Cozy Chicken Potpie Soup

There’s nothing quite like the smell of a good chicken potpie simmering away on a grey afternoon. But let’s be honest, sometimes you just don’t have the time for all that pastry. That’s where this Cozy Chicken Potpie Soup comes in! It delivers all the comforting flavours of a classic potpie, but in a fraction of the time. It’s a recipe I’ve been tweaking for years, and even my two little darlings, bless their hearts, now ask for it on repeat. It’s truly the perfect warming hug in a bowl – a promise of easy, delicious comfort even on the busiest weeknight.

Why This Recipe Works

This isn’t just another soup recipe; it’s a lifesaver for busy families. After eight years of navigating the whirlwind of school runs, playdates, and mountains of laundry, I’ve learned a thing or two about quick and satisfying meals. Here’s why this Cozy Chicken Potpie Soup will become a firm favourite in your house:

• Speedy Preparation: Forget fiddly crusts! This soup comes together in under an hour, perfect for those evenings when you’re short on time.
• Child-Approved: The creamy texture and familiar flavours make it a hit with even the pickiest eaters. My youngest, bless her, used to turn her nose up at vegetables, but she gobbles them right down in this soup!
• Budget-Friendly: Using everyday ingredients that are readily available in any supermarket, this soup is a cost-effective way to feed the whole family.

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• ½ tsp dried rosemary
• 4 cups chicken broth (or stock)
• 1 lb cooked chicken, shredded (about 2 cups)
• 1 cup frozen peas
• 1 cup frozen sweetcorn
• ½ cup double cream (heavy cream)
• ¼ cup all-purpose flour
• Salt and pepper to taste
• Optional: Fresh parsley, chopped, for garnish

Ingredient Notes

Chicken Broth/Stock: Good quality chicken broth is essential for a flavourful base. I prefer using homemade if I have some to hand, but a good quality shop-bought variety works perfectly well. Look for a low-sodium option, so you can control the salt level yourself.

Cooked Chicken: Leftover roast chicken is ideal for this soup. Alternatively, you can use pre-cooked chicken from the supermarket or poach some chicken breasts specifically for this recipe. Make sure it’s shredded or diced into bite-sized pieces.

Double Cream: This adds a lovely richness and creaminess to the soup. If you’re looking for a slightly lighter option, you could use single cream, but the texture won’t be quite as thick.

Frozen Peas and Sweetcorn: These are a convenient and budget-friendly way to add vegetables to the soup. Feel free to use fresh vegetables if you prefer, but frozen works just as well and saves on prep time.

Step-by-Step Instructions

Step 1: Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. This is where the magic starts – the base of your soup is built on these fragrant vegetables.

Step 2: Add Garlic and Herbs: Stir in the minced garlic, dried thyme, and dried rosemary and cook for another minute until fragrant. Be careful not to burn the garlic; it should just release its aroma.

Step 3: Simmer with Broth: Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover, and let simmer for 10-15 minutes, allowing the flavours to meld together beautifully.

Step 4: Add Chicken and Vegetables: Stir in the shredded cooked chicken, frozen peas, and frozen sweetcorn. Continue to simmer for another 5 minutes, until the vegetables are tender.

Step 5: Thicken the Soup: In a small bowl, whisk together the double cream and flour until smooth. Gradually whisk the cream mixture into the soup, stirring constantly, to prevent lumps. Bring the soup back to a gentle simmer and cook until thickened, about 2-3 minutes.

Step 6: Season and Serve: Season the soup with salt and pepper to taste. Garnish with fresh parsley, if desired, and serve hot. My children like to add a dollop of mashed potato in their soup, they think it adds extra cosiness!

My Kitchen Tips & Tricks

• Don’t Overcook the Vegetables: The vegetables should be tender but still have a bit of bite to them. Overcooked vegetables will become mushy and detract from the overall texture of the soup.
• Use a Good Quality Chicken Broth: As I mentioned before, the chicken broth is the foundation of the soup’s flavour, so choose a good quality brand or make your own.
• Shred the Chicken Finely: Finely shredded chicken will distribute more evenly throughout the soup and make it easier to eat.
• Make it Ahead: This soup is even better the next day! The flavours have time to meld together and deepen.
• Add a Splash of Lemon Juice: For a brighter flavour, add a squeeze of fresh lemon juice just before serving. It adds a subtle zing that really elevates the dish.
• Child-Friendly Tip: My kids adore it when I stir in a handful of small cooked pasta shapes, like stars or alphabet pasta. It makes it even more fun for them to eat!
• Budget-Conscious Tip: Use chicken thighs instead of chicken breasts. They’re often more economical and have a richer flavour.

Storage & Meal Prep

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

Freezing: This soup freezes beautifully. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat the soup gently in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a splash of broth or water to thin it out if it has thickened too much during storage.

Make-Ahead: You can prepare the soup up to the point of adding the cream mixture a day or two in advance. Store it in the refrigerator and then add the cream and flour mixture just before serving.

Substitutions & Variations

Gluten-Free: To make this soup gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Make sure to whisk it with the cream until smooth before adding it to the soup.

Dairy-Free: For a dairy-free version, use a dairy-free cream alternative, such as coconut cream or oat cream. Be aware that this may slightly alter the flavour of the soup.

Vegetarian: Replace the chicken with chickpeas or cannellini beans for a vegetarian option. You can also use vegetable broth instead of chicken broth.

Seasonal Variations: In the autumn, try adding butternut squash or pumpkin to the soup for a seasonal twist. In the spring, asparagus or spring greens would be a lovely addition.

Ingredient Swaps: If you don’t have celery, you can use fennel instead. If you don’t have thyme, you can use oregano. Don’t be afraid to experiment with different herbs and vegetables to create your own unique flavour combination.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the adding of the cream stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before adding cream and cooking, and you’ll save yourself precious morning time.

How do I know when the soup is done?

The soup is done when the vegetables are tender and the soup has thickened to your liking. The potatoes should be easily pierced with a fork, and the soup should coat the back of a spoon.

Can I use different vegetables?

Of course! Feel free to add other vegetables such as potatoes, green beans, or mushrooms. Just adjust the cooking time accordingly.

How do I store leftovers properly?

Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.

Will my children enjoy this soup?

In my experience, most children love this soup! The creamy texture and mild flavour are usually a hit. My youngest used to be a very fussy eater, and this soup was one of the few things she would consistently eat. Serving it with some crusty bread or a sprinkle of cheese can also help to entice picky eaters.

Can I scale this recipe for a larger or smaller family?

Yes, this recipe is easily scalable. Simply adjust the ingredient quantities proportionally. If you’re making a smaller batch, you may need to reduce the cooking time slightly.

The soup is too thick, what can I do?

Easily fixed! If your soup gets too thick, just add a little extra chicken broth or water until it reaches your desired consistency. Stir well and heat through.

Serving Suggestions

This Cozy Chicken Potpie Soup is delicious on its own, but here are a few serving suggestions to make it even more special:

• Serve with crusty bread or warm rolls for dipping.
• Top with a dollop of sour cream or crème fraîche.
• Sprinkle with grated cheese, such as cheddar or Gruyère.
• Garnish with fresh herbs, such as parsley or chives.
• A simple side salad complements the richness of the soup.

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