Chicken Pot Pie Soup

A bowl of Chicken Pot Pie Soup is like a warm hug on a cold day. Imagine digging into a steaming bowl filled with tender chunks of chicken swimming in a creamy broth, surrounded by vibrant vegetables that pop with flavor. The aroma wafting from your kitchen will make your neighbors wonder if they should drop by for dinner.

This recipe brings back memories of my grandmother’s kitchen, where she would whip up her famous chicken pot pie every Sunday. She had this magical ability to turn simple ingredients into something extraordinary. Now, I’ve taken that nostalgia and turned it into an easy-to-make soup that you can enjoy any night of the week.

I remember the first time I made this Chicken Pot Pie Soup for my friends; their faces lit up with joy as they took their first spoonfuls.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use about 2-3 cups of shredded chicken for maximum flavor and tenderness.
• Carrots: Fresh carrots add sweetness; look for bright orange ones that are firm and smooth.
• Celery: Crunchy celery provides texture and flavor; choose stalks that are crisp and green.
• Frozen Peas: These little gems add color and sweetness without needing extra prep; just toss them in!
• Onion: A yellow onion works best; chop finely to enhance the base flavor of the soup.
• Chicken Broth: Use low-sodium broth to control salt levels while still packing in rich flavors.
• Cream: Heavy cream gives this soup its luscious texture; don’t skimp on the creaminess!
• Dried Thyme: This herb adds warmth; fresh thyme can be used if you have it on hand.
• Flour: A little flour helps thicken the soup beautifully; use all-purpose flour for best results.
• Butter: Salted butter enhances flavors; feel free to use unsalted if preferred.
• Salt & Pepper: Season to taste as these elevate all the other delicious ingredients.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sauté the Veggies: Start by melting butter in a large pot over medium heat. Add chopped onions, carrots, and celery. Sauté until tender and aromatic—about 5 minutes.

Add Chicken and Flour: Toss in the shredded chicken followed by flour. Stir well until all ingredients are coated; this will help thicken our delicious soup.

Pour in the Broth: Slowly pour chicken broth into the pot while stirring constantly; ensure there are no lumps from the flour mixture forming.

Add Cream and Spices: Once combined, pour in heavy cream along with dried thyme. Bring everything to a gentle simmer while stirring occasionally.

Toss in Peas: About 5 minutes before serving, add frozen peas to the mix. They’ll heat through quickly while keeping their vibrant color intact.

Season and Serve: Taste your creation! Adjust salt and pepper as desired before ladling into bowls. Serve hot with crusty bread or crackers!

This Chicken Pot Pie Soup is not only comforting but also quite adaptable! Feel free to swap out veggies based on what you have at home or even add some herbs if you’re feeling adventurous.

Enjoy every spoonful of this creamy delight that warms both your heart and soul!

Perfecting the Cooking Process

Start by sautéing onions and garlic to release their flavors, then add chicken and vegetables before introducing broth for a hearty soup.

Add Your Touch

Feel free to swap out veggies or use leftover turkey instead of chicken to create a unique twist on this classic dish.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of broth as needed.

Sharing my first attempt at Chicken Pot Pie Soup brings back fond memories of laughter-filled evenings with friends who devoured every drop, begging for seconds.

FAQ

What can I substitute for heavy cream in Chicken Pot Pie Soup?

Try using half-and-half or coconut milk for a lighter alternative without sacrificing creaminess.

Can I freeze Chicken Pot Pie Soup?

Yes, it freezes well! Just leave out the potatoes before freezing to maintain texture.

How long does Chicken Pot Pie Soup last in the fridge?

It stays fresh in the fridge for up to three days when stored properly.

Chicken Pot Pie Soup

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This Chicken Pot Pie Soup transforms the classic dish into a creamy, hearty bowl of comfort. Packed with tender chicken, veggies, and a rich, velvety broth, it’s perfect for chilly nights or cozy cravings.

• Author: Mason
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup

Ingredients

Scale 1x2x3x

• 1 lb chicken breast or thighs, cooked and shredded
• 2 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1/2 cup frozen peas
• 1/2 cup corn kernels (optional)
• 4 cups chicken broth
• 2 cups whole milk or heavy cream
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/2 cup frozen puff pastry or pie crust pieces (optional for garnish)

Instructions

• In a large pot, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
• Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
• Slowly pour in the chicken broth while stirring to prevent lumps from forming.
• Add the milk or cream, peas, corn (if using), thyme, rosemary, salt, and pepper. Stir to combine and bring to a simmer.
• Let the soup cook for 10-15 minutes, stirring occasionally, until the vegetables are tender and the soup has thickened.
• Add the shredded chicken to the soup and stir until well mixed. Let the soup simmer for another 5 minutes to heat through.
• Optional: Top the soup with pieces of puff pastry or pie crust, and bake in a 375°F (190°C) oven for 10-12 minutes, until golden and crispy.
• Serve hot with crusty bread or crackers.

Notes

• For a lighter version, you can use half-and-half instead of heavy cream.
• This soup stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months.
• Feel free to swap out the vegetables or add any extras, such as potatoes or mushrooms.

Keywords: chicken pot pie soup, creamy chicken soup, comfort food, hearty soup recipe, easy chicken soup.