This Chicken Pot Pie Soup is like a warm hug in a bowl! It features tender chicken, tasty veggies, and creamy broth, bringing all the comforting flavors of a classic pot pie to a cozy soup.
Eating this soup feels like a tasty adventure! I like to serve it with some crunchy bread for dipping. It’s so good, you might even want to make a second batch—trust me, it won’t last long!
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken is my go-to for this recipe because it saves time! If you don’t have it, you can grill or boil chicken breasts and shred them. Canned chicken works, too—just drain it well.
Carrots and Celery: These two veggies add flavor and texture. If you don’t have them, you could try using frozen mixed vegetables instead. They might change the flavor slightly, but it’ll still be tasty!
Frozen Peas and Corn: I love the sweetness they add to the soup. If frozen isn’t available, fresh peas and corn work great too. Just make sure they are cooked before adding them to the soup.
Heavy Cream: For a lighter version, consider using half-and-half or even coconut milk for a dairy-free option. It may change the flavor a little but will keep it creamy!
Thyme: Fresh thyme is ideal, but dried works just as well. If you’re out of thyme, rosemary or even sage can provide a lovely flavor alternative.
How Do I Make Sure My Soup is Nice and Creamy?
Getting that perfect creamy texture is key to a comforting soup. The flour paste you make in step 3 is crucial. Here’s how to do it right:
- First, melt the butter and cook your diced veggies until soft—this builds flavor.
- When you add the flour, stir it into the vegetables well. Cook it for about 2 minutes to remove that raw flour taste.
- Pour in the chicken broth slowly, whisking consistently to avoid lumps. This is essential for a smooth soup.
After adding the cream, remember to let it heat thoroughly without boiling, which helps maintain that creamy texture!
How to Make Chicken Pot Pie Soup?
Ingredients You’ll Need:
For the Soup:
- 1 lb cooked chicken, shredded (can use rotisserie chicken)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup green beans, trimmed and cut into pieces
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tbsp butter
- 1 tsp thyme (dried or fresh)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This comforting Chicken Pot Pie Soup will take about 15 minutes of prep time and another 25 minutes to cook. So, in total, plan for about 40 minutes to enjoy this warm and hearty soup!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Once melted, add the diced onion, carrots, and celery. Cook these for about 5-7 minutes, or until the vegetables are softened and starting to look nice.
2. Add the Garlic:
Next up, stir in the minced garlic and let it cook for another minute. You’ll know it’s done when you smell that delicious garlic aroma filling your kitchen!
3. Thicken the Soup:
Now, sprinkle the flour over the cooked veggies and stir well to coat them. Cook this mixture for about 2 minutes. This helps remove the raw flour taste and starts thickening your soup.
4. Add the Broth:
Slowly pour in the chicken broth while stirring continuously. This will help avoid any lumps. Bring the mixture to a simmer, and watch as it starts to bubble away!
5. Mix in the Chicken and Veggies:
Add in the shredded chicken, frozen peas, corn, green beans, and thyme. Stir everything together, and let it simmer for about 10 minutes. Make sure to stir occasionally so nothing sticks to the bottom.
6. Creamy Finish:
Pour in the heavy cream and season with salt and pepper to taste. Give it a good stir and let the soup heat through for another 5 minutes, making it luxuriously creamy.
7. Serve and Enjoy:
Once everything is heated, remove the pot from the heat. Serve the soup hot and garnish it with fresh parsley for a lovely pop of color. Enjoy your deliciously comforting Chicken Pot Pie Soup!
Can I Use Fresh Chicken Instead of Cooked Chicken?
Yes, you can use fresh chicken! Just diced uncooked chicken into bite-sized pieces and sauté it along with the onion, carrots, and celery in step 1. Make sure to cook it thoroughly (about 10 minutes) before adding the garlic. This will ensure it’s fully cooked by the time the soup is ready.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free alternative, try using coconut milk or a non-dairy cream. Just be sure to adjust the seasoning as needed, as some substitutes can alter the flavor!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you notice the soup thickens too much when refrigerated, simply add a splash of chicken broth or water when reheating to return it to the desired consistency.
Can I Add Other Vegetables to This Soup?
Absolutely! Feel free to add any vegetables you enjoy; potatoes, bell peppers, or mushrooms are great options. Just be sure to chop them into small pieces so they cook evenly. If using starchy vegetables like potatoes, you may want to increase the cooking time slightly.
