Oh my goodness, let me tell you about my absolute favorite comfort food: chicken pot pie soup! There’s just something magical about a warm bowl of this creamy, hearty soup that wraps around you like a cozy blanket on a chilly day. I mean, who doesn’t love that classic combination of tender chicken, vibrant veggies, and that rich, savory broth? It brings back so many memories of family dinners and laughter around the table. Plus, you get all the flavors of a traditional chicken pot pie without the fuss of making a crust! Trust me, once you take that first spoonful, you’ll be hooked. It’s the kind of meal that warms your heart and soul, perfect for any day of the week!

Ingredients for Chicken Pot Pie Soup

• 1 lb chicken breast, diced into bite-sized pieces
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (homemade or store-bought)
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup frozen peas

How to Prepare Chicken Pot Pie Soup

1. First things first, heat up the olive oil in a large pot over medium heat. You want it nice and warm, but not smoking!
2. Once the oil is shimmering, toss in the chopped onions and minced garlic. Sauté them for about 2-3 minutes until they’re soft and fragrant. Oh, the smell is heavenly!
3. Now, add in the diced carrots and celery. Cook these for another 5-7 minutes, stirring occasionally. We want them tender but not mushy.
4. Next up, throw in the diced chicken. Cook it until it’s no longer pink, which should take about 5-6 minutes. Make sure to stir it around so it cooks evenly!
5. Once the chicken is looking good, sprinkle the flour over the mixture. Stir well to combine, letting it cook for about a minute to get rid of that raw flour taste.
6. Slowly pour in the chicken broth while stirring constantly. This will help prevent any lumps from forming. Keep stirring until everything is well mixed!
7. Add the diced potatoes, thyme, salt, and pepper. Bring the soup to a gentle boil, and then reduce the heat. Let it simmer for about 15-20 minutes, or until the potatoes are tender. You’ll be so tempted to sneak a taste!
8. Finally, stir in the heavy cream and frozen peas. Cook for an additional 5 minutes, just until everything is heated through. Oh wow, it’s so creamy and delicious!
9. Serve your chicken pot pie soup hot, and watch everyone’s faces light up with joy!

Why You’ll Love This Chicken Pot Pie Soup

• Quick Preparation: It comes together in just about 45 minutes, perfect for busy weeknights!
• Comforting Flavors: Each spoonful is like a warm hug, loaded with classic chicken pot pie goodness.
• Healthy Ingredients: Packed with veggies and lean chicken, it’s a wholesome meal for the whole family.
• Family-Friendly Appeal: Kids and adults alike will adore this hearty, creamy soup—no complaints at the dinner table!

Tips for Success with Chicken Pot Pie Soup

Alright, let’s make sure your chicken pot pie soup turns out amazing every single time! First off, if you’re in a rush, don’t hesitate to use rotisserie chicken. It’s a total game-changer and saves you so much time! Just shred it and toss it in toward the end of cooking.

Next, feel free to get creative with herbs! Adding fresh thyme or even a sprinkle of rosemary can elevate the flavor to another level. And don’t forget to season your veggies as you go; a little salt here and there makes a world of difference.

Also, if you prefer a thicker soup, you can let it simmer a bit longer or add a bit more flour. Just mix it with a little water first to avoid clumps. Trust me, these little tips will make your soup the star of the show!

Variations of Chicken Pot Pie Soup

One of the best things about chicken pot pie soup is how versatile it is! If you’re feeling adventurous, try swapping out the vegetables—zucchini, green beans, or even corn can add a delightful twist. You could also spice things up with a dash of cayenne pepper for a little heat or some paprika for a smoky flavor. If you want to make it even heartier, toss in some cooked pasta or rice. And for a fresh touch, consider adding a handful of fresh spinach or kale just before serving. The options are endless, so have fun with it!

Storage & Reheating Instructions for Chicken Pot Pie Soup

Got leftovers? No problem! Just let your chicken pot pie soup cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 3 days—perfect for those busy days when you want a quick meal ready to go!

When you’re ready to enjoy it again, simply reheat it on the stovetop over medium heat until it’s warmed through. If it’s thickened up a bit, feel free to add a splash of chicken broth or cream to loosen it up. You can also microwave it in a microwave-safe bowl, just be sure to cover it to avoid splatters. Enjoy every delicious bite!

Nutritional Information for Chicken Pot Pie Soup

This chicken pot pie soup is not only delicious but also fairly nutritious! Here’s a rough estimate of the nutritional values per serving:

• Calories: 350
• Fat: 20g
• Protein: 25g
• Carbohydrates: 20g
• Sodium: 800mg
• Fiber: 3g

Keep in mind that these values can vary based on the specific ingredients you use!

FAQ about Chicken Pot Pie Soup

Can I make this soup ahead of time? Absolutely! This chicken pot pie soup actually tastes even better the next day as the flavors meld together beautifully. Just let it cool completely before storing it in the fridge.

What can I substitute for chicken? If you’re looking for a different protein, shredded rotisserie chicken works like a charm! Alternatively, you could use turkey or even chickpeas for a vegetarian twist.

Can I freeze chicken pot pie soup? Yes, you can! Just make sure to let it cool completely, then transfer it to a freezer-safe container. It’ll keep well for about 2-3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat on the stovetop.

What if I don’t have heavy cream? No worries! You can substitute with half-and-half or even whole milk for a lighter version. Just keep in mind that the soup might be a bit less creamy, but still delicious!

How can I make this soup thicker? If you want a thicker consistency, try mixing another tablespoon of flour with a bit of water to create a slurry, then stir it into the soup while it simmers. It’ll help create that comforting, thick texture we all love!

Chicken Pot Pie Soup: 7 Reasons to Love This Cozy Dish

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• Author: Julia marin
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

A comforting chicken pot pie soup with all the classic flavors.

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Ingredients

Scale 1x2x3x

• 1 lb chicken breast, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup frozen peas

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onions, garlic, carrots, and celery. Sauté until soft.
3. Add diced chicken and cook until no longer pink.
4. Sprinkle flour over the mixture and stir well.
5. Pour in chicken broth, stirring constantly.
6. Add potatoes, thyme, salt, and pepper. Bring to a boil.
7. Reduce heat and simmer until potatoes are tender.
8. Stir in cream and frozen peas. Cook for an additional 5 minutes.
9. Serve hot.

Notes

• Use rotisserie chicken for quicker preparation.
• Add herbs for extra flavor.
• Store leftovers in the fridge for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 2g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 90mg

Keywords: chicken pot pie soup, comfort food, soup recipe