Warm & Cozy Chicken Pot Pie Soup

$- 1 pound boneless, skinless chicken breasts, diced - 2 tablespoons olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 3 medium carrots, diced - 2 stalks celery, diced - 4 cups chicken broth - 1 cup frozen peas - 3 medium potatoes, peeled and diced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 cup heavy cream - 2 tablespoons all-purpose flour - Fresh parsley, chopped (for garnish) - Optional: Puff pastry or biscuit dough for topping When I make Chicken Pot Pie Soup, I love using fresh and simple ingredients. The chicken is the star of the show. I recommend using boneless, skinless chicken breasts. They cook quickly and stay tender. Next, I add a mix of vegetables. I start with onion and garlic for flavor. Carrots and celery bring a nice crunch. Potatoes add heartiness. I often choose medium-sized potatoes. They cook well and blend nicely with the soup. For the broth, I use chicken broth. It gives a rich taste. I always add frozen peas at the end. They bring a pop of color and sweetness. Herbs like thyme and rosemary make the soup smell great. I sprinkle salt and pepper to taste. For creaminess, I use heavy cream and flour. This combo thickens the soup just right. Finally, I like to top my soup. You can use puff pastry or biscuit dough for a crispy touch. Fresh parsley adds a nice green finish. It makes the soup look and taste fresh. {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add 1 pound of diced chicken. Cook the chicken until it turns golden brown, about 5 to 7 minutes. This step adds great flavor to your soup. After browning, remove the chicken from the pot and set it aside. Keeping the chicken juices in the pot will enhance the soup's taste. Next, in the same pot, add 1 medium chopped onion and 2 minced garlic cloves. Sauté these for about 2 to 3 minutes until the onion becomes soft and clear. This step builds a solid base for your soup. Afterward, toss in 3 diced carrots and 2 stalks of diced celery. Cook the mixture for another 5 minutes. You want the vegetables to start softening but still have a little crunch. Now it’s time to add depth to your soup. Stir in 3 peeled and diced medium potatoes along with 4 cups of chicken broth. Season the mixture with 1 teaspoon each of dried thyme and rosemary, and add salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low. Let it simmer for about 15 minutes until the potatoes are tender. This allows all the flavors to blend beautifully. Return the cooked chicken to the pot. In a small bowl, whisk together 1 cup of heavy cream and 2 tablespoons of all-purpose flour until smooth. Gradually stir this mix into the soup. This will thicken the soup nicely in about 5 minutes. Finally, add 1 cup of frozen peas and cook for another 2 minutes until they are heated through. If you want, you can adjust the seasoning here. For a fun touch, serve with puff pastry or biscuit dough on top, following package instructions. Enjoy your hearty meal! You can easily change the protein in your soup. Try turkey or even shrimp. Both add a nice twist. You may also use plant-based chicken if you want a veggie option. For vegetables, swap in your favorites. Zucchini, green beans, or corn all work well. This soup is your canvas. Feel free to get creative! If you want a gluten-free soup, use cornstarch instead of flour. Mix it with cold water before adding it to the soup. This method works great for thickening. For a lighter version of the soup, look for cream alternatives. Coconut cream or cashew cream can give you a nice flavor without the heaviness. They also add a unique twist! Pair your soup with crusty bread. A warm baguette or sourdough makes a great match. You can also serve it with biscuits for a fun twist. For garnishing, fresh parsley adds color and flavor. You can also sprinkle some paprika for a pop of color. If you use puff pastry, place it on top for a beautiful finish. Pro Tips Use Leftover Rotisserie Chicken: For an even quicker version, substitute the diced chicken with shredded rotisserie chicken. This will save you time and add extra flavor. Add a Dash of Hot Sauce: If you enjoy a little heat, consider adding a dash of your favorite hot sauce while the soup simmers for a spicy kick. Make It a Freezer Meal: This soup freezes well! Prepare a double batch and freeze half for a convenient meal on a busy day. Experiment with Herbs: Feel free to mix in fresh herbs like dill or parsley at the end for a fresh flavor twist. {{image_2}} To make your soup even creamier, you can adjust the cream quantities. If you want a richer taste, add more heavy cream. For a lighter version, use less or switch to half-and-half. You can also try using different dairy alternatives. Coconut milk gives a sweet twist. Almond milk offers a nutty flavor, while oat milk is creamy and mild. For a vegan or vegetarian soup, you can swap out the chicken. Try using chickpeas or lentils as protein sources. They add texture and flavor. For the broth, use vegetable broth instead of chicken broth. This keeps the soup rich and savory without meat. Add extra vegetables like mushrooms, corn, or green beans to enhance the dish. If you like heat, make a spicy chicken pot pie soup. You can add heat with spices like cayenne pepper or crushed red pepper flakes. Start small and taste as you go. If you want more heat, add hot sauce or diced jalapeños. This gives your soup a nice kick and makes it exciting! To keep your chicken pot pie soup fresh, refrigerate it. Place the soup in an airtight container. Make sure to let it cool before sealing. This helps prevent condensation. A glass or plastic container works well for storing. Use a container that fits the amount of soup you have. This will save space in your fridge. You can freeze chicken pot pie soup for later. First, let it cool completely. Then, pour the soup into freezer-safe bags or containers. Remove as much air as possible before sealing. This helps prevent freezer burn. When you're ready to eat, thaw the soup overnight in the fridge. Reheat it on the stove or in the microwave until hot. Stir well to ensure even heating. In the fridge, your chicken pot pie soup lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. After that, the flavor may fade. Always check for any off smells or changes in color before eating. Proper storage keeps your soup tasty and safe to eat. To make Chicken Pot Pie Soup gluten-free, you need to swap out regular flour. You can use cornstarch or gluten-free all-purpose flour as a thickener. Both work well to ensure your soup stays creamy without gluten. Just mix the cornstarch with a little cold water before adding it to your soup. This step will help avoid lumps. For the broth, always check the label to ensure it is gluten-free. Many brands offer gluten-free chicken broth. You can also make your own broth from scratch using chicken and vegetables. Yes, you can prepare Chicken Pot Pie Soup ahead of time. Cook the soup as directed, then let it cool. Store it in an airtight container in the fridge for up to three days. This soup actually tastes better the next day as the flavors meld. When you're ready to eat, simply reheat it on the stove over low heat. Stir it often to prevent sticking. If the soup seems too thick, add a bit of broth or water to reach your desired consistency. To make your Chicken Pot Pie Soup creamier, consider adding more heavy cream. You can start with an extra half cup. This will enhance the rich flavor. If you want a lighter option, use half-and-half or whole milk. Another option is to add cream cheese or sour cream. These ingredients create a smooth texture. Just stir them in at the end of cooking to combine well. You’ve learned how to make a delicious Chicken Pot Pie Soup. We covered the key ingredients, from chicken to veggies, and shared a step-by-step guide. You can customize your soup with easy tips, explore fun variations, and store leftovers correctly. Making this soup from scratch is rewarding. It warms you up and brings joy to your meal. Enjoy experimenting with flavors and find your favorite version! Keep sharing your creations and love for cooking.$

Warm & Cozy Chicken Pot Pie Soup

A comforting and hearty chicken pot pie soup, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 6

Calories 400 kcal

Ingredients

1 pound boneless, skinless chicken breasts, diced
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, diced
2 stalks celery, diced
4 cups chicken broth
1 cup frozen peas
3 medium potatoes, peeled and diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
to taste salt and pepper
1 cup heavy cream
2 tablespoons all-purpose flour
for garnish fresh parsley, chopped
optional puff pastry or biscuit dough for topping

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent.
Add the diced carrots and celery to the pot. Cook for another 5 minutes until the vegetables start to soften.
Stir in the potatoes, chicken broth, thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are tender.
Return the cooked chicken to the pot. In a small bowl, whisk together the heavy cream and flour until smooth. Gradually stir this mixture into the soup, allowing it to thicken for an additional 5 minutes.
Finally, stir in the frozen peas and cook for another 2 minutes until heated through. Adjust seasoning if necessary.
If using puff pastry or biscuit dough, cook them according to package instructions and top the soup just before serving.

Notes

Serve the soup hot in bowls, garnished with fresh parsley. If using puff pastry, place it on top of the soup for a delightful look and crispy texture.

Keyword chicken, comfort food, pot pie, soup