This Chicken Pot Pie Soup is warm and cozy, packed with tender chicken, veggies, and creamy goodness. It’s like a hug in a bowl on a chilly day!
I love how easy it is to whip up this soup. You can enjoy it with bread or crackers, and trust me, seconds are a must! Who can resist that rich flavor? 😋
Key Ingredients & Substitutions
Butter: This adds richness to your soup. If you’re looking for a healthier option, feel free to substitute with olive oil or a dairy-free butter. Both will work well for the base flavor.
Onion: Diced onions create a great flavor foundation. If you’re in a pinch, shallots or even leeks can be used instead. Just remember that shallots are milder, so adjust to taste.
Chicken: Rotisserie chicken is a favorite of mine for this recipe, as it cuts cooking time. If you’re vegetarian or looking for a lighter option, chickpeas or cooked mushrooms can be delicious alternatives!
Heavy cream: For a lighter version, you can use half-and-half or even whole milk. If you’re avoiding dairy, coconut milk or cashew cream can give a creamy texture while keeping things plant-based.
Frozen peas: Fresh peas can be used if you have them, but they’ll need a bit less cooking time. Alternatively, corn or green beans can bring a different twist to the soup.
How Do I Make Sure My Soup Has the Right Thickness?
Getting the consistency of your soup just right can be tricky. The key here is the flour and the flour-cooking process. Properly cooking the flour creates a thickening power without a raw taste. Here’s what to do:
- After adding flour to the cooked vegetables, mix well and cook it for about 2 minutes. This lets the flour lose its raw flavor.
- When you add chicken broth, whisk it in slowly while stirring. This helps avoid any lumps.
- If after simmering it’s not thick enough for your taste, you can mix a tablespoon of flour with cold water to make a slurry and add it gradually while heating until it reaches your desired thickness.
Following these tips will help you achieve a deliciously creamy and satisfying Chicken Pot Pie Soup! Enjoy every spoonful!
How to Make Chicken Pot Pie Soup
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 3 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and pepper, to taste
- Optional: Fresh parsley or thyme for garnish
- Optional: Biscuit or puff pastry for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 20 minutes to cook. So, in less than an hour, you’ll have a big pot of Chicken Pot Pie Soup ready to warm you up!
Step-by-Step Instructions:
1. Melt the Butter:
In a large pot or Dutch oven, melt the butter over medium heat. Let’s get the base of flavor started!
2. Add the Veggies:
Add the diced onion, carrots, and celery to the melted butter. Cook while stirring occasionally for about 5-6 minutes, or until the vegetables soften but don’t brown. You want them nice and tender!
3. Add Garlic:
Stir in the minced garlic and let it cook for another minute. This will give your soup a delicious aroma!
4. Mix in the Flour:
Sprinkle the flour over the veggies and stir to coat everything well. Cook this mixture for about 2 minutes to cook out that raw flour taste—just keep stirring!
5. Pour in the Broth:
Now, slowly pour in the chicken broth while whisking continuously. This helps to prevent lumps from forming. Bring it to a gentle boil!
6. Simmer for Thickness:
Once boiling, reduce the heat and let it simmer for about 5 minutes. You’re looking for that nice, slightly thickened soup consistency.
7. Add Cream and Chicken:
Stir in your heavy cream or half-and-half, shredded chicken, frozen peas, dried thyme, and parsley. Mix it gently, then let it simmer for an additional 5-7 minutes until everything is heated through.
8. Season and Serve:
Once done, season with salt and pepper to your liking. Serve it hot, garnished with fresh parsley or thyme if you’d like. Pair it with flaky biscuits or a rich piece of puff pastry for the full pot pie experience!
Enjoy this comforting Chicken Pot Pie Soup that captures all the creamy, savory flavors of the traditional pot pie in a cozy bowl! Perfect for sharing with family or enjoying on a quiet night in.
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! Leftover turkey works wonderfully in this soup. Just shred it like you would the chicken, and follow the recipe as usual. It’s a great way to use up holiday leftovers!
What If I Don’t Have Heavy Cream?
No worries! You can use half-and-half, whole milk, or even a dairy-free alternative like coconut milk. Keep in mind that the consistency might be slightly different, but it will still be delicious!
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally until heated through. You may want to add a little extra broth or cream to loosen it up.
Is It Possible to Make This Soup Ahead of Time?
Yes! You can prepare the soup up to a day in advance and refrigerate it. Just be sure to add the peas and cream right before serving to keep the flavors fresh.
