Are you craving the warmth and deliciousness of a classic chicken pot pie, but without the hefty pastry crust? Then you've come to the right place! This Chicken Pot Pie Soup recipe offers all the comforting flavors you love, packed with healthy vegetables and lean protein, in a lighter, more manageable format. Perfect for a quick weeknight dinner or a cozy weekend meal, this easy recipe is sure to become a family favorite. It's one of those healthy meals that tastes incredibly decadent, proving that delicious dishes don't have to be complicated.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth (low sodium preferred)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup potatoes, peeled and diced
- 1/2 cup all-purpose flour
- 1/2 cup milk (or cream for a richer soup)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
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Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant. This step builds a fantastic flavor base for your soup.
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Cook the chicken: Add the chicken to the pot and cook until browned on all sides. This step adds depth of flavor to your easy recipe.
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Simmer the soup: Pour in the chicken broth, add the potatoes, thyme, and rosemary. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
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Make the roux: In a small bowl, whisk together the flour and milk until smooth. Slowly pour the flour mixture into the simmering soup, whisking constantly to prevent lumps. Continue to cook for a few minutes, or until the soup has thickened slightly.
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Add the vegetables: Stir in the frozen peas and corn. Cook for another 2-3 minutes, or until the vegetables are heated through. Season with salt and pepper to taste.
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Serve and enjoy: Ladle the soup into bowls and garnish with fresh parsley.
Tips for the Best Chicken Pot Pie Soup:
- Use fresh herbs: If possible, use fresh thyme and rosemary for a more intense flavor.
- Adjust the thickness: If you prefer a thicker soup, add more flour to the roux. If you prefer a thinner soup, add more chicken broth.
- Add other vegetables: Feel free to add other vegetables, such as mushrooms, green beans, or zucchini.
- Make it creamy: For an extra creamy soup, stir in a dollop of sour cream or heavy cream before serving.
Variations:
- Spicy Chicken Pot Pie Soup: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy kick.
- Creamy Chicken Pot Pie Soup: Substitute heavy cream for the milk for a richer, creamier soup.
- Vegetarian Chicken Pot Pie Soup: Replace the chicken with 1 cup of cooked lentils or chickpeas for a hearty vegetarian option.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350
- Protein: 25-30g
- Fat: 10-12g
- Carbohydrates: 25-30g
This healthy and delicious Chicken Pot Pie Soup is a perfect example of homemade cooking at its finest. It’s a quick dinner idea that's both satisfying and nutritious, making it a wonderful addition to your repertoire of best recipes. Enjoy!