Chicken Pot Pie Soup
Why make this recipe
Chicken Pot Pie Soup is a comforting and hearty dish that’s perfect for chilly days. It captures all the flavors of a classic chicken pot pie but in a warm, soupy form. This recipe is not only delicious but also simple to make. It’s a great way to use leftover chicken and pack in lots of veggies. Plus, with its creamy consistency and tasty seasonings, it will satisfy your whole family.
How to make Chicken Pot Pie Soup
Ingredients:
- 1 tablespoon canola or vegetable oil
- 1 medium yellow onion, finely chopped
- 3 celery ribs, chopped
- 2 cloves garlic, minced
- ¼ teaspoon poultry seasoning
- ¼ teaspoon ground black pepper (or white pepper)
- 1 teaspoon crushed rosemary
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups low sodium chicken broth
- 3 carrots, peeled and chopped
- 2 Yukon gold potatoes, peeled and small diced
- 2 bay leaves
- 1 cup frozen peas
- 2 ½ cups cooked, cubed rotisserie chicken breast
- ½ cup heavy cream
- Kosher salt and fresh ground black pepper
- Dried parsley and thyme leaves for garnish
Directions:
- Add the oil to a Dutch Oven or heavy stockpot over medium-high heat. Add the onion and celery, cooking until soft, about 5-7 minutes.
- Reduce the heat to low. Add the garlic, poultry seasoning, black pepper, rosemary, and thyme. Cook for 1 minute, stirring constantly.
- Turn off the heat and plate the veggies and seasonings.
- Melt the butter over medium heat. Whisk in the flour, cooking for 2-3 minutes while stirring continuously.
- Slowly add the chicken broth while whisking. Add the potatoes, carrots, bay leaves, and the rest of the vegetables, spices, and herbs that you plated.
- Bring the mixture to a boil over medium heat. Reduce the heat to low and let it simmer until the potatoes and carrots are fork-tender, about 15-20 minutes.
- Add the peas and chicken. Let the mixture simmer for an additional 5 minutes.
- Remove from heat and stir in the heavy cream. Season with kosher salt and freshly ground black pepper. If desired, serve with homemade or store-bought biscuits. Garnish with parsley or thyme leaves.
How to serve Chicken Pot Pie Soup
Serve the soup hot in bowls, garnished with chopped parsley or thyme for a touch of color. You can pair it with biscuits for a complete meal, perfect for dipping into the creamy goodness of the soup.
How to store Chicken Pot Pie Soup
Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop or in a microwave until hot. You can also freeze it for up to 3 months. Just ensure it cools down first before freezing.
Tips to make Chicken Pot Pie Soup
- For a quicker version, use store-bought rotisserie chicken.
- Feel free to add more vegetables to the soup, such as corn or green beans.
- Adjust the seasonings to fit your taste; add a splash of lemon juice for brightness!
Variation
To make a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. You can also use a dairy-free cream alternative if you prefer to avoid dairy.
FAQs
1. Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work great in this recipe. Just make sure to add them during the last few minutes of cooking.
2. How can I thicken the soup more?
If you prefer a thicker soup, you can add more flour or cornstarch mixed with water during cooking. Another option is to blend a portion of the soup before serving.
3. Is it possible to make this soup in a slow cooker?
Yes, you can cook this soup in a slow cooker. Just add all the ingredients (except for the cream) and cook on low for 6-7 hours or on high for 3-4 hours. Stir in the cream just before serving.
Chicken Pot Pie Soup
Ingredients
Base Ingredients
- 1 tablespoon canola or vegetable oil
- 1 medium yellow onion, finely chopped
- 3 ribs celery, chopped
- 2 cloves garlic, minced
- ¼ teaspoon poultry seasoning
- ¼ teaspoon ground black pepper (or white pepper)
- 1 teaspoon crushed rosemary
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups low sodium chicken broth
Vegetables
- 3 carrots, peeled and chopped
- 2 medium Yukon gold potatoes, peeled and small diced
- 2 leaves bay leaves
- 1 cup frozen peas
Meat & Cream
- 2.5 cups cooked, cubed rotisserie chicken breast For a quicker version, use store-bought rotisserie chicken.
- ½ cup heavy cream
Seasoning & Garnish
- Kosher salt and fresh ground black pepper To taste
- Dried parsley and thyme leaves For garnish
Instructions
Cooking the Base
- Add the oil to a Dutch Oven or heavy stockpot over medium-high heat. Add the onion and celery, cooking until soft, about 5-7 minutes.
- Reduce the heat to low. Add the garlic, poultry seasoning, black pepper, rosemary, and thyme. Cook for 1 minute, stirring constantly.
- Turn off the heat and plate the veggies and seasonings.
- Melt the butter over medium heat. Whisk in the flour, cooking for 2-3 minutes while stirring continuously.
- Slowly add the chicken broth while whisking. Add the potatoes, carrots, bay leaves, and the rest of the vegetables, spices, and herbs that you plated.
Simmering the Soup
- Bring the mixture to a boil over medium heat. Reduce the heat to low and let it simmer until the potatoes and carrots are fork-tender, about 15-20 minutes.
- Add the peas and chicken. Let the mixture simmer for an additional 5 minutes.
- Remove from heat and stir in the heavy cream. Season with kosher salt and freshly ground black pepper. If desired, serve with homemade or store-bought biscuits. Garnish with parsley or thyme leaves.
