As I stirred the bubbling pot on the stove, the warmth of savory aromas wrapped around me like a cozy blanket. This Chicken Pot Pie Soup isn’t just comfort food; it’s a celebration of wholesome ingredients and home-cooked love. With tender chicken, hearty vegetables, and a creamy broth, this recipe brings together all the joys of a classic pot pie in a delightful soup form. The best part? It's incredibly quick to whip up, making it perfect for those busy weeknights when you crave something hearty and satisfying. Plus, it's a fantastic crowd-pleaser that even your pickiest eaters will adore. So, are you ready to transform a chilly day into a cozy culinary escape?
Why is Chicken Pot Pie Soup so Loved?
Comforting Warmth: This Chicken Pot Pie Soup wraps you in a cozy embrace with its rich, creamy broth and hearty ingredients.
Quick Preparation: In just one hour, you can have a delicious meal ready, making it perfect for busy weeknights.
Crowd-Pleasing Flavor: With a delightful mix of chicken, vegetables, and seasonings, this soup is sure to please everyone at the table—perfect for family dinners or gatherings.
Versatile Ingredients: You can easily adapt the vegetables based on what you have on hand or even substitute chicken for turkey, making it a flexible recipe that can fit any season.
Make-Ahead Friendly: Busy week ahead? This soup can be made up to 48 hours in advance and reheated, making meal prep a breeze.
So grab your favorite bread for dipping, and let's dive into this scrumptious Chicken Pot Pie Soup!
Chicken Pot Pie Soup Ingredients
• Get ready to create a comforting culinary masterpiece!
For the Soup
• 1½ pounds boneless skinless chicken breasts – the star of this Chicken Pot Pie Soup, providing tender bites full of flavor.
• 2 tablespoons olive oil, divided – use extra virgin for a richer taste.
• 3 garlic cloves, minced or pressed – enhances the soup's aroma and flavor.
• ½ medium onion, diced – adds sweetness and depth to the soup.
• 2 celery ribs, diced ¼-inch – introduces a pleasant crunch and freshness.
• 2 medium carrots, peeled and diced ¼-inch – brings natural sweetness and vibrant color.
• ¼ cup dry white wine – elevates the flavor profile and adds richness.
• 1 large russet potato, peeled and diced ½-inch – thickens the soup and adds heartiness.
• 3 to 4 cups chicken broth, divided – for a flavorful base; adjust according to your desired soup consistency.
For the Creamy Mixture
• 5 tablespoons butter – forms the base of the roux for a creamy texture.
• ¼ cup and 1 tablespoon all-purpose flour – thickens the soup and adds a silky finish.
• 1½ cups milk – contributes to the creaminess, balancing the flavors perfectly.
• ½ cup heavy cream – adds richness and a luxurious texture to the soup.
Optional Add-Ins
• ⅔ cup frozen or canned corn – for a sweet burst of flavor, if desired.
• ⅔ cup frozen or canned peas – offers a pop of color and adds nutrition.
Seasoning
• ¼ teaspoon black pepper – for a subtle kick of warmth.
• Salt – to taste, enhancing all the flavors beautifully.
Step‑by‑Step Instructions for Chicken Pot Pie Soup
Step 1: Prepare the Chicken
Pat the chicken breasts dry and season them generously with salt and pepper on both sides. In a large pot over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the chicken and cook for 3 to 4 minutes until golden brown. Flip the chicken pieces, cook for another 3 to 4 minutes, and then transfer them to a plate to rest.
Step 2: Sauté the Vegetables
Lower the heat to medium and add the remaining tablespoon of olive oil to the same pot. Toss in the minced garlic, diced onion, celery, and carrots, cooking while stirring occasionally. Allow the vegetables to soften for about 5 to 8 minutes, until they become fragrant and start to release their juices.
Step 3: Deglaze with Wine
Stir in the ¼ cup of dry white wine, using a wooden spoon to scrape any brown bits stuck to the bottom of the pot, which will enhance the flavor of your Chicken Pot Pie Soup. Allow the wine to cook off for about 2 minutes until it mostly evaporates, leaving a rich, aromatic base.
Step 4: Add Potatoes and Chicken Broth
Next, add the diced russet potato and 3 cups of chicken broth to the pot. Bring the mixture to a gentle simmer. While it heats, cut the cooked chicken breasts in half, returning them to the pot. Let them simmer together for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
Step 5: Make the Roux
In a separate medium pot, melt 5 tablespoons of butter over medium heat. Gradually whisk in ¼ cup and 1 tablespoon of all-purpose flour, allowing it to cook for about 2 minutes until it turns lightly golden and forms a sticky paste. This roux will help thicken your Chicken Pot Pie Soup beautifully.
Step 6: Incorporate Milk and Cream
Slowly drizzle in 1½ cups of milk followed by ½ cup of heavy cream, whisking continuously to avoid any lumps. Cook the mixture for about 5 minutes until it thickens to a gravy-like consistency and bubbles gently around the edges, adding a creamy richness to your soup.
Step 7: Combine and Shred Chicken
Pour the creamy mixture into the simmering soup and stir well to combine. Shred or chop the cooked chicken, then return it to the pot. This step allows all those wonderful flavors to meld together in the Chicken Pot Pie Soup while adding heartiness to each bowl.
Step 8: Add Optional Vegetables
Stir in the frozen or canned corn and peas, warming them over medium heat until they are heated through, about 2 to 3 minutes. If your soup seems too thick at this point, feel free to add up to 1 cup more chicken broth until you reach your desired consistency.
Step 9: Final Seasoning and Serve
Taste your Chicken Pot Pie Soup and adjust the salt and pepper as needed for a perfect flavor balance. Once ready, ladle the soup into bowls and let the warmth wrap around you while you serve it up. This comforting meal is perfect for sharing with family or enjoying on a chilly evening!
How to Store and Freeze Chicken Pot Pie Soup
Fridge: Store your Chicken Pot Pie Soup in an airtight container for up to 3 days to maintain its creamy texture and flavor.
Freezer: Freeze the soup in portions for up to 3 months. To prevent freezer burn, use heavy-duty freezer bags or airtight containers, leaving some space for expansion.
Reheating: Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of chicken broth if the soup has thickened during storage. Enjoy it warm and comforting!
Make-Ahead Tip: You can make the soup base up to 48 hours ahead. Just add the milk and cream right before serving for the best texture.
What to Serve with Chicken Pot Pie Soup
As you gather around the table, warm bowls of comforting goodness beckon your loved ones to indulge in a delightful meal.
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Flaky Biscuits: These buttery delights are perfect for dipping, soaking up every drop of the creamy soup. Their flaky texture contrasts beautifully with the hearty soup.
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Garlic Bread: Savor the fragrant aroma and crispy edges that pair wonderfully with the savory flavors of the soup, making each bite a harmonious experience.
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Simple Green Salad: A fresh mix of greens topped with a light vinaigrette adds a crisp and refreshing counterbalance to the rich Chicken Pot Pie Soup.
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Roasted Vegetables: Caramelized carrots, Brussels sprouts, or sweet potatoes bring added depth and a touch of sweetness, elevating your meal to new heights.
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Apple Crisp: For a sweet finish, serve warm apple crisp with a scoop of vanilla ice cream. The warm flavors echo the comforting essence of the soup.
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Sparkling Cider: Toast to warmth and togetherness with a chilled glass of sparkling cider that adds a festive touch to your cozy gathering.
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Cornbread Muffins: Sweet, moist cornbread muffins offer a delightful bite that complements the soup's richness, creating a satisfying culinary harmony.
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Lemonade: A refreshing glass of homemade lemonade can cleanse the palate, enhancing the overall dining experience with its zesty notes.
Each of these pairings will create a beautifully rounded meal, ensuring every bite is memorable!
Expert Tips for Chicken Pot Pie Soup
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Proper Seasoning: Always taste your soup and adjust the salt. Sometimes, store-bought chicken broth can be saltier than expected, so add gradually.
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Locking in Flavor: When browning the chicken, don’t rush! Achieving a golden crust adds depth and flavor to your Chicken Pot Pie Soup.
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Vegetable Variety: Feel free to use what's in your fridge! Changing up the vegetables not only tailors the soup to your family's taste but keeps it exciting.
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Creamy Consistency: If your soup is too thick after adding the roux, gradually stir in more chicken broth until you reach your desired consistency.
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Make-Ahead Magic: Consider preparing the soup base ahead of time and adding milk and cream just before serving. This helps preserve the creaminess.
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Slow Cooker Ease: For a hands-off approach, use a slow cooker! Just add all ingredients (except the roux) and enjoy the deliciously melded flavors later.
Make Ahead Options
These Chicken Pot Pie Soup preparations are perfect for meal prep enthusiasts! You can cook the soup entirely up to 48 hours in advance, allowing the flavors to meld beautifully. To prep ahead, follow all the cooking steps and let the soup cool completely before transferring it to an airtight container; this will help maintain its creamy texture. When you're ready to enjoy it, simply reheat the soup gently on the stove over medium heat, stirring occasionally, until heated through. If it becomes too thick, you can add a splash of broth to reach your desired consistency. This makes for a cozy mealtime without the last-minute rush, ensuring you enjoy your delicious Chicken Pot Pie Soup with minimal effort!
Chicken Pot Pie Soup Variations
Feel free to get creative and make this Chicken Pot Pie Soup your own with these delightful twists!
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Dairy-Free: Substitute the milk and cream with full-fat coconut milk for a creamy texture that’s completely dairy-free.
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Add Spices: Toss in a pinch of thyme or rosemary for an aromatic boost that complements the rich flavors beautifully. A sprinkle of fresh herbs before serving can elevate the dish even further!
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Vegetarian: Replace the chicken with hearty vegetables like mushrooms and lentils, using vegetable broth instead of chicken broth for a satisfying meat-free option.
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Heat it Up: Spice lovers can add diced jalapeños or a dash of hot sauce for a kick that warms the soul and tantalizes the taste buds.
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Protein Punch: Swap the chicken for shredded rotisserie chicken, turkey, or even some cooked sausage for a quick and flavorful protein addition that will save you time!
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Seasonal Touches: Try adding seasonal veggies like zucchini, asparagus, or butternut squash to enhance the soup with vibrant flavors. Each season brings exciting new possibilities!
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Extra Creaminess: For an ultra-creamy texture, mix in an extra ¼ cup of cream cheese right before serving. It’s an indulgent twist that makes everything richer!
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Freezer-Friendly: Make a double batch and freeze one for a future cozy night in. Just remember to save the milk and cream until you’re ready to reheat!
Remember, this soup is all about the cozy vibes—tailor it to your heart's content and enjoy every spoonful! If you’re looking for more comforting ideas, consider pairing it with warm bread or a light salad for a complete meal experience.
Chicken Pot Pie Soup Recipe FAQs
How do I choose the right chicken for my soup?
Absolutely! When selecting chicken breasts, look for ones that are firm, pale in color, and without dark spots or any signs of bruising. Fresh chicken should feel moist but not sticky. You can also ask your butcher for recommendations based on local sources!
What’s the best way to store Chicken Pot Pie Soup?
You can store your Chicken Pot Pie Soup in an airtight container in the fridge for up to 3 days. It’s best to let it cool completely before sealing to avoid condensation. Just remember to give it a good stir before serving again!
Can I freeze Chicken Pot Pie Soup?
Yes! To freeze your Chicken Pot Pie Soup, I recommend portioning it into heavy-duty freezer bags or airtight containers. It will keep well for up to 3 months in the freezer. Be sure to leave some space in the container for the soup to expand as it freezes.
What if my soup is too thick?
If your Chicken Pot Pie Soup turns out thicker than you expected, don’t worry! Simply add additional chicken broth, a splash at a time, until it reaches your desired consistency. It’s all about finding that perfect creaminess that works for you!
Are there any dietary considerations for my Chicken Pot Pie Soup?
Absolutely! This soup can be modified to suit various dietary needs. For those with gluten allergies, you can substitute the all-purpose flour with a gluten-free blend. If you're cooking for pets, be sure not to add salt or high-fat ingredients; keep it simple with just the chicken and veggies, and always check what is safe for your furry friends!
Can I make Chicken Pot Pie Soup in a slow cooker?
Very! To make this soup in a slow cooker, combine all the ingredients except for the butter, flour, milk, and cream. Set it to cook on high for 3 to 4 hours or low for 6 to 7 hours. After cooking, shred the chicken, make the roux separately, and mix it in for that creamy finish right before serving! This method melds the flavors beautifully.
Cozy Up with Delicious Chicken Pot Pie Soup Today
Equipment
- Large pot
- Medium pot
- Wooden spoon
Ingredients
For the Soup
- 1.5 pounds boneless skinless chicken breasts the star of this Chicken Pot Pie Soup, providing tender bites full of flavor.
- 2 tablespoons olive oil divided; use extra virgin for a richer taste.
- 3 cloves garlic minced or pressed; enhances the soup's aroma and flavor.
- ½ medium onion diced; adds sweetness and depth to the soup.
- 2 ribs celery diced ¼-inch; introduces a pleasant crunch and freshness.
- 2 medium carrots peeled and diced ¼-inch; brings natural sweetness and vibrant color.
- ¼ cup dry white wine elevates the flavor profile and adds richness.
- 1 large russet potato peeled and diced ½-inch; thickens the soup and adds heartiness.
- 3-4 cups chicken broth divided; for a flavorful base; adjust according to your desired consistency.
For the Creamy Mixture
- 5 tablespoons butter forms the base of the roux for a creamy texture.
- ¼ cup all-purpose flour thickens the soup and adds a silky finish.
- 1.5 cups milk contributes to the creaminess, balancing the flavors perfectly.
- ½ cup heavy cream adds richness and a luxurious texture to the soup.
Optional Add-Ins
- ⅔ cup frozen or canned corn for a sweet burst of flavor, if desired.
- ⅔ cup frozen or canned peas offers a pop of color and adds nutrition.
Seasoning
- ¼ teaspoon black pepper for a subtle kick of warmth.
- Salt to taste, enhancing all the flavors beautifully.
Instructions
Step-by-Step Instructions
- Pat the chicken breasts dry and season them generously with salt and pepper on both sides. In a large pot over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the chicken and cook for 3 to 4 minutes until golden brown. Flip the chicken pieces, cook for another 3 to 4 minutes, and then transfer them to a plate to rest.
- Lower the heat to medium and add the remaining tablespoon of olive oil to the same pot. Toss in the minced garlic, diced onion, celery, and carrots, cooking while stirring occasionally. Allow the vegetables to soften for about 5 to 8 minutes, until they become fragrant and start to release their juices.
- Stir in the ¼ cup of dry white wine, using a wooden spoon to scrape any brown bits stuck to the bottom of the pot, which will enhance the flavor of your Chicken Pot Pie Soup. Allow the wine to cook off for about 2 minutes until it mostly evaporates, leaving a rich, aromatic base.
- Next, add the diced russet potato and 3 cups of chicken broth to the pot. Bring the mixture to a gentle simmer. While it heats, cut the cooked chicken breasts in half, returning them to the pot. Let them simmer together for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
- In a separate medium pot, melt 5 tablespoons of butter over medium heat. Gradually whisk in ¼ cup and 1 tablespoon of all-purpose flour, allowing it to cook for about 2 minutes until it turns lightly golden and forms a sticky paste. This roux will help thicken your Chicken Pot Pie Soup beautifully.
- Slowly drizzle in 1½ cups of milk followed by ½ cup of heavy cream, whisking continuously to avoid any lumps. Cook the mixture for about 5 minutes until it thickens to a gravy-like consistency and bubbles gently around the edges, adding a creamy richness to your soup.
- Pour the creamy mixture into the simmering soup and stir well to combine. Shred or chop the cooked chicken, then return it to the pot. This step allows all those wonderful flavors to meld together in the Chicken Pot Pie Soup while adding heartiness to each bowl.
- Stir in the frozen or canned corn and peas, warming them over medium heat until they are heated through, about 2 to 3 minutes. If your soup seems too thick at this point, feel free to add up to 1 cup more chicken broth until you reach your desired consistency.
- Taste your Chicken Pot Pie Soup and adjust the salt and pepper as needed for a perfect flavor balance. Once ready, ladle the soup into bowls and let the warmth wrap around you while you serve it up.
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