Chicken Pot Pie Soup is a delicious and hearty dish that combines all the flavors of a classic chicken pot pie in a warm and comforting soup. Perfect for chilly days, family dinners, or a comforting lunch, this soup is sure to satisfy your cravings.
Chicken Pot Pie Soup
Why This Chicken Pot Pie Soup Is the Best
- Creamy and Rich Broth: The broth is thick and creamy, providing a comforting base for the soup.
- Tender Chicken: The soup is filled with tender chunks of chicken, ensuring every bite is satisfying.
- Fresh Vegetables: A mix of peas, carrots, and potatoes brings natural sweetness and nutrients to the dish.
- Easy to Make: This recipe is straightforward and can be made with simple ingredients you likely have in your pantry.
Perfect for Any Occasion
Whether you’re looking for a cozy lunch, a hearty dinner, or a dish to warm you up on a cold day, Chicken Pot Pie Soup is the perfect choice. The combination of creamy broth, tender chicken, and fresh vegetables makes it a crowd-pleaser that everyone will enjoy.
Ingredient Notes
Butter: Provides a rich base for sautéing the vegetables and adds a creamy flavor to the soup.
Chopped Yellow Onion: Adds sweetness and depth to the soup, enhancing the overall flavor.
Minced Garlic: Infuses the soup with aromatic flavor and pairs well with the other ingredients.
Diced Celery: Contributes crunch and freshness, adding texture to the soup.
Low-Sodium Chicken Broth: Serves as the flavorful liquid base for the soup, providing moisture and richness without overwhelming saltiness.
All-Purpose Flour: Used to create a roux with the butter, thickening the soup and giving it a creamy texture.
Milk: Adds creaminess and richness to the soup without making it too heavy.
Heavy Cream: Further enhances the soup’s creaminess, making it indulgent and comforting.
Frozen Corn (Optional): Provides sweetness and a bit of crunch, adding variety to the soup.
Cooked Shredded Chicken: The main protein, making the soup hearty and satisfying. Bone-in cooked or rotisserie chicken adds extra flavor.
Chopped Fresh Parsley: For garnish, adding freshness and a pop of color to the finished dish.
Tips for Making the Best Chicken Pot Pie Soup
- Use Fresh Ingredients: For the best flavor, use fresh, high-quality chicken and vegetables.
- Season Generously: Season the broth with salt, pepper, and your favorite herbs for maximum flavor.
- Simmer Gently: Allow the soup to simmer gently to let the flavors meld together and the vegetables become tender.
- Add Cream at the End: Stir in the cream at the end of cooking to prevent it from curdling and ensure a smooth texture.
Serving Suggestions
- With Crusty Bread: Serve Chicken Pot Pie Soup with a slice of crusty bread or a bread roll for a complete meal.
- With a Side Salad: Pair it with a fresh green salad for a balanced and nutritious meal.
- With Grated Cheese: Sprinkle some grated cheese on top for extra richness and flavor.
- With Fresh Herbs: Garnish with fresh parsley or thyme for a burst of color and freshness.
- With a Dollop of Sour Cream: Add a dollop of sour cream for an extra touch of creaminess.
- With Crackers: Enjoy with some crackers for a crunchy contrast.
A Must Try
There’s nothing quite like the taste of homemade Chicken Pot Pie Soup. This dish is the perfect way to treat yourself or your loved ones to something special. Comforting, nutritious, and packed with flavor, it’s sure to become a favorite in your home.
Be sure to check out these other delicious dinner recipes!
Chicken Pot Pie Soup
Ingredients
- 1 1/4 cups chopped yellow onion 1 medium
- 1 cup diced celery 3 ribs
- 1 cup peeled and diced carrots 2 carrots
- 2 1/2 cups low-sodium chicken broth
- 2 cups heaping peeled and diced russet potatoes, 1/2-inch dice ( about 2 medium potatoes)
- 2 cups milk
- 1 cup frozen or fresh peas
- 1 cup frozen corn optional
- 3 cups cooked shredded chicken preferably bone-in cooked
- 1/2 cup heavy cream
- 1 Tablespoon minced garlic
- 6 Tablespoon butter divided
- 3 Tablespoon chopped fresh parsley
- 2 teaspoon minced fresh thyme or 1 teaspoon dried
- 2 teaspoon minced fresh rosemary or 1 teaspoon dried
- 6 Tablespoon all-purpose flour
- 2 bay leaves
- Salt and freshly ground black pepper
Instructions
- In a large pot, melt 1 tablespoon of butter over medium-high heat. Add the onion, carrot, and celery, sautéing for 3 minutes. Then, add the garlic and continue to sauté for an additional minute.
- Next, pour in the chicken broth, then add the potatoes, thyme, rosemary, and bay leaves. Season with salt and pepper to taste.
- Cover the pot and bring the soup to a gentle boil, then reduce the heat to medium-low. Press the vegetables down into the broth and let it simmer, stirring occasionally, until the potatoes are nearly tender, about 15 minutes.
- In the meantime, in a medium saucepan over medium heat, melt the remaining 5 tablespoons of butter. Stir in the flour and cook the mixture for 1 ½ minutes, stirring constantly. While whisking, gradually pour the milk into the flour mixture.
- Season the mixture with salt and pepper to taste. Continue cooking, stirring constantly, until it thickens (avoiding boiling). Then, stir in the cream and remove from heat, covering with a lid.
- Once the potatoes are nearly tender, add the peas and corn to the soup with the vegetables, and heat through for a few minutes.
- Stir the milk mixture and chicken into the soup. If you prefer a thinner consistency, you can add a bit of chicken broth as needed.
- Remove the bay leaves, then stir in the parsley. Serve the soup warm, enjoy.
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Chicken Pot Pie Soup