Warm up your kitchen and your heart with a delightful bowl of "Chicken Pot Pie Soup with Buttermilk Biscuit Crumbles"! This comforting American classic combines the rich flavors of tender chicken and fresh vegetables in a creamy broth, topped with irresistible, flaky biscuit crumbles that take this dish to a whole new level. Perfect for chilly evenings or whenever you crave a hug in a bowl, this recipe is not just a meal—it's a culinary experience that will leave your taste buds dancing! Ready to impress your family and friends? Let’s dive into this deliciously cozy recipe that’s sure to become a new favorite!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- For the biscuits: 1 cup all-purpose flour
- 1/2 cup buttermilk
- 1/4 cup butter, melted
Instructions
- Prepare the vegetables by finely dicing the carrots, celery, and onion into uniform small pieces to ensure even cooking and consistent texture throughout the soup.
- In a large Dutch oven or heavy-bottomed pot, heat a tablespoon of olive oil over medium heat. Add the chopped onions, carrots, and celery, sautéing until the vegetables become soft and the onions turn translucent, approximately 5-6 minutes.
- Sprinkle the dried thyme, salt, and pepper over the vegetables, stirring to distribute the seasonings evenly and release their aromatic flavors.
- Pour the chicken broth into the pot, bringing the mixture to a gentle simmer. Allow the vegetables to cook in the broth for about 10 minutes until they become tender.
- While the vegetables are simmering, prepare the buttermilk biscuit crumbles. In a mixing bowl, combine the all-purpose flour, melted butter, and buttermilk. Mix until a shaggy dough forms.
- Spread the biscuit dough onto a parchment-lined baking sheet in small, irregular pieces. Bake in a preheated 400°F oven for 12-15 minutes until golden brown and crispy.
- Add the shredded cooked chicken to the simmering soup and stir to combine. Cook for an additional 5 minutes to heat the chicken thoroughly.
- Reduce the heat to low and slowly stir in the heavy cream, allowing the soup to thicken slightly without boiling. Taste and adjust seasoning as needed.
- Once the biscuit crumbles are golden and crisp, remove from the oven and let cool for a few minutes.
- Ladle the hot soup into serving bowls and generously top with the freshly baked buttermilk biscuit crumbles just before serving.
- Garnish with fresh chopped parsley or additional thyme if desired, and serve immediately while the soup is hot and the biscuit crumbles are crisp.
Tips
- Uniform Vegetable Cuts: For even cooking and a pleasing texture, make sure to dice your carrots, celery, and onion into uniform small pieces. This will ensure that every bite is packed with flavor.
- Sautéing for Flavor: Don’t rush the sautéing process! Allow the onions, carrots, and celery to soften and develop their flavors for about 5-6 minutes. This step is crucial for building a rich base for your soup.
- Simmering Time: Let the vegetables simmer in the chicken broth for at least 10 minutes. This allows them to become tender and soak up all the delicious flavors of the broth.
- Biscuit Crumble Magic: When preparing the biscuit crumbles, don’t worry about making them perfect. Irregular pieces will add texture and charm to your dish, plus they’ll be extra crispy!
- Creamy Finish: When adding the heavy cream, do it slowly and stir gently to prevent boiling. This will help the soup thicken beautifully without curdling.
- Serving Suggestion: Top each bowl of soup with the freshly baked biscuit crumbles just before serving to keep them crispy. A sprinkle of fresh parsley or thyme adds a pop of color and freshness!
- Storage Tips: If you have leftovers, store the soup and biscuit crumbles separately to maintain their textures. Reheat gently on the stove, adding a splash of broth if needed to revive the soup.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 30g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 120mg
