Chicken pot pie soup is a popular comfort food dish that is enjoyed in many countries around the world. However, it is particularly popular in the United States, where it is often considered a classic American dish.
The origins of chicken pot pie can be traced back to medieval Europe, where savory pies filled with meat, vegetables, and sometimes fruit were common. The dish eventually made its way to the United States, where it became a staple of American cuisine.
Today, there are many variations of chicken pot pie soup, with different regions and cultures putting their own unique spin on the classic recipe. Some variations may include additional ingredients such as mushrooms, potatoes, or bacon, while others may use different spices or cooking techniques.
Overall, chicken pot pie soup is a beloved comfort food dish that has stood the test of time and remains a favorite of many people around the world.
How much time does it take to cook
The cooking time for chicken pot pie soup may vary depending on the specific recipe and the cooking method used. In general, the recipe provided earlier should take approximately 45-60 minutes to prepare, including prep time and cook time.
Here’s a breakdown of the estimated cooking time for the chicken pot pie soup recipe:
- Prep time (chopping vegetables, cutting chicken, etc.): 15-20 minutes
- Cooking time (including simmering time): 25-30 minutes
- Baking time for the pie crust squares: 10-15 minutes
So in total, the chicken pot pie soup recipe should take approximately 45-60 minutes to make. However, the cooking time may vary depending on factors such as the size of the pot used and the heat of the stove. It’s always a good idea to keep an eye on the soup while it’s cooking and adjust the cooking time as needed to ensure that it reaches the desired consistency and flavor.
Ingredients
Chicken pot pie soup is a warm and comforting soup that has all the flavors of a classic chicken pot pie. Here’s a simple recipe for making it:
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup heavy cream
- Salt and pepper, to taste
- Store-bought or homemade pie crust, cut into small squares
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
- Add the onion, garlic, carrots, celery, and thyme to the pot. Cook until the vegetables are tender, about 10 minutes.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes, stirring constantly.
- Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer and let it cook for 5 minutes until it thickens slightly.
- Add the chicken back to the pot, along with the peas, corn, and heavy cream. Season with salt and pepper, to taste. Let the soup simmer for another 10-15 minutes, until the chicken is cooked through and the vegetables are tender.
- While the soup is simmering, bake the pie crust squares according to the package instructions, or until they are golden brown and crispy.
- Serve the soup hot, topped with the baked pie crust squares.
Enjoy your delicious chicken pot pie soup!
Calories Count in chicken pot pie soup
The number of calories in a recipe will depend on the specific ingredients and quantities used, as well as the serving size. To calculate the calorie count of the chicken pot pie soup recipe provided, you can use a food tracking app or online calorie calculator, or you can calculate it manually using the nutritional information of each ingredient.
Here is an estimated calorie count for a serving of chicken pot pie soup (assuming 6 servings and using average nutritional information):
- Chicken breast (1 pound): 500 calories
- Olive oil (2 tablespoons): 240 calories
- Onion (1 medium): 44 calories
- Garlic (2 cloves): 9 calories
- Carrots (2 medium): 50 calories
- Celery (2 stalks): 13 calories
- Dried thyme (1 teaspoon): 3 calories
- All-purpose flour (1/4 cup): 120 calories
- Chicken broth (4 cups): 40 calories
- Frozen peas (1 cup): 117 calories
- Frozen corn (1 cup): 132 calories
- Heavy cream (1 cup): 820 calories
- Store-bought or homemade pie crust (1 sheet): 1,200-1,400 calories (depending on the brand and recipe)
Total calorie count: Approximately 3,288-3,388 calories for the whole pot of soup (or 548-565 calories per serving).
It’s important to note that this is just an estimate and actual calorie counts may vary depending on the specific ingredients and serving size used. It’s always a good idea to track your calorie intake and make adjustments to your diet as needed to meet your health and wellness goals.