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If you’re searching for a comforting dish that wraps all the cozy goodness of a classic meal into one bowl, you’ve got to try this Chicken Pot Pie Soup Recipe. It perfectly captures the heartwarming flavors and creamy texture of traditional chicken pot pie but in a silky, spoonable form. Every bite delivers tender chicken, velvety potatoes, and vibrant veggies swimming in a rich, seasoned broth that feels like a warm hug on a chilly day. This recipe is an absolute winner when you want dinner that’s both satisfying and soul-soothing, and it’s surprisingly easy to whip up on any weeknight!
Ingredients You’ll Need
This Chicken Pot Pie Soup Recipe keeps it straightforward with simple, wholesome ingredients that each play an important role. From the buttery base to the fresh veggies and creamy finish, every element contributes to the perfect balance of taste, texture, and color.
- 6 tablespoons salted butter: Creates a rich and silky flavor foundation for sautéing onions and garlic.
- 1 yellow onion, diced: Adds a natural sweetness and depth to the soup’s base.
- 3 garlic cloves, minced: Infuses a subtle sharpness and aromatic warmth.
- ⅓ cup all-purpose flour: Thickens the soup to that luscious, velvety consistency.
- 1 teaspoon Italian seasoning: Brings a fragrant blend of herbs that enhances overall flavor complexity.
- 1 teaspoon salt: Essential for balancing and highlighting the savory notes.
- ½ teaspoon freshly cracked black pepper: Adds a gentle, peppery kick for a bit of edge.
- 1 pound Yukon gold potatoes, peeled and chopped into 1-inch chunks: Give the soup body with their creamy texture and subtle sweetness.
- 5 cups chicken broth: The hearty, flavorful liquid base that ties all ingredients together.
- 2 cooked chicken breasts, shredded or diced: The protein star, tender and ready to soak up the soup’s rich flavors.
- 12 ounces bag frozen mixed vegetables: A colorful medley that adds freshness and a satisfying bite.
- ½ cup heavy cream: Rounds out the soup with a velvety richness you’ll want to savor.
- Fresh parsley for garnish (optional): Adds a pop of green and a bright, fresh finish.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Prep Your Fresh Ingredients
Start by dicing the onion, peeling and chopping the potatoes into 1-inch chunks, and mincing the garlic cloves. Placing the potatoes in a bowl of cool water prevents them from oxidizing and keeps their beautiful light color bright throughout cooking.
Step 2: Build the Flavor Base
In a Dutch oven or large pot, melt the butter over medium heat. Add the onion and cook until it turns translucent, about 4 minutes. Toss in the minced garlic and sauté just for 30 seconds to release its fragrance without burning. Sprinkle the flour evenly over the onions and garlic, stirring continuously. Let this cook for 1 to 2 minutes to form a roux that will thicken your soup nicely.
Step 3: Add Seasonings, Potatoes, and Broth
Now stir in the Italian seasoning, salt, pepper, chopped potatoes, and the chicken broth. This step not only brings in the comforting herb aromas but also deglazes the pot, lifting all those flavorful browned bits that add depth to your soup.
Step 4: Simmer Until Potatoes Are Tender
Pop on the lid, bring the mixture up to a boil, and then reduce to medium heat. Let it simmer gently for 10 to 12 minutes, stirring occasionally. Your potatoes should be tender and fork-ready, making the base perfect for the finishing touches.
Step 5: Incorporate Chicken, Veggies, and Cream
Remove the lid and add the shredded chicken, frozen mixed vegetables, and heavy cream to the pot. Give everything a good stir, cover again, and simmer for another 5 minutes. This allows the flavors to meld beautifully and the vegetables to cook through just right without losing their snap.
Step 6: Final Taste and Garnish
Give your soup a taste and adjust seasoning if needed. A sprinkle of fresh parsley at this point adds a lovely burst of color and fresh herbal brightness. Then, it’s time to ladle up this soul-warming Chicken Pot Pie Soup Recipe and enjoy every comforting spoonful!
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
Adding fresh parsley not only makes the soup look inviting but also brightens the rich flavors with a fresh herbal note. For an extra touch, a few crunchy croutons or a generous grating of sharp cheddar cheese can elevate your bowl to dinner-party-worthy status.
Side Dishes
This soup pairs beautifully with a crusty baguette or warm, buttery dinner rolls. A simple side salad with a tangy vinaigrette also complements the creaminess, making for a well-rounded, satisfying meal.
Creative Ways to Present
For an inviting presentation, serve the soup in rustic bowls topped with your garnishes. If you want to get fancy, hollow out mini sourdough loaves and ladle the soup inside for an edible bowl that’s both fun and functional. It’s a playful way to serve this homey favorite!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chicken Pot Pie Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the next-day meal even more delicious.
Freezing
This soup freezes well! Store it in freezer-safe containers, leaving some space for expansion. It will keep for up to 3 months. Just be aware that potatoes may soften a bit upon thawing, but the comforting flavor remains intact.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally until it’s heated through. Add a splash of chicken broth or cream if it needs loosening up. Avoid boiling to maintain the creamy texture and prevent curdling.
FAQs
Can I use leftover cooked chicken?
Absolutely! Leftover roasted or grilled chicken works wonderfully, making this recipe a great way to transform those leftovers into a whole new meal.
Can I substitute the heavy cream?
Yes, if you want a lighter version, you can swap heavy cream for half-and-half or whole milk, but the soup will be less rich and creamy.
What vegetables work best in this soup?
Frozen mixed vegetables typically include carrots, peas, corn, and green beans, which all complement the soup perfectly. You can customize with fresh or different frozen veggies based on your preference.
How do I make this recipe gluten-free?
Use a gluten-free flour blend instead of all-purpose flour, and make sure your chicken broth is gluten-free as well. This way, you can enjoy all the flavors without any worries.
Is this soup suitable for meal prep?
Definitely! This Chicken Pot Pie Soup Recipe is ideal for meal prep because it stores well and tastes even better the next day. Just portion it out for easy lunches or dinners throughout the week.
Final Thoughts
Trust me, once you make this Chicken Pot Pie Soup Recipe, it will quickly become one of your go-to comfort meals. It’s straightforward, packed with flavor, and offers that weightless coziness you crave on busy or chilly days. Give it a try – your taste buds (and your soul) will thank you!
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Chicken Pot Pie Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken Pot Pie Soup combines the classic flavors of a traditional pot pie in a creamy, hearty soup form. Made with tender chicken, tender potatoes, mixed vegetables, and a rich, creamy broth, it’s perfect for a cozy meal any day of the week.
Ingredients
Soup Base
- 6 tablespoons salted butter
- 1 yellow onion, diced
- 3 garlic cloves, minced
- ⅓ cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 5 cups chicken broth
- ½ cup heavy cream
Main Ingredients
- 1 pound Yukon gold potatoes, peeled and chopped into 1-inch chunks
- 2 cooked chicken breasts, shredded or diced
- 12 ounces bag frozen mixed vegetables
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Prepare Ingredients: Dice the onion, peel and chop the potatoes into 1-inch chunks, and mince the garlic cloves. Place the potatoes into a bowl of cool water to prevent browning.
- Sauté Aromatics: In a Dutch oven or large pot, melt butter over medium heat. Add the diced onion and cook until translucent, about 4 minutes. Add minced garlic and cook for an additional 30 seconds.
- Add Flour and Seasoning: Sprinkle the flour over the onions and garlic. Stir to combine and cook the flour for 1-2 minutes to eliminate raw taste. Then add Italian seasoning, salt, and freshly cracked black pepper.
- Add Potatoes and Broth: Add chopped potatoes and pour in the chicken broth. Stir well to dissolve the flour and incorporate any browned bits from the bottom of the pot.
- Cook Potatoes: Cover with a lid and bring to a boil. Once boiling, reduce heat to medium and simmer, stirring occasionally, for 10-12 minutes until potatoes are fork tender.
- Add Chicken and Vegetables: Remove lid and stir in the cooked chicken, frozen mixed vegetables, and heavy cream. Cover again and simmer for an additional 5 minutes to heat through and blend flavors.
- Final Seasoning and Serve: Taste and adjust seasoning if needed. Garnish with fresh parsley if desired, then serve hot.
Notes
- You can substitute frozen mixed vegetables with fresh vegetables such as peas, carrots, and corn for a fresher taste.
- For a thicker soup, mash a few potato chunks against the side of the pot before adding the chicken and vegetables.
- Use rotisserie chicken or leftover cooked chicken breasts to save time.
- Heavy cream can be substituted with half-and-half or milk for a lighter version, though the soup will be less rich.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
