The ultimate comfort food: Chicken Pot Pie Soup! Who needs a crust when you can have a warm, creamy, and ridiculously delicious bowl of goodness? I’m about to spill all my secrets on how to make this heavenly soup in just 30 minutes. Yes, you read that right – 30 minutes! So, are you ready to cozy up with a bowl of Chicken Pot Pie Soup and forget all about your diet?
Introduction to Chicken Pot Pie Soup
I’m obsessed with this recipe, and I know you will be too! It’s the perfect solution for a chilly evening or a quick lunch. I mean, who doesn’t love a good Chicken Pot Pie, but let’s be real, making the crust from scratch can be a total drag. That’s why I’ve simplified the process and created a crust-less version that’s just as tasty. So, what makes this Chicken Pot Pie Soup so special? For starters, it’s ridiculously easy to make, and the best part? No need to fuss with a crust!
Classic Chicken Pot Pie Soup Recipe
This recipe rocks because it’s a game-changer for busy weeknights. You can have a delicious, comforting bowl of Chicken Pot Pie Soup ready in no time!
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 1 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Step-by-Step Instructions
1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic and cook until the onion is translucent.
2. Add the chicken and cook until browned on all sides.
3. Add the carrots and potatoes, and cook for an additional 5 minutes.
4. Sprinkle the flour over the mixture and cook for 1 minute.
5. Pour in the chicken broth and heavy cream, and stir to combine.
6. Bring the mixture to a boil, then reduce the heat and let simmer for 15-20 minutes.
7. Season with thyme, salt, and pepper to taste.
Why You’ll Love It
This Chicken Pot Pie Soup is a staple for a reason! It’s creamy, comforting, and packed with tender chicken and veggies. Plus, it’s ready in just 30 minutes – what’s not to love?
Creamy Chicken Pot Pie Soup Variation
This recipe is a creamy twist on the classic, and trust me, it’s a total winner! The addition of heavy cream and shredded cheese takes it to the next level.
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 1 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Step-by-Step Instructions
1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic and cook until the onion is translucent.
2. Add the chicken and cook until browned on all sides.
3. Add the carrots and potatoes, and cook for an additional 5 minutes.
4. Sprinkle the flour over the mixture and cook for 1 minute.
5. Pour in the chicken broth and heavy cream, and stir to combine.
6. Bring the mixture to a boil, then reduce the heat and let simmer for 15-20 minutes.
7. Stir in the shredded cheese until melted and smooth.
8. Season with thyme, salt, and pepper to taste.
Why You’ll Love It
This creamy version of Chicken Pot Pie Soup is the ultimate comfort food. The heavy cream and shredded cheese add a richness and depth of flavor that will leave you wanting more.
Spicy Chicken Pot Pie Soup Recipe
This recipe is perfect for those who like a little heat in their lives! The addition of diced jalapeños adds a spicy kick that will warm you up from the inside out.
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 1 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup diced jalapeños
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Step-by-Step Instructions
1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic and cook until the onion is translucent.
2. Add the chicken and cook until browned on all sides.
3. Add the carrots and potatoes, and cook for an additional 5 minutes.
4. Sprinkle the flour over the mixture and cook for 1 minute.
5. Pour in the chicken broth and heavy cream, and stir to combine.
6. Bring the mixture to a boil, then reduce the heat and let simmer for 15-20 minutes.
7. Stir in the diced jalapeños and cook for an additional 2-3 minutes.
8. Season with thyme, salt, and pepper to taste.
Why You’ll Love It
This spicy Chicken Pot Pie Soup is perfect for those who like a little adventure in their meal. The diced jalapeños add a nice kick that will keep you coming back for more.
In conclusion, these Chicken Pot Pie Soup recipes are a must-try for anyone looking for a quick, delicious, and comforting meal. With three different variations to choose from, you’re sure to find one that suits your taste. Whether you’re in the mood for something classic, creamy, or spicy, these recipes have got you covered. So go ahead, give them a try, and let me know which one becomes your new favorite!
