When the days grow chilly and your craving for comfort food peaks, nothing hits the spot like a warm, hearty bowl of soup. Enter the Chicken Tenderloin Pot Pie Soup – a dish that wraps the flavors of a classic chicken pot pie into a creamy, rich soup. It’s your go-to for cozy nights, providing warmth, satisfaction, and nourishment in every bite.
Why You’ll Love This Recipe
This Chicken Tenderloin Pot Pie Soup is not just another soup; it’s an experience. With tender chunks of chicken, vibrant vegetables, and a velvety broth, it offers all the comforts of a traditional pot pie but in a lighter, slurpable format. Plus, it’s low in calories, so you can indulge guilt-free.
Ingredients You’ll Need
- 1 pound chicken tenderloin, diced: Tender and juicy, perfect for quick cooking.
- 2 tablespoons olive oil: Adds richness and flavor.
- 1 onion, chopped: A base for deep, aromatic flavor.
- 2 cloves garlic, minced: Brings warmth and depth.
- 2 carrots, sliced: Sweet and earthy.
- 2 stalks celery, sliced: Adds texture and flavor.
- 1 cup green peas: Little bursts of sweetness.
- 4 cups chicken broth: Forms the hearty base of the soup.
- 1 cup milk: For creaminess.
- 1/4 cup flour: Helps thicken the soup to the perfect consistency.
- 1 teaspoon thyme: Adds a subtle, earthy note.
- 1 teaspoon salt: To taste.
- 1/2 teaspoon black pepper: For a hint of heat.
- 1 sheet puff pastry (optional): For that classic pot pie topping.
- Chopped parsley for garnish: A fresh, herby finish.
Step-by-Step Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until they’re fragrant and translucent.
- Cook the Chicken: Stir in the diced chicken tenderloin and cook until the pieces are lightly browned.
- Add Vegetables: Toss in the carrots, celery, and green peas, stirring for an additional 5 minutes.
- Simmer the Broth: Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce the heat to low.
- Thicken the Soup: In a separate bowl, whisk together the milk and flour until smooth. Gradually add this mixture to the pot, stirring constantly to combine.
- Season to Perfection: Sprinkle in the thyme, salt, and black pepper. Let the soup simmer for 20 minutes, stirring occasionally until it thickens to your desired consistency.
- Optional Puff Pastry Topping: While the soup simmers, cut the puff pastry into strips and bake according to package instructions for a golden, crispy topping.
- Serve and Enjoy: Ladle the soup into bowls, garnish with chopped parsley, and top with puff pastry strips if desired.
Tips for the Best Chicken Pot Pie Soup
- Don’t Rush the Simmer: Allowing the soup to simmer gives the flavors time to meld and develop a deeper taste.
- Customize It: Swap in other veggies like corn or potatoes for added variety.
- Puff Pastry Shortcut: If you’re pressed for time, store-bought croutons or crackers make a great crunchy alternative.
Final Thoughts
Whether you’re looking for an easy weeknight meal or something special to serve guests, Chicken Tenderloin Pot Pie Soup is the perfect choice. It brings the nostalgia of comfort food to your table while being simple and approachable. So the next time you’re wrapped in a blanket, watching the rain patter against the window, savor this soup and feel the warmth spread from the inside out.
Enjoy your cozy bowl of Chicken Tenderloin Pot Pie Soup, and let it bring a touch of comfort to your day!
Chicken Tenderloin Pot Pie Soup
Description
Warm up your soul with this creamy and delicious Chicken Tenderloin Pot Pie Soup. It’s a comforting and low-calorie option, perfect for chilly days. Savor the symphony of tender chicken, hearty vegetables, and a rich, flavorful broth in every spoonful. This is your go-to recipe when you need something cozy and fulfilling.
Ingredients
– 1 pound chicken tenderloin, diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, sliced
– 2 stalks celery, sliced
– 1 cup green peas
– 4 cups chicken broth
– 1 cup milk
– 1/4 cup flour
– 1 teaspoon thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 sheet puff pastry, optional
– Chopped parsley for garnish
Instructions
1. In a large pot, heat olive oil over medium heat. Add onions and garlic, sautéing until fragrant and translucent.
2. Stir in diced chicken tenderloin and cook until lightly browned.
3. Add carrots, celery, and peas, cooking for an additional 5 minutes.
4. Pour in chicken broth and bring to a simmer. Reduce heat to low.
5. In a separate bowl, whisk milk and flour until smooth, then add to the pot. Stir well to combine.
6. Season the soup with thyme, salt, and pepper. Let simmer for 20 minutes, stirring occasionally.
7. (Optional) Cut puff pastry into strips and bake according to package instructions for a crispy topping.
8. Serve hot, garnished with chopped parsley and puff pastry if desired.
Enjoy your cozy bowl of Chicken Tenderloin Pot Pie Soup!