Chicken Pot Pie Soup Recipe
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There is something incredibly heartwarming about a bowl of this Chicken Pot Pie Soup Recipe—it captures everything you love about classic chicken pot pie but in a cozy, spoonable soup form. Creamy, savory, and loaded with tender chicken, tender potatoes, and vibrant veggies, this dish is a comforting hug in a bowl that’s perfect for chilly evenings or anytime you crave a wholesome, satisfying meal. With simple pantry staples and straightforward steps, it delivers rich flavors and lovely textures without any fuss.
Ingredients You’ll Need
The beauty of this Chicken Pot Pie Soup Recipe lies in its straightforward, accessible ingredients that combine to create an inviting harmony of flavors. Each component plays an essential role—from the creamy base to the hearty chicken and fresh vegetables, making every spoonful a delicious experience.
- 4 tbsp butter: The foundation for sautéing and adding a velvety richness to the soup’s base.
- 1 medium onion, chopped: Adds sweetness and depth when cooked down to translucent perfection.
- 2 cloves garlic, minced: Provides a subtle aromatic punch that awakens the entire dish.
- 1/4 cup all-purpose flour: Essential for thickening the soup into that luscious pot pie consistency.
- 4 cups chicken broth: Gives the soup a savory backbone with comforting flavor.
- 2 cups milk: Makes the broth creamy and smooth, rounding out the richness beautifully.
- 2 cups cooked chicken, shredded: The hearty protein star that makes this soup so satisfying.
- 2 cups frozen mixed vegetables (peas, carrots, corn): Adds color, sweetness, and nutrition effortlessly.
- 2 potatoes, diced: Adds a tender, earthy bite that’s absolutely essential for texture.
- 1 tsp dried thyme: Offers a subtle herby warmth that complements the chicken and vegetables.
- Salt and pepper to taste: The simple seasoning that brings all the flavors into balance.
- Fresh parsley, chopped (optional): A fresh, vibrant garnish that brightens up the final presentation.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Sauté Aromatics
Start by melting butter in a large pot over medium heat; this creates a rich flavor base. Add the chopped onions and cook until they turn translucent, softening and releasing their natural sweetness. Then stir in the minced garlic and let it cook for an additional minute, allowing those fragrant oils to infuse the butter and onions perfectly.
Step 2: Make Roux
Sprinkle the all-purpose flour into the pot while stirring continuously—this step is crucial for thickening the soup later. Keep stirring for about 2 minutes to cook off the raw flour taste without letting it brown. Then, gradually whisk in the chicken broth followed by the milk, making sure the mixture stays smooth and begins to thicken into a creamy, luscious base.
Step 3: Add Ingredients
Next, stir in the shredded cooked chicken, frozen mixed vegetables, diced potatoes, and dried thyme. Raise the heat to bring the soup to a boil, then lower it and let everything simmer gently. The potatoes should become tender and absorb those delicious flavors, while the vegetables thaw and add bursts of sweetness and color.
Step 4: Season
Once the soup is bubbling with goodness and everything is cooked through, season it generously with salt and freshly ground pepper. Taste as you go—this is the moment when all those layers of flavor come together, ready to warm and comfort from the inside out.
Step 5: Serve
Ladle the Soup into warm bowls, garnishing with chopped fresh parsley if you like a touch of brightness and herbal freshness. Now it’s time to enjoy that perfectly creamy, hearty bowl of Chicken Pot Pie Soup Recipe that feels like home in every spoonful.
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
A sprinkle of fresh parsley adds a vibrant pop of green and a subtle fresh taste, lifting the hearty creaminess of the soup. For an extra touch, a few gratings of sharp cheddar or a swirl of sour cream can make it feel even more indulgent and cozy.
Side Dishes
This soup pairs beautifully with crisp green salads or crunchy crusty bread. Think crusty baguette slices or warm buttery biscuits to scoop up every last drop of this luscious Chicken Pot Pie Soup Recipe. A light arugula salad with lemon vinaigrette can add balance and brightness on the side.
Creative Ways to Present
For a fun twist, serve the soup in small bread bowls to mimic a classic pot pie crust. Or, try topping it with puff pastry squares baked until golden and crispy. This visual and textural contrast makes the experience even more special and memorable.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting overnight, so it makes for an even tastier lunch or dinner the next day.
Freezing
If you want to keep this Chicken Pot Pie Soup Recipe on hand for longer, it freezes beautifully. Transfer cooled soup to a freezer-safe container, leaving room for expansion, and freeze for up to 3 months. Just thaw overnight in the refrigerator before reheating.
Reheating
When reheating, warm the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to help it heat evenly. Add a splash of milk or broth if the soup has thickened too much, restoring that perfect creamy consistency.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables work wonderfully and can add even more texture, especially if you dice them to a similar size as the potatoes. Just add them a little earlier to ensure they cook through during the simmering stage.
Is it possible to make this soup gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free blend or cornstarch to thicken the soup. Just be sure to whisk it in gradually to avoid lumps.
Can I make this soup with leftover rotisserie chicken?
Definitely. Leftover rotisserie chicken is a fantastic shortcut that adds lots of flavor, making this Chicken Pot Pie Soup Recipe even quicker and easier to prepare.
What is the best way to shred the chicken?
Using two forks to pull apart cooked chicken breasts or thighs creates tender, uniform shreds that blend perfectly into the soup. You can also use your hands if the chicken is cool enough to handle.
Can I add cream instead of milk for a richer soup?
Yes, swapping milk for heavy cream or half-and-half will create a richer, more decadent version. Just be mindful of the added fat content if you want to keep it lighter.
Final Thoughts
There is truly nothing like the comforting charm of this Chicken Pot Pie Soup Recipe to lift your spirits and satisfy your hunger. It’s the perfect recipe to keep in your repertoire for cozy nights when you crave something warm, filling, and packed with flavor. I can’t wait for you to give it a try and discover how effortlessly delightful it is to bring classic pot pie goodness into a bowl!
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Chicken Pot Pie Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This hearty Chicken Pot Pie Soup combines all the comforting flavors of a classic chicken pot pie into a creamy, warming soup. Made with tender shredded chicken, mixed vegetables, potatoes, and a rich milk and broth base thickened with a homemade roux, it’s a perfect meal for chilly days or anytime you crave a cozy, satisfying dish.
Ingredients
Main Ingredients
- 4 tbsp butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 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
- Fresh parsley, chopped (optional)
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add the chopped onions and cook until they turn translucent, about 5 minutes. Then stir in minced garlic and cook for an additional minute to release its aroma.
- Make Roux: Sprinkle the all-purpose flour into the pot, stirring constantly for about 2 minutes to cook off the raw flour taste and form a roux. This will help to thicken the soup.
- Add Liquids: Gradually whisk in the chicken broth followed by the milk, stirring continuously until the mixture is smooth and begins to thicken.
- Add Ingredients: 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: Taste the soup and add salt and freshly ground black pepper to your preference. Stir well to combine all the flavors.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve hot and enjoy the comforting flavors.
Notes
- You can use rotisserie chicken or leftover cooked chicken for convenience.
- Feel free to swap the frozen mixed vegetables with fresh or other your preferred vegetables.
- For a richer soup, use whole milk or add a splash of heavy cream before serving.
- Make sure to stir continuously while adding the flour and liquids to avoid lumps.
- This soup can be reheated and often tastes better the next day as the flavors meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
