Absolutely! Here’s a detailed, unique article about Hearty Chicken Pot Pie Soup, with a step-by-step method:

Warm Up with a Hearty Bowl of Chicken Pot Pie Soup: Step-by-Step Guide

There’s comfort food, and then there’s chicken pot pie soup—a cozy, hearty twist on the classic chicken pot pie that’s easier to make and just as satisfying. Imagine all the creamy, savory flavors of a chicken pot pie without having to bake a pie crust: tender chicken, soft vegetables, and a luscious, creamy broth in every spoonful. Here’s a detailed guide to making a hearty bowl of chicken pot pie soup that’s perfect for any chilly evening.

Ingredients You’ll Need

• Chicken: 2 cups cooked chicken, shredded (rotisserie chicken works well)
• Vegetables: 2 carrots, 2 celery stalks, 1 onion, 1 cup frozen peas, 1 cup corn (fresh or frozen)
• Potatoes: 2 medium potatoes, diced
• Garlic & Herbs: 3 cloves garlic (minced), 1 teaspoon dried thyme, ½ teaspoon dried rosemary, 1 bay leaf
• Liquids: 4 cups chicken broth, 1 cup milk or half-and-half
• Thickener: ¼ cup all-purpose flour
• Fat: 2-3 tablespoons butter
• Seasoning: Salt and pepper to taste
• Optional garnish: Fresh parsley, shredded cheese, or flaky biscuits

Step 1: Prepare the Vegetables

1. Peel and dice the carrots and potatoes.
2. Chop the celery and onion into small, even pieces.
3. Mince the garlic finely to release its aroma.

Step 2: Sauté Aromatics

1. In a large soup pot or Dutch oven, melt the butter over medium heat.
2. Add the onions, carrots, and celery. Cook for 5–7 minutes until they start to soften.
3. Add the garlic, thyme, and rosemary, cooking for an additional 1–2 minutes until fragrant.

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