Are you craving that warm, comforting hug only a pot pie can provide, but without the fuss of individual crusts? Then get ready to dive into this delicious and incredibly easy Potbelly Chicken Pot Pie Soup! This recipe takes all the classic flavors of a chicken pot pie – tender chicken, creamy vegetables, and rich gravy – and transforms them into a hearty, satisfying soup perfect for a chilly evening or a quick and healthy weeknight meal. It's a fantastic example of homemade cooking at its best, and even beginner cooks will find this recipe incredibly easy to follow.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup cooked chicken, shredded (rotisserie chicken works perfectly!)
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley, for garnish (optional)
- Puff pastry or pie crust scraps (optional, for topping)
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 mushrooms and garlic and cook for another 3-5 minutes, until the mushrooms have released their moisture and are starting to brown.
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Build the Flavor Base: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly, to create a roux. This step helps thicken the soup.
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Add the Broth and Simmer: Gradually whisk in the chicken broth, making sure there are no lumps. Add the shredded chicken, thyme, salt, and pepper. Bring the mixture to a simmer, then reduce the heat and cook for 10 minutes, allowing the flavors to meld.
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Incorporate Vegetables and Milk: Stir in the frozen peas and corn. Slowly pour in the milk, whisking continuously to prevent curdling. Continue to simmer for another 5 minutes, or until the soup has thickened to your desired consistency.
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Serve and Enjoy: Ladle the soup into bowls and garnish with fresh parsley, if desired. For an extra touch of indulgence, top with small pieces of puff pastry or pie crust scraps and bake at 375°F (190°C) for 10-15 minutes, or until golden brown.
Tips for the Best Potbelly Chicken Pot Pie Soup:
- Use high-quality chicken broth: This will significantly enhance the overall flavor of your soup.
- Don't overcook the vegetables: You want them to be tender-crisp, not mushy.
- Adjust seasonings to your taste: Feel free to add more thyme, salt, pepper, or other herbs and spices to suit your preferences.
- Make it ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations:
- Add different vegetables: Experiment with other vegetables like potatoes, green beans, or butternut squash.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Make it creamy: Stir in a dollop of sour cream or heavy cream before serving.
Nutritional Information (per serving, approximate):
This information is approximate and will vary depending on the ingredients used. It's always best to use a nutrition calculator for precise values.
- Calories: Approximately 300-350
- Protein: Approximately 25-30 grams
- Fat: Approximately 15-20 grams
- Carbohydrates: Approximately 20-25 grams
This Potbelly Chicken Pot Pie Soup is a delicious and easy recipe that's perfect for busy weeknights or a comforting weekend meal. It’s a healthy meal option packed with flavor, making it a true winner in the world of easy recipes and delicious dishes. Enjoy!