It was one of those weekends where the weather had decided to wrap everything in a cool embrace. After a morning spent chasing the kiddos around the park, we found ourselves craving something warm and comforting. It’s funny how the seasons have their own kind of magic, isn’t it? Suddenly, Chicken Pot Pie Soup seemed like just the ticket – a dish that manages to hug you from the inside with each spoonful.
Gathering everyone into the kitchen, we set about making this delightful concoction. The recipe is straightforward enough to bring in some helping hands without worry. As the aroma of sautéed onions and earthy mushrooms began filling the room, it instantly reminded me of my grandmother’s old kitchen. Back then, she’d make a similar soup every so often, and while it simmered, she’d weave stories of her childhood with each stir. It’s amazing how a simple soup can bring so much life and warmth into the room.
We had our little ones take turns stirring the pot, and their giggles and chatter added an ingredient that no grocery store sells—pure joy. To complete the cozy atmosphere, we played some of our favorite tunes, creating a symphony alongside the gentle simmering on the stove. Even the dog stopped by, his nose twitching curiously at the delicious smells.
By the time the soup was ladled into bowls, everyone was chatting excitedly about everything and nothing. That’s what meals like these do—they bring us together, offering us a break from the hustle and bustle, letting us savor not just the food, but these priceless moments. As we tucked into the creamy, piping-hot soup, it was like feeling a warm embrace, just what we needed for a chilly day. If you ever find yourself in need of comfort, this Chicken Pot Pie Soup might just become your go-to—a little slice of comfort in a bowl, ready to delight anyone who takes a moment to enjoy it.
How to Make Chicken Pot Pie Soup
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Ingredients:
- 4 cups fat-free milk
- 2 cups water
- 1 large stalk of celery, chopped
- 2 medium potatoes, peeled and diced into small pieces
- 8 oz baby portobello mushrooms, sliced
- 16 oz cooked chicken breast, cut into small cubes
- 1/2 medium onion, chopped
- 10 oz frozen mixed veggies (peas, carrots, green beans, corn)
- 2 chicken bouillon cubes (gluten-free)
- 1/4 cup all-purpose flour (or 2 tbsp cornstarch for gluten-free)
- Fresh ground pepper, to taste
- A pinch of thyme
- Salt, to taste
Directions:
- Mix 1/4 cup of cold water with the flour in a bowl until smooth to create a slurry; set aside.
- Pour the remaining water and milk into a large pot and slowly heat until it starts to boil.
- Add celery, onion, mushrooms, chicken bouillon, thyme, pepper, and frozen mixed vegetables. Bring it back to a boil.
- Partially cover and let simmer on low heat for about 20 minutes until the vegetables are tender.
- Remove the lid and stir in the potatoes. Continue cooking for about 5 minutes until the potatoes become soft.
- Add the cubed chicken and gradually whisk in the slurry, stirring continuously.
- Cook for another 2-3 minutes until the soup thickens. Adjust the salt and pepper as needed and relish the warmth!
Don’t Have Celery? Here’s What to Use Instead
If you’re out of celery, fear not! You can substitute it with diced bell peppers or carrots to retain the crunch and subtle sweetness. They won’t drastically change the soup’s flavor, allowing you to enjoy the same comforting taste.
Best Ways to Store Chicken Pot Pie Soup Leftovers
Once cooled, transfer any leftover soup to an airtight container and store it in the refrigerator for up to 3 days. If you have more than you can eat soon, freeze it in portions. Just make sure to thaw it overnight in the fridge before reheating for the best texture and flavor retention.
The Best Accompaniments for Chicken Pot Pie Soup
Pair this delicious soup with a slice of crusty bread or a fresh green salad to round out your meal. For a touch of indulgence, a dollop of sour cream or a sprinkle of parmesan cheese adds a delightful twist. A glass of crisp white wine might just be the cherry on top!
Secrets to Perfecting Chicken Pot Pie Soup
To elevate your soup, consider roasting the chicken breast with seasoning before dicing. This adds a layer of flavor that enhances the dish. Ensure your vegetables, especially the potatoes, are uniformly diced for even cooking and a consistent texture in every bite.
Adding a Seasonal Spin to Chicken Pot Pie Soup
In summer, toss in some zucchini or fresh corn from the cob to add a light, sweet touch. During fall, a handful of cubed butternut squash can infuse a lovely, earthy flavor. Adjust the veggies according to what’s fresh and plentiful wherever you are.
FAQs:
What can I use instead of all-purpose flour to thicken the soup?
If you’re seeking a gluten-free alternative, cornstarch or potato starch are excellent options. Just mix them with cold water to create a slurry before adding it to the hot soup. This will ensure a smooth, lump-free soup that thickens beautifully.
How can I make the soup richer without increasing calories excessively?
Consider adding a splash of unsweetened almond milk or cashew milk for creaminess without the extra calories. A small amount of low-fat cream cheese can also work wonders to enhance the richness while keeping the calorie count in check.
Can I make this soup vegetarian?
Absolutely! Simply switch out the chicken for chickpeas or white beans. Use vegetable broth in place of chicken bouillon cubes, and add more veggies for a satisfying, hearty soup that fits into a vegetarian lifestyle.
Is it possible to prepare this soup in advance?
Yes, this soup is fantastic for meal prep. Prepare it up to a day ahead, let it cool completely, and store in an airtight container in the fridge. Reheat gently on the stovetop, adding a splash of milk or water if needed to thin it out to your desired consistency.
What side dishes pair well with Chicken Pot Pie Soup?
Some wonderful sides include garlic bread, a simple green salad, or cheese scones. For a heartier option, serve with a sandwich like turkey and avocado or ham and cheese to complement the flavors and satisfy any hungry group.
Can I adjust the seasoning to suit my taste?
Definitely! The beauty of homemade soup lies in its adaptability. Feel free to tweak the seasonings; add more thyme for a herby note, or sprinkle in paprika or cayenne pepper for a hint of heat. It’s all about making it as you like.
Chicken Pot Pie Soup
Ingredients
Soup Base:
- 4 cups fat-free milk
- 2 cups water
- 1 large stalk celery chopped
- 2 medium potatoes peeled and diced into small pieces
- 8 oz baby portobello mushrooms sliced
- 16 oz cooked chicken breast cut into small cubes
- 1/2 medium onion chopped
- 10 oz frozen mixed veggies (peas, carrots, green beans, corn)
- 2 cubes chicken bouillon ensure they’re gluten-free
- 1/4 cup all-purpose flour (or 2 tbsp cornstarch for gluten-free)
- Fresh ground pepper to taste
- A pinch of thyme
- Salt to taste
Instructions
- In a medium bowl, create a slurry by mixing 1/4 cup of cold water with the flour until it’s smooth. Set it aside.
- In a large pot, pour in the remaining water along with the milk, then gradually heat until it begins to boil.
- Add the chopped celery, onion, sliced mushrooms, chicken bouillon, thyme, pepper, and the frozen vegetables to the pot, and allow it to return to a boil.
- Partially cover the pot and let it simmer on low for about 20 minutes until the veggies are tender.
- Once softened, remove the lid and stir in the cubed potatoes. Continue cooking for about 5 more minutes until they become soft.
- Now, add your diced chicken and carefully whisk in the slurry, stirring continuously as you go.
- Keep cooking for another 2-3 minutes until the soup thickens beautifully. Adjust salt and pepper according to your preference and enjoy warm!
