If you’ve ever wanted all the cozy comfort of a classic chicken pot pie but in a warm, spoonful-friendly form, this Chicken Pot Pie Soup Recipe is exactly what you need. It combines tender chicken, hearty potatoes, and vibrant mixed vegetables in a rich, creamy broth that feels like a warm hug on a chilly day. Every bite delivers that perfect blend of savory flavors and satisfying textures, making it a true crowd-pleaser for family dinners or any time you crave homemade goodness.
Ingredients You’ll Need
The beauty of this Chicken Pot Pie Soup Recipe lies in its simple, straightforward ingredients. Each item plays a crucial role in building layers of flavor, from the buttery roux to the tender chicken and colorful veggies, all coming together in a creamy, comforting broth.
- 6 tablespoons salted butter: Provides a rich, silky base for sautéing and roux making, adding depth to the soup.
- 1 yellow onion, diced: Adds sweetness and aromatic foundation to the broth when sautéed.
- 3 garlic cloves, minced: Brings bright, savory notes that enhance overall flavor.
- â…“ cup all-purpose flour: The thickening agent that transforms the broth into a luscious, velvety soup.
- 1 teaspoon Italian seasoning: Offers herbal warmth and subtle complexity to the dish.
- 1 teaspoon salt: Essential for seasoning, it rounds out all the flavors perfectly.
- ½ teaspoon freshly cracked black pepper: Adds a gentle kick and balance without overpowering.
- 1 pound Yukon gold potatoes, peeled and chopped: These sturdy potatoes hold their shape beautifully, adding hearty texture.
- 5 cups chicken broth: The flavorful liquid canvas that carries every ingredient together.
- 2 cooked chicken breasts, shredded or diced: Tender protein that makes this soup satisfying and protein-rich.
- 12 ounces frozen mixed vegetables: A colorful medley that brings freshness and a vegetable boost.
- ½ cup heavy cream: Adds luscious creaminess that makes the soup feel indulgent and smooth.
- Fresh parsley for garnish (optional): A touch of brightness and fresh herbal aroma to finish the soup beautifully.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Prepare Vegetables
Start by dicing the onion, mincing the garlic, and peeling and chopping the Yukon gold potatoes into 1-inch chunks. To keep the potatoes from browning, place them in a bowl of cool water while you prepare the other ingredients. This simple prep step ensures your soup looks as fresh as it tastes.
Step 2: Make the Roux
In a large Dutch oven or pot, melt the salted butter over medium heat. Add the diced onions and sauté them until they become translucent and sweet, about 4 minutes. Then, toss in the minced garlic and cook for another 30 seconds until fragrant. Sprinkle the all-purpose flour evenly over the mixture and stir continuously for 1 to 2 minutes. This roux creates the thick, creamy base that gives the soup its signature richness.
Step 3: Add Broth, Potatoes, and Seasonings
Stir in the Italian seasoning, salt, cracked black pepper, chopped potatoes, and chicken broth. Make sure to whisk or stir well to fully incorporate the flour roux into the broth and to scrape up any browned bits stuck to the bottom of the pot. These bits add an extra depth of flavor that’s essential to the soup’s heartiness.
Step 4: Simmer Until Potatoes Are Tender
Bring the pot to a boil, then reduce the heat to medium and cover with a lid. Let the soup simmer for 10 to 12 minutes, stirring occasionally. You’ll know the potatoes are ready when they’re fork-tender yet still hold their shape to give you that perfect texture in every spoonful.
Step 5: Add Chicken, Vegetables, and Cream
Remove the lid and stir in the cooked chicken, frozen mixed vegetables, and heavy cream. Replace the lid and let everything simmer gently for an additional 5 minutes. This step melds all the flavors together and warms the chicken and veggies through without losing their texture or vibrancy.
Step 6: Season and Finish
Give your soup a final taste and adjust the seasoning with extra salt or pepper if needed. Ladle the Chicken Pot Pie Soup Recipe into bowls and sprinkle fresh parsley on top if you like a pop of color and freshness. Now it’s ready to enjoy!
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
Simple garnishes can elevate this hearty soup even more. A sprinkle of fresh parsley brings a fresh herbal brightness. For a touch of indulgence, a small dollop of sour cream or shredded sharp cheddar melted on top adds richness and creaminess that’s downright irresistible.
Side Dishes
Serve the soup alongside crusty bread or buttery biscuits for dipping, because nothing beats dunking warm bread into a creamy pot pie soup. A crisp green salad with a tangy vinaigrette also pairs beautifully to balance the richness and add freshness to your meal.
Creative Ways to Present
Try serving this Chicken Pot Pie Soup Recipe in small ramekins or hollowed-out mini bread bowls for an impressive presentation when hosting friends or family. Garnished with a sprig of thyme or a sprinkle of paprika, it instantly becomes a cozy, inviting centerpiece at your table.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, let any leftovers cool to room temperature before transferring them to airtight containers. Stored in the refrigerator, this soup will stay fresh for up to 3 days, making it an easy go-to meal within the week.
Freezing
This Chicken Pot Pie Soup Recipe freezes well, but avoid adding the cream before freezing. Instead, freeze the broth, chicken, veggies, and potatoes separately or all together without cream. When ready to enjoy, thaw completely in the fridge overnight and stir in the cream during reheating for the best texture and flavor.
Reheating
Reheat the soup gently over medium-low heat on the stovetop, stirring often to prevent scorching. Add more broth or cream if needed to restore the soup’s creamy consistency. Microwave reheating works in a pinch but stirring halfway through helps heat evenly.
FAQs
Can I use leftover or rotisserie chicken for this recipe?
Absolutely! Using leftover or rotisserie chicken is a fantastic way to save time and infuse your soup with extra flavor. Just shred or dice the chicken and add it as directed in the recipe.
What vegetables can I substitute in the soup?
You can swap out the frozen mixed vegetables for fresh peas, carrots, corn, or green beans, depending on your preference or what you have on hand. Just adjust cooking times slightly if using fresh veggies.
Is there a dairy-free version of this Chicken Pot Pie Soup Recipe?
Yes! Replace the butter with a dairy-free alternative like olive oil and substitute the heavy cream with full-fat coconut milk or a cashew cream to keep it creamy without dairy.
Can I make this soup in a slow cooker?
Definitely. Prepare the roux on the stove, then transfer everything to a slow cooker and cook on low for 4-6 hours or until potatoes are tender. Add the cream and cooked chicken at the end of cooking.
How thick should the soup be?
This Chicken Pot Pie Soup Recipe should be creamy and slightly thickened but still spoonable and not as thick as a casserole filling. Adjust thickness by adding more broth if too thick or simmering longer if too thin.
Final Thoughts
This Chicken Pot Pie Soup Recipe has quickly become one of my absolute favorite comfort food dishes. It’s uncomplicated, warm, and brimming with the flavors that remind me of homemade love. If you’re looking for a new family-friendly recipe that’s both nourishing and delicious, I can’t recommend giving this soup a try enough. Cozy up with a bowl and enjoy every comforting spoonful!
Print
Chicken Pot Pie Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken Pot Pie Soup recipe captures all the creamy, hearty flavors of a classic chicken pot pie in a warm, easy-to-make soup form. Made with tender chicken, Yukon gold potatoes, mixed vegetables, and a rich buttery roux, it’s perfect for a cozy meal any day of the week.
Ingredients
Soup Base
- 6 tablespoons salted butter
- 1 yellow onion, diced
- 3 garlic cloves, minced
- â…“ cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
Vegetables & Broth
- 1 pound Yukon gold potatoes, peeled and chopped into 1-inch chunks
- 5 cups chicken broth
- 12 ounces frozen mixed vegetables
Protein & Finishing
- 2 cooked chicken breasts, shredded or diced
- ½ cup heavy cream
- Fresh parsley for garnish (optional)
Instructions
- Prepare Vegetables: Dice the onion, peel and chop the potatoes into 1-inch chunks, and mince the garlic cloves. To prevent the potatoes from browning, place them in a bowl of cool water until ready to use.
- Make Roux: In a Dutch oven or large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 4 minutes. Add the minced garlic and cook for an additional 30 seconds. Sprinkle the flour into the pot over the onion and garlic, stirring constantly. Let the flour cook for 1-2 minutes to remove the raw taste.
- Add Broth and Potatoes: Stir in the Italian seasoning, salt, pepper, chopped potatoes, and chicken broth. Mix well to dissolve the flour and scrape up any browned bits from the bottom of the pot for extra flavor.
- Simmer until Potatoes are Tender: Cover the pot with a lid and bring the soup to a boil. Once boiling, reduce heat to medium and simmer, stirring occasionally, for 10-12 minutes or until the potatoes are tender when pierced with a fork.
- Add Chicken and Vegetables: Remove the lid and stir in the cooked chicken, frozen mixed vegetables, and heavy cream. Replace the lid and allow the soup to simmer for another 5 minutes to heat through and meld the flavors.
- Season and Serve: Taste the soup and adjust seasoning if needed by adding more salt or pepper. Ladle into bowls, garnish with fresh parsley if desired, and enjoy your hearty Chicken Pot Pie Soup!
Notes
- Using Yukon gold potatoes adds a creamy texture without falling apart.
- You can substitute frozen mixed vegetables with fresh vegetables like peas, carrots, and corn if preferred.
- Leftover cooked chicken or rotisserie chicken works well for convenience.
- For a richer soup, you can increase the heavy cream to ¾ cup.
- To make the soup gluten-free, replace all-purpose flour with a gluten-free flour blend.
