Oh my goodness, let me tell you about my *chicken pot pie soup*! It’s like a warm hug in a bowl, combining all those comforting flavors of the classic pot pie but in a cozy soup form. I’ve been making this recipe for years, and every time I do, it brings back memories of chilly evenings spent with family, gathered around the table. The creamy broth, tender chicken, and hearty veggies come together to create a deliciously satisfying meal that’s perfect for any day of the week. Trust me, once you try this, it’ll become a staple in your kitchen!

Ingredients List

1 lb chicken breast, diced into bite-sized pieces
1 cup carrots, diced for a touch of sweetness
1 cup celery, diced to add that lovely crunch
1 cup potatoes, diced for heartiness
1/2 cup onion, chopped to enhance the flavor
4 cups chicken broth, the base of our delicious soup
1 cup milk, for creaminess
1/4 cup flour, to thicken the soup just right
1 teaspoon thyme, to bring in that herbaceous note
1 teaspoon salt, to season the soup perfectly
1/2 teaspoon black pepper, for a little kick
1/4 cup frozen peas, to add a pop of color and texture
2 tablespoons olive oil, for sautéing the veggies

How to Prepare Chicken Pot Pie Soup

Step-by-Step Instructions

First things first, heat the olive oil in a large pot over medium heat. You want to get that lovely aroma going!
Once the oil is shimmering, toss in the chopped onion, carrots, celery, and potatoes. Sauté these beauties for about 5-7 minutes, or until they’re softened. This step is crucial for building flavor, so don’t rush it!
Now it’s time to add the diced chicken. Stir it in and cook until it’s no longer pink, which should take about 5 minutes. Make sure the chicken is cooked through; no one wants a raw bite!
Next, sprinkle the flour over the mixture and stir well to coat everything. This is how we’ll thicken our soup, so mix it in thoroughly.
Slowly pour in the chicken broth while stirring continuously. This helps prevent any lumps from forming, which is key for a smooth soup.
Bring the pot to a gentle boil, then reduce the heat and let it simmer for 15 minutes. This allows all those flavors to meld together beautifully.
After simmering, stir in the milk, thyme, salt, and pepper. Give it a good mix to combine everything!
Finally, add the frozen peas and cook for an additional 5 minutes. They don’t need long to heat through, and they’ll add that lovely pop of green!
Serve hot and enjoy your comforting bowl of chicken pot pie soup. It’s like a cozy evening wrapped in a bowl!

Why You’ll Love This Recipe

It’s quick to whip up, taking just 45 minutes from start to finish.
This soup is super easy, making it perfect for cooks of all skill levels.
Every spoonful is packed with flavor, bringing that classic chicken pot pie taste to life.
It’s wonderfully comforting, ideal for chilly evenings or when you need a little pick-me-up.
Plus, it’s a healthier twist on the traditional pot pie, loaded with veggies and lean chicken.
And let’s not forget, it’s a one-pot wonder, which means less mess and easy cleanup!

Tips for Success

To make sure your *chicken pot pie soup* turns out perfectly, here are a few of my favorite tips! First, don’t skimp on sautéing the vegetables; it really builds that flavorful base. If you want an extra creamy texture, consider adding a splash of heavy cream at the end—oh wow, it’s delicious! Also, if you’re short on time, using rotisserie chicken is a game changer; just shred it and toss it in! Finally, adjust the seasoning to your taste. A little extra thyme or a pinch of garlic powder can elevate the flavor even more!

Variations

If you’re feeling adventurous, there are so many fun ways to mix up your *chicken pot pie soup*! For a twist, try adding corn or green beans for extra sweetness and crunch. You could also throw in some mushrooms for an earthy flavor that pairs beautifully with the chicken. Want to spice things up? A pinch of cayenne or some smoked paprika can really elevate the taste! And if you’re a fan of herbs, consider swapping out the thyme for rosemary or dill for a fresh twist. The possibilities are endless, so feel free to make it your own!

Storage & Reheating Instructions

If you have any leftover *chicken pot pie soup* (which is rare, but it happens!), let it cool completely before storing. I recommend using an airtight container in the fridge, where it’ll stay fresh for up to 3 days. If you want to keep it longer, you can freeze it! Just make sure to use freezer-safe containers or bags, and it should last for about 2 months. When you’re ready to enjoy it again, simply thaw overnight in the fridge. To reheat, warm it gently on the stovetop over low heat, stirring occasionally until heated through. Easy peasy!

Nutritional Information

Here’s the estimated nutritional breakdown for each serving of my *chicken pot pie soup*. Keep in mind that these values can vary slightly based on the specific ingredients you use. Each cup contains approximately:

Calories: 320
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 800mg
Carbohydrates: 30g
Fiber: 3g
Sugar: 3g
Protein: 25g

This soup is not only hearty but also packed with protein and fiber, making it a satisfying choice for any meal!

FAQ Section

Can I use frozen chicken for this recipe?
Absolutely! Just make sure to thaw it first before dicing and cooking it. It’ll work perfectly in your *chicken pot pie soup*.

Can I make this soup ahead of time?
Yes, this soup stores well! You can make it a day in advance; just refrigerate and reheat when you’re ready to serve.

What can I serve with chicken pot pie soup?
This soup pairs beautifully with crusty bread or a fresh green salad for a complete meal.

Is this soup gluten-free?
To make it gluten-free, simply substitute the flour with a gluten-free blend or cornstarch for thickening.

Can I add more vegetables?
Definitely! Feel free to toss in any veggies you love, like bell peppers or zucchini, to customize your *chicken pot pie soup*!

Chicken Pot Pie Soup: 7 Comforting Flavors in One Bowl

Print Recipe

A hearty chicken pot pie soup that combines the flavors of traditional pot pie in a warm, comforting soup.

Total Time: 45 minutes
Yield: 6 servings 1x

Ingredients

Scale

1 lb chicken breast, diced
1 cup carrots, diced
1 cup celery, diced
1 cup potatoes, diced
1/2 cup onion, chopped
4 cups chicken broth
1 cup milk
1/4 cup flour
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup frozen peas
2 tablespoons olive oil

Instructions

Heat olive oil in a large pot over medium heat.
Add onions, carrots, celery, and potatoes. Sauté until softened.
Add diced chicken and cook until no longer pink.
Sprinkle flour over the mixture and stir well.
Slowly add chicken broth while stirring to avoid lumps.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Add milk, thyme, salt, and pepper. Stir to combine.
Add frozen peas and cook for an additional 5 minutes.
Serve hot and enjoy.

Notes

Feel free to add other vegetables like corn or green beans.
You can use rotisserie chicken for quicker preparation.
Adjust seasoning to your taste.

Author: Juanita A. Smith
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Fat

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 800mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg

Keywords: chicken pot pie soup, comfort food, soup recipe