There’s something about the comfort of a steaming bowl of soup that feels like a warm hug on a chilly day. This creamy chicken pot pie soup—it’s like wrapping up in your favorite cozy blanket. I remember last winter, when the snow piled high and Netflix was basically my best friend, this soup was my go-to. It’s like a pot pie, but without the fuss of a crust, and it makes me think of those old-school diners where comfort food reigns supreme.
Steps
- Preheat your oven to 375°F and prepare two baking sheets by lining them with parchment paper.
- Place a pie crust on each baking sheet. Sprinkle them with grated cheddar cheese and chopped parsley, pressing gently to make sure the toppings stick. Bake for 12 to 14 minutes, until the edges are golden and the cheese is bubbly. Allow to cool.
- In a large pot over medium heat, melt the butter. Add diced celery, carrots, onions, and thyme. Season with turmeric, salt, and pepper. Cook for 3 to 4 minutes, stirring, until the vegetables start to soften.
- Sprinkle flour over the softened vegetables and stir for 1 to 2 minutes to combine. Gradually add the wine and chicken broth while stirring. Mix in the shredded chicken and parsley. Bring the soup to a boil, allowing it to thicken slightly.
- Stir in the heavy cream and adjust the seasoning to taste. Serve the soup in bowls with the baked crusts broken into large pieces on the side.
Ingredients
- 2 (9-inch) refrigerated pie crusts
- 1 cup grated cheddar cheese (approximately 4 ounces)
- 2 tablespoons chopped fresh parsley
- 4 tablespoons salted butter
- 3 stalks celery, finely diced
- 2 medium carrots, peeled and finely diced
- 2 medium onions, finely diced
- 2 teaspoons chopped fresh thyme
- A pinch of turmeric
- Kosher salt and black pepper, to taste
- 1/4 cup all-purpose flour
- 1/2 cup white wine (or additional chicken broth as a substitute)
- 6 cups chicken broth
- 3 cups shredded rotisserie chicken
- 1/4 cup chopped fresh parsley
- 1/2 cup heavy cream
FAQ
- What can be substituted for white wine in the chicken pot pie soup recipe?
- If you prefer not to use white wine, you can substitute it with additional chicken broth. This alternative will still provide a delicious flavor to the soup.
- What type of chicken is recommended for the soup?
- The recipe suggests using shredded rotisserie chicken from the store for convenience. However, you can also cook and shred your own chicken or use leftover turkey, as long as you have about three cups.
- How long can chicken pot pie soup be stored in the refrigerator?
- The chicken pot pie soup can be kept in an airtight container in the fridge for up to three days. It can be reheated in the microwave or gently on the stove.
- Is it possible to freeze chicken pot pie soup?
- Yes, the soup can be frozen for up to three months. It’s best to omit the heavy cream if freezing, as it can separate upon thawing. After thawing the soup overnight in the fridge, reheat it on the stove and add the cream just before serving.
- Can the cheddar crust dippers be prepared in advance?
- Yes, you can make the cheddar crust dippers ahead of time. Simply bake them according to the instructions and store them in an airtight container until you’re ready to serve them with the soup.
Tips
- Opt for Chicken Broth Over Wine: If you or your family aren’t fond of the taste of wine in cooking, simply substitute it with additional chicken broth. This maintains the delicious flavor without the wine.
- Use Rotisserie Chicken for Convenience: Save time by shredding a store-bought rotisserie chicken instead of cooking your own. Just make sure you have three cups of shredded chicken ready for the soup.
- Freeze Without Cream: If you plan to freeze the soup, hold off on adding the heavy cream until reheating. Cream can separate during freezing and thawing, so add it just before serving for a smooth texture.
- Create Cheddar Crust Dippers for Extra Flavor: Enhance your soup experience by baking pie crusts topped with cheddar cheese and parsley. Break them into rustic pieces for dipping into the soup, adding a delightful crunch and cheesy flavor.
Equipment
- Sheet pans (baking sheets)
- Parchment paper
- Large pot (soup pot or Dutch oven)
- Cheese grater (if grating cheddar cheese from a block)
