If you’re craving a comforting dish that wraps you in warmth with every spoonful, this Chicken Pot Pie Soup Recipe is an absolute must-try. It captures all the cozy flavors of a classic chicken pot pie but in a luscious, creamy soup form that’s quick to whip up on busy nights. From tender chicken and hearty potatoes to sweet peas and carrots, it’s a delightful harmony of textures and tastes that’s both satisfying and soul-soothing.
Ingredients You’ll Need
The magic of this Chicken Pot Pie Soup Recipe really starts with simple, wholesome ingredients that combine effortlessly to create big flavor. Each component plays an essential role, whether it’s the richness from butter and milk or the freshness from veggies and seasonings, creating that perfect balance we all love.
- Butter: 4 tablespoons for a silky base and to sauté your onions and garlic, building initial flavor.
- Medium onion: 1, chopped finely to add sweetness and depth.
- Garlic cloves: 2, minced for that aromatic punch.
- All-purpose flour: 1/4 cup to thicken the soup beautifully and give it body.
- Chicken broth: 4 cups, the hearty liquid that makes this soup savory and satisfying.
- Milk: 2 cups, adds creaminess without heaviness.
- Cooked chicken: 2 cups, shredded for tender chunks in every bite.
- Frozen mixed vegetables: 2 cups, with peas, carrots, and corn bringing sweetness, color, and texture.
- Potatoes: 2, diced for that comforting, starchy bite that soaks up flavor.
- Dried thyme: 1 teaspoon, a subtle herbaceous note that complements the chicken perfectly.
- Salt and pepper: To taste, the simple seasoning duo that elevates every ingredient.
- Fresh parsley: Chopped and optional, for a fresh, vibrant finish.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Sauté the Aromatics
Begin by melting butter in a large pot set over medium heat. Add your finely chopped onions and cook them until they turn translucent, gently releasing their sweetness. Then, toss in the minced garlic, cooking it for just a minute more to unlock its fragrance without burning. This step is crucial because it creates a rich, flavorful foundation that the soup builds upon.
Step 2: Create the Roux and Add Liquids
Sprinkle in the flour and stir continuously for about two minutes. This helps cook out the raw flour taste and starts thickening the base. Slowly whisk in the chicken broth and milk, ensuring the mixture becomes smooth and creamy without lumps. This combination lends the broth a velvety texture that’s quintessential to that pot pie feel you love.
Step 3: Mix in Chicken, Vegetables, and Potatoes
Now, fold in the shredded cooked chicken along with your frozen mixed vegetables and diced potatoes. Sprinkle in the dried thyme to give your soup an herbal brightness that elevates the savory profile. Bring this comforting medley to a boil, then lower the heat and let it gently simmer until the potatoes are tender and everything melds into a cohesive, hearty soup.
Step 4: Season and Garnish
Once your soup has thickened and the potatoes are perfectly cooked, add salt and pepper according to your taste. If you want, sprinkle some freshly chopped parsley on top right before serving. Not only does it brighten the look of your soup, but it adds a fresh, vibrant flavor that contrasts beautifully with the creamy richness.
Step 5: Serve and Enjoy
Ladle your Chicken Pot Pie Soup Recipe into warm bowls, inviting everyone to dive into a bowl filled with comfort and homestyle goodness. Each spoonful brings that perfect balance of textures, warmth, and nostalgia.
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
While the fresh parsley is a top choice for garnish, feel free to get creative. A sprinkle of crispy fried onions can add a wonderful crunch, or a dollop of sour cream will lend extra creaminess. Even some shredded cheddar cheese melted on top transforms this soup into a decadent treat.
Side Dishes
This soup shines best with simple, complementary sides. Serve alongside warm crusty bread or flaky biscuits for dipping. A green salad with a tangy vinaigrette balances the richness nicely, and roasted root vegetables can round out the meal with extra heartiness.
Creative Ways to Present
For entertaining, consider serving the soup in mini bread bowls or hollowed-out small pumpkins for an autumnal twist. You can also layer it in mason jars for a cute, portable lunch option. Adding a sprinkle of fresh herbs or a drizzle of browned butter on top right before serving can elevate presentation to the next level.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Chicken Pot Pie Soup Recipe into airtight containers and store it in the fridge. It keeps wonderfully fresh for up to 3 days, making it perfect for busy weekday lunches or dinners.
Freezing
This soup freezes well, but keep in mind that potatoes can sometimes change texture after thawing. For best results, freeze the soup without the potatoes and add freshly cooked diced potatoes when reheating. Store in freezer-safe containers for up to 2 months.
Reheating
Reheat gently over medium-low heat on the stove, stirring occasionally to prevent scorching. If the soup is too thick, stir in a splash of chicken broth or milk to loosen it up. Microwave works too, but reheating slowly on the stove helps preserve the creamy texture the best.
FAQs
Can I use homemade chicken broth for this recipe?
Absolutely! Homemade chicken broth will deepen the flavor and add a personal touch to your Chicken Pot Pie Soup Recipe. It’s a great way to make the soup even more soulful and satisfying.
What if I don’t have frozen mixed vegetables on hand?
No worries. Fresh or canned vegetables can work just as well. Just make sure to adjust cooking times slightly if using fresh vegetables so they become tender.
Is there a vegetarian version of this soup?
You can definitely create a vegetarian twist by swapping chicken broth for vegetable broth and replacing the chicken with hearty mushrooms or tofu. It won’t be traditional but still incredibly comforting and delicious.
Can I make this recipe dairy-free?
Yes! Use a dairy-free butter substitute and swap the milk for almond, oat, or coconut milk to keep things creamy without dairy. The soup will still be rich and flavorful.
How thick should the soup be?
Ideally, the soup should be creamy but not overly thick—like a hearty chowder. You want it thick enough to coat the back of a spoon but still easy to ladle and enjoy with a spoonful of broth.
Final Thoughts
There’s something truly special about a bowl of Chicken Pot Pie Soup Recipe; it’s like a warm hug on a chilly day. This recipe brings comfort, ease, and heartiness all in one pot, perfect for sharing with family or just treating yourself. I can’t wait for you to try it and experience that cozy feeling that only this soup can deliver!
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Chicken Pot Pie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This comforting Chicken Pot Pie Soup combines tender shredded chicken, hearty vegetables, and creamy broth to recreate the classic pot pie flavors in a warm, easy-to-make soup. Perfect for cozy dinners, it features a rich, velvety texture with a mix of carrots, peas, corn, and potatoes enhanced by herbs and a hint of garlic.
Ingredients
Soup Base
- 4 tbsp butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
Main Ingredients
- 2 cups cooked chicken, shredded
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 2 potatoes, diced
- 1 tsp dried thyme
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Create Roux: Sprinkle flour into the pot while stirring continuously for about 2 minutes. This cooks off the floury taste and helps thicken the soup.
- Add Liquids: Gradually whisk in chicken broth and milk, stirring constantly until the mixture is smooth and begins to thicken slightly.
- Combine Ingredients and Simmer: Stir in the shredded cooked chicken, frozen mixed vegetables, diced potatoes, and dried thyme. Bring the soup to a boil, then reduce heat to low and let it simmer gently until the potatoes are tender, about 15-20 minutes.
- Season and Garnish: Add salt and pepper to your taste. Optionally, sprinkle chopped fresh parsley on top before serving to add a fresh pop of color and flavor.
- Serve: Ladle the warm soup into bowls and enjoy this hearty, comforting dish.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Frozen mixed vegetables make this recipe quick and easy, but you can substitute fresh vegetables if preferred.
- For a richer soup, substitute whole milk for cream or half-and-half.
- If you want a thicker soup, cook it a bit longer or add a bit more flour in the roux step.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
