When the weather turns chilly, there's nothing more comforting than a warm, hearty bowl of Chicken Pot Pie Soup. This recipe captures the essence of a classic chicken pot pie but transforms it into a soul-soothing soup that's perfect for cozy dinners or a special weekend meal. Stick around to learn how to prepare this delicious and satisfying dish that will become a staple in your home.
What is Chicken Pot Pie Soup?
Chicken Pot Pie Soup is a creamy, comforting soup that mirrors the flavors of traditional chicken pot pie. It’s packed with tender chicken, a medley of vegetables, and savory herbs, all simmered in a rich broth. Unlike the classic pot pie, this soup is easy to make, and you don't need to worry about crafting a crust. Instead, you get the same warmth and flavor in a bowl, with the convenience of a soup that can be prepared in a single pot.
Ingredients List for Chicken Pot Pie Soup
Before diving into the cooking process, make sure you have all the necessary ingredients. Here's what you'll need:
- 2 tablespoons olive oil: For sautéing the vegetables and chicken.
- 1 lb boneless, skinless chicken breasts (about 2 larger breasts): The main protein for the dish, providing tender, flavorful bites in every spoonful.
- 1 cup celery, diced: Adds a subtle crunch and earthy flavor.
- 1 cup carrots, cut into ¼ inch thick small circles: Sweet and colorful, carrots are a staple in this soup.
- 1 cup onion, finely chopped: Provides a savory base that enhances all the other flavors.
- ½ tablespoon garlic, finely minced: Garlic adds a pungent, aromatic quality that brings depth to the soup.
- 2 cups Yukon gold potatoes, peeled and cut into 1-inch pieces: These potatoes are creamy and perfect for soup, adding a hearty texture.
- 1 cup Yukon gold potatoes, peeled and cut into quarters (for removal at the end): These potatoes will be used to help thicken the soup, and then removed to maintain a smooth consistency.
- ¼ teaspoon pepper: For seasoning the soup with a bit of heat.
- ¼ teaspoon salt: Enhances all the flavors and brings the dish together.
- ¼ teaspoon dried parsley: A mild herb that adds freshness to the dish.
- 3 cups chicken broth or bone broth (low sodium): The base of the soup, providing richness and depth.
- ¼ teaspoon dried basil: Adds a sweet, aromatic flavor.
- ¼ teaspoon dried rosemary: Provides a woody, earthy undertone that pairs perfectly with chicken.
- 1 tablespoon fresh parsley, for garnish: Adds a pop of color and freshness when serving.
- ½ cup milk of choice (almond milk, whole milk, or any milk will work): Gives the soup its creamy texture.
Substitutions and Variations
While this Chicken Pot Pie Soup recipe is delicious as-is, there are several ways you can customize it to suit your taste or dietary preferences:
- Protein Substitutions:
- If you prefer dark meat, swap the chicken breasts for boneless, skinless chicken thighs.
- For a vegetarian version, omit the chicken and use chickpeas or tofu as a protein substitute.
- Vegetable Variations:
- Add or substitute vegetables based on what you have on hand. Green beans, peas, or corn can add a nice touch.
- For a heartier soup, consider adding mushrooms for an earthy flavor.
- Broth and Cream Options:
- If you prefer a richer soup, use heavy cream instead of milk.
- For a dairy-free option, use coconut milk or any plant-based milk alternative.
- Herb Adjustments:
- Fresh herbs can replace dried herbs for a more vibrant flavor. Double the amount when using fresh herbs.
- Potato Alternatives:
- If you prefer a lower-carb option, substitute the potatoes with cauliflower florets.
Step-by-Step Cooking Instructions
Cooking Chicken Pot Pie Soup is straightforward and easy. Follow these steps for a perfect result every time:

- Prepare the Ingredients:
- Begin by prepping all your vegetables. Dice the celery, cut the carrots into ¼ inch circles, finely chop the onion, and peel and cut the Yukon gold potatoes into 1-inch pieces and quarters as instructed.
- Mince the garlic finely.
- Cook the Chicken:
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the chicken breasts and cook for about 5-7 minutes per side, until they are golden brown and cooked through.
- Remove the chicken from the pot and set it aside to cool slightly before shredding it into bite-sized pieces.
- Sauté the Vegetables:
- In the same pot, add a bit more olive oil if necessary, and sauté the diced celery, carrots, and onions for about 5 minutes, until the vegetables are softened and the onions are translucent.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the Broth and Potatoes:
- Pour in the 3 cups of chicken broth or bone broth, scraping the bottom of the pot to deglaze it and incorporate all the flavorful bits into the soup.
- Add the 2 cups of diced potatoes and the 1 cup of quartered potatoes.
- Stir in the salt, pepper, dried parsley, basil, and rosemary.
- Simmer the Soup:
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender.
- After the potatoes are cooked, remove the quartered potatoes from the soup and mash them in a bowl. Return the mashed potatoes to the pot to thicken the soup.
- Finish the Soup:
- Stir in the shredded chicken and the ½ cup of milk of your choice.
- Let the soup simmer for another 5 minutes, allowing the flavors to meld together.
- Taste and Adjust:
- Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or herbs to suit your preference.
How to Cook Chicken Pot Pie Soup: A Step-by-Step Guide
To ensure your Chicken Pot Pie Soup turns out perfectly, here's a detailed step-by-step guide to follow:
- Sautéing for Flavor:
- When sautéing the vegetables, make sure not to rush the process. The goal is to soften them and bring out their natural sweetness, which adds depth to the soup’s flavor.
- Deglazing the Pot:
- After cooking the chicken and sautéing the vegetables, deglaze the pot with broth. This step is crucial as it incorporates all the caramelized bits from the bottom of the pot into the soup, enriching its taste.
- Simmering for Tenderness:
- Simmer the soup gently to ensure the potatoes and vegetables cook evenly and the chicken remains tender. A slow simmer allows the flavors to develop fully.
- Thickening the Soup:
- Mashing the quartered potatoes and returning them to the pot is a clever way to thicken the soup without adding extra cream or flour, keeping it hearty yet not too heavy.
Common Mistakes to Avoid
Even the most seasoned cooks can make mistakes. Here are some common pitfalls to avoid when making Chicken Pot Pie Soup:
- Overcooking the Chicken:
- Overcooked chicken can become dry and tough. Be sure to cook the chicken just until it’s done and then remove it from the pot to prevent it from overcooking.
- Skipping the Sautéing Step:
- Sautéing the vegetables and chicken beforehand is essential for building flavor. Skipping this step can result in a bland soup.
- Not Thickening the Soup Properly:
- If you forget to remove and mash the quartered potatoes, your soup might end up too thin. Mashing these potatoes is key to achieving the right consistency.
- Adding Milk Too Early:
- Adding the milk before the soup has finished simmering can cause it to curdle. Always add milk at the end and stir it in gently.
Serving and Presentation Tips
Now that your Chicken Pot Pie Soup is ready, it’s time to think about how to serve and present it. Here are some tips to elevate your dining experience:
- Serve Hot:
- Chicken Pot Pie Soup is best enjoyed piping hot. Make sure to serve it immediately after cooking to enjoy the flavors at their peak.
- Garnish Generously:
- Don’t skimp on the garnish. A sprinkle of fresh parsley and a dash of black pepper can make the soup look more inviting.
- Accompaniments:
- Serve the soup with crusty bread, biscuits, or a simple salad to complete the meal.
How to Serve Chicken Pot Pie Soup
When it comes to serving Chicken Pot Pie Soup, presentation is key to making your meal feel special. Here’s how to do it:
- Choose the Right Bowl:
- Use deep bowls to serve the soup, as this will keep it warm longer and make it easier to enjoy.
- Add a Side:
- Pair the soup with a side of freshly baked bread or a light green salad to balance the richness of the soup.
- Top with Fresh Herbs:
- Just before serving, top each bowl with a sprinkle of freshly chopped parsley or a few fresh thyme leaves for a pop of color and flavor.
Presentation Ideas for Chicken Pot Pie Soup
Elevate your presentation with these creative ideas:
- Rustic Charm:
- Serve the soup in rustic, earthenware bowls with a sprig of fresh thyme laid across the top. Add a side of crusty bread wrapped in a linen napkin for a homely touch.
- Elegant Touch:
- For a more elegant presentation, use white porcelain bowls and drizzle a swirl of cream or olive oil on top of the soup. Garnish with microgreens or a small edible flower for a sophisticated look.
- Family-Style Serving:
- Serve the soup in a large tureen placed at the center of the table, allowing everyone to serve themselves. Accompany it with a basket of warm biscuits or rolls.
Chicken Pot Pie Soup Recipe Tips
To make your Chicken Pot Pie Soup even more delicious, keep these tips in mind:
- Use Fresh Ingredients:
- Whenever possible, use fresh vegetables and herbs. They add more flavor and brightness to the soup.
- Cook in Batches:
- If making a large batch, consider cooking the chicken in batches to avoid overcrowding the pot, ensuring even cooking.
- Reheat Gently:
- When reheating leftovers, do so over low heat to prevent the soup from becoming too thick or the chicken from drying out.
- Make It Ahead:
- This soup can be made a day in advance. The flavors will meld and intensify, making it even more delicious the next day.
Frequently Asked Questions (FAQs)
Q: Can I freeze Chicken Pot Pie Soup?
A: Yes, you can freeze Chicken Pot Pie Soup. However, the texture of the potatoes may change slightly upon reheating. Freeze in an airtight container for up to 3 months and thaw in the refrigerator before reheating.
Q: What can I use instead of chicken broth?
A: You can use vegetable broth as a substitute for chicken broth. Bone broth also works well and adds extra richness to the soup.
Q: Can I use leftover cooked chicken?
A: Absolutely! If you have leftover cooked chicken, you can shred it and add it to the soup during the last 10 minutes of cooking.
Q: How do I prevent the milk from curdling?
A: To prevent curdling, add the milk at the very end of the cooking process and make sure the soup is not boiling when you stir it in.
Q: Can I add dumplings to this soup?
A: Yes, adding dumplings would make this soup even heartier. You can drop spoonfuls of dumpling dough into the simmering soup and cook until they are fluffy and cooked through.
Conclusion
Chicken Pot Pie Soup is a versatile, comforting dish that’s perfect for any occasion. Whether you’re serving it for a family dinner or a cozy night in, this soup is sure to impress with its rich flavors and hearty ingredients. With these step-by-step instructions, tips, and variations, you’re all set to make a delicious pot of Chicken Pot Pie Soup that will warm your heart and satisfy your appetite. Enjoy!
PrintChicken Pot Pie Soup Recipe
This creamy Chicken Pot Pie Soup recipe blends tender chicken breasts, Yukon gold potatoes, and veggies like celery, carrots, and onions in a flavorful, herb-infused broth. Ideal for a comforting meal, this soup is a quick and hearty twist on the classic pot pie, made easy in just one pot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
- 1 cup celery, diced
- 1 cup carrot, cut in ¼ inch thick small circles
- 1 cup onion, finely chopped
- ½ tablespoon garlic, finely minced
- 2 cups Yukon gold potatoes, peeled and cut into 1-inch pieces
- 1 cup Yukon gold potatoes, peeled and cut into quarters (to remove later)
- ¼ teaspoon pepper
- ¼ teaspoon salt
- ¼ teaspoon dried parsley
- 3 cups chicken broth or bone broth (low sodium)
- ¼ teaspoon dried basil
- ¼ teaspoon dried rosemary
- 1 tablespoon fresh parsley, for garnish
- ½ cup milk of choice (almond milk, whole milk, etc.)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chicken breasts and cook until browned on both sides, then remove and set aside.
- In the same pot, sauté celery, carrots, onion, and garlic until softened.
- Add the diced and quartered potatoes, salt, pepper, dried parsley, basil, and rosemary.
- Pour in the chicken broth, bring to a boil, and simmer until the potatoes are tender.
- Remove the quartered potatoes and discard or mash for a thicker consistency.
- Shred the cooked chicken and return it to the pot along with the milk. Heat through.
- Garnish with fresh parsley and serve hot.
Notes
- Use almond milk for a dairy-free version.
- To thicken the soup, mash or blend a portion of the potatoes before adding the chicken back.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 400mg
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