If you’ve ever wished you could enjoy the comforting, classic flavors of chicken pot pie without the fuss of rolling out crusts, then this Chicken Pot Pie Soup Recipe is your new best friend. It transforms all the savory goodness of a traditional pot pie into a creamy, hearty soup that’s perfect for cozy nights or anytime you crave that homemade warmth in a bowl. Every spoonful bursts with tender chicken, fresh vegetables, and a luscious creamy broth that’s as soothing as your favorite blanket. Trust me, this recipe will quickly become a staple in your kitchen rotation.
Ingredients You’ll Need
These ingredients come together effortlessly to create a rich, flavorful soup that’s both satisfying and nourishing. Each component plays an essential role, from the tender chicken to the fresh veggies that add color and texture.
- Boneless, skinless chicken breasts: The lean protein base for that tender, juicy chicken flavor.
- Minced garlic: Adds a subtle aromatic punch that wakes up the entire dish.
- Diced medium onion: Provides sweetness and depth of flavor.
- Chopped carrots: Bring natural sweetness and a delightful pop of color.
- Sliced celery stalks: Offer a crunchy texture and mild earthiness.
- Frozen peas: A burst of green sweetness that keeps the soup vibrant.
- Low-sodium chicken broth: Forms the savory, comforting liquid foundation without overpowering saltiness.
- Heavy cream or whole milk: Creates that signature rich and creamy texture we all love in pot pie dishes.
- Dried thyme: Adds herbal warmth that’s essential for authentic flavor.
- Dried parsley: Offers a fresh, slightly peppery finish to balance the richness.
- Salt and pepper: To taste, because seasoning is the magic touch that brings everything together perfectly.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Prep and Sauté Your Veggies
Start by heating a bit of olive oil in a large pot over medium heat. Toss in the diced onions, minced garlic, chopped carrots, and sliced celery. Sauté these until they become fragrant and begin to soften, about 5 minutes. This step releases their natural sweetness and forms a flavorful base that layers perfectly under the chicken and broth.
Step 2: Add Chicken Breasts and Broth
Next, place your chicken breasts right into the pot along with the low-sodium chicken broth. Bring everything to a gentle boil while stirring occasionally to prevent ingredients from sticking to the bottom. This peaceful simmer is where the chicken starts cooking through and the flavors begin melding beautifully.
Step 3: Simmer Until Chicken is Tender
Once boiling, reduce heat to low and cover your pot with a lid. Let it simmer quietly for about 20 minutes. This simmering time is key — it ensures the chicken becomes tender enough to shred easily while infusing the broth with deep, comforting flavor.
Step 4: Shred Chicken and Enrich the Soup
Lift the cooked chicken breasts out with tongs and shred them using two forks. Meanwhile, stir the cream (or whole milk), dried thyme, and dried parsley into the simmering broth. This turns the soup into that wonderfully creamy, herb-infused base we all crave in chicken pot pie.
Step 5: Combine Peas and Shredded Chicken
Return the shredded chicken and frozen peas back into the pot. Cook everything together for about 5 more minutes, allowing the peas to gently warm through while maintaining their sweet snap. Finish by seasoning with salt and pepper to taste, and then serve your heartwarming Chicken Pot Pie Soup Recipe piping hot.
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
Simple garnishes make a big difference. Sprinkle fresh chopped parsley or chives over the top for a burst of color and fresh flavor. A dollop of sour cream or shredded cheddar cheese can also boost creaminess and give it an irresistible, melty finish.
Side Dishes
This soup pairs beautifully with crusty bread or buttery crackers for dipping into every creamy bite. A side salad with a crisp vinaigrette contrasts nicely with the richness, giving your meal balance and variety.
Creative Ways to Present
Try serving this soup in individual bread bowls or inside hollowed-out mini pumpkins for a fun fall twist. You can also top it with puff pastry crumbles toasted in the oven to mimic that flaky pot pie crust texture, adding delightful crunch and charm.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover soup into airtight containers and refrigerate for up to 3 days. The flavors actually deepen after resting, making the next-day meal even more comforting.
Freezing
This Chicken Pot Pie Soup Recipe freezes well, perfect for busy days in the future. Portion it into freezer-safe containers, leaving room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Gently warm your leftover soup on the stove over low heat, stirring occasionally to prevent scorching. If it thickens too much, add a splash of chicken broth or milk to bring it back to that perfect creamy consistency.
FAQs
Can I use rotisserie chicken instead of cooking breasts?
Absolutely! Using rotisserie chicken can save time. Just shred it and add it during the last 5 minutes of cooking to warm through without drying out.
Can I substitute the heavy cream with something lighter?
Yes, whole milk works well for a lighter version, though the soup won’t be quite as rich and creamy. For dairy-free options, try coconut milk or almond milk, but it will change the flavor profile slightly.
Is it possible to make this soup vegetarian?
You can swap the chicken with hearty vegetables like mushrooms or chickpeas and use vegetable broth instead. It won’t be exactly the same, but still delicious and comforting.
How thick is the soup supposed to be?
The soup is creamy but not overly thick—think something between a traditional broth and a stew consistency. You want it rich enough to feel indulgent but still easily spoonable.
Can I prepare parts of this recipe ahead of time?
Yes! You can chop the vegetables and cook the chicken a day ahead to streamline the cooking process. Just store them separately in the fridge and combine during the final cooking steps.
Final Thoughts
If you’re looking to indulge in all the cozy, nostalgic flavors of chicken pot pie without the extra fuss, this Chicken Pot Pie Soup Recipe is a must-try. It’s simple, irresistibly creamy, and loaded with wholesome ingredients that will warm your heart and soul. Grab your pot and give it a whirl—once you taste it, you’ll wonder how you ever lived without it!
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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 comforting Chicken Pot Pie Soup combines tender shredded chicken, fresh vegetables, and creamy broth seasoned with herbs into a hearty and satisfying meal. Ready in just 45 minutes, it’s perfect for chilly days or when you crave pot pie flavors in a cozy, easy-to-make soup.
Ingredients
Soup Ingredients
- 3–4 boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 1 cup frozen peas
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or whole milk)
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare ingredients: Gather all ingredients on your countertop to ensure smooth and organized cooking.
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, chopped carrots, and sliced celery. Cook while stirring occasionally until vegetables are fragrant and slightly softened, about 5 minutes.
- Add chicken and broth: Place the chicken breasts into the pot, then pour in the low-sodium chicken broth. Bring the mixture to a gentle boil, stirring occasionally to combine flavors.
- Simmer chicken: Lower the heat to low, cover the pot with a lid, and simmer for about 20 minutes until the chicken is fully cooked through and tender.
- Shred chicken and add cream: Remove the chicken breasts from the pot and shred them with forks. Stir in the heavy cream (or whole milk), dried thyme, and dried parsley into the pot. Return the pot to a gentle simmer.
- Finish with peas and chicken: Add the frozen peas and shredded chicken back into the pot. Cook for about 5 minutes until everything is heated through. Season with salt and pepper to taste before serving the soup hot.
Notes
- Use heavy cream for a richer soup or whole milk for a lighter version.
- Frozen peas can be substituted with fresh peas if available.
- For an extra touch, garnish with fresh parsley or thyme before serving.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adjust seasoning as needed, especially salt and pepper.
