Enjoy a hearty and creamy Chicken Pot Pie Soup with chicken breast, Yukon gold potatoes, and vegetables. Perfect for cozy dinners! Try it now!
Introduction:
This Chicken Pot Pie Soup is a perfect twist on the classic pot pie. It’s rich, creamy, and filled with tender chicken breast, Yukon gold potatoes, carrots, celery, and a medley of flavorful spices. With a velvety broth made from chicken stock and milk, every spoonful feels like comfort in a bowl. The combination of veggies, garlic, and the warmth of the chicken broth makes this soup irresistible. It’s ideal for chilly nights when you’re craving something hearty and satisfying, and it’s easy to whip up in under an hour!
Ingredients:
For the Soup:
- 2 tablespoons olive oil
- 1 lb chicken breast, cooked and shredded
- 3 Yukon gold potatoes, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (optional)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Step-by-Step Instructions:
- Cook the Chicken Breast:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts with salt and pepper. Cook for about 6-7 minutes per side or until fully cooked through. Remove from heat, shred the chicken with two forks, and set aside.
- Sauté the Vegetables:
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onions, carrots, celery, and minced garlic. Sauté for about 5-7 minutes, until the vegetables are tender and the onions are translucent.
- Add the Potatoes and Spices:
- Stir in the diced Yukon gold potatoes, dried thyme, rosemary (if using), garlic powder, salt, and pepper. Cook for 2-3 minutes to coat the potatoes and vegetables with the spices.
- Add the Liquids:
- Pour in the chicken broth and milk. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Add the Shredded Chicken:
- Once the potatoes are cooked through, add the shredded chicken to the pot and stir to incorporate. Simmer for an additional 5 minutes to allow the flavors to meld together.
- Adjust Seasonings and Consistency:
- Taste the soup and adjust the seasoning if needed. If the soup is too thick, add a little more chicken broth or milk to reach your desired consistency.
- Serve:
- Ladle the soup into bowls and serve hot. You can garnish with a sprinkle of fresh herbs or a dash of black pepper, if desired.
Serving and Storage Tips:
- Serving Suggestions:
This soup is delicious on its own, but it pairs wonderfully with warm, crusty bread or a side salad for a complete meal. You can even top it with crumbled crackers or biscuits for extra texture. - Storage Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of milk or broth if the soup thickens too much.
Helpful Notes:
- For a Creamier Soup:
You can substitute some of the milk with heavy cream or half-and-half for a richer, creamier texture. - Add More Vegetables:
Feel free to add more veggies like peas, corn, or green beans for added color and nutrition. - Make it Gluten-Free:
This recipe is naturally gluten-free, but make sure that your chicken broth and milk are also gluten-free if you need to avoid gluten.
Tips from Well-Known Chefs:
- Ina Garten: “For a deeper flavor, sauté the garlic and vegetables until golden before adding the liquids.”
- Martha Stewart: “A splash of white wine or a squeeze of lemon can brighten up the flavor of a creamy soup like this.”
Frequently Asked Questions:
- Can I use frozen vegetables for this soup?
- Yes! You can use frozen carrots, peas, or corn. Just add them in when you add the shredded chicken.
- Can I use chicken thighs instead of chicken breasts?
- Absolutely! Chicken thighs will add a bit more flavor and richness to the soup. Just cook them thoroughly and shred before adding.
- How can I make this soup dairy-free?
- To make the soup dairy-free, substitute the milk with coconut milk or almond milk, and use dairy-free butter or olive oil.
- Can I use a slow cooker for this recipe?
- Yes! You can sauté the veggies first and then transfer everything to the slow cooker. Cook on low for 4-6 hours until the potatoes are tender.
- Can I make this soup ahead of time?
- Yes, this soup can be made in advance. Store it in an airtight container in the refrigerator for up to 3 days.
- What can I serve with this soup?
- This soup pairs wonderfully with crusty bread, garlic bread, or even a fresh green salad.
- How do I store leftovers?
- Store the soup in the refrigerator in an airtight container for up to 3 days. You can also freeze it for up to 3 months.
- Can I add more spices to this soup?
- Absolutely! You can add a pinch of cayenne pepper for heat or a dash of paprika for extra flavor.
- How do I make this soup thicker?
- If you want a thicker soup, you can mash some of the potatoes with a potato masher before serving.
- Can I make this soup gluten-free?
- Yes, just make sure your chicken broth and any other packaged ingredients are gluten-free.