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Here’s what you need to make a tasty creamy chicken pot pie soup. Each ingredient adds flavor and heartiness to this dish. - 1 lb (450g) boneless, skinless chicken breasts, diced into bite-sized pieces - 2 tablespoons extra virgin olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 3 medium carrots, peeled and diced - 2 celery stalks, diced - 1 cup frozen green peas - 4 cups low-sodium chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried parsley - 1 teaspoon salt (or to taste) - 1/2 teaspoon freshly ground black pepper (or to taste) - 1/4 cup all-purpose flour - 1 tablespoon freshly squeezed lemon juice - Fresh parsley, chopped, for garnish (optional) - Warm biscuits or pie crusts, for serving (optional) Each of these ingredients plays a role in creating a rich and creamy soup. The chicken is the star, providing protein. The veggies add texture and color. The broth and cream make it cozy and filling. Seasonings bring everything together, ensuring every bite is delicious. You can even add biscuits or pie crusts for a fun twist! Start by heating two tablespoons of olive oil in a large pot over medium heat. Add one pound of diced chicken breasts. Cook for about six to eight minutes. Stir the chicken often until it turns golden brown and cooks through. Once done, remove the chicken from the pot and place it on a plate. This step adds flavor to the soup. In the same pot, add one finely diced onion, two minced garlic cloves, three diced carrots, and two diced celery stalks. Sauté these vegetables for about five to seven minutes. Cook until they soften and the onion becomes clear. This step helps build a solid flavor base for your soup. Next, sprinkle a quarter cup of all-purpose flour over the soft vegetables. Stir well to coat them evenly. Cook this mixture for an extra two minutes. This helps to toast the flour, enhancing its taste. Then, gradually pour in four cups of low-sodium chicken broth while stirring. Keep stirring to avoid lumps. Bring this mixture to a gentle boil. Now, return the cooked chicken to the pot. Add one cup of frozen peas, one cup of heavy cream, one teaspoon of dried thyme, one teaspoon of dried parsley, one teaspoon of salt, and half a teaspoon of black pepper. Stir everything together. Reduce the heat and let the soup simmer. This will blend the flavors nicely. Before serving, add one tablespoon of freshly squeezed lemon juice to the pot. This brightens the soup’s flavors. Let the soup simmer for about ten to fifteen minutes. Stir occasionally until it reaches your desired thickness. Taste and adjust the seasoning if needed. Garnish with fresh parsley for color. Enjoy this comforting and hearty meal with warm biscuits or pie crusts! Seasoning makes or breaks a dish. Always season at each step. Start with salt and pepper when cooking the chicken. Add more salt when sautéing vegetables. A pinch of salt brings out the flavors. Using fresh ingredients gives the best taste. Fresh veggies add crunch and flavor. I prefer fresh chicken over frozen for juiciness. Frozen peas work well since they are sweet and thaw quickly. You can easily adapt this soup to fit diets. For a lighter version, swap heavy cream with milk or a non-dairy option. If you want more fiber, add beans or lentils. Feel free to toss in more vegetables. Sweet corn, green beans, or potatoes add variety. You can also add proteins like cooked turkey or tofu for a twist. Garnishing makes the soup look fancy. Sprinkle fresh parsley on top before serving. It adds color and freshness. Serve the soup in large bowls for a hearty meal. Pair it with warm biscuits or flaky pie crusts. This combo makes every bite even more comforting. Enjoy the warmth and flavor! {{image_4}} You can make this creamy chicken pot pie soup lighter. Try substituting the heavy cream with half-and-half or coconut milk. These options cut calories while keeping a creamy texture. Another healthy twist is to add quinoa or brown rice. They add bulk and nutrition, making the meal heartier and more filling. This way, you can enjoy comfort without the guilt. Add fresh herbs to enhance the flavor. Rosemary or basil can give your soup a fresh taste. You can also add spices like paprika or cayenne pepper for a gentle kick. This little change can turn a comforting soup into a vibrant dish. Just a pinch can make a big difference. Play around with spices and herbs to find what you love. Get creative by drawing inspiration from global cuisines. For example, consider adding some curry powder for an Indian flair. You could also incorporate some soy sauce and ginger for a taste of Asia. Unique ingredients like corn or beans can give your soup an exciting twist. Don’t be afraid to experiment. Each variation can lead to a new favorite recipe! To keep your soup fresh, let it cool completely before storing. Use airtight containers to keep out air and moisture. Glass or BPA-free plastic containers work great for this. If you plan to freeze the soup, leave some space at the top of the container. This allows for expansion as the soup freezes. When reheating your soup, do it slowly over low heat. Stir it often to keep it from sticking. If the soup seems too thick, add a splash of chicken broth or water. This helps restore its creamy texture. Taste as you heat, and adjust the seasoning if needed. In the refrigerator, this soup lasts about 3 to 4 days. Always check for signs of spoilage. If you see mold or smell something off, it’s best to throw it away. When stored in the freezer, it can last up to 3 months. Just thaw it in the fridge before reheating. Yes, you can make this soup ahead of time. It stores well in the fridge for about three days. To meal prep, cool the soup completely before transferring it to an airtight container. When ready to eat, just reheat on the stove. You may want to add a splash of broth if it thickens too much in the fridge. Absolutely! You can use canned chickpeas or tofu for a vegetarian option. If you prefer other proteins, try turkey or even shrimp. Both options will work well and keep the soup hearty and satisfying. Serve this soup with warm biscuits or flaky pie crusts. They add a nice touch and are perfect for dipping. A simple side salad can also add freshness. A green salad with a light vinaigrette pairs well to balance the richness of the soup. If your soup is too thin, there are quick fixes. You can mix a tablespoon of cornstarch with cold water and stir it into the soup. Let it simmer for a few minutes until it thickens. Another option is to mash some of the vegetables against the pot's side to create a thicker texture. The original recipe contains all-purpose flour, which is not gluten-free. To make the soup gluten-free, you can use a gluten-free flour blend instead. Also, ensure your chicken broth is gluten-free to keep the entire dish safe for those with gluten sensitivities. This blog post covered how to make a delicious Creamy Chicken Pot Pie Soup. You learned the key ingredients and detailed steps for making it at home. We also discussed tips for flavor, variations, and storage. You can customize it to fit your needs and impress your diners. Enjoy your cooking adventure, and remember, the best part is sharing your soup with family and friends!

Creamy Chicken Pot Pie Soup

Dive into the ultimate comfort food with this Cozy Creamy Chicken Pot Pie Soup! Combining tender chicken, hearty vegetables, and rich creamy broth, this recipe is perfect for chilly days. Learn how to make this delicious soup in just 45 minutes and impress your family with every warm, flavorful bowl. Click through to explore the full recipe and discover the secret to cozy, satisfying meals!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, diced into bite-sized pieces

2 tablespoons extra virgin olive oil

1 medium onion, finely diced

2 cloves garlic, minced

3 medium carrots, peeled and diced

2 celery stalks, diced

1 cup frozen green peas

4 cups low-sodium chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon salt (or to taste)

1/2 teaspoon freshly ground black pepper (or to taste)

1/4 cup all-purpose flour

1 tablespoon freshly squeezed lemon juice

Fresh parsley, chopped, for garnish (optional)

Warm biscuits or pie crusts, for serving (optional)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and cook for about 6-8 minutes, stirring frequently, until the chicken is browned on the outside and fully cooked inside. Once done, remove the chicken from the pot and set it aside on a plate.

    Into the same pot, add the diced onion, minced garlic, diced carrots, and diced celery. Sauté the mixture for approximately 5-7 minutes until the vegetables have softened and the onion becomes translucent.

      Sprinkle the flour over the sautéed vegetables and stir well to coat them evenly. Continue cooking the mixture for an additional 2 minutes, stirring constantly to lightly toast the flour and enhance its flavor.

        Gradually pour in the chicken broth while stirring continuously to prevent any lumps from forming. Bring the mixture to a gentle boil.

          Return the cooked chicken to the pot along with the frozen peas, heavy cream, dried thyme, dried parsley, salt, and black pepper. Stir to combine, then reduce the heat to a simmer.

            Allow the soup to simmer gently for about 10-15 minutes, stirring occasionally, until it thickens to your preferred consistency.

              Just before serving, stir in the freshly squeezed lemon juice to brighten the flavors. Taste and adjust the seasoning if necessary.

                If you’re using biscuits or pie crusts, bake them according to the package instructions or your preferred recipe to serve alongside the soup.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                    - Presentation Tips: Ladle the warm soup into large bowls, and garnish with a sprinkle of freshly chopped parsley for a pop of color. Serve with a warm biscuit or a slice of flaky pie crust on the side for delightful dipping. Enjoy every comforting spoonful!