Chicken Pot Pie Soup

why make this recipe

You will love Chicken Pot Pie Soup because it combines all the comforting flavors of traditional pot pie in a warm and cozy soup form. This recipe is not only easy to make but also incredibly satisfying. It is perfect for weeknight dinners or chilly days when you crave something hearty. Plus, it’s a budget-friendly option that uses everyday ingredients and is packed with nutrition, making it a great choice for families. Kid-approved and easy to whip up, this soup will soon become a staple in your household.

how to make Chicken Pot Pie Soup

Step-by-step overview

Making Chicken Pot Pie Soup is straightforward and quick. You start by sautéing the vegetables in olive oil until they are soft. Then, you add the chicken and broth along with the seasonings and potatoes. This mixture is brought to a boil and then simmered until the potatoes are tender. Finally, stirring in heavy cream adds that creamy texture, making this soup rich and delightful. Here’s how you can do it:

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups cooked chicken, shredded
• 4 cups chicken broth
• 2 cups potatoes, diced
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
3. Stir in garlic and cook for an additional minute.
4. Add the shredded chicken, chicken broth, potatoes, peas, thyme, and rosemary.
5. Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
6. Stir in heavy cream and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

how to serve Chicken Pot Pie Soup

You can serve Chicken Pot Pie Soup in individual bowls, garnished with fresh parsley for a pop of color. This soup pairs beautifully with crusty bread or a light salad. It is also delightful as a comforting meal on its own, making it a versatile option for any table.

how to store Chicken Pot Pie Soup

To store Chicken Pot Pie Soup, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to store it for longer, consider freezing the soup. In that case, place it in freezer-safe containers, and it can last for up to 3 months. Just remember to thaw it in the refrigerator overnight before reheating.

tips to make Chicken Pot Pie Soup

1. For added flavor, roast the vegetables before adding them to the soup.
2. Use leftover rotisserie chicken to save time and add extra flavor.
3. Feel free to mix in your favorite vegetables, like corn or green beans, for variety.
4. Adjust the thickness of the soup by using less or more heavy cream based on your preference.

variation

For a lighter version of Chicken Pot Pie Soup, you can substitute half-and-half for heavy cream or use low-fat milk. You could also try adding dumplings on top to create a more traditional pot pie experience.

FAQs

Can I use uncooked chicken in this recipe?
Yes, you can use uncooked chicken! Just add it to the pot when you add the broth, and let it cook through before shredding it.

Can I make this soup in advance?
Yes, Chicken Pot Pie Soup can be made in advance. It tastes even better the next day as the flavors meld together. Just store it in the refrigerator and reheat when ready to serve.

Is it possible to make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth. Be sure to check the labels on all your ingredients!

Chicken Pot Pie Soup

A cozy and hearty soup that captures the comforting flavors of traditional chicken pot pie, perfect for family dinners and chilly days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Vegetables and Base

• 1 tablespoon olive oil For sautéing
• 1 medium onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced

Main Ingredients

• 2 cups cooked chicken, shredded Use rotisserie chicken for convenience
• 4 cups chicken broth Use gluten-free broth for a gluten-free version
• 2 cups potatoes, diced
• 1 cup frozen peas

Seasonings

• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Creamy Element

• 1 cup heavy cream For richness

Garnish

• Fresh parsley for garnish Adds color and freshness

Method

 

Preparation

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
3. Stir in garlic and cook for an additional minute.

Cooking

1. Add the shredded chicken, chicken broth, potatoes, peas, thyme, and rosemary.
2. Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.

Finishing Touches

1. Stir in heavy cream and season with salt and pepper to taste.
2. Serve hot, garnished with fresh parsley.

Notes

For added flavor, roast the vegetables before adding them to the soup. You can store it in the refrigerator for 3-4 days or freeze it for up to 3 months. Adjust the thickness of the soup by using less or more heavy cream based on your preference.