Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves approximately four people
Cuisine: Comfort
Ingredients: 2 tablespoons olive oil; 1 lb boneless, skinless chicken breasts; 1 cup celery (diced); 1 cup carrots (sliced); 1 cup onion (chopped); 2 cups yukon gold potatoes (cubed); 3 cups low-sodium chicken broth; 1/2 cup milk of choice; Fresh parsley (for garnish)

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If you’re looking for a cozy dish that warms your soul and fills your kitchen with delightful aromas, then you’ve come to the right place! This Chicken Pot Pie Soup is a twist on a classic favorite, bringing all the comforting flavors of chicken pot pie into a deliciously creamy soup. It’s perfect for busy weeknights or family gatherings when you want something hearty yet simple to prepare.

What I love most about this recipe is how versatile it is. You can whip it up in an instant pot, crockpot, or even on the stove—whatever fits your schedule best. Plus, it’s healthy and made with wholesome ingredients, making it a go-to in my house!

Why You’ll Love This Recipe

Quick & Easy: This Chicken Pot Pie Soup comes together in just about 50 minutes, making it perfect for any night of the week.
Family-Friendly: Everyone loves a good bowl of soup! It’s hearty and filling, sure to please even the pickiest eaters.
Make Ahead: This soup stores beautifully in the fridge, so you can make it in advance and enjoy it throughout the week.
Deliciously Flavorful: The combination of herbs and fresh ingredients makes every spoonful burst with flavor that reminds you of home.

Ingredients You’ll Need

Let’s talk about the star players in this comforting soup! These are simple and wholesome ingredients that you probably already have in your pantry or fridge. Gather them up, and let’s create some magic!

For the Soup Base

2 tablespoons olive oil
1 lb boneless, skinless chicken breasts (about 2 larger breasts)
1 cup celery (diced)
1 cup carrot (cut into 1/4 inch thick small circles)
1 cup onion (finely chopped)
1/2 tablespoon garlic (finely minced)

For the Creamy Goodness

2 cups yukon gold potatoes (peeled + cut into 1 inch pieces)
1 cup yukon gold potatoes (peeled + cut into quarters so that you can remove them at the end)
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley
3 cups chicken broth (or bone broth – low sodium!)
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary

For Serving

1 tablespoon fresh parsley (for garnish)
1/2 cup milk of choice (almond milk, whole milk, any milk will work)

Variations

The beauty of this Chicken Pot Pie Soup is its flexibility! Feel free to get creative based on what you have on hand or your personal preferences:

Swap the protein: Instead of chicken, try using turkey or even chickpeas for a vegetarian option.
Add extra veggies: Toss in some peas or corn for added color and nutrition.
Make it spicy: A pinch of cayenne pepper or some diced jalapeños can give your soup a little kick!
Creamy alternative: For an even richer texture, consider adding some coconut cream instead of regular milk.

How to Make Chicken Pot Pie Soup

Step 1: Sauté the Aromatics

Start by heating the olive oil in your pot over medium heat. Add the chopped onion, celery, carrots, and minced garlic. Sauté these until they’re soft and fragrant—this step really helps build layers of flavor in your soup.

Step 2: Cook the Chicken

Next up is adding your chicken breasts to the pot. Brown them slightly on both sides; this not only gives flavor but also locks in moisture for tender meat later on. Once browned, remove them from the pot and set aside.

Step 3: Add Potatoes & Broth

Now let’s turn our attention to those lovely yukon gold potatoes! Add both sets of potato pieces along with chicken broth to the pot. Be sure to scrape any bits stuck at the bottom; they add great flavor.

Step 4: Season It Right

Sprinkle in your seasonings: black pepper, salt, dried parsley, basil, and rosemary. Stir everything together—this is where that comforting aroma starts wafting through your kitchen!

Step 5: Simmer & Shred

Bring your soup to a boil before lowering it to a simmer. Let it cook for about 20 minutes until those potatoes are tender. While it simmers, shred your chicken into bite-sized pieces before adding it back into the pot.

Step 6: Creamy Finish

Finally, stir in your milk of choice for that creamy goodness we all love! Taste and adjust seasoning if needed. Serve hot with a sprinkle of fresh parsley on top for a beautiful presentation.

Enjoy every warm bowl of this delightful Chicken Pot Pie Soup with friends and family—it’s sure to become a favorite!

Pro Tips for Making Chicken Pot Pie Soup

Making Chicken Pot Pie Soup can be a delightful experience, and these tips will help you create the most comforting bowl of soup possible!

Choose Fresh Ingredients: Using fresh vegetables enhances the flavor and texture of your soup. Fresh carrots, celery, and herbs bring out the best in your dish.
Sauté the Veggies First: Taking a few extra minutes to sauté your onions, garlic, and other vegetables in olive oil before adding the broth helps release their natural flavors, creating a richer taste.
Customize Your Broth: If you want an even heartier flavor, consider using homemade chicken broth or a low-sodium store-bought option. This can significantly enhance the overall taste of your soup.
Experiment with Spices: Don’t hesitate to add more herbs or spices according to your preference. A dash of thyme or some crushed red pepper flakes can introduce an exciting twist to the classic flavor profile.
Make it Creamy: For an extra creamy texture, blend a portion of the soup before serving. This adds richness without compromising on healthiness!

How to Serve Chicken Pot Pie Soup

Serving Chicken Pot Pie Soup is all about making it look as good as it tastes! Here are some fun ways to present this cozy meal that will make everyone feel right at home.

Garnishes

Fresh parsley: A sprinkle of chopped fresh parsley adds a pop of color and freshness to each bowl.
Crackers or puff pastry: Serve alongside crunchy crackers or flaky puff pastry for that classic pot pie feel.
A drizzle of olive oil: A light drizzle over each serving enhances both flavor and presentation, giving it a lovely sheen.

Side Dishes

Crusty Bread: A warm loaf of crusty bread is perfect for dipping into your soup; its chewy texture complements the creamy broth wonderfully.
Side Salad: A simple green salad with vinaigrette can provide a refreshing contrast to the rich soup. Choose seasonal greens for added flavor!
Roasted Vegetables: Roasted veggies like Brussels sprouts or sweet potatoes bring out caramelized flavors that pair excellently with the soup.
Cornbread: Soft, moist cornbread is another delightful side that adds sweetness and texture—perfect for soaking up every last drop of that delicious soup!

Now you’re ready to enjoy your Chicken Pot Pie Soup in style! Each bite will be a warm hug on a chilly day. Happy cooking!

Make Ahead and Storage

Chicken Pot Pie Soup is perfect for meal prep, allowing you to enjoy delicious, homemade comfort food throughout the week! Here are some tips on how to store and enjoy your soup later.

Storing Leftovers

Let the soup cool completely before transferring it to an airtight container.
Store in the refrigerator for up to 3-4 days.
Label the container with the date for easy tracking.

Freezing

Allow the soup to cool down before pouring it into freezer-safe containers or bags.
Leave some space at the top of the container/bag, as liquids expand when frozen.
Freeze for up to 3 months for best flavor and texture.

Reheating

For refrigerated soup, heat it on the stove over medium heat until warmed through, stirring occasionally.
For frozen soup, thaw overnight in the refrigerator before reheating or use a microwave-safe container and heat in short intervals until hot.
Add a splash of milk or broth if the soup seems too thick after reheating.

FAQs

Here are some common questions you might have about Chicken Pot Pie Soup.

Can I make Chicken Pot Pie Soup in advance?

Absolutely! This recipe is ideal for making ahead. You can prepare it and store leftovers in the fridge or freeze portions for later enjoyment.

What can I serve with Chicken Pot Pie Soup?

This comforting soup pairs beautifully with crusty bread or a fresh side salad. Feel free to get creative with your sides!

Is Chicken Pot Pie Soup healthy?

Yes! With wholesome ingredients like chicken, vegetables, and low-sodium broth, this soup is both nutritious and satisfying while still being deliciously comforting.

Can I substitute any ingredients in Chicken Pot Pie Soup?

Certainly! You can customize this recipe by using different vegetables or plant-based milk options based on your preferences.

How many servings does Chicken Pot Pie Soup make?

This delightful recipe serves about four people, making it perfect for family dinners or easy meal prep!

Final Thoughts

I truly hope you enjoy making this Chicken Pot Pie Soup as much as I do! It’s a wonderful dish that brings warmth and comfort to any table. Don’t hesitate to experiment with different veggies or herbs to make it your own. I can’t wait for you to savor every spoonful!

Chicken Pot Pie Soup

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Author: Autumn
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Serves approximately four people 1x
Category: Main
Method: Stovetop
Cuisine: Comfort

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Description

If you’re in search of a warm and comforting dish, look no further than this Chicken Pot Pie Soup. This creamy, hearty soup captures all the classic flavors of chicken pot pie in a delightful bowl that’s perfect for busy weeknights or family gatherings. With tender chicken, fresh vegetables, and a rich broth, it’s a nutritious option that will satisfy even the pickiest eaters. Plus, this recipe is versatile enough to be made in an Instant Pot, crockpot, or on the stovetop, making it easy to fit into your schedule. Enjoy it as a make-ahead meal that stores beautifully, allowing you to savor cozy flavors all week long.

Ingredients

Scale

2 tablespoons olive oil
1 lb boneless, skinless chicken breasts
1 cup celery (diced)
1 cup carrots (sliced)
1 cup onion (chopped)
2 cups yukon gold potatoes (cubed)
3 cups low-sodium chicken broth
1/2 cup milk of choice
Fresh parsley (for garnish)

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Instructions

In a large pot, heat olive oil over medium heat. Sauté celery, carrots, onion, and garlic until soft.
Add chicken breasts and brown on both sides before removing from the pot.
Incorporate cubed potatoes and chicken broth into the pot; scrape any bits off the bottom for flavor.
Stir in seasonings: black pepper, salt, parsley, basil, and rosemary; bring to a boil then reduce to simmer for about 20 minutes until potatoes are tender.
Shred cooked chicken and return it to the pot; stir in milk for creaminess.
Serve hot with fresh parsley sprinkled on top.