Chicken Pot Pie Soup Easy Recipe
Description
Chicken pot pie soup is a delicious and comforting dish to make for the whole family. It is a hearty soup that combines the flavor of a classic chicken pot pie with the convenience and ease of a soup. This easy recipe is perfect for a weeknight dinner or a hearty lunch. It is a great way to use up any leftovers you have on hand, and can easily be made gluten-free or vegetarian. The best part about this soup is that it can be made in under 30 minutes, so you don’t have to worry about spending hours in the kitchen.
This easy chicken pot pie soup recipe uses chicken, potatoes, carrots, peas and creamy broth to create a delicious and comforting meal. The addition of herbs and spices gives the soup a unique flavor that is sure to please even the pickiest eaters. The combination of chicken and vegetables is hearty and filling, making this soup perfect for a cold winter’s night. You can also add in any other vegetables you have on hand, such as celery, corn or mushrooms, to change up the flavor and make it your own.
Prep time
This easy chicken pot pie soup recipe takes just 15 minutes to prep. This includes gathering the ingredients, dicing the vegetables, and prepping the chicken. You can also use pre-cooked or leftover chicken to save time. If you are using cooked chicken, make sure to add it at the end of cooking so it doesn’t get overcooked.
Cook Time
This easy chicken pot pie soup recipe takes just 15 minutes to cook. The soup will begin to simmer after about 10 minutes, and should be done in 15 minutes. If you want to thicken the soup, you can add 1-2 tablespoons of cornstarch at the end of cooking and let it simmer for an additional 5 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 2 cups chopped potatoes
- 1 cup chopped carrots
- 1 cup frozen peas
- 4 cups chicken broth
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 2 tablespoons cornstarch (optional)
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through.
2. Add the potatoes, carrots, and peas and stir to combine. Pour in the chicken broth and bring the mixture to a boil.
3. Reduce the heat to low and add the thyme, garlic powder, and onion powder. Simmer for 10 minutes, or until the vegetables are tender.
4. Add salt and pepper, to taste. If you want to thicken the soup, add the cornstarch and stir to combine. Simmer for an additional 5 minutes, or until the soup has reached your desired consistency.
5. Serve the soup with a side of crusty bread or crackers. Enjoy!
Equipment
- Large pot
- Knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
Notes
- You can use pre-cooked or leftover chicken to save time. If you are using cooked chicken, make sure to add it at the end of cooking so it doesn’t get overcooked.
- If you want to thicken the soup, you can add 1-2 tablespoons of cornstarch at the end of cooking and let it simmer for an additional 5 minutes.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition: Per Serving
Calories: 233 kcal
Carbohydrates: 16 g
Protein: 22 g
Fat: 8 g
Saturated Fat: 2 g
Sodium: 675 mg
Potassium: 565 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 1237 IU
Vitamin C: 21 mg
Calcium: 39 mg
Iron: 2 mg
Recipe Tips
- For a vegetarian version, you can omit the chicken and add in more vegetables of your choice. You can also use vegetable broth instead of chicken broth.
- To add more flavor to the soup, add a pinch of nutmeg, cayenne pepper, or dried herbs of your choice.
- You can also add in cream or half-and-half for a creamier version of this soup.
- To make this soup gluten-free, use a gluten-free chicken broth and omit the cornstarch.
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