Ever longed for the comforting warmth of chicken pot pie but wanted something a bit easier and quicker? Welcome to Chicken Pot Pie Soup! It’s creamy without the guilt of heavy creams, packed with tender chicken, hearty veggies, and hints of savory thyme. Imagine cozy evenings curled up with a bowl of this delightful soup, where each spoonful feels like a warm hug.
This soup is a fantastic way to celebrate the flavors of the season, offering a lovely balance of richness and freshness. Plus, it’s an easy way to use up leftover chicken or whatever veggies you have in your fridge. It’s truly the ultimate creamy chicken pot pie experience, all in a convenient soup form. Trust me, your taste buds will be dancing!
Why You’ll Love Chicken Pot Pie Soup (Creamy, Easy, and Cozy)
This Chicken Pot Pie Soup is more than just a recipe; it’s a cozy experience you can whip up in no time. With its comforting blend of tender chicken, crunchy vegetables, and creamy texture, this soup delivers all the deliciousness of chicken pot pie without the fuss. Each bowl invites you into a world of flavors that’ll keep you coming back for more!
- Speedy: Ready in under 30 minutes!
- Creamy without Cream: Heavy cream makes it rich without being overwhelming.
- Pantry-Friendly: Uses common ingredients you probably already have.
- Meal-Prep Wonder: Make a batch for school or work lunch throughout the week.
- Customizable: Toss in any leftover veggies!
- Kid-Friendly: The flavors and textures are sure to please even picky eaters.
- Comforting: Perfect for chilly days or when you’re feeling under the weather.
Key Ingredients for Chicken Pot Pie Soup
- 2 cups cooked chicken, shredded – Adds protein and heartiness to the soup.
- 1 cup potatoes, diced – Provides a creamy texture and makes it filling.
- 1 cup carrots, diced – Offers sweetness and color, making each bite delightful.
- 1 cup celery, diced – Brings a fresh crunch to balance the creaminess.
- 1 onion, chopped – Infuses the soup with a savory base flavor.
- 4 cups chicken broth – The liquid gold that ties all the flavors together.
- 1 cup heavy cream – Gives the soup its luxurious, velvety richness.
- 1 teaspoon dried thyme – Adds that classic pot pie flavor.
- 2 tablespoons olive oil – Helps in sautéing and enhances the flavors.
- Salt and pepper to taste – Essential for bringing all the flavors to life.
- Fresh parsley for garnish – A fresh touch that elevates the presentation.
Ready to cook? See the recipe card for exact measurements below.
How to Make Chicken Pot Pie Soup
Phase 1 – Prep
- Chop the onion, celery, carrots, and potatoes into small, even pieces.
- Shred the cooked chicken if it’s not already done.
- Gather your ingredients to streamline the cooking process.
Phase 2 – Cook/Assemble
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, celery, and carrots; sauté until softened (about 3-5 minutes).
- Stir in the diced potatoes, dried thyme, and a sprinkle of salt and pepper.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer until the potatoes are tender (approximately 10 minutes).
- Mix in the shredded chicken and heavy cream, stirring until combined and warmed through (about 5 minutes).
Phase 3 – Serve
- Ladle the soup into bowls.
- Sprinkle with fresh parsley for a pop of color.
- Enjoy it warm, perhaps with crusty bread for dipping!
Pro Tips for the Best Results
- Swap: Use rotisserie chicken for an even quicker prep.
- Technique Improvement: Sauté the veggies for a few extra minutes to deepen their flavors.
- Storage/Time Saver: Double the recipe and freeze half for a later, easy meal.
Common Mistakes to Avoid
One common mistake is overcooking the vegetables, which can make them mushy. To avoid this, keep an eye on them as they sauté. Cook them just until tender to maintain that crunch.
Another mistake is not seasoning enough. Since chicken and vegetables can be quite bland, make sure to season generously with salt and pepper as you go. Taste and adjust to your preference!
Lastly, don’t skip the heavy cream; it’s essential for that comforting, rich texture. If you’re looking for a lighter version, consider using half-and-half instead, but it won’t deliver the same creamy goodness.
Recipe Variations
- Gluten-Free: Use gluten-free flour for a cornstarch slurry instead of regular flour.
- Dairy-Free: Substitute heavy cream with coconut milk or almond milk for a lighter touch.
- Spicy: Add a dash of cayenne pepper for a warm kick.
- Herbal: Toss in fresh herbs like thyme or rosemary for extra flavor.
- Stovetop/Instant Pot: Prepare in an Instant Pot for even faster cooking.
How to Serve Chicken Pot Pie Soup
Best Pairings
- Toppings: Consider croutons, biscuits, or puff pastry for that classic pot pie feel.
- Garnishes: Fresh thyme or chives add a nice pop of color and flavor.
- Drink Pairing: Enjoy with sweet iced tea or a light white wine for adults.
Make Ahead & Storage
Can I Meal Prep This?
Yes! This soup is perfect for meal prep. Make a batch on the weekend, and enjoy it throughout the week.
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days.
Freezing
You can freeze this soup for up to 3 months. Note that the texture may change slightly, but it will still taste delicious!
Reheating
Heat in the microwave for 2-3 minutes, stirring halfway through, or reheat gently on the stovetop until warmed through without letting it boil.
FAQs
Can I use frozen cauliflower?
Yes! You can easily substitute fresh potatoes with frozen cauliflower for a low-carb option.
How to make it extra creamy without cream?
Blend some canned white beans or boiled potatoes into the broth for a super creamy texture.
Can I double it?
Absolutely! Just make sure your pot is large enough, and adjust cooking time as needed.
How to fix a too-thick soup?
Simply add a little more chicken broth or water until you reach your desired consistency.
Want to experience the cozy delight of Chicken Pot Pie Soup? It’s creamy, comforting, and oh-so-easy to make! Don’t forget to rate this recipe, share your thoughts in the comments, and try out other delicious soups in our soup category. Happy cooking!
Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Adds protein and heartiness.
- 1 cup potatoes, diced Provides a creamy texture.
- 1 cup carrots, diced Offers sweetness and color.
- 1 cup celery, diced Brings crunch to the soup.
- 1 cup onion, chopped Infuses savory flavor.
- 4 cups chicken broth Ties all the flavors together.
- 1 cup heavy cream For rich, velvety texture.
- 1 teaspoon dried thyme Classic pot pie flavor.
- 2 tablespoons olive oil For sautéing vegetables.
- to taste salt and pepper Essential for flavor.
- fresh parsley for garnish Adds freshness to presentation.
Instructions
Preparation
- Chop the onion, celery, carrots, and potatoes into small, even pieces.
- Shred the cooked chicken if it’s not already done.
- Gather your ingredients to streamline the cooking process.
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, celery, and carrots; sauté until softened (about 3-5 minutes).
- Stir in the diced potatoes, dried thyme, and a sprinkle of salt and pepper.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer until the potatoes are tender (approximately 10 minutes).
- Mix in the shredded chicken and heavy cream, stirring until combined and warmed through (about 5 minutes).
Serving
- Ladle the soup into bowls and sprinkle with fresh parsley.
- Enjoy it warm, perhaps with crusty bread for dipping!