This Chicken Pot Pie Soup is a cozy dish that warms you up from the inside out! Loaded with tender chicken, hearty veggies, and creamy goodness, it’s like your favorite pie in a bowl.
On chilly nights, I love to serve it with some crusty bread for dipping. Trust me, it’s hard to resist slurping it all down! 🥣 Who doesn’t want comfort food like this?
Key Ingredients & Substitutions
Butter: Unsalted butter is the go-to for this recipe. It lets you control the salt levels. If you’re dairy-free, olive oil or coconut oil can work as a nice substitute.
Chicken: Using cooked shredded chicken breast speeds up the prep. You can also use rotisserie chicken for an even easier option. If you prefer a vegetarian version, feel free to swap the chicken for chickpeas or extra veggies!
Half-and-half: This gives a rich creaminess. For a lighter option, you could use whole milk or even a plant-based milk like almond or oat milk. Just be aware that it may change the flavor a bit.
Vegetables: While this recipe calls for classic veggies like onion, celery, and carrots, you can mix and match. Peppers, green beans, or spinach can add color and nutrition!
How Do You Make Sure the Soup is Creamy Without Curdling?
To maintain a smooth texture in your soup, watch the temperature carefully when adding dairy. Here are some tips:
- After cooking the chicken and veggies, lower the heat before adding half-and-half.
- Gradually stir in the dairy, ensuring it’s gentle. Avoid boiling the soup once the milk or cream is added.
- A great trick is to warm the milk slightly before adding it to the hot soup; this helps prevent curdling.
Feel free to adjust the flavors according to what you like best. Happy cooking!
Chicken Pot Pie Soup
Ingredients You’ll Need:
- 2 tbsp unsalted butter
- 1 cup diced onion
- 3/4 cup diced celery
- 3/4 cup diced carrots
- 1/2 tsp garlic powder
- 1 tsp dried thyme
- 1/4 cup all-purpose flour
- 6 cups low sodium chicken broth
- 1 cup diced peeled potato
- 2 cups cooked shredded chicken breast
- 1 cup frozen peas
- 1 cup frozen corn
- 1 1/2 cups half-and-half or whole milk
- Salt and black pepper to taste
- Fresh chopped parsley for garnish
How Much Time Will You Need?
This delightful Chicken Pot Pie Soup is quick to prepare! You’ll need about 10 minutes for prep and another 30 minutes for cooking. So, in just about 40 minutes, you’re ready to enjoy a hearty meal!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the diced onion, celery, and carrots. Sauté these vegetables until they begin to soften, which should take around 5-7 minutes. This step builds the soup’s flavor base!
2. Add Seasonings and Flour:
Now, stir in the garlic powder, dried thyme, and flour. Keep cooking while stirring for about 1-2 minutes. This helps get rid of any raw flour taste and creates a nice roux which will thicken your soup.
3. Combine with Broth:
Slowly whisk in the chicken broth, ensuring that the flour mixture dissolves completely. Bring everything to a gentle boil. It should come together beautifully!
4. Cook the Potatoes:
Add the diced potatoes to the pot. Reduce the heat to a simmer and let it cook until the potatoes are tender, which takes about 15 minutes. Your kitchen will smell incredible at this point!
5. Add Chicken and Veggies:
Next, stir in the cooked shredded chicken along with the frozen peas and corn. Let it simmer for about 5 minutes to heat everything through – it’s almost ready!
6. Finish with Cream:
Gradually stir in the half-and-half or milk. Remember to keep the heat low here. Gently heat the soup but avoid boiling it, as this can cause the cream to curdle. Season with salt and black pepper to taste.
7. Serve and Enjoy:
Ladle the soup into bowls and garnish with fresh chopped parsley. Serve it warm, and if you like, add some warm biscuits or crusty bread on the side for a truly comforting meal!
This rich, creamy soup captures all the flavors of classic chicken pot pie but in a comforting bowl perfect for any day!
Can I Use Frozen Vegetables Instead?
Absolutely! If you’re short on fresh veggies, frozen mixed vegetables can be used in this recipe. Just add them along with the chicken, letting them heat through as the soup simmers.
How Can I Thicken the Soup More?
If you prefer a thicker soup, you can add an extra tablespoon of flour or cornstarch mixed with some cold water to create a slurry. Stir it in during the last few minutes of cooking until you’ve reached your desired consistency.
Can I Make This Ahead of Time?
Yes, you can make this soup ahead of time! Just prepare it as directed, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash more milk or broth to maintain creaminess.
What Other Proteins Can I Use?
In addition to chicken, you can use turkey or even cooked sausage for a different flavor. Just make sure it’s precooked before adding it to the soup, or adjust the cooking time accordingly.
