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To make this warm soup, you need a few key items. Gather these ingredients: - 1 lb boneless, skinless chicken breasts, diced - 2 tablespoons olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 3 medium carrots, diced - 2 stalks celery, diced - 1 cup frozen peas - 4 cups chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 cup frozen or refrigerated pie crust, cut into small squares - Fresh parsley, chopped (for garnish) These ingredients create a rich and creamy soup that feels like a warm hug. You will need some basic cooking tools to make this soup. Here’s what I recommend: - A large pot for cooking - A cutting board for chopping - A sharp knife for easy dicing - Measuring cups and spoons for accuracy - A stirring spoon to mix the ingredients These tools help you cook efficiently and keep your kitchen tidy. Garnishes can make your soup look extra special. I like to use: - Fresh parsley, chopped - Additional pie crust squares for dipping These small touches add flavor and a nice finish to your cozy chicken pot pie soup. Start by heating the olive oil in a large pot over medium heat. I like to add the chopped onion and minced garlic right after. Sauté them for about 3 to 4 minutes. The goal is to make the onions soft and clear. Next, add the diced chicken to the pot. Cook it until the chicken is brown on all sides. This takes about 5 to 7 minutes. Don’t forget to sprinkle in salt, pepper, thyme, and rosemary. These spices bring out the best flavors. Once the chicken is ready, it’s time to add the diced carrots and celery. Stir these in and let them cook for another 5 minutes. You want them to start getting soft but not mushy. After that, toss in the frozen peas. They will add a nice pop of color and sweetness to the soup. Now, pour in the chicken broth. Bring the mix to a gentle boil. Once it boils, reduce the heat and let it simmer for 15 to 20 minutes. This helps all the flavors blend well together. After simmering, stir in the heavy cream for richness. If you have pie crust squares, add them now. Let them cook in the soup for about 10 minutes, until they are tender. Finally, taste the soup and adjust the seasoning if needed. Let it sit for a few minutes to thicken. Serve it hot in bowls, topped with fresh parsley for a touch of color. To make your Cozy Chicken Pot Pie Soup shine, use fresh herbs. Fresh thyme and rosemary add great taste. You can also add a splash of lemon juice. This brightens the flavors and adds a zing. For a bolder taste, try a bit of white wine. Cook it down before adding the broth. This adds depth and richness to the soup. The cooking time in this recipe is about 50 minutes. If you want a quicker meal, use diced rotisserie chicken. This cuts down the cooking time to about 30 minutes. You can also cook the soup on low heat. This allows the flavors to meld together nicely. Just remember to check often, so it doesn’t boil too much. Serve the soup in rustic bowls for a cozy touch. Top each bowl with freshly chopped parsley. For fun, add extra pie crust squares on the side. This lets everyone dip and enjoy. Pair the soup with a simple green salad. A light vinaigrette dressing goes well with the creamy soup. {{image_2}} To make this soup in a slow cooker, start by prepping your ingredients. Dice the chicken, onion, garlic, carrots, and celery. In a slow cooker, add all the chopped veggies, chicken, and seasonings. Pour in the chicken broth and stir well. Set the slow cooker on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, stir in the heavy cream and peas. If using pie crust squares, add them now and let them cook until tender. Using an Instant Pot makes this soup quick and easy. Start by sautéing the onions and garlic in the pot. Add the diced chicken and cook until browned. Then, add the carrots, celery, and seasonings. Pour in the chicken broth and secure the lid. Set the pot to cook on high pressure for 10 minutes. After cooking, release the pressure and stir in the cream and peas. Add the pie crust squares and let them cook in the soup for about 5 minutes. For a vegetarian twist, replace the chicken with hearty veggies. Use diced potatoes, mushrooms, and green beans. You can also add chickpeas for protein. Sauté the veggies, then add vegetable broth instead of chicken broth. Follow the same steps for adding cream and pie crust squares. This version retains all the cozy flavors while being meat-free. To keep your Cozy Chicken Pot Pie Soup fresh, let it cool first. Transfer the soup to an airtight container. You can store it in the fridge for up to three days. Make sure to label the container with the date. This way, you know when to use it. If you want to keep your soup longer, freezing is a great idea. Pour the cooled soup into a freezer-safe container. Leave some space at the top since the soup will expand. You can freeze it for up to three months. It’s best to use a vacuum sealer if you have one. This keeps out air and prevents freezer burn. When you are ready to eat, thaw the soup in the fridge overnight. You can reheat it on the stove over medium heat. Stir it often to avoid sticking. If the soup is too thick, add a bit of chicken broth or water. You can also microwave it in a bowl. Cover the bowl with a paper towel to keep it from splattering. Heat it in short intervals, stirring in between. Enjoy your warm, comforting soup! Yes, you can use rotisserie chicken. It saves time and adds flavor. Just shred or chop it into small pieces. Add it to the pot when the recipe calls for diced chicken. This makes the soup quick and easy. You can use half-and-half or whole milk. For a dairy-free option, try coconut milk or almond milk. These will change the flavor a bit but will still keep the soup creamy. Just remember to adjust the seasoning to balance the taste. This soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before sealing. If you want to keep it longer, consider freezing it. This recipe is not gluten-free due to the pie crust. To make it gluten-free, use a gluten-free pie crust or skip the crust altogether. The soup is tasty on its own, even without the crust pieces. In this article, we explored how to make Cozy Chicken Pot Pie Soup from scratch. We covered the key ingredients, step-by-step cooking instructions, and helpful tips to enhance flavor. You also learned about different cooking methods and how to store leftovers. This dish is simple yet satisfying. It warms you up and brings comfort. Remember to experiment with flavors and enjoy every bowl. Happy cooking!

Cozy Chicken Pot Pie Soup

Warm up with this delightful Cozy Chicken Pot Pie Soup that's perfect for chilly nights! Loaded with tender chicken, fresh veggies, and creamy goodness, this recipe combines all the flavors of classic pot pie in a comforting soup. Ready in just 50 minutes, it’s an easy family dinner that everyone will love. Click to explore the full recipe and make this hearty dish a staple in your kitchen!
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

3 medium carrots, diced

2 stalks celery, diced

1 cup frozen peas

4 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 cup frozen or refrigerated pie crust, cut into small squares

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until the onions become translucent, about 3-4 minutes.

    Add diced chicken to the pot and cook until browned on all sides, about 5-7 minutes. Season with salt, pepper, thyme, and rosemary.

      Stir in the diced carrots and celery, cooking for another 5 minutes until they start to soften.

        Pour in the chicken broth, bringing the mixture to a gentle boil. Reduce heat and let it simmer for 15-20 minutes.

          Stir in the heavy cream and frozen peas. If using pie crust squares, add them to the soup now, allowing them to cook in the soup for about 10 minutes, or until tender.

            Taste and adjust seasoning if necessary. Remove from heat and let it sit for a few minutes to thicken slightly.

              Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

                Prep Time: 15 min | Total Time: 50 min | Servings: 4-6

                  - Presentation Tips: Serve in rustic bowls topped with a sprinkle of parsley, and place additional pie crust squares on the side for dipping.