This Easy Chicken Pot Pie Soup brings all the flavors of the classic dish into a creamy, comforting soup. With tender chicken, vegetables, and a rich broth, it’s the perfect cozy meal for chilly nights. Simple to make and packed with flavor, this soup will quickly become a favorite for your family or guests.
The Comforting Origins of Chicken Pot Pie Soup
Inspired by the traditional Chicken Pot Pie, this soup eliminates the hassle of a crust while keeping all the comforting flavors. The dish traces its roots back to the English “pasty,” but today, Chicken Pot Pie Soup is a modern twist that brings the best of both worlds—comfort and convenience. For me, it’s a special recipe that reminds me of cozy nights spent with my grandmother.
Ingredients: What You’ll Need to Make This Soup
Here’s a simple ingredient list for this Easy Chicken Pot Pie Soup Recipe. You likely have most of these ingredients in your pantry, and some substitutions are possible if you need them.
Main Ingredients:
- Chicken Breasts (or thighs): 2 boneless, skinless chicken breasts, cooked and shredded.
- Carrots: 2 medium carrots, diced.
- Celery: 2 stalks, chopped.
- Frozen Peas: 1 cup, to add sweetness and texture.
- Onion: 1 small onion, diced.
- Garlic: 2 cloves, minced, for added flavor.
- Chicken Broth: 4 cups, for a rich and savory base.
- Heavy Cream: 1 cup, to create a thick and creamy texture.
- Butter: 2 tablespoons, for sautéing vegetables and adding richness.
- Flour: 2 tablespoons, to help thicken the soup.
- Thyme: 1 teaspoon, fresh or dried, for that earthy aroma.
- Bay Leaf: 1, for subtle depth of flavor.
- Salt and Pepper: To taste.
Substitutions:
- Chicken: You can use rotisserie chicken for an even quicker version, or swap it with turkey for a Thanksgiving-inspired twist.
- Broth: Vegetable broth is a great substitute for a vegetarian option.
- Cream: If you’re looking for a lighter version, swap the heavy cream for half-and-half or whole milk.
- Vegetables: Feel free to add or swap vegetables based on your preference. Sweet potatoes, corn, or green beans are great alternatives.
Step-by-Step Instructions: How to Make Chicken Pot Pie Soup
Now, let’s walk through the simple process of making this Easy Chicken Pot Pie Soup. This is a great recipe for beginners or seasoned cooks alike.
1. Cook the Chicken
Start by cooking the chicken. If you have pre-cooked or rotisserie chicken, you can skip this step. For fresh chicken breasts, season them with salt, pepper, and a little olive oil. Cook them in a skillet over medium heat for 6-7 minutes per side, or until they reach an internal temperature of 165°F. Let them rest for a few minutes, then shred with two forks.
2. Sauté the Vegetables
In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced onion, carrots, celery, and garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
3. Make the Soup Base
Add 2 tablespoons of flour to the pot with the vegetables, stirring constantly for 1-2 minutes. This will help thicken the soup. Gradually pour in the chicken broth while stirring to prevent lumps. Bring the mixture to a simmer, then reduce the heat and let it cook for 10-15 minutes until the soup thickens.
4. Add the Cream and Chicken
Stir in the heavy cream, cooked chicken, frozen peas, thyme, bay leaf, and salt and pepper to taste. Simmer for another 10-12 minutes, allowing all the flavors to meld together.
5. Serve and Enjoy!
Once your soup is nice and thick, remove the bay leaf, and give the soup one last taste to check for seasoning. Ladle the soup into bowls, and garnish with fresh parsley or additional thyme, if desired. Serve hot and enjoy!
Tips and Tricks
Here are a few tips and tricks to make sure your Chicken Pot Pie Soup turns out just right:
- Adjust Consistency: If you prefer a thicker soup, you can add a slurry (a mixture of equal parts flour and water) to the pot during step 3. If you like it thinner, add a little more broth or cream.
- Sauté the Veggies Well: Take the time to sauté the vegetables properly before adding the liquid. This helps bring out their natural flavors and adds depth to the soup.
- Use Fresh Herbs: Fresh thyme and bay leaves will really elevate the flavor of your soup. If using dried herbs, reduce the amount to about half.
- Make It Ahead of Time: Chicken Pot Pie Soup tastes even better the next day as the flavors have had time to develop.
Mistakes to Avoid
- Not Cooking the Flour Enough: When adding the flour to the vegetables, make sure to cook it for at least 1-2 minutes. This prevents the soup from having a raw flour taste.
- Overcooking the Chicken: If you’re cooking the chicken fresh, make sure not to overcook it. Dry chicken will ruin the soup’s texture.
- Not Seasoning Properly: Chicken Pot Pie Soup needs enough salt and pepper to bring out the flavors. Taste as you go and adjust accordingly.
Serving Suggestions
This Chicken Pot Pie Soup pairs wonderfully with a slice of crusty bread or a side salad. For an extra special touch, you could serve it with a homemade biscuit or croutons on top for a bit of crunch. It also makes a great starter for a larger dinner!
FAQ Section: Answering Common Questions
1. Can I Make Chicken Pot Pie Soup Gluten-Free?
Yes, you can easily make this soup gluten-free! Simply replace the regular flour with a gluten-free flour blend or cornstarch. Be sure to check that your chicken broth is also gluten-free.
2. Can I Freeze Chicken Pot Pie Soup?
Absolutely! This soup freezes wonderfully. Just let it cool completely before transferring it to an airtight container. When you’re ready to eat, thaw it overnight in the fridge, then reheat on the stovetop.
3. Can I Make This Soup Vegetarian?
Yes, you can make a vegetarian version of this soup by substituting the chicken with plant-based protein, such as tofu or a meatless chicken substitute. Use vegetable broth instead of chicken broth for an entirely plant-based dish.
Storage Tips
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: As mentioned earlier, this soup freezes beautifully. Store it in freezer-safe containers for up to 3 months. To reheat, simply thaw overnight in the fridge and reheat on the stovetop.
Conclusion
This Easy Chicken Pot Pie Soup is more than just a recipe—it’s a comforting, hearty dish that will warm you up on even the coldest days. With its creamy, flavorful broth, tender chicken, and vegetables, it’s the perfect way to enjoy the flavors of Chicken Pot Pie without the hassle of making a crust. It’s easy to make, customizable, and absolutely delicious. So, whether you’re feeding your family, serving guests, or just looking for a cozy dinner, this soup will become a staple in your kitchen.
Nutrition (per serving)
- Calories: 350
- Protein: 25g
- Carbs: 25g
- Fat: 18g
- Fiber: 3g
- Sodium: 600mg
Call to Action
Did you make this Chicken Pot Pie Soup? I’d love to hear how it turned out! Leave a comment below and let me know how you enjoyed the recipe. Don’t forget to rate it and share it with friends and family!
