This Chicken Pot Pie Soup is a warm hug in a bowl! Loaded with tender chicken, colorful veggies, and creamy goodness, it’s a cozy meal for chilly days.
I can’t get enough of how rich and hearty it is, plus who doesn’t love an easy soup? Just scoop a big bowl and enjoy—it’s comfort food at its finest!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is perfect here. You can also use rotisserie chicken for ease, or even leftover turkey if you have some. Shredded or chopped works well for a great texture.
Vegetables: Carrots, celery, and potatoes are classic choices. Feel free to add or swap in other veggies like green beans or bell peppers. If you want a lighter version, you can use cauliflower instead of potatoes!
Butter: Unsalted butter is best to control the saltiness. If you prefer a healthier option, coconut oil or olive oil can be used instead.
Milk and Cream: I use whole milk for creaminess, but you can substitute with 2% milk or even a non-dairy milk like almond or oat milk. Just keep in mind that it may change the texture slightly!
How Do I Make the Roux for My Soup?
Making a roux is crucial for thickening your soup smoothly. Here’s how to do it:
- Melt the butter in your pot over medium heat.
- Add the chopped onion, carrots, celery, and garlic. Sauté until soft (about 5-7 minutes).
- Once the veggies are tender, stir in the flour. Keep stirring for about two minutes. This is the roux, and it should be slightly golden, not brown.
This step helps in preventing clumps, ensuring your soup has a velvety texture. Patience pays off here!
What Should I Watch For When Adding Dairy?
Adding milk and cream brings richness but requires gentle handling:
- After your veggies are tender, lower the heat to avoid boiling.
- Slowly stir in the milk and cream, simmering gently for 5 minutes without bringing it to a boil. This prevents the dairy from curdling.
Stir often to keep everything well-mixed and creamy throughout. Enjoy your delicious chicken pot pie soup!
Chicken Pot Pie Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 2 cups cooked chicken breast, shredded or chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, peeled and diced
- 1/2 cup frozen peas
- 1/2 cup corn kernels (fresh or frozen)
- 1/3 cup butter (unsalted)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (preferably low sodium)
- 1 1/2 cups milk (whole or 2%)
- 1/2 cup heavy cream
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1/2 teaspoon dried sage
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh thyme or parsley (optional)
How Much Time Will You Need?
This delicious Chicken Pot Pie Soup takes about 15 minutes of prep time and around 30 minutes of cooking time. In total, expect to spend about 45 minutes before you can enjoy a warm, comforting bowl of soup.
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the chopped onion, diced carrots, diced celery, and minced garlic. Sauté these for about 5-7 minutes until the vegetables begin to soften, stirring occasionally so they don’t stick.
2. Make the Roux:
Sprinkle in the all-purpose flour and stir constantly for about 2 minutes to cook the flour slightly. This will create a roux that helps to thicken your soup.
3. Add the Broth:
Gradually whisk in the chicken broth, making sure there are no lumps. Bring the mixture to a gentle simmer.
4. Cook the Potatoes & Herbs:
Add the diced potatoes, dried thyme, and sage. Cover the pot and cook for about 15 minutes or until the potatoes and other vegetables are tender.
5. Incorporate Dairy:
Stir in the milk and heavy cream to add creaminess. Let the soup continue to simmer gently for about 5 minutes. Remember, don’t let it boil after adding the dairy to keep it smooth!
6. Add Chicken and Vegetables:
Add the shredded chicken, frozen peas, and corn to the pot. Heat everything through for 3-5 minutes, stirring occasionally.
7. Season It Up:
Give the soup a taste and adjust the seasoning with salt and freshly ground black pepper as needed.
8. Serve and Enjoy:
Serve your Chicken Pot Pie Soup hot, garnished with fresh thyme or parsley if you’d like a pop of color. It pairs wonderfully with flaky biscuits or crusty bread for dipping.
Enjoy this creamy, hearty Chicken Pot Pie Soup that captures all the comforting flavors of classic chicken pot pie—it’s sure to become a favorite in your home!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before cooking. Thaw in the fridge overnight or submerge in cold water in a sealed bag for a quicker option. Once thawed, shred or chop it before adding it to the soup.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup in advance and store it in an airtight container for up to 3 days in the refrigerator. Just reheat gently on the stove, adding a splash of milk or cream to restore creaminess if needed.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. To reheat, thaw in the fridge overnight and warm gently on the stove, stirring occasionally.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can replace heavy cream with half-and-half or a mixture of milk and sour cream. For a non-dairy substitute, use coconut cream or a non-dairy cream alternative like almond or cashew cream.