Chicken Pot Pie Soup Recipe

This Chicken Pot Pie Soup is a delicious and comforting twist on a classic dish! It’s packed with tender chicken, hearty vegetables, and a creamy broth, all seasoned to perfection. It’s like a deconstructed chicken pot pie without the crust, and it’s ready in just 35 minutes!

Why You’ll Love This Recipe

  • Comforting and flavorful: This soup is packed with all the classic flavors of chicken pot pie, but in a convenient and easy-to-make soup format.
  • Quick and easy: It’s ready in just 35 minutes, making it perfect for busy weeknights.
  • Hearty and satisfying: The combination of chicken, vegetables, and creamy broth makes for a filling and satisfying meal.
  • Versatile: You can easily customize the vegetables or add different herbs and spices to your liking.

Ingredients for Chicken Pot Pie Soup

This recipe uses simple, fresh ingredients to create a flavorful and comforting soup. Here’s what you’ll need:

  • Salted Butter: Adds richness and flavor to the soup.
  • Yellow Onion and Garlic: Aromatic essentials that add depth and flavor.
  • All-Purpose Flour: Used to thicken the soup.
  • Italian Seasoning, Salt, Freshly Cracked Black Pepper: Seasonings that enhance the overall flavor.
  • Yukon Gold Potatoes: Adds a creamy texture and a slightly sweet flavor.
  • Chicken Broth: Forms the base of the flavorful broth.
  • Cooked Chicken Breasts: Shredded or diced for a hearty protein boost.
  • Frozen Mixed Vegetables: Adds a variety of vegetables for nutrition and flavor.
  • Heavy Cream: Adds richness and creaminess to the soup.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

How to Make Chicken Pot Pie Soup

Step 1: Prepare the Ingredients

Dice the onion, peel and chop the potatoes into 1-inch chunks, and mince the garlic cloves. Place the chopped potatoes in a bowl of cool water to prevent them from browning.

Step 2: Sauté the Vegetables

In a Dutch oven or large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 4 minutes. Add the minced garlic and sauté for another 30 seconds, or until fragrant.

Step 3: Make the Roux

Sprinkle the flour into the pot over the onions and garlic. Stir and cook for 1-2 minutes.

Step 4: Simmer the Soup

Add the Italian seasoning, salt, pepper, chopped potatoes, and chicken broth to the pot. Stir well to dissolve the flour and any browned bits from the bottom of the pot. Cover the pot with a lid and bring it to a boil. Once boiling, reduce the heat to medium and let the potatoes cook for 10-12 minutes, or until fork-tender, stirring occasionally.

Step 5: Add the Chicken and Vegetables

Remove the lid from the pot and add the cooked chicken, frozen mixed vegetables, and heavy cream. Stir well, replace the lid, and simmer for 5 more minutes.

Step 6: Serve and Enjoy!

Taste the soup and adjust the seasoning as needed. Garnish with fresh parsley (optional) and serve hot.

Tips for Making the Recipe

  • Chicken: You can use cooked rotisserie chicken, leftover chicken, or even leftover turkey instead of cooked chicken breasts.
  • Vegetables: Feel free to add other vegetables, such as peas, corn, or green beans.
  • Herbs: You can add other herbs, such as thyme or rosemary, to the soup for additional flavor.

How to Serve Chicken Pot Pie Soup

Chicken Pot Pie Soup Recipe
  • Cozy meal: Enjoy this soup as a warm and comforting meal on a cold day.
  • Light lunch or dinner: It’s also a great option for a light and satisfying lunch or dinner.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the soup gently on the stovetop or in the microwave until heated through.

Chicken Pot Pie Soup Recipe

FAQs

Can I use a different type of potato?
Yes, you can use other types of potatoes, such as Russet potatoes or red potatoes.

Can I make this soup in a slow cooker?
Yes, you can! Simply sauté the onions and garlic on the stovetop, then transfer them to a slow cooker with the remaining ingredients (except for the heavy cream). Cook on low for 6-8 hours, or until the potatoes are tender. Stir in the heavy cream during the last 30 minutes of cooking.

My soup is too thick, what should I do?
If your soup is too thick, you can thin it out with a bit more chicken broth or water.

Can I make this soup vegetarian?
Yes, you can! Simply omit the chicken and use vegetable broth instead of chicken broth. You can also add more vegetables, such as mushrooms or lentils, for extra heartiness.

There you have it! A simple and delicious recipe for Chicken Pot Pie Soup. I hope you enjoy it!

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Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe

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  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Soup, Stew
  • Cuisine: American

Description

This recipe for Chicken Pot Pie Soup is a hearty and comforting meal that’s perfect for a cold day. It’s made with tender chicken, creamy potatoes, vegetables, and a flavorful broth.


Ingredients

Units Scale
  • 6 tablespoons salted butter
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 pound Yukon gold potatoes, peeled and chopped into 1-inch chunks
  • 5 cups chicken broth
  • 2 cooked chicken breasts, shredded or diced
  • 12 ounces bag frozen mixed vegetables
  • 1/2 cup heavy cream
  • Fresh parsley for garnish (optional)

Instructions

  1. Prepare Vegetables: Dice the onion, peel and chop the potatoes into 1-inch chunks, and mince the garlic cloves. Add the potatoes to a bowl of cool water to prevent them from oxidizing and turning brown.
  2. Make Roux: In a Dutch oven or large pot, melt the butter over medium heat. Sauté the onion until translucent, about 4 minutes. Add the minced garlic and sauté for an additional 30 seconds. Sprinkle the flour into the pot over the onions and garlic. Stir and allow the flour to cook for about 1-2 minutes.
  3. Add Broth and Potatoes: Add Italian seasoning, salt, pepper, chopped potatoes, and chicken broth to the pot. Stir well to dissolve the flour and any browned bits off the bottom of the pot.
  4. Simmer until Potatoes are Tender: Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium and let the potatoes cook, stirring occasionally, for 10-12 minutes or until the potatoes are fork tender.
  5. Add Chicken and Vegetables: Remove the lid and add the cooked chicken, frozen mixed vegetables, and heavy cream to the pot. Stir well, place the lid back on, and continue to simmer for 5 more minutes.
  6. Season and Serve: Taste to see if any additional seasoning is needed. Garnish with fresh parsley (optional) and enjoy!

Notes

  • Chicken: You can use cooked rotisserie chicken or leftover turkey in place of the cooked chicken breasts.
  • Potatoes: Yukon Gold potatoes are a good choice for this recipe because they have a smooth, creamy texture and hold their shape well when cooked.
  • Vegetables: You can use a variety of frozen mixed vegetables, such as peas, carrots, corn, and green beans.
  • Garnish: Fresh parsley is a great garnish for this soup, but you can also use other herbs, such as chives or basil.

Nutrition

  • Serving Size: 1 cup
  • Calories: 300kcal
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 1g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 80mg

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