This Chicken Pot Pie Soup brings all the cozy flavors of a classic dish into a warm bowl. With tender chicken, chunky veggies, and a creamy broth, it’s comfort food at its best!
It’s like a hug in a soup! I love serving it with warm bread on the side—because who can resist dipping? Plus, it’s so easy to make that I can whip it up on busy days!
Key Ingredients & Substitutions
Cooked Chicken: I usually use rotisserie chicken for its ease and flavor. If you’re short on time, shredded leftovers work great too. For a vegetarian option, consider using cooked chickpeas or mushrooms!
Butter: While I love using butter for its rich flavor, you can use olive oil or a non-dairy butter substitute if you prefer. Both options will work well in this recipe!
Vegetables: Carrots, celery, and peas are classic choices. If you’re looking to switch things up, add diced potatoes, green beans, or even squash. Fresh veggies can be used in place of frozen ones, just adjust cooking times accordingly.
Milk or Cream: For a lighter version, you can opt for low-fat milk or even unsweetened almond milk. I sometimes add a splash of lemon juice for brightness!
How Do You Get the Perfect Creamy Consistency?
One challenge is achieving a creamy texture without lumps. Here’s a simple way to ensure a smooth soup:
- After sautéing the veggies, sprinkle the flour evenly and stir well. This helps to coat the ingredients, so you won’t have dry lumps later.
- When adding the chicken broth, do it gradually while whisking continuously. This prevents the flour from clumping together!
- When you stir in the milk or cream, do it over low heat and avoid boiling to keep everything silky smooth. This gentle heating allows for a lovely creamy finish.
Following these tips will keep your soup’s texture inviting and delicious!
How to Make Chicken Pot Pie Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken breast, shredded or chopped
- 3 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and black pepper to taste
- Optional: crackers or biscuit rounds for topping
How Much Time Will You Need?
This delicious Chicken Pot Pie Soup will take about 30 minutes of your time. You’ll spend around 10 minutes prepping the ingredients and about 20 minutes cooking, so you can enjoy a hearty and warm soup in no time!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Once melted, add the diced onion, carrots, and celery. Sauté these veggies together until they are softened and translucent, which should take about 5-7 minutes.
2. Add Garlic:
Stir in the minced garlic and cook for another minute until it becomes fragrant. This will add an aromatic flavor to your soup!
3. Make the Base:
Sprinkle the flour over the sautéed vegetables and stir well to coat them. Cook this mixture for about 2 minutes; this helps remove the raw flour taste. Keep stirring frequently during this step.
4. Whisk in the Broth:
Gradually whisk in the chicken broth until it is smooth. Make sure to blend it well to avoid any lumps forming. Bring this mixture to a simmer and let it thicken slightly, which should take around 5 minutes.
5. Add Chicken and Veggies:
Now, stir in the shredded chicken, frozen peas, corn, thyme, and parsley. Let everything simmer together until the chicken is heated through and the peas and corn are nice and warm, about 5 minutes.
6. Finish with Cream:
Lower the heat a bit and slowly stir in the milk or cream, heating the soup gently without bringing it to a boil. Taste it and season with salt and black pepper to your preference.
7. Serve It Up:
When everything is heated through and seasoned just right, serve the soup hot. Garnish each bowl with a sprinkle of extra parsley and place a cracker or biscuit on top for that perfect chicken pot pie feel!
This creamy, hearty soup captures all the flavors of chicken pot pie in a comforting bowl! Enjoy pairing it with warm crusty bread or crackers for a delightful meal.
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! Leftover turkey works wonderfully in this recipe and adds a festive touch. Just make sure to shred or chop it into bite-sized pieces before adding it to the soup.
What Can I Use Instead of Heavy Cream?
If you prefer a lighter soup, you can substitute heavy cream with half-and-half or whole milk for a similar creamy texture. For a dairy-free option, try using coconut milk or almond milk, but be aware this may change the flavor slightly.
Can I Add More Vegetables?
Definitely! This soup is quite versatile. Feel free to add in extra vegetables like diced potatoes, green beans, or bell peppers. Just adjust the cooking times to ensure everything cooks evenly and is tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally to ensure it heats evenly.
