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This Chicken Pot Pie Soup is warm and cozy, filled with tender chicken, colorful veggies, and creamy goodness. It’s like a big hug in a bowl!
Trust me, once you start slurping this up, you won’t want to stop! 🤤 I always make enough to have leftovers because it tastes even better the next day!
It’s super easy to make; just throw everything in one pot and let it bubble. Perfect for chilly days when you need comfort food that’s quick and tasty!
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Key Ingredients & Substitutions
Olive Oil: Olive oil adds a light, fruity flavor. You can substitute it with vegetable oil or butter if you prefer a richer taste. I enjoy using a mix of olive oil and butter for extra depth.
Chicken: Shredded rotisserie chicken is perfect for this recipe due to convenience. If you have leftover chicken or turkey, it works just as well. For a plant-based option, use cooked chickpeas or tofu.
Heavy Cream: Heavy cream contributes a rich, creamy texture. You can use half-and-half for a lighter version or coconut cream for a dairy-free choice. I find that coconut cream adds a unique flavor.
Vegetables: Classic choices include carrots and celery, but feel free to throw in other veggies like potatoes or green beans. I love adding potatoes for heartiness—I just dice them small!
Herbs: Dried thyme and parsley enhance the soup’s flavor. For fresh herbs, use two to three times more since they’re more potent. Personally, I enjoy a sprinkle of fresh thyme just before serving!
How Do I Achieve the Best Flavor from My Vegetables?
The key to maximizing flavor is in how you cook your vegetables. Start by sautéing your onions in warm olive oil. This softens them and starts to build the base of your soup.
- Cook onions until translucent—this usually takes about 3-4 minutes.
- Add garlic, carrots, and celery. Cooking these for 5-7 minutes allows them to soften, which enhances their natural sweetness.
- Don’t rush this step! Taking the time to properly sauté makes a big difference in flavor.
Delicious Chicken Pot Pie Soup
What You’ll Need:
- For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, chopped
- 2 ribs celery, chopped
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 cup heavy cream
- 1/4 cup all-purpose flour (optional for thickening)
- Fresh parsley for garnish (optional)
- Biscuits for serving (optional)
How Much Time Will You Need?
This Chicken Pot Pie Soup is a cozy dish that’s quick to whip up! You’ll spend about 10 minutes prepping your ingredients and about 30 minutes cooking. In no time, you’ll have a delightful and hearty soup ready to enjoy!
Instructions:
Let’s get started! First, grab a large pot and drizzle in that olive oil over medium heat. Toss in your diced onion and sauté it for about 3-4 minutes, stirring occasionally, until it becomes nice and translucent—this will make your soup extra tasty!
Next, add the minced garlic, chopped carrots, and chopped celery to the pot. Cook everything together for another 5-7 minutes. You want those veggies starting to soften up and blend their flavors. Your kitchen will start smelling amazing right about now!
Now it’s time to add a splash of color! Stir in the frozen peas and corn, followed by your shredded chicken. Then, pour in the chicken broth and sprinkle in the dried thyme and parsley. Season with a little salt and pepper to taste. Bring this wonderful mixture to a boil, and don’t forget to give it a stir now and then!
Once your pot of goodness is bubbling away, lower the heat and let it simmer for about 15-20 minutes. This will let all those delightful flavors meld together; just imagine the deliciousness!
If you want a thicker soup, here’s what you can do: in a separate bowl, mix the heavy cream and all-purpose flour (if you’re using it) until it’s smooth. Gradually add this creamy mixture into your simmering soup while stirring to keep it lump-free. Continue to simmer for another 5-10 minutes until everything is beautifully thickened.
Before serving, taste your soup and adjust any seasonings if needed. Serve it hot, and feel free to sprinkle some fresh parsley on top for a lovely touch. If you’re feeling a bit indulgent (who isn’t?), serve with biscuits on the side for some delightful dipping!
And there you have it—a warm, hearty Chicken Pot Pie Soup that’s perfect for any day. Enjoy every cozy bite!
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! Leftover turkey works great in this recipe. Just shred the turkey and replace the cooked chicken with an equal amount. This is a perfect way to use up holiday leftovers!
How Can I Thicken the Soup Without Flour?
If you want to skip the flour, try adding a couple of cubed potatoes or sweet potatoes to the soup while it simmers. They will break down and naturally thicken the soup. Alternatively, pureeing a portion of the soup in a blender can also create a creamy texture without any flour!
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it! Just make sure to let it cool completely before transferring to a freezer-safe container. Reheat gently on the stove or microwave, adding a splash of broth if it gets too thick.
Can I Use Fresh Vegetables Instead of Frozen?
Yes, you can definitely use fresh vegetables! Just chop them at the same size as the frozen ones and add them to the pot at the beginning, sautéing them until they’re tender. Keep an eye on cooking times, as fresh vegetables might cook a little faster than frozen.
