Delicious Chicken Pot Pie Soup Recipe from Natasha’s Kitchen
Chicken pot pie soup is a cozy blend of tender chicken, fresh vegetables, and creamy broth, all reminiscent of the traditional pot pie filling but served in a soup form. This comfort food is perfect for chilly evenings and busy weeknights, offering warmth and satisfaction in every bowl. You can whip up this delicious recipe in about an hour, making it a convenient option for dinner or meal prepping.
Why you’ll love this dish
There are countless reasons to try your hand at making chicken pot pie soup. It’s a versatile meal that appeals to all ages, and it brilliantly transforms the classic dish into a lighter, yet equally hearty, soup version. The creamy texture, combined with the delightful crunch of vegetables, creates a satisfying experience in every spoonful. This recipe is perfect for family gatherings, a cozy night in, or as a comforting dish when you’re feeling under the weather.
“This chicken pot pie soup has become a family favorite! So creamy and packed with flavor—definitely a recipe to make again!” – A happy home cook
The benefits don’t end there. This soup is also budget-friendly. Using everyday ingredients and rotisserie chicken can save you both time and money, making it ideal for any home cook. Plus, with the option to customize the veggies or spice level, it’s a crowd-pleaser that you can tweak according to your taste preferences.
How this recipe comes together
Making chicken pot pie soup is easy and straightforward. Start by sautéing vegetables to build a flavor base. The flour thickens the broth while the chicken stock brings it all together. With just a few simple steps, you’ll have a hearty pot of soup ready to be devoured. This recipe is structured to ensure smooth preparation, taking you from chopping your ingredients to serving up warm bowls in no time.
Gather these items
To create this delicious chicken pot pie soup, you will need the following ingredients:
- 6 Tbsp unsalted butter
- 1 medium yellow onion (1 cup chopped)
- 2 medium carrots (thinly sliced into rings)
- 2 celery sticks (finely chopped)
- 8 oz white or brown mushrooms (sliced)
- 3 garlic cloves (minced)
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3-4 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces)
- 5 cups cooked chicken (shredded)
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/2 cup whipping cream
- 1/4 cup parsley (finely chopped, plus more for garnish)
As you prepare, feel free to substitute with your favorite vegetables or use leftover roasted chicken for added convenience.
Step-by-step instructions
- In a large Dutch oven or soup pot, heat the butter over medium/high heat. Once melted, add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes, stirring occasionally, until softened and lightly golden.
- Add the sliced mushrooms and minced garlic, continuing to sauté for another 5 minutes until softened.
- Sprinkle in the flour and stir constantly for 1 minute until it’s golden brown.
- Pour in the chicken stock, add the sliced potatoes along with 3 1/2 tsp of salt (or to taste) and black pepper. Bring everything to a boil, then reduce the heat to a simmer. Partially cover the pot and cook for 12-15 minutes, until the potatoes are tender.
- Stir in the shredded chicken, frozen peas, frozen corn, heavy whipping cream, and parsley. Bring back to a simmer and cook for an additional 5 minutes, until the peas and corn are tender. Taste and adjust seasoning if needed before serving.
Best ways to enjoy it
Serve your chicken pot pie soup in wide bowls, garnishing generously with chopped parsley for added freshness. For sides, consider fluffy biscuits, crusty bread, or a simple green salad to complement the rich flavors of the soup. This meal stands out as a complete and satisfying dinner that your family will line up for, again and again.
Storage and reheating tips
If you have leftovers, they can be refrigerated in an airtight container for up to three days. To keep your soup from becoming too thick, consider adding a splash of chicken stock or cream during reheating. If you’d like to freeze it, do so prior to adding the cream for best results. Thaw overnight in the fridge before reheating on the stovetop.
Tips to make
For a quick meal boost, use pre-cooked rotisserie chicken. You can also sauté the vegetables ahead of time and store them separately until you’re ready to make the soup. If you prefer a vegetarian version, swap out the chicken for lentils or your favorite plant-based protein.
Creative twists
To mix things up, try adding sweet potatoes, different herbs, or a pinch of cayenne pepper for a kick. You could also experiment with using coconut milk for a dairy-free version. Another delightful twist is to top the soup with puff pastry for a crunchy finish.
Common questions
- How long does this chicken pot pie soup take to make? The total preparation and cooking time is about 45-60 minutes, making it a quick dinner option.
- Can I use raw chicken? Yes, you can use raw chicken. Simply dice it and sauté it along with the onions and vegetables until cooked through before adding the flour.
- What vegetables can I substitute? Feel free to use any veggies you like! Green beans, bell peppers, or even kale can work well in this recipe.
- Is it gluten-free? You can make this soup gluten-free by using gluten-free flour in place of all-purpose flour.
- Can I make this soup ahead of time? Yes, you can prepare the soup in advance; however, it’s best to add the cream just before serving.
- How do I thicken the soup? If you prefer a thicker soup, you can add a bit more flour or mashed potato to reach your desired consistency.
- Can I use vegetable stock instead of chicken stock? Yes! Using vegetable stock can create a delightful vegetarian soup.
- How can I enhance the flavor of the soup? Consider adding fresh herbs, like thyme or rosemary, or a splash of white wine for an extra layer of flavor.
This chicken pot pie soup recipe is a fantastic way to bring comfort food to your kitchen, inviting everyone to gather around the table. With its warm flavors and simple preparation, you’ll find yourself making it again and again!
Chicken Pot Pie Soup
Ingredients
For the soup base
- 6 Tbsp unsalted butter
- 1 medium yellow onion (chopped) About 1 cup chopped
- 2 medium carrots (thinly sliced into rings)
- 2 sticks celery (finely chopped)
- 8 oz white or brown mushrooms (sliced)
- 3 cloves garlic (minced)
- 1/3 cup all-purpose flour
- 6 cups chicken stock
Seasonings and additional ingredients
- 3-4 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces)
- 5 cups cooked chicken (shredded)
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/2 cup whipping cream
- 1/4 cup parsley (finely chopped) Plus more for garnish
Instructions
Preparation
- In a large Dutch oven or soup pot, heat the butter over medium/high heat. Once melted, add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes, stirring occasionally, until softened and lightly golden.
- Add the sliced mushrooms and minced garlic, continuing to sauté for another 5 minutes until softened.
- Sprinkle in the flour and stir constantly for 1 minute until it’s golden brown.
- Pour in the chicken stock, add the sliced potatoes along with 3 1/2 tsp of salt (or to taste) and black pepper. Bring everything to a boil, then reduce the heat to a simmer. Partially cover the pot and cook for 12-15 minutes, until the potatoes are tender.
- Stir in the shredded chicken, frozen peas, frozen corn, heavy whipping cream, and parsley. Bring back to a simmer and cook for an additional 5 minutes, until the peas and corn are tender. Taste and adjust seasoning if needed before serving.
