If you’ve ever wished you could enjoy all the cozy comfort of a classic chicken pot pie without the fuss of baking crusts or waiting ages, then you are about to fall head over heels for this Chicken Pot Pie Soup Recipe. Imagine all the creamy, herb-infused goodness of the traditional dish in a warm, spoonable soup that’s perfect for busy weeknights or chilly afternoons. It’s hearty, satisfying, and filled with tender shredded chicken, fresh veggies, and a velvety broth that hugs you like your favorite blanket. This recipe is one of those heartwarming meals that bring smiles with every spoonful.
Ingredients You’ll Need
The beauty of this Chicken Pot Pie Soup Recipe is how straightforward and wholesome the ingredients are. Each one plays a crucial role, whether it’s building the hearty base, adding fresh garden flavors, or creating that creamy, luscious texture that makes the soup unforgettable.
- 3-4 boneless, skinless chicken breasts: The hearty protein base that shreds beautifully and soaks up all those delicious flavors.
- 2 cloves garlic, minced: Adds a punch of aromatic warmth that sets the tone for the soup.
- 1 medium onion, diced: Brings a subtle sweetness and depth when sautéed, balancing beautifully with the herbs.
- 2 carrots, chopped: Offer a natural sweetness and vibrant color that brightens every spoonful.
- 2 celery stalks, sliced: Give a slight crunch and classic pot pie flavor note that you love.
- 1 cup frozen peas: For that pop of freshness and delightful texture contrast.
- 4 cups low-sodium chicken broth: The flavorful, savory liquid that forms the comforting base of the soup.
- 1 cup heavy cream (or whole milk): Creamy richness that elevates the broth to pure indulgence.
- 1 tsp dried thyme: An earthy herb that perfectly complements the chicken and vegetables.
- 1 tsp dried parsley: Adds a touch of color and a mild herbal brightness.
- Salt and pepper to taste: Essential for seasoning and balancing all the flavors.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Prep Your Ingredients
Start by gathering all your ingredients right on your countertop. Having everything measured and ready keeps the cooking process smooth and enjoyable. Dice your onion, mince the garlic, chop the carrots, slice the celery, and set aside the peas. Trust me, this little bit of prep makes a huge difference!
Step 2: Sauté the Vegetables
In a large pot over medium heat, drizzle some olive oil and toss in the diced onion, minced garlic, chopped carrots, and sliced celery. Sauté until fragrant and the onions turn translucent, about 5 minutes. This step unlocks incredible aromas that make the whole kitchen feel like home.
Step 3: Simmer Chicken and Broth
Add the chicken breasts right into the pot along with the chicken broth. Bring everything to a gentle boil while stirring occasionally. This simmering step infuses the broth with the rich flavors of the chicken and veggies, setting a hearty foundation for the soup.
Step 4: Cook Through and Shred Chicken
Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes until the chicken is cooked through and tender. Then, carefully remove the chicken breasts and shred them using two forks—don’t be shy! The shredded chicken is what gives this Chicken Pot Pie Soup Recipe its satisfying heartiness.
Step 5: Enrich the Soup
Return the pot to the stove and stir in the cream (or whole milk), dried thyme, and parsley. Allow the soup to return to a gentle simmer so the cream thickens slightly and the herbs release their full flavor. This is where your soup transforms from simple broth to something luxuriously comforting.
Step 6: Add Peas and Chicken Back
Finally, stir the frozen peas and shredded chicken back into the pot. Cook everything until it’s heated through, about 5 minutes. Taste and adjust with salt and pepper as needed. And just like that, your Chicken Pot Pie Soup Recipe is ready to warm you from the inside out.
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
Garnishing your soup adds that extra special touch. A sprinkle of freshly chopped parsley or thyme can brighten the presentation and flavor. If you’re feeling fancy, a little shredded sharp cheddar or a dollop of sour cream adds creamy richness. Don’t forget a crack of black pepper on top for contrast!
Side Dishes
This soup is hearty enough to stand on its own, but pairing it with warm crusty bread or buttery biscuits takes the meal up a notch. A simple green salad with a tangy vinaigrette also makes a perfect light complement to balance the richness.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or hollowed-out small pumpkins during fall for a crowd-pleasing presentation. You can also ladle it over mashed potatoes or cooked rice for a comforting casserole-like meal. It’s the kind of recipe that invites creativity and cozy vibes.
Make Ahead and Storage
Storing Leftovers
Your leftovers will stay fresh and delicious when stored in an airtight container in the refrigerator. They’re best enjoyed within 3 to 4 days to retain their vibrant flavors and creamy texture. Simply give it a good stir before reheating.
Freezing
This Chicken Pot Pie Soup Recipe freezes beautifully. Just allow it to cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat, warm the soup gently on the stovetop over low-medium heat, stirring occasionally to prevent scorching. If it looks too thick after refrigeration or freezing, add a splash of broth or milk to restore that perfect creamy consistency. Nothing beats a warm bowl of this soup on a cool day.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Using rotisserie chicken can speed up the process and add extra flavor. Just shred the chicken and add it in Step 6 when you add the peas. Skip the simmering with broth in Step 3 for the chicken.
Is there a lighter alternative to heavy cream?
Yes, you can substitute whole milk or half-and-half for heavy cream to lighten the soup, though it may be slightly less creamy but still delicious and comforting.
Can I add other vegetables to this soup?
Definitely! Feel free to toss in diced potatoes, corn, or green beans to customize your Chicken Pot Pie Soup Recipe to your liking and add more color and textures.
What’s the best way to thicken the soup if I want it thicker?
If you prefer a thicker soup, whisk in a tablespoon of flour or cornstarch mixed with cold water to the soup after adding the cream, and simmer until it thickens. This adds that classic pot pie gravy feel.
Can I make this soup in a slow cooker?
Yes! Simply add all ingredients except the cream at the start and cook on low for 6-7 hours. Stir in cream and peas about 15 minutes before serving for best texture.
Final Thoughts
This Chicken Pot Pie Soup Recipe feels like a warm hug from the inside out. It’s simple to make, packed with comforting flavors, and endlessly adaptable for your kitchen creativity. Next time you crave a cozy meal that tastes like childhood memories with a fresh twist, dive into this soup and enjoy every loving spoonful. You’ll be so glad you did!
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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
A comforting and creamy Chicken Pot Pie Soup that captures all the classic flavors of traditional chicken pot pie in a cozy, hearty soup. Featuring tender shredded chicken, fresh vegetables, and a rich broth simmered with herbs, this easy-to-make soup is perfect for a satisfying weeknight meal.
Ingredients
Main 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
Liquids and Seasonings
- 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
- Olive oil (for sautéing)
Instructions
- Prepare Ingredients: Gather all ingredients on your countertop to ensure smooth and efficient cooking.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, chopped carrots, and sliced celery. Sauté until fragrant and vegetables begin to soften, about 5 minutes.
- Cook Chicken and Simmer Broth: Add the boneless, skinless chicken breasts to the pot along with the low-sodium chicken broth. Bring the mixture to a gentle boil, stirring occasionally.
- Simmer Chicken: Reduce heat to low, cover the pot, and simmer for about 20 minutes until the chicken is fully cooked through.
- Shred Chicken and Add Cream: Remove the cooked chicken from the pot and shred it using two forks. Stir in the heavy cream (or whole milk), dried thyme, and dried parsley into the broth. Return the pot to a gentle simmer.
- Combine and Heat Through: 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 hot.
Notes
- You can substitute whole milk for heavy cream to reduce fat content.
- Leftover rotisserie chicken can be used to save time.
- For a thicker soup, reduce broth slightly or add a slurry of flour and water before simmering.
- Serve with crusty bread for a complete meal.
