When it comes to comfort food, few dishes can rival the warm and hearty embrace of Chicken Pot Pie Soup. This delightful creation blends the classic flavors of chicken pot pie into a creamy soup that’s perfect for chilly evenings. Imagine a bowl filled with tender chicken, hearty vegetables, and creamy goodness, all coming together in one pot. If you’re ready to dive into this culinary experience, you’ll find this recipe is not only easy to follow but also incredibly satisfying.
Why We Love This Chicken Pot Pie Soup Recipe
There are many reasons to love Chicken Pot Pie Soup. First, it combines the flavors you adore from the traditional chicken pot pie while offering a new, comforting twist. You’ll experience the same familiar warmth and satisfaction, but in a soup form that makes it perfect for any time of year.
This recipe is straightforward and requires minimal ingredients, making it ideal for busy weeknights. In under an hour, you can have a nutritious and delicious meal on the table that the whole family will enjoy. Plus, the incorporation of mixed vegetables ensures you’re getting a wholesome dose of nutrients in every bowl. Whether you’re a seasoned cook or just starting your culinary journey, this Chicken Pot Pie Soup will quickly become a favorite in your home.
Ingredients about Chicken Pot Pie Soup
To make this scrumptious Chicken Pot Pie Soup, you will need the following ingredients:
- 6 tablespoons salted butter
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1 pound Yukon gold potatoes, peeled and cut into 1-inch chunks
- 5 cups chicken broth
- 2 cooked chicken breasts, shredded or diced
- 12-ounce bag frozen mixed vegetables
- 1/2 cup heavy cream
These simple ingredients come together to create a wonderfully rich and creamy soup that captures the essence of chicken pot pie.
How to Make Chicken Pot Pie Soup Directions
Creating your own Chicken Pot Pie Soup is a delightful journey that begins with some basic prep work. Start by dicing the yellow onion and mincing the garlic cloves. Then, peel and chop your Yukon gold potatoes into one-inch pieces to ensure they cook evenly. To prevent the potatoes from browning, place them in a bowl of cool water until you’re ready to use them.
Next, take a Dutch oven or a large pot and melt the salted butter over medium heat. Once melted, add the diced onions and sauté them until they are translucent, which should take about four minutes. Then, toss in the minced garlic, allowing it to sauté for an additional 30 seconds, releasing its aromatic flavors.
Sprinkle the all-purpose flour evenly over the onions and garlic in the pot, stirring it thoroughly to combine. Let this mixture cook for about one to two minutes, allowing the flour to absorb the flavors and form a roux. This step is critical as it helps to thicken your soup.
Now, it’s time to add your Italian seasoning, salt, freshly cracked black pepper, chopped potatoes, and chicken broth into the pot. Stir everything together meticulously to dissolve the flour and incorporate all the ingredients. Don’t forget to scrape any browned bits off the bottom of the pot; they’ll add depth to your soup’s flavor.
After mixing, place a lid on the pot and bring the mixture to a boil. As soon as it starts boiling, reduce the heat to medium and let the potatoes cook for about 10 to 12 minutes or until they are fork-tender. Stir occasionally to prevent sticking.
Once the potatoes are cooked to perfection, remove the lid and gently stir in your cooked chicken and the frozen mixed vegetables. Add the rich heavy cream to the pot, stirring well to blend everything together. Replace the lid and let it simmer for another five minutes, allowing the flavors to meld beautifully.
Lastly, taste your delicious creation to see if any additional seasoning is needed. If you like, you can garnish your Chicken Pot Pie Soup with fresh parsley for an extra pop of color and flavor. Now, it’s time to savor this heartwarming soup!
How to Serve Chicken Pot Pie Soup
Serving your Chicken Pot Pie Soup can be as delightful as making it. You can ladle the soup into individual bowls, ensuring each serving is packed with chicken, vegetables, and that comforting creamy broth. To enhance the dining experience, consider offering a side of crusty bread or biscuits. Not only do they complement the soup, but they also provide an excellent opportunity to soak up that delicious broth.
If your family loves adding a little something extra to their soup, you can offer toppings like shredded cheese or even a sprinkle of additional herbs. This personalization makes the meal more special and can cater to everyone’s tastes.
Don’t forget about presentation! A beautifully garnished bowl of soup topped with fresh parsley not only looks appealing but also invites everyone to dig in.
Expert Tips: Chicken Pot Pie Soup
To elevate your Chicken Pot Pie Soup even further, here are some expert tips you might find useful:
Make Your Broth Richer: If you have the time, consider using homemade chicken broth for even more flavor. It’s a fantastic way to infuse your soup with deeper, richer chicken notes.
Customize Your Veggies: Feel free to tailor the mixed vegetables to suit your preferences. Ingredients like peas, carrots, or even corn can make excellent additions.
Opt for Fresh Herbs: Fresh herbs, such as thyme or rosemary, can be a wonderful enhancement to the flavor profile. Just add them in during the cooking process for a fragrant touch.
Adjust Thickness: If your soup is too thick for your liking, add a splash more chicken broth or cream until you reach the desired consistency.
Leftover Chicken: Leftover rotisserie chicken is perfect for this soup. It simplifies the process while bringing extra flavor.
Utilizing these tips can transform your soup experience and ensure every spoonful is packed with incredible flavor and comfort.
How to Store Chicken Pot Pie Soup
Properly storing your Chicken Pot Pie Soup is essential to maintaining its freshness. If you find yourself with leftovers, allow the soup to cool at room temperature before transferring it to an airtight container. You can keep it in the refrigerator for up to three to four days.
For longer storage, consider freezing the soup. Place portions into freezer-safe containers or bags, ensuring they are sealed tightly to prevent freezer burn. When you’re ready to enjoy again, simply thaw in the refrigerator overnight and reheat on the stove until warmed through.
Be mindful that dairy-based soups like this one tend to separate when frozen. Still, giving it a good stir while reheating can restore its luscious texture.
Variation of Chicken Pot Pie Soup
The beauty of Chicken Pot Pie Soup is its versatility. Here are a few variations to keep the excitement alive and cater to different dietary preferences:
Make it Dairy-Free: Substitute the heavy cream with coconut milk or non-dairy cream to create a delightful dairy-free version of your soup.
Add More Flavor: Incorporate additional seasonings such as curry powder or Cajun spices for a unique twist to this classic dish.
Vegetarian Twist: For a vegetarian option, eliminate the chicken and add in more vegetables, like mushrooms, zucchini, or chickpeas, alongside vegetable broth.
Pasta Addition: Adding a handful of frozen pasta to the mix can turn your soup into a hearty dish that’s even more filling.
Herbs and Spices: You can personalize the flavors by experimenting with spices like paprika, or herbs like dill, depending on your taste preferences.
These variations not only provide different flavor profiles but also accommodate various dietary needs, ensuring that everyone at the table can enjoy a delicious bowl of Chicken Pot Pie Soup.
FAQ About Chicken Pot Pie Soup
What goes well with Chicken Pot Pie Soup?
Pair your Chicken Pot Pie Soup with crusty bread, biscuits, or a simple side salad for a complete meal.
Can I make Chicken Pot Pie Soup ahead of time?
Absolutely! You can prepare this soup ahead of time. Just be sure to store it properly and reheat it gently before serving.
How long can I keep Chicken Pot Pie Soup in the fridge?
You can store Chicken Pot Pie Soup in the refrigerator for about three to four days in an airtight container.
Can I freeze Chicken Pot Pie Soup?
Yes, this soup can be frozen for up to three months. Ensure it’s in a freezer-safe container and thaw it overnight before reheating.
Is it okay to use leftover chicken for the soup?
Yes, using leftover chicken is an excellent way to add flavor and save time. Rotisserie chicken works great!
Chicken Pot Pie Soup
Equipment
- Dutch oven or large pot
- Wooden spoon
Ingredients
- 6 Tbsp salted butter
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1/3 cup all-purpose flour
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp freshly cracked black pepper
- 1 lb Yukon gold potatoes peeled and cut into 1-inch chunks
- 5 cups chicken broth
- 2 cooked chicken breasts shredded or diced
- 12 oz frozen mixed vegetables
- 1/2 cup heavy cream
Instructions
- Dice the onion and mince the garlic. Peel and chop the Yukon gold potatoes into 1-inch pieces.
- In a Dutch oven or large pot, melt the salted butter over medium heat. Add the diced onions and sauté until translucent, about 4 minutes.
- Add the minced garlic and sauté for an additional 30 seconds.
- Sprinkle the flour over the onion and garlic mixture, stirring to combine. Cook for 1-2 minutes to form a roux.
- Add the Italian seasoning, salt, pepper, chopped potatoes, and chicken broth. Stir well to dissolve the flour and incorporate all ingredients.
- Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to medium and cook for 10-12 minutes until the potatoes are fork-tender.
- Remove the lid and stir in the cooked chicken and frozen mixed vegetables. Add the heavy cream and stir to combine.
- Replace the lid and let the soup simmer for another 5 minutes. Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley if desired.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!