Introduction:
Chicken Pot Pie Soup is a hearty and comforting dish that combines all the beloved flavors of a traditional chicken pot pie in a cozy, warming soup. This dish features tender chunks of chicken, a medley of vegetables, and a creamy broth, all seasoned to perfection. It’s perfect for chilly days or whenever you need a bowl of comfort food that feels like a warm hug. Easy to make and even easier to enjoy, this soup is a great way to bring the essence of a classic pot pie to your table without the fuss of a pastry crust.
**Step 5: Serve the Soup**
1. Remove the bay leaf from the pot and discard it.
2. Taste the soup and adjust the seasoning with more salt and pepper if needed.
3. Ladle the Chicken Pot Pie Soup into bowls and garnish with freshly chopped parsley.
4. Serve hot, with biscuits or crusty bread on the side for dipping.
**Flavor Profile:**
Chicken Pot Pie Soup is rich and creamy, with a savory depth of flavor from the chicken and vegetables. The thyme and parsley add a fragrant herbal note, while the bay leaf imparts a subtle, aromatic complexity. The combination of milk, cream, and a flour-thickened broth creates a luscious, velvety texture that is incredibly satisfying.
**Nutritional Benefits:**
This soup provides a good balance of protein from the chicken, vitamins, and minerals from the vegetables, and calcium from the milk and cream. It’s a comforting, nutrient-dense meal that can be enjoyed as a main course, offering both warmth and nourishment.
**Conclusion:**
Chicken Pot Pie Soup is a delightful way to enjoy the classic flavors of a chicken pot pie in a simpler, more convenient form. It’s perfect for cozy dinners, family gatherings, or anytime you crave a bowl of comfort. Easy to make and brimming with flavor, this soup is sure to become a favorite in your household. Serve it with biscuits or crusty bread for an extra touch of comfort and enjoy the warmth and heartiness it brings to your table.
Ingredients
- 1 rotisserie chicken, deboned and diced
- 4 t. chicken base found by bouillon in grocery store
- 2 to 3 chicken bouillon cubes (optional)
- 2 potatoes, cubed
- 9 oz. frozen peas and carrots
- 1 T. garlic, minced
- 1 onion, diced
- 1/3 cup butter
- 1/4 cup flour
- 1 cup chicken broth
- 4 cups heavy cream
- 1 pinch nutmeg
- 1/2 t. black pepper
- salt to taste
- Parsley (optional)
Directions :
In Dutch oven, saute onion and garlic in butter for about 2 to 4 min, or until tender. Sprinkle flour over the onion and stir to create a roux. Add in the chicken base, chicken broth, bouillon cubes, & heavy cream. Stir until combined.
Add in the chicken, potatoes, nutmeg, pepper, salt, and peas/carrots, stirring to combine. Lightly simmer for about 10 to 15 min, stirring regularly. Sprinkle with Parsley if desired and serve warm. Cook potatoes separately from soup until tender, toss them in at the end. If you prefer to cook together, add additional cook time.
Enjoy!!