Chicken Pot Pie Soup-just hearing those words can make you imagine a comforting, creamy bowl of warmth on a chilly evening, right? It’s like the hearty, nostalgic flavors of a classic chicken pot pie, but in soup form-making it easier to eat, quicker to prepare, and just as satisfying. If you’re looking for a recipe that balances indulgence with comfort, this dish will be your go-to. Whether you’re cozying up by the fire, feeding a hungry family, or just craving something soul-soothing, this soup delivers on all fronts.
Chicken Pot Pie Soup is the ultimate one-pot meal that combines tender chicken, a medley of vegetables, and a rich, creamy broth that tastes like a hug in a bowl. What makes it even better? It’s super easy to make and doesn’t require the fuss of a traditional pot pie, like pastry crusts and all that prep work. You get the best parts-the filling and the flavor-in a simple, hearty soup. Intrigued? Let’s dive into how you can make this cozy classic.
Easy Chicken Pot Pie Soup Recipe
Here’s a simple recipe that comes together in under an hour, with minimal effort and maximum flavor. It’s a dish you can whip up on a busy weeknight, yet it feels fancy enough to serve for guests.
Ingredients Needed
For this recipe, you don’t need a lot of complicated ingredients-just a solid mix of fresh produce and pantry staples that blend together in harmony. Here’s what you’ll need:
- Chicken: 2-3 cups cooked, shredded chicken (rotisserie chicken works wonderfully here)
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Vegetables
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas
- Broth: 4 cups chicken broth (for the base flavor)
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Dairy
- 1 cup whole milk (for creaminess)
- 1/2 cup heavy cream (for that luscious, velvety texture)
- Flour: 3 tablespoons (to thicken the soup and give it a creamy consistency)
- Butter: 4 tablespoons (adds richness)
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Seasoning
- Salt and pepper to taste
- 1 teaspoon dried thyme (for earthy, aromatic flavor)
- 1/2 teaspoon dried rosemary (for a bit of piney freshness)
- A pinch of nutmeg (adds subtle depth)
- Optional garnishes: Fresh parsley (for a pop of color and freshness)
Cooking Instructions
Making this Chicken Pot Pie Soup is a breeze-here’s a step-by-step guide to getting everything into that comforting bowl:
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Sauté The Vegetables
- In a large pot, melt 2 tablespoons of butter over medium heat.
- Add the chopped onions, carrots, and celery. Sauté for 5-7 minutes until softened, stirring occasionally to ensure the veggies don’t burn.
- Add the minced garlic and sauté for another minute, letting it become fragrant.
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Make The Roux (Thickening Base)
- Push the veggies to one side of the pot and add the remaining 2 tablespoons of butter to the other side.
- Once melted, sprinkle the flour over the butter. Stir constantly for 1-2 minutes to cook out the raw flour taste. This mixture is called a “roux” and helps thicken the soup.
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Add The Liquids
- Gradually pour in the chicken broth while stirring continuously to ensure the flour and butter mix smoothly with the liquid.
- Add the milk and heavy cream, and continue stirring until everything is well combined and the soup begins to thicken.
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Simmer
- Once the soup has thickened to your liking, bring it to a simmer. Add the dried thyme, rosemary, and a pinch of nutmeg. Taste and adjust with salt and pepper.
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Add The Chicken And Peas
- Stir in the shredded chicken and frozen peas. Let the soup simmer for an additional 5-10 minutes until heated through.
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Final Touches
- Taste the soup one last time and adjust the seasoning if needed.
- If you want to make the soup even thicker, you can add more flour (dissolved in a bit of milk) or let it simmer longer.
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Serve
- Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve with crusty bread on the side for dipping!
Ingredient Insights
Understanding the ingredients you’re working with can help elevate this dish and bring out the best flavors:
- Chicken: Opting for rotisserie chicken is a major time-saver, but you can also cook your own chicken breast or thighs. Chicken thighs are especially great for adding extra flavor and juiciness.
- Vegetables: The classic carrot, celery, and onion trio brings an aromatic base to the soup (it’s called a mirepoix in cooking circles). You can mix in other veggies, such as parsnips or potatoes, depending on what you have on hand.
- Dairy: The combination of whole milk and heavy cream is what makes this soup irresistibly creamy. If you want a lighter version, you can swap out the cream for a lower-fat alternative, but the texture won’t be as rich.
- Seasonings: Thyme and rosemary are classic in chicken pot pie recipes, offering that herbal, slightly piney note. A touch of nutmeg is a secret weapon, enhancing the richness of the cream without being overpowering.
Expert Tips
- For a Creamier Soup: Use a hand blender or immersion blender to puree part of the soup. This will make the soup even thicker and give it a smooth, luxurious texture. Don’t puree everything, though-keep some chunks for that classic pot pie feel.
- Customizing the Veggies: If you prefer, you can swap in other vegetables. Potatoes are a great addition, just be sure to dice them small enough to cook through easily. You can also throw in some corn for a sweet pop of flavor.
- Make It Ahead: This soup actually gets better after a day or two. The flavors meld, and the soup thickens, making it perfect for meal prepping. Just keep it in the fridge for up to 4 days. You can even freeze it, but be aware that the texture might change a bit when you thaw it.
- Thicken to Your Liking: If you want the soup to be thicker, whisk in a cornstarch slurry (equal parts cornstarch and water) or add more flour to the roux. If it’s too thick, thin it out with a little extra broth or milk.
Recipe Variations
This soup is incredibly adaptable. Here are a few variations you can try:
- Vegan Version: Swap the chicken for chickpeas or plant-based chicken, and use coconut milk or oat milk for the creamy base. Substitute vegan butter for the regular butter and ensure your broth is vegetable-based.
- Spicy Kick: Add a small chopped jalapeño or a pinch of cayenne pepper to the sautéed vegetables for a spicy twist. You can even drizzle a bit of hot sauce on top for extra heat.
- Herb Twist: If you love fresh herbs, try stirring in some freshly chopped parsley or dill just before serving for a burst of freshness.
Final Words
Chicken Pot Pie Soup is one of those timeless, hearty dishes that feels like a warm embrace on a cold day. It’s the perfect balance of rich and creamy with a comforting, nostalgic vibe. With its easy preparation and versatile ingredients, this soup is not just about satisfying hunger-it’s about creating a moment of coziness and contentment.
The beauty of this recipe lies in how it can be customized based on what you have on hand or your personal preferences. Whether you stick to the traditional flavors or experiment with some new ingredients, the result will always be a crowd-pleasing, soul-satisfying bowl of goodness.