If you’re longing for the ultimate comfort food that feels like a warm hug in a bowl, you’ve got to try this Chicken Pot Pie Soup Recipe. It’s the perfect cozy meal, capturing all the creamy, savory goodness of a classic chicken pot pie but in a lighter, soup form that’s easy to whip up any night of the week. Hearty chunks of tender chicken combined with vibrant veggies and a rich, creamy broth make every spoonful a delight, and it’s all ready in just about 45 minutes.
Ingredients You’ll Need
This Chicken Pot Pie Soup Recipe is all about simple, wholesome ingredients that come together to create a rich, flavorful dish. Each component adds its own charm—fresh veggies bring color and texture, herbs elevate the taste, and the chicken makes it wonderfully satisfying.
- Boneless, skinless chicken breasts: These provide the tender, juicy protein base that’s essential to the soup’s heartiness.
- Garlic, minced: Adds a warm, aromatic layer that enhances every bite.
- Medium onion, diced: Gives sweetness and depth as it softens during cooking.
- Carrots, chopped: Bring vibrant color and a subtle natural sweetness.
- Celery stalks, sliced: Add a fresh, slightly crunchy texture that balances the creaminess.
- Frozen peas: Burst of sweetness and tiny pops of texture that brighten the soup.
- Low-sodium chicken broth: The savory foundation that ties everything together without overwhelming the flavors.
- Heavy cream (or whole milk): Makes the broth luxuriously creamy and indulgent.
- Dried thyme: A fragrant herb that evokes classic poultry pairings.
- Dried parsley: Adds a fresh, earthy note to round out the herbs.
- Salt and pepper to taste: Simple seasonings to make all the flavors sing in harmony.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Prep Your Ingredients
Start by gathering all your ingredients on the counter — having everything ready makes the cooking process smooth and enjoyable. Dice the onion, chop the carrots, slice the celery, and mince the garlic so you can effortlessly sauté them together.
Step 2: Sauté the Aromatics and Vegetables
Heat a little olive oil in a large pot over medium heat, then add the onion, garlic, carrots, and celery. Cook them until they’re tender and fragrant, about 5 minutes. This step builds a savory base so crucial for that rich, comforting soup flavor.
Step 3: Cook the Chicken in Broth
Add the boneless, skinless chicken breasts to the pot along with the chicken broth. Let everything come to a gentle boil, stirring occasionally to keep flavors mingling. Then reduce the heat to low and cover the pot, allowing the chicken to simmer and soak up that broth goodness for about 20 minutes until cooked through.
Step 4: Shred the Chicken and Add Cream
Once the chicken is perfectly cooked, take it out and shred it with two forks — it should pull apart easily and be juicy and tender. Stir the heavy cream or milk along with the dried thyme and parsley back into the pot, returning the mixture to a gentle simmer. This adds the luscious creaminess that makes this soup a true indulgence.
Step 5: Finish with Peas and Seasoning
Pop in the frozen peas and the shredded chicken, cooking just a few minutes until everything is heated through. Taste and season with salt and pepper to make sure every spoonful bursts with balanced flavor.
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
Enhance your bowl with a sprinkle of freshly chopped parsley or a few cracked black peppercorns for a little zing. If you are feeling cheesy, a light sprinkle of shredded Parmesan melts beautifully on top and adds a sharp, savory finish that pairs wonderfully with the creamy broth.
Side Dishes
Pair this soup with a crisp green salad dressed in a tangy vinaigrette to cut through the richness. Warm, buttery biscuits or flaky puff pastry on the side also make brilliant companions, perfect for dipping and soaking up every last bit of that creamy goodness.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or ramekins for a charming, rustic presentation. You could also ladle it over cooked rice or noodles to add an extra comforting carb dimension to the meal. Adding a swirl of pesto or a drizzle of hot sauce can give the soup a fresh or spicy kick, depending on your mood.
Make Ahead and Storage
Storing Leftovers
This Chicken Pot Pie Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld overnight, making leftovers even more delicious the next day.
Freezing
If you want to store it longer, the soup freezes well. Just be sure to let it cool completely before transferring to freezer-safe containers. Freeze for up to 2 months. Avoid freezing if you’ve already added dairy; instead, add cream fresh after reheating.
Reheating
When you’re ready to enjoy leftovers, gently reheat the soup on the stovetop over low to medium heat. Stir frequently to prevent sticking. If it’s too thick, add a splash of broth or milk to reach your desired consistency. For frozen portions, thaw overnight in the fridge before reheating.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using rotisserie chicken is a fantastic shortcut. Simply shred the cooked chicken and add it in when you stir in the cream and peas. It cuts down cooking time without sacrificing flavor.
Is it possible to make this recipe dairy-free?
Yes, you can swap the heavy cream for full-fat coconut milk or your favorite non-dairy milk. Just keep in mind the flavor will be slightly different but still wonderfully creamy and delicious.
Can I make this soup vegetarian?
To make a vegetarian version, substitute the chicken broth with a rich vegetable broth and replace the chicken with hearty veggies like mushrooms or white beans. The herbs and cream will keep it cozy and satisfying.
How can I thicken the Chicken Pot Pie Soup Recipe if it’s too thin?
If you desire a thicker texture, stir in a slurry made from 1 tablespoon of flour mixed with 2 tablespoons of cold water, then simmer gently until thickened. Another option is to mash a few cooked veggies directly in the pot for natural thickening.
What’s the best way to reheat leftovers without overcooking the chicken?
Reheat slowly over medium-low heat and avoid boiling. Gentle warming keeps the chicken tender and prevents the soup from separating. Adding a splash of broth can also help maintain a smooth consistency.
Final Thoughts
There is nothing quite as satisfying as a bubbling pot of homemade soup that fills your kitchen with irresistible aromas and warms you from the inside out. This Chicken Pot Pie Soup Recipe is one of those timeless, comforting dishes that’s easy to prepare yet feels truly special. Whether you’re cooking for family or craving a cozy solo meal, it’s a guaranteed winner. I can’t wait for you to try it and make it part of your own favorite meal rotation!
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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 captures the classic flavors of a traditional chicken pot pie in a creamy, hearty soup form. Featuring tender shredded chicken, fresh vegetables, and a rich, savory broth finished with cream and herbs, this recipe is perfect for a cozy meal any day of the week. Ready in just 45 minutes, it’s a satisfying dish that brings warmth and nostalgia to your dinner table.
Ingredients
Protein
- 3–4 boneless, skinless chicken breasts
Vegetables
- 2 cloves garlic, minced
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 1 cup frozen peas
Liquids & Dairy
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or whole milk)
Herbs & Seasonings
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- 2 tbsp olive oil (for sautéing)
Instructions
- Prepare Ingredients: Gather all ingredients on your countertop to ensure smooth and efficient cooking.
- Sauté the Vegetables: In a large pot over medium heat, heat the olive oil. Add the diced onion, minced garlic, chopped carrots, and sliced celery. Sauté for about 5 minutes until the vegetables are fragrant and slightly softened.
- Cook the Chicken: Add the boneless, skinless chicken breasts to the pot along with the chicken broth. Bring the mixture to a gentle boil, stirring occasionally to combine the flavors.
- Simmer: Reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the chicken is cooked through and tender.
- Shred Chicken & Add Cream: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot. Stir in the heavy cream (or whole milk), dried thyme, and dried parsley. Bring the soup gently back to a simmer.
- Add Peas & Finish: Add the frozen peas to the pot and cook for another 5 minutes or until the peas are heated through. Season the soup with salt and pepper to taste. Serve hot for a hearty and comforting meal.
Notes
- For a thicker soup, you can stir in a tablespoon of flour or cornstarch mixed with cold water before adding the cream.
- Use whole milk instead of heavy cream for a lighter version.
- Feel free to add other vegetables like potatoes or mushrooms for extra texture.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- If you prefer chunks of chicken, skip shredding and cut cooked chicken into bite-sized pieces instead.
