If you’re craving a comforting meal that feels like a warm hug in a bowl, this Chicken Pot Pie Soup Recipe is your new best friend. It captures all the cozy flavors of a classic chicken pot pie but in a luscious, creamy soup that’s quicker to make and perfect for any night of the week. With tender chicken, vibrant veggies, and a rich broth, this recipe is an absolute winner when you want hearty comfort without the fuss.
Ingredients You’ll Need
Getting this Chicken Pot Pie Soup Recipe just right means having simple ingredients that each bring their own splash of flavor, texture, and color to the table. These staples are easy to find and come together brilliantly to create a soup that’s both satisfying and soul-soothing.
- 3-4 boneless, skinless chicken breasts: The protein powerhouse that makes this soup hearty and filling.
- 2 cloves garlic, minced: Adds a fragrant, savory kick that lifts the whole dish.
- 1 medium onion, diced: Builds a sweet, aromatic base for the broth.
- 2 carrots, chopped: Brings a subtle sweetness and a pop of color.
- 2 celery stalks, sliced: Adds crunch and a hint of earthiness to balance the creaminess.
- 1 cup frozen peas: Bursts of freshness and vibrant green that brighten the soup.
- 4 cups low-sodium chicken broth: The flavorful, savory foundation that ties everything together without overwhelming saltiness.
- 1 cup heavy cream (or whole milk): Creates the rich and silky texture that makes this soup feel indulgent.
- 1 tsp dried thyme: Introduces a warm, herbal note that complements the chicken perfectly.
- 1 tsp dried parsley: Adds a fresh, mild flavor and lovely green flecks throughout.
- Salt and pepper to taste: Essential seasonings that bring out the best in all the ingredients.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Sauté the Aromatics
Start by heating some olive oil in a large pot over medium heat. Toss in your diced onion, minced garlic, chopped carrots, and sliced celery. Sauté them gently until they’re tender and their aroma fills your kitchen, about five minutes. This step builds a comforting flavor base that’s essential for that perfect Chicken Pot Pie Soup Recipe experience.
Step 2: Add Chicken and Broth
Next, nestle your chicken breasts right into the fragrant veggies and pour in the low-sodium chicken broth. Bring the whole pot up to a gentle boil while stirring occasionally to mix those flavors well. This helps infuse the broth with the essence of the chicken and veggies, creating the heart of your soup.
Step 3: Simmer to Perfection
Lower the heat and cover the pot, letting everything simmer for about 20 minutes until your chicken is perfectly cooked through. This slow cooking ensures the meat stays tender and the flavors meld beautifully without rushing the process.
Step 4: Shred Chicken and Enrich the Broth
Carefully remove the chicken breasts and shred them finely using two forks. Stir in the cream or milk along with dried thyme and parsley back into your pot. Return the mix to a gentle simmer to marry the creaminess and herbal notes, raising the cozy factor to a whole new level.
Step 5: Final Touches
Add the frozen peas and shredded chicken back into the pot. Let the soup cook just long enough for everything to heat through, about 5 minutes. Finally, season generously with salt and pepper according to taste—this step brings all the ingredients together in perfect harmony. Your Chicken Pot Pie Soup Recipe is now ready to serve steaming hot!
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
Simple garnishes elevate your soup effortlessly. Try adding a sprinkle of fresh chopped parsley or a few crunchy croutons on top. For some extra indulgence, a light dusting of grated Parmesan cheese perfectly complements the creamy broth, adding a bite of richness that keeps every spoonful exciting.
Side Dishes
Pair this hearty soup with a crusty baguette or warm, flaky biscuits to soak up every bit of that luscious broth. A crisp green salad with a tangy vinaigrette balances the creaminess and keeps the meal fresh and inviting—ideal for a well-rounded lunch or dinner.
Creative Ways to Present
For a fun twist, serve your Chicken Pot Pie Soup Recipe in individual bread bowls—this adds extra texture and makes the presentation feel special. Alternatively, ladle it into colorful mugs for a cozy, casual vibe that’s perfect for informal gatherings or a lazy weekend meal.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to three days. Store it in an airtight container to maintain its rich flavor and creamy texture. Before storing, make sure it has cooled down; this helps preserve both quality and safety.
Freezing
If you want to enjoy your Chicken Pot Pie Soup Recipe later, freezing is a great option. Use a freezer-safe container and leave some space at the top because the soup will expand a bit as it freezes. It’s best to freeze it without the cream or milk; add these fresh when you reheat to keep the soup silky and fresh.
Reheating
When it’s time to reheat, warm the soup gently on the stovetop over low heat. If you froze it without cream, stir in the cream or milk once the soup is hot and give it a quick simmer. Avoid boiling to prevent curdling and maintain that luscious texture you love.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using rotisserie chicken is a fantastic shortcut that can save you cooking time while still delivering wonderful flavor. Just shred the chicken and add it in during the final steps of the recipe.
Is there a dairy-free option for this Chicken Pot Pie Soup Recipe?
Yes! You can substitute the heavy cream with coconut milk or a creamy plant-based alternative. This swap keeps the soup rich and creamy without dairy while adding a subtle hint of flavor.
Can I make this soup in a slow cooker?
Definitely. Sauté the veggies first, then add all ingredients except the cream to your slow cooker. Cook on low for 4-6 hours, then shred the chicken and stir in the cream during the last 15 minutes of cooking.
How can I make this soup thicker?
If you prefer a thicker soup, mix a tablespoon of flour or cornstarch with cold water to make a slurry and stir it into the simmering soup just before adding the peas and chicken. Let it cook a few more minutes until you reach your desired consistency.
What can I add to make the soup more flavorful?
For an extra flavor boost, consider adding a splash of white wine with the broth or a pinch of smoked paprika. Fresh herbs like thyme or rosemary can also brighten and deepen the soup’s profile wonderfully.
Final Thoughts
This Chicken Pot Pie Soup Recipe truly feels like a little celebration of comfort in every bowl. It’s approachable, packed with wholesome ingredients, and full of flavor that makes you feel right at home. Dive in and enjoy warming up your day with this cozy classic reinvented as a soup—it’s a surefire way to bring smiles and satisfy hungry hearts.
Print
Chicken Pot Pie Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Chicken Pot Pie Soup is a comforting and hearty dish that combines tender shredded chicken with classic pot pie vegetables in a creamy, flavorful broth. Perfect for a cozy meal, it captures all the nostalgic flavors of a traditional chicken pot pie in a warming soup format, making it quick and easy to prepare in just 45 minutes.
Ingredients
Protein
- 3–4 boneless, skinless chicken breasts
Vegetables
- 2 cloves garlic, minced
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 1 cup frozen peas
Liquids & Dairy
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or whole milk)
- Olive oil (for sautéing)
Herbs & Seasonings
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
Instructions
- Prepare ingredients: Gather all the ingredients on your countertop to have everything ready and ensure smooth cooking.
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, chopped carrots, and sliced celery. Sauté these ingredients until fragrant and tender, about 5 minutes.
- Add chicken and broth: Place the chicken breasts into the pot and pour in the low-sodium chicken broth. Bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
- Simmer chicken: Reduce the heat to low, cover the pot with a lid, and simmer for about 20 minutes, or until the chicken is fully cooked through.
- Shred chicken and add cream: Remove the cooked chicken breasts from the pot and shred them using two forks. Stir in the heavy cream (or whole milk), dried thyme, and dried parsley into the soup. Return the pot to a gentle simmer.
- Combine peas and chicken: Add the frozen peas and shredded chicken back into the pot. Cook for another 5 minutes or until the peas are heated through. Season with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and enjoy your comforting Chicken Pot Pie Soup.
Notes
- For a lighter version, use whole milk instead of heavy cream.
- You can add a splash of white wine along with the broth for extra depth of flavor.
- Feel free to add other classic pot pie vegetables like potatoes or mushrooms if desired.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 2 months.
- To make it gluten-free, ensure the chicken broth is gluten-free certified.
