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Quick & Easy Chicken Pot Pie Soup in Just 30 Minutes
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Quick & Easy Chicken Pot Pie Soup in Just 30 Minutes
Welcome to this delightful recipe for Quick & Easy Chicken Pot Pie Soup that you can whip up in just 30 minutes! This hearty and comforting soup is perfect for a cozy weeknight dinner, providing all the flavors of a traditional chicken pot pie but in a warm and satisfying bowl of soup.
For busy cooks looking for a nutritious and delicious meal that doesn’t take hours to prepare, this quick chicken pot pie soup recipe is a game-changer. Whether you’re craving a comforting winter soup or need a fast family dinner option, this recipe has you covered.
Let’s dive into how you can make this flavorful chicken pot pie soup in under 30 minutes, using simple ingredients that you may already have in your pantry. This one-pot wonder is sure to become a favorite in your meal rotation!
So, let’s get cooking and enjoy a bowl of this heartwarming quick chicken pot pie soup!
Ingredients
For this quick and easy chicken pot pie soup, you will need the following ingredients:
– Cooked chicken, shredded
– Carrots, diced
– Celery, chopped
– Onion, diced
– Garlic, minced
– Butter
– All-purpose flour
– Chicken broth
– Milk
– Frozen peas
– Dried thyme
– Salt and pepper, to taste
– Pie crust, optional for serving
Step-by-Step Instructions
1. In a large pot, melt butter over medium heat. Add the carrots, celery, onion, and garlic. Cook until the vegetables are tender.
2. Stir in the flour and cook for a minute to get rid of the raw flour taste.
3. Slowly whisk in the chicken broth and milk until the mixture is smooth.
4. Add the shredded chicken, peas, thyme, salt, and pepper. Simmer for 10-15 minutes until the soup has thickened slightly.
5. Serve the chicken pot pie soup hot, optionally topped with a piece of pie crust for that classic pot pie touch.
Helpful Tips & Substitutions
– You can use rotisserie chicken for a quick shortcut.
– Feel free to add other vegetables like corn or potatoes.
– For a creamier soup, add a splash of heavy cream.
– This soup can be stored in the refrigerator for up to 3 days.
Serving Suggestions
This chicken pot pie soup pairs perfectly with a side of crusty bread or a simple green salad. For a heartier meal, serve it alongside a slice of warm cornbread.
Variations
If you’re looking to switch things up, try topping the soup with a sprinkle of crispy bacon or a dollop of sour cream. You can also experiment with different herbs and spices to customize the flavor to your liking.
FAQs
Q: Can I use leftover turkey instead of chicken?
A: Yes, leftover turkey works great in this recipe as a delicious alternative.
Q: Can I make this soup gluten-free?
A: Yes, you can use a gluten-free flour blend or cornstarch as a thickener.
Q: Is it okay to freeze this soup?
A: While the soup can be frozen, the texture may change slightly upon reheating. We recommend enjoying it fresh for the best taste.
Q: Can I make this soup spicy?
A: Absolutely! Add a pinch of cayenne pepper or a dash of hot sauce for a kick of heat.
Conclusion
Now that you have the recipe for this quick and easy chicken pot pie soup, why not give it a try for your next family dinner or cozy night in? This homemade soup is not only delicious and satisfying but also a time-saving option for busy days. Enjoy the flavors of a classic chicken pot pie in a comforting bowl of soup, ready in just 30 minutes!
So, roll up your sleeves, gather your ingredients, and savor the heartwarming goodness of this quick and easy chicken pot pie soup recipe. Bon appétit!
Quick & Easy Chicken Pot Pie Soup in Just 30 Minutes
Servings
4
Prep time
10 minutes
Cooking time
15 minutes
Calories
350 kcal
Warm up with this delightful Quick & Easy Chicken Pot Pie Soup, packed with all the comforting flavors of a traditional chicken pot pie but in a bowl of soup. Perfect for a cozy weeknight dinner, this one-pot wonder can be ready in just 30 minutes!
Cook Mode
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Ingredients
- 2 cups cooked chicken, shredded
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Pie crust, optional for serving
Directions
- In a large pot, melt butter over medium heat. Add carrots, celery, onion, and garlic. Cook until vegetables are tender.
- Stir in flour and cook for a minute to remove the raw flour taste.
- Slowly whisk in chicken broth and milk until smooth.
- Add shredded chicken, peas, thyme, salt, and pepper. Simmer for 10-15 minutes until slightly thickened.
- Serve hot, optionally topped with a piece of pie crust for a classic pot pie touch.
Nutrition Facts
Calories:
350
Fat:
14
Carbohydrates:
25
Protein:
28
Sodium:
900
Fiber:
4
Sugar:
10
