Oh, the joy of cozy nights when the wind whispers tales of autumn—what could be better than a bowl of something soothing? Imagine, if you will, the creamy embrace of chicken pot pie soup, wrapping you in warmth like your favorite old sweater. It’s the kind of dish that makes you feel like you’re back in your grandma’s kitchen, where time stood still and everything somehow tasted like a hug.
Steps
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Place a pie crust on each prepared sheet, then sprinkle with cheddar cheese and parsley, pressing gently to adhere. Bake until golden and bubbly, about 12 to 14 minutes, then set aside to cool.
- In a large pot, melt butter over medium heat and add diced celery, carrots, onion, and thyme. Season with turmeric, salt, and black pepper, and cook for 3 to 4 minutes until the vegetables soften.
- Sprinkle flour over the vegetables and stir, cooking for an additional 1 to 2 minutes. Gradually add white wine and chicken broth while stirring, then add shredded chicken and parsley. Bring the soup to a boil until it thickens slightly.
- Stir in heavy cream and adjust seasonings as needed. Serve the soup in bowls with broken pieces of the baked crust on the side.
Ingredients
- 2 (9-inch) refrigerated pie crusts
- 1 cup grated cheddar cheese (about 4 oz.)
- 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
- 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 I substitute for white wine in the recipe?
- You can replace white wine with additional chicken broth. While wine adds a distinct flavor, using chicken broth is a great alternative, especially if you want to keep the recipe alcohol-free.
- What type of chicken is best for chicken pot pie soup?
- Using a rotisserie chicken from the grocery store is a convenient option as it requires minimal preparation. However, you can also cook and shred your own chicken or use leftover turkey, particularly after Thanksgiving.
- How long can chicken pot pie soup be stored in the refrigerator?
- The soup can be refrigerated in an airtight container for up to three days. When ready to eat, you can reheat it either in the microwave or over low heat on the stove.
- Is it possible to freeze chicken pot pie soup?
- Yes, you can freeze the soup for up to three months. It’s advisable to omit the heavy cream before freezing, as it may separate when thawed and reheated. Add the cream after reheating the soup, just before serving.
- How do you make cheddar crust dippers for the soup?
- To make cheddar crust dippers, preheat the oven to 375°F and line sheet pans with parchment paper. Place pie crusts on the pans, sprinkle with grated cheddar and parsley, and bake until golden. Break into pieces to serve with the soup.
Tips
- Opt for Rotisserie Chicken: For convenience, use a store-bought rotisserie chicken to quickly shred the meat. This saves time and ensures you have the necessary three cups of chicken for the soup.
- Customize with Chicken Broth: If you prefer to avoid wine in your cooking, replace it with additional chicken broth. It provides a similar depth of flavor without the alcohol.
- Freeze Without Cream: If you plan to store the soup for an extended period, freeze it without the heavy cream. Add the cream only after thawing and reheating to prevent separation.
- Create Cheddar Crust Dippers: Enhance your dining experience by baking pie crusts topped with cheese and parsley. Break them into pieces to serve as rustic dippers alongside the soup.
Equipment
- Large pot – A sizable pot for cooking the soup.
- Sheet pans – Used for baking the pie crust dippers.
- Parchment paper – To line the sheet pans for baking.
- Cooking thermometer (optional) – To ensure the oven temperature is accurate.
