Chicken Pot Pie Soup Recipe

Chicken Pot Pie. Just the name conjures up images of warm kitchens, flaky crusts, and the comforting aroma of savory fillings bubbling away. It’s a dish that speaks of home, of family gatherings, and of pure, unadulterated comfort food. But let’s be honest, sometimes we crave that comforting flavor without the fuss of rolling out dough and baking a traditional pot pie. That’s where Chicken Pot Pie Soup steps in, and let me tell you, it’s a game-changer. My family absolutely adores this soup version. It captures all the beloved flavors of classic chicken pot pie but in a cozy, slurpable form that’s perfect for chilly evenings or a satisfying lunch. The creamy broth, tender chicken, and medley of vegetables simmered to perfection create a symphony of textures and tastes that’s both familiar and exciting. It’s become a regular request in our household, often accompanied by crusty bread for dipping (because who can resist dipping bread into that luscious broth?). If you’re looking for a recipe that’s both easy to make and incredibly satisfying, look no further. This Chicken Pot Pie Soup is destined to become your new go-to comfort meal.

Ingredients

This recipe is all about fresh, wholesome ingredients coming together to create a rich and flavorful soup. Here’s everything you’ll need to bring this comforting classic to life in your kitchen:

For the Soup:

• Chicken: 2 pounds boneless, skinless chicken breasts or thighs. Chicken thighs will yield a richer flavor due to their higher fat content, while chicken breasts are leaner and equally delicious. You can also use leftover cooked chicken or rotisserie chicken to save time, about 3-4 cups shredded.
• Butter: ½ cup (1 stick) unsalted butter. Butter is essential for building flavor and creating a rich roux, the base of our creamy soup. You can substitute with olive oil for a slightly lighter option, but butter provides a superior taste.
• Onion: 1 large yellow onion, diced. Onions form the aromatic base of many great dishes, adding depth and sweetness as they sauté. Yellow onions are versatile and work perfectly in this soup.
• Carrots: 2 large carrots, peeled and diced. Carrots add sweetness, color, and a touch of earthiness to the soup. Dicing them into small, uniform pieces ensures even cooking.
• Celery: 2 stalks of celery, diced. Celery provides a subtle savory note and aromatic complexity that complements the other vegetables. Like carrots, dicing them similarly is ideal.
• Garlic: 4 cloves garlic, minced. Garlic is a flavor powerhouse, adding pungency and depth. Freshly minced garlic is always best for optimal flavor.
• All-Purpose Flour: ½ cup all-purpose flour. Flour is used to create the roux, which thickens the soup to a creamy consistency. For a gluten-free option, you can use a gluten-free all-purpose flour blend, or cornstarch slurry (see tips below).
• Chicken Broth: 8 cups low-sodium chicken broth. Chicken broth forms the liquid base of the soup and adds a rich, savory chicken flavor. Low-sodium broth allows you to control the saltiness of the final dish. You can also use homemade chicken stock for an even more intense flavor.
• Milk: 1 cup whole milk. Milk adds creaminess and richness to the soup. Whole milk provides the best texture and flavor, but you can use 2% milk or even half-and-half for extra richness. For a dairy-free option, consider unsweetened almond milk or cashew milk, keeping in mind these may slightly alter the flavor and thickness.
• Heavy Cream: ½ cup heavy cream. Heavy cream elevates the soup to a truly luxurious level, adding velvety smoothness and richness. You can omit this or use light cream for a slightly lighter version, but heavy cream really makes it special.
• Frozen Peas: 1 cup frozen peas. Peas add a pop of sweetness, vibrant green color, and a tender texture. Frozen peas are convenient and readily available. You can also use fresh peas when in season.
• Frozen Corn: 1 cup frozen corn. Corn adds sweetness, a pleasant texture, and a touch of summery flavor. Frozen corn kernels are easy to use and readily available. Fresh corn kernels, cut off the cob, are also fantastic when in season.
• Dried Thyme: 1 teaspoon dried thyme. Thyme adds a warm, earthy, and slightly minty aroma that is classic in chicken pot pie. Dried thyme is convenient and provides a concentrated flavor. Fresh thyme sprigs (about 3-4) can also be used, adding them to the soup and removing before serving.
• Dried Rosemary: ½ teaspoon dried rosemary. Rosemary adds a piney, fragrant, and slightly pungent note that complements the thyme and chicken beautifully. Dried rosemary is potent, so use it sparingly. Fresh rosemary sprigs (about 2) can also be used similarly to fresh thyme.
• Salt: To taste. Salt enhances all the flavors in the soup and is crucial for seasoning. Start with a teaspoon and adjust to your preference throughout the cooking process.
• Black Pepper: Freshly ground black pepper, to taste. Black pepper adds a pungent, slightly spicy kick and enhances the savory notes of the soup. Freshly ground pepper offers the best flavor.

Optional Toppings (for serving):

• Fresh Parsley: Chopped fresh parsley for garnish. Parsley adds a fresh, herbaceous note and a pop of green color.
• Cracked Black Pepper: Extra cracked black pepper for serving.
• Oyster Crackers or Croutons: For added texture and crunch.
• Flaky Pie Crust: For a truly pot pie inspired topping. You can bake individual pie crust toppers separately and place them on top of the soup bowls for serving. Puff pastry also works wonderfully for this.

Instructions

This Chicken Pot Pie Soup recipe is surprisingly straightforward and comes together in under an hour. Follow these simple steps to create a bowl of comforting deliciousness:

Step 1: Cook the Chicken

1. Poach or Sauté: You have a couple of options for cooking your chicken. For poaching, place the chicken breasts or thighs in a pot and cover with chicken broth or water. Bring to a simmer and cook until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 15-20 minutes depending on thickness. Alternatively, you can sauté the chicken. Cut the chicken into bite-sized pieces, season with salt and pepper, and sauté in a tablespoon of butter or olive oil in a large pot or Dutch oven over medium-high heat until cooked through and lightly browned.
2. Shred or Dice: Once the chicken is cooked, remove it from the pot and let it cool slightly. Shred the chicken using two forks or dice it into bite-sized pieces. Set aside. If using leftover cooked or rotisserie chicken, simply shred or dice it and set aside.

Step 2: Sauté the Vegetables

1. Melt Butter: In the same large pot or Dutch oven you used for the chicken (no need to clean it!), melt the butter over medium heat.
2. Sauté Aromatics: Add the diced onion, carrots, and celery to the melted butter. Sauté, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5-7 minutes. This step builds flavor and softens the vegetables before they simmer in the soup.
3. Add Garlic: Add the minced garlic to the pot and sauté for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.

Step 3: Create the Roux

1. Add Flour: Sprinkle the all-purpose flour over the sautéed vegetables in the pot.
2. Cook Roux: Cook the flour and vegetables together, stirring constantly, for 2-3 minutes. This is crucial for cooking out the raw flour taste and creating a base for a smooth, creamy soup. The mixture will become slightly pasty.

Step 4: Build the Soup

1. Gradually Add Broth: Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Whisk until the roux is fully incorporated into the broth and the mixture is smooth.
2. Simmer: Bring the soup to a gentle simmer over medium heat. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld and the soup to thicken slightly.

Step 5: Add Remaining Ingredients

1. Stir in Milk and Cream: Stir in the milk and heavy cream. The soup will become even creamier and richer.
2. Add Chicken, Peas, and Corn: Add the shredded or diced cooked chicken, frozen peas, and frozen corn to the soup.
3. Season: Stir in the dried thyme and rosemary. Season with salt and freshly ground black pepper to taste. Start with a teaspoon of salt and ½ teaspoon of pepper, then adjust as needed. Remember that flavors will develop and deepen as the soup simmers.

Step 6: Simmer and Finish

1. Simmer to Heat Through: Continue to simmer the soup for another 5-10 minutes, or until the vegetables are tender and the soup is heated through. Be careful not to boil the soup vigorously after adding the milk and cream, as it may curdle. Gentle simmering is key.
2. Taste and Adjust: Taste the soup one last time and adjust seasoning with salt and pepper as needed. You might also want to add a pinch more thyme or rosemary if desired.

Step 7: Serve and Enjoy!

1. Ladle and Garnish: Ladle the Chicken Pot Pie Soup into bowls. Garnish with fresh parsley, cracked black pepper, and your favorite toppings, such as oyster crackers, croutons, or flaky pie crust toppers.
2. Serve Warm: Serve immediately while hot and enjoy the comforting flavors of homemade Chicken Pot Pie Soup!

Nutrition Facts (Approximate per serving)

(Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)

• Servings: Approximately 6-8 servings
• Calories per serving: Approximately 450-550 calories

Approximate Breakdown per serving:

• Protein: 30-35g
• Fat: 25-35g
• Saturated Fat: 15-20g
• Cholesterol: 150-180mg
• Sodium: 500-700mg (can vary depending on broth and added salt)
• Carbohydrates: 25-35g
• Fiber: 3-5g
• Sugar: 5-8g

This soup provides a good source of protein from the chicken and vegetables, along with vitamins and minerals from the vegetables and milk. It is moderately high in fat due to the butter and cream, contributing to its rich flavor and creamy texture. You can reduce the fat content slightly by using 2% milk or light cream instead of whole milk and heavy cream, but this will alter the richness of the soup.

Preparation Time

• Prep time: 20-25 minutes (chopping vegetables, cooking chicken if starting from raw)
• Cook time: 35-40 minutes
• Total time: Approximately 55-65 minutes

This recipe is relatively quick for a homemade soup, making it a great option for weeknight meals. Using pre-cooked chicken or rotisserie chicken can significantly reduce the preparation time. Chopping vegetables is the most time-consuming part of the prep work.

How to Serve Chicken Pot Pie Soup

Chicken Pot Pie Soup is a complete meal in a bowl, but here are some delightful ways to serve it and enhance the dining experience:

• Classic Bowl: Simply ladle generous portions of the soup into bowls. This is the most straightforward and satisfying way to enjoy it.
• Bread Bowls: For an extra touch of indulgence and to eliminate the need for extra bread on the side, serve the soup in bread bowls. Sourdough or crusty rolls work exceptionally well. Hollow out the center of a bread bowl and fill it with the soup.
• With Crusty Bread: Serve alongside slices of warm, crusty bread, such as baguette, sourdough, or ciabatta. Perfect for dipping into the creamy broth and soaking up all the deliciousness.
• Topped with Crackers: Offer a side of oyster crackers or your favorite crackers for a classic soup accompaniment. The crunch of the crackers adds a nice textural contrast to the smooth soup.
• Mini Pie Crust Toppers: For a playful nod to traditional pot pie, bake mini pie crust toppers separately. Use a cookie cutter to create fun shapes from pie crust (store-bought or homemade) and bake until golden brown. Place these toppers on top of the soup bowls just before serving. Puff pastry squares also work wonderfully and are quick to bake.
• Garnished with Fresh Herbs: A sprinkle of fresh parsley, thyme, or chives adds a pop of color and freshness. Finely chopped herbs elevate the presentation and aroma of the soup.
• Side Salad: For a lighter meal, pair the soup with a simple side salad. A green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the soup.

Additional Tips for Perfect Chicken Pot Pie Soup

Here are five helpful tips to elevate your Chicken Pot Pie Soup to the next level:

1. Don’t Overcrowd the Pot When Sautéing Vegetables: Sautéing the vegetables in batches, if necessary, ensures they brown properly and develop flavor instead of steaming. Overcrowding the pot lowers the temperature and can lead to steamed, rather than sautéed vegetables.
2. Whisk Vigorously When Adding Broth to Roux: This is crucial for a smooth, lump-free soup. Slowly pour in the broth while whisking constantly to ensure the roux is fully incorporated and no clumps form. If lumps do occur, you can try using an immersion blender to smooth out the soup, or strain it through a fine-mesh sieve.
3. Adjust Thickness to Your Preference: If you prefer a thicker soup, you can simmer it for a longer period, allowing it to reduce naturally. Alternatively, you can make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering soup in the last few minutes of cooking to thicken it quickly. For a thinner soup, add a bit more chicken broth or milk.
4. Customize Your Vegetables: Feel free to customize the vegetables to your liking or what you have on hand. Mushrooms, potatoes, green beans, or sweet potatoes would all be delicious additions. Just be mindful of cooking times; root vegetables like potatoes and sweet potatoes will need to cook longer than peas and corn.
5. Make it Ahead and Freeze: Chicken Pot Pie Soup is a fantastic make-ahead meal. It actually tastes even better the next day as the flavors meld together. You can store it in the refrigerator for up to 3-4 days. For longer storage, this soup freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating gently on the stovetop. Be aware that dairy-based soups can sometimes separate slightly upon thawing, but a gentle stir during reheating usually restores the creamy texture.

FAQ Section: Chicken Pot Pie Soup

Q1: Can I make this soup vegetarian?

A: Yes, you can easily adapt this recipe to be vegetarian. Substitute the chicken broth with vegetable broth and replace the chicken with white beans, chickpeas, or sautéed mushrooms for protein and heartiness. You can also add more vegetables like diced potatoes or butternut squash to make it even more substantial.

Q2: Can I make this soup gluten-free?

A: Absolutely! To make this soup gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend when making the roux. Ensure your gluten-free flour blend is designed for baking and thickening. Alternatively, you can skip the roux altogether and use a cornstarch slurry to thicken the soup at the end of cooking. Mix 2 tablespoons of cornstarch with 4 tablespoons of cold water until smooth, then whisk it into the simmering soup and cook until thickened.

Q3: Can I use different types of chicken?

A: Yes, you can use various types of chicken. Chicken thighs will result in a richer, more flavorful soup due to their higher fat content. Chicken breasts are leaner and also delicious. Leftover cooked chicken or rotisserie chicken are excellent time-saving options. You can even use shredded turkey instead of chicken for a different flavor profile.

Q4: How do I store leftover Chicken Pot Pie Soup?

A: Store leftover Chicken Pot Pie Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat until heated through, stirring occasionally. You can also reheat it in the microwave in microwave-safe bowls in intervals, stirring in between.

Q5: Can I freeze Chicken Pot Pie Soup?

A: Yes, Chicken Pot Pie Soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or freezer bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating on the stovetop over low heat. Dairy-based soups can sometimes separate slightly after freezing and thawing, but a gentle stir while reheating should restore its creamy texture. You might need to add a splash of broth or milk if it seems too thick after thawing and reheating.

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