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To make Easy Chicken Pot Pie Soup, you need these key ingredients: - 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 medium onion, chopped - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 4 cups chicken broth - 1 cup frozen peas - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper, to taste - 1 cup puff pastry, cut into squares or pre-made biscuit dough (optional, for topping) - Fresh parsley, chopped (for garnish) You can add a few fun toppings to your soup. Here are some ideas: - Flaky puff pastry - Warm biscuit dough - Extra fresh parsley for a pop of color - Crushed crackers for crunch If you don’t have all the ingredients, here are some good swaps: - Chicken breast can be replaced with rotisserie chicken for ease. - Heavy cream can be swapped with half-and-half or whole milk for a lighter version. - Fresh herbs can replace dried herbs if you have them. Use 3 times more fresh herbs. - For a veggie option, try using tofu or chickpeas instead of chicken. For the full recipe, check out the detailed instructions. You will love how simple and tasty this soup can be! In a large pot, start by heating one tablespoon of olive oil over medium heat. Add one pound of diced, boneless, skinless chicken breasts. Cook the chicken for about five to seven minutes. You want it to be browned and fully cooked. Once done, take the chicken out and set it aside. This step builds a strong base for your soup. In the same pot, add a chopped medium onion, two diced carrots, and two diced celery stalks. Sauté these vegetables for about five minutes. Stir often until they start to soften. This adds flavor and texture to your soup. Then, add three minced garlic cloves along with one teaspoon each of dried thyme and dried rosemary. Stir for one minute until the aroma fills your kitchen. Now it’s time to bring everything together. Pour in four cups of chicken broth and bring the mixture to a simmer. Once it starts bubbling, add the cooked chicken and one cup of frozen peas. Stir well. Then, pour in one cup of heavy cream. Let the soup simmer gently for five to ten minutes. This will help it thicken up. Season with salt and pepper to taste. If you want a crispy topping, now is the time to prepare the puff pastry. Preheat your oven to 400°F (200°C). Cut your puff pastry into squares or use pre-made biscuit dough for a quicker option. Place them on a baking sheet and bake for about 15 minutes. You want them golden brown and flaky. Serve your soup in bowls, topped with the baked puff pastry or biscuits. Garnish with fresh parsley for a pop of color. For the full recipe, check out the instructions above. Enjoy your warm and comforting chicken pot pie soup! To thicken your chicken pot pie soup, you have a few options. One way is to add a slurry. Mix equal parts cornstarch and cold water. Stir this mix into the soup as it simmers. This helps create a nice, thick texture. Another method is to add more heavy cream, which will give it a rich flavor. If you prefer a veggie boost, mash some of the cooked carrots or peas. This adds thickness and flavor without any extra steps. I love making this soup ahead of time. It keeps well in the fridge. Store it in an airtight container for up to three days. If you want to keep it longer, freeze it. Pour the cooled soup into freezer-safe containers. It will last up to three months in the freezer. When you're ready to enjoy it again, just thaw it overnight in the fridge. Then, reheat gently on the stove. Serving chicken pot pie soup is fun. You can top it with baked puff pastry or warm biscuits for a cozy feel. I also enjoy adding fresh herbs like parsley or chives for a pop of color. Consider serving it with a side salad or crusty bread. This adds a nice crunch and balances the soup’s creaminess. Want to make it a full meal? Pair it with a light white wine for a delightful touch. Don't forget to check out the Full Recipe for more details! {{image_2}} You can make this soup more colorful and tasty by adding different vegetables. Consider using corn, green beans, or potatoes. Each vegetable adds its own flavor and texture. For instance, corn brings a sweet crunch. Peppers can add a nice bite. Just chop them small and add them when you sauté the other veggies. You have a choice between creamy or broth-based soup. The creamy version is rich and filling, thanks to heavy cream. If you prefer lighter soup, stick with just the broth. You can use less cream or leave it out altogether. Both choices taste great, so it comes down to your mood. Using rotisserie chicken can save you time. It is already cooked and full of flavor. Just shred the chicken and add it to the pot. This method makes the soup even quicker to prepare. You still get a hearty meal without all the fuss. For more detailed steps, check out the Full Recipe. You can store the soup in the fridge. Use an airtight container for best results. It will stay fresh for up to three days. Make sure it cools down to room temperature first. If you want, you can divide it into smaller portions. This makes it easy to grab a bowl when you need it. Freezing the soup is a great way to save it for later. Let the soup cool completely before freezing. Pour it into freezer-safe containers or bags. Be sure to leave some space at the top. The soup will expand when frozen. It can last in the freezer for up to three months. When you're ready to eat, just thaw it overnight in the fridge. Reheating the soup is simple. You can use the stove or microwave. If you use the stove, pour the soup into a pot. Heat it over medium heat, stirring often. This helps it heat evenly. If you use the microwave, place it in a bowl. Cover it with a microwave-safe lid. Heat it in short bursts, stirring in between. This keeps it from overheating. Enjoy your warm bowl of chicken pot pie soup! Don't forget, you can find the Full Recipe to make it fresh whenever you want. Easy Chicken Pot Pie Soup lasts about three to four days in the fridge. Make sure to store it in an airtight container. This keeps the soup fresh and prevents it from absorbing other smells in your fridge. Before eating leftover soup, check for any signs of spoilage. Yes, you can make this soup ahead of time. It tastes even better the next day! Just cook it, let it cool, and store it in the fridge. When you are ready to eat, reheat it on the stove or in the microwave. The flavors meld together nicely when it sits. You can serve Easy Chicken Pot Pie Soup with several tasty options. Here are some ideas: - Fresh bread rolls - A side salad - Crackers or toasted baguette slices - Homemade garlic bread These sides add great flavor and texture to your meal. Yes, the Full Recipe for Easy Chicken Pot Pie Soup is available. You can find detailed steps and ingredients to create this comforting dish. Enjoy the easy process and the delicious result! In this post, we explored making Easy Chicken Pot Pie Soup. We covered key ingredients, step-by-step cooking, and tips for perfecting the dish. I shared variations and how to store the soup. Remember, this recipe is flexible. You can swap veggies or use rotisserie chicken for ease. Enjoy this hearty meal with your favorite sides. Make it your own, and don’t hesitate to experiment. Happy cooking!

Easy Chicken Pot Pie Soup

Warm up with a delicious bowl of Comforting Chicken Pot Pie Soup, a perfect blend of savory flavors and creamy goodness! This easy recipe features tender chicken, fresh vegetables, and a rich broth that’s sure to satisfy. Top it off with golden puff pastry for a cozy twist on a classic dish. Ready to make your own? Click through to discover the full recipe and enjoy a comforting meal that your family will love!
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 medium onion, chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

4 cups chicken broth

1 cup frozen peas

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

1 cup puff pastry, cut into squares or pre-made biscuit dough (optional, for topping)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.

    In the same pot, add the chopped onion, carrots, and celery. Sauté the vegetables for about 5 minutes until they start to soften.

      Add the minced garlic, dried thyme, and rosemary to the pot, stirring for 1 minute until fragrant.

        Pour in the chicken broth and bring the mixture to a simmer.

          Once simmering, add the cooked chicken and frozen peas into the pot.

            Stir in the heavy cream and let the soup gently simmer for an additional 5-10 minutes, allowing it to thicken. Season with salt and pepper to taste.

              If using puff pastry, preheat your oven to 400°F (200°C). Place the pastry squares on a baking sheet and bake for about 15 minutes or until golden brown.

                Serve the soup in bowls, topped with the baked puff pastry (or biscuit) and garnish with fresh parsley.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4-6