeping you satisfied throughout the day.
Carbohydrates
You'll find around 30 grams of carbohydrates in each bowl, thanks to the vegetables and the buttery, flaky crust dippers. These carbs can provide a nice energy boost to fuel your activities!
If you want to dive deeper into the nutritional benefits of chicken and how to incorporate more protein into your diet, check out this helpful article from Healthline.
So when you're enjoying your homemade chicken pot pie soup, you can feel good about the wholesome ingredients that nourish your body!
FAQs about Chicken Pot Pie Soup
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! Using fresh chicken is a fantastic option. Just cook the chicken first—whether poached, grilled, or baked— before shredding it for your chicken pot pie soup. This way, you can control the seasoning, and you might find it even tastier!
How do I store leftover chicken pot pie soup?
Storing your delicious leftover chicken pot pie soup is easy! Allow it to cool completely, then transfer it to airtight containers. It can be stored in the refrigerator for about 3-4 days. If you want to keep it longer, consider freezing it. Just remember, the cream may change texture once thawed, so you might want to add it fresh upon reheating.
Can I make this soup ahead of time?
Yes, you can! Making chicken pot pie soup ahead of time is a great idea for meal prep. Prepare the soup up until you add the heavy cream. Store it in the fridge, and when you’re ready to serve, heat it up and stir in the cream for that rich, comforting flavor. For more tips on meal prepping, check out this article that covers freezer-friendly recipes!
Conclusion on Chicken Pot Pie Soup
If you're craving comfort food, chicken pot pie soup is a delightful choice. This dish combines the essence of classic pot pie with a warm, hearty soup that is both delicious and satisfying. Perfect for weeknight dinners or casual gatherings, your friends and family will love it. Enjoy!
Chicken Pot Pie Soup
Equipment
- large pot
- sheet pans
- measuring cups
- measuring spoons
- parchment paper
Ingredients
Cheddar Crust Dippers
- 2 9-in. refrigerated pie crusts
- 1 cup grated cheddar cheese (about 4 oz.)
- 2 Tbsp. chopped fresh parsley
Soup
- 4 Tbsp. salted butter
- 3 stalks celery, finely diced
- 2 medium carrots, peeled and finely diced
- 2 medium onions, finely diced
- 2 tsp. chopped fresh thyme
- pinch of turmeric
- Kosher salt and black pepper to taste
- ¼ cup all-purpose flour
- ½ cup white wine
- 6 cups chicken broth
- 3 cups shredded rotisserie chicken
- ¼ cup chopped fresh parsley
- ½ cup heavy cream
Instructions
Cheddar Crust Dippers
- Preheat the oven to 375°F. Line 2 sheet pans with parchment paper.
- Unroll a pie crust on each prepared sheet pan. Sprinkle the crusts with the cheese and parsley, lightly pressing everything in to adhere. Bake until the edges turn golden, the cheese is bubbling, and the crust is baked through, about 12 to 14 minutes.
- Set the crusts aside to cool.
Soup
- Melt the butter in a large pot over medium heat. Add the celery, carrots, onion, and thyme. Season with the turmeric and a good pinch of salt and pepper. Stir and cook until the vegetables begin to soften, about 3 to 4 minutes.
- Sprinkle the flour over the vegetables, and stir until combined, letting the flour cook for 1 to 2 minutes.
- While stirring, slowly pour in the wine and chicken broth. Add the chicken and parsley. Let the soup come to a boil and thicken slightly.
- Stir in the cream, and taste. Adjust seasonings as needed.
- Serve the soup in bowls, breaking the crusts into large pieces to serve on the side.
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