Chicken pot pie soup is everything you love about the classic chicken pot pie, but in the form of a rich, creamy, and cozy soup. Whether you’re craving a comforting meal after a busy day or looking for something to warm you up on a chilly evening, this soup is the perfect choice. Full of tender chicken, vegetables, and a creamy broth, it’s a dish that brings warmth and nostalgia to your kitchen.
Ingredients for Chicken Pot Pie Soup
Main Ingredients
Chicken: You can use boneless, skinless chicken breasts or thighs for this recipe. Cooked and shredded chicken adds heartiness to the soup.
Vegetables: Traditional chicken pot pie ingredients include carrots, peas, celery, and onions. These vegetables add both flavor and texture to the soup.
Broth: Chicken broth is essential to create a savory base for the soup.
Dairy Ingredients
Milk: This helps to create a smooth, creamy texture in the soup.
Heavy cream: For richness and extra creaminess.
Butter: Adds flavor and helps in sautéing the vegetables.
Seasonings
Thyme: A key seasoning that brings a fragrant, herby note to the soup.
Salt and pepper: Essential for enhancing the flavor.
Bay leaves: They give a subtle earthy taste that ties everything together.
Directions
Cook the chicken: Start by cooking the chicken in a pot. You can either boil, bake, or sauté the chicken until it’s cooked through. Once done, shred the chicken into bite-sized pieces.
Prepare the vegetables: While the chicken is cooking, chop the vegetables – carrots, celery, onions, and potatoes if you’re using them.
Make the base of the soup: In a large pot, melt the butter and sauté the onions and celery until they’re soft. Then, add in the carrots and potatoes (if using) and cook for a few more minutes.
Add the broth and seasonings: Pour in the chicken broth and add thyme, salt, pepper, and bay leaves. Bring to a simmer and cook until the vegetables are tender.
Add the creamy elements: Stir in the milk and heavy cream to achieve a rich, smooth consistency. Allow the soup to simmer gently until it thickens to your desired consistency.
Finish the soup: Add the shredded chicken and frozen peas. Cook for a few more minutes until everything is heated through, and the soup is thickened.
Tips for Perfect Chicken Pot Pie Soup
Adding Texture
If you prefer a thicker soup, you can add some diced potatoes. As they cook, they’ll break down slightly and add to the creaminess of the soup.
Variations
Gluten-free option: To make this soup gluten-free, simply swap the flour (if using) with cornstarch or gluten-free flour.
Adding other vegetables: Feel free to experiment by adding other vegetables like corn or parsnips.
Storage and Reheating
Storing leftovers: This soup can be stored in the fridge for up to 3-4 days in an airtight container.
Reheating: When reheating, be sure to heat it slowly on the stovetop to preserve the creamy texture. If the soup has thickened too much, you can add a little extra milk or broth.
Conclusion
Chicken pot pie soup is a perfect blend of comforting flavors and textures, making it a go-to recipe for any time of year. It’s versatile, easy to make, and loved by everyone. Whether you’re enjoying a cozy dinner or preparing a meal for your family, this soup is sure to become a favorite. Its creamy, savory goodness and rich flavors are exactly what you need to satisfy your cravings and warm your soul.
FAQs
How do I thicken chicken pot pie soup?
You can thicken the soup by simmering it longer or adding a slurry of cornstarch and water. You can also use mashed potatoes for an extra creamy texture.
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a great option! Just shred it and add it to the soup to save time.
How can I make the soup spicier?
To add some heat, you can include a pinch of cayenne pepper, red pepper flakes, or even a dash of hot sauce.
Is there a vegetarian version of chicken pot pie soup?
Absolutely! Simply substitute the chicken with hearty vegetables like mushrooms or even tofu, and use vegetable broth instead of chicken broth.
How long will chicken pot pie soup last in the fridge?
The soup will stay fresh in the fridge for 3-4 days when stored in an airtight container.
Chicken Pot Pie Soup
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This creamy, hearty Chicken Pot Pie Soup is the perfect comfort food! It’s packed with tender chicken, vegetables, and a creamy base, delivering all the flavors of a chicken pot pie in a deliciously spoonable form. Serve it with crusty bread for a warming meal on any chilly day.
Ingredients
1 lb (450g) boneless, skinless chicken breasts, cubed
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
3 carrots, peeled and diced
3 celery stalks, diced
1 cup frozen peas
4 cups chicken broth
1 cup heavy cream
1/4 cup all-purpose flour
2 teaspoons dried thyme
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 1/2 cups shredded rotisserie chicken (optional for convenience)
1/2 cup frozen corn kernels (optional)
Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until fragrant, about 2-3 minutes.
- Add the carrots and celery, stirring occasionally until the vegetables begin to soften, about 5 minutes.
- Sprinkle in the flour and stir for 1 minute to make a roux.
- Gradually pour in the chicken broth, whisking constantly to prevent lumps. Add the cream, thyme, salt, and pepper, then bring the soup to a simmer.
- Stir in the peas, corn, and shredded rotisserie chicken (if using). Allow the soup to simmer for an additional 10-15 minutes or until the soup thickens.
- Once the soup has thickened, taste and adjust seasoning as needed.
- Serve the soup hot, garnished with fresh parsley if desired.
Notes
- For a lighter version, you can substitute the heavy cream with half-and-half or whole milk.
- If you want a more pie-like texture, serve the soup with a puff pastry topping or biscuit on the side.
- You can also add any leftover vegetables or herbs to customize the soup according to your taste.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 70mg