There is something so wonderfully comforting about the Chicken Pot Pie Soup Recipe. Imagine all the cozy flavors of a classic chicken pot pie transformed into a luscious, creamy soup that warms you from the inside out. This soup captures the heart of homemade comfort food, blending tender chicken, hearty potatoes, sweet carrots, and fragrant herbs in a rich broth that’s perfect for any day you crave a little extra TLC. It’s like a hug in a bowl, effortlessly turning simple ingredients into a soul-satisfying meal that everyone will love.
Ingredients You’ll Need
Gathering the right ingredients for this Chicken Pot Pie Soup Recipe is simple, yet each component is absolutely essential. From crisp carrots to tender chicken breasts, every ingredient plays a crucial role in creating the perfect balance of flavor, texture, and color in your soup.
- 1 lb boneless, skinless chicken breasts: The star protein that provides lean, juicy bites throughout the soup.
- 1 cup celery (diced): Adds a subtle crunch and fresh, aromatic notes.
- 1 cup carrots (sliced): Brings natural sweetness and vibrant color to brighten the pot.
- 2 cups Yukon Gold potatoes (peeled and diced): Give the soup body and a creamy, velvety base when partially mashed.
- 3 cups low-sodium chicken broth: Creates a flavorful, savory foundation without overpowering the other ingredients.
- 1/2 cup milk (of choice): Adds creaminess and smooth texture to the final dish.
- Seasonings – garlic, black pepper, salt, dried parsley, basil, rosemary: These herbs and spices infuse the soup with classic, comforting flavors that echo traditional pot pie seasoning.
- Olive oil: For sautéing the vegetables and building depth in the flavor base.
- Onion (optional but recommended): Enhances sweetness and gives extra savory notes.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Prepare and Chop
First things first, get your veggies washed, peeled, and chopped. Dicing the celery and slicing the carrots evenly ensures they cook uniformly, while peeling and dicing the Yukon Gold potatoes into bite-sized pieces makes for a creamy texture once cooked. Measuring out your herbs and spices ahead keeps things smooth and timely once you start cooking.
Step 2: Sauté the Vegetables
Set your stove to medium heat and warm some olive oil in a large pot or instant pot. Toss in the onion, celery, and carrots, stirring occasionally until the vegetables soften and their sweetness starts to bloom—about 5 to 7 minutes. This step is where the base flavors get a head start, setting the stage for a rich and inviting soup.
Step 3: Add Chicken and Seasonings
Next, add the chicken breasts straight into the pot, along with minced garlic and all the dried herbs and black pepper. Season generously with salt to taste. The garlic and herbs will permeate the chicken as it cooks, building layers of cozy flavor that remind you why this is such a beloved Chicken Pot Pie Soup Recipe.
Step 4: Pour in the Broth and Cook
Pour in the chicken broth until it fully covers the ingredients. This liquid gold will simmer away, melding the flavors together beautifully. If you’re using an instant pot, seal and cook on high pressure for 15 minutes. For slow cooker fans, low for 6 hours works perfectly, allowing all the flavors to deepen slowly.
Step 5: Finish the Potatoes and Add Creaminess
Once the cooking time finishes, scoop out one cup of diced potatoes to reserve their shape and texture. Mash the remaining potatoes gently if you want a creamier base. Stir those whole potato pieces back into the soup along with the milk for that perfect silky finish that takes this soup to the next level.
Step 6: Serve Hot and Garnish
Give your soup a good stir and ladle it into bowls while it’s steaming hot. Now it’s ready for those final touches that turn it into a meal that feels like home.
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
Fresh parsley sprinkled on top adds a burst of color and a mild grassy freshness that balances the creamy richness. If you want to get adventurous, a few crispy croutons or a dash of shredded cheddar cheese work beautifully to add texture and flavor contrast.
Side Dishes
This soup pairs wonderfully with a simple side salad for a light meal or a crusty piece of bread to soak up every last drop of that luscious broth. Garlic bread or warm biscuits feel especially cozy alongside this dish, making any meal feel like a special occasion.
Creative Ways to Present
For a charming family dinner or casual gathering, serve the soup in hollowed-out bread bowls— it’s not just delicious but also visually delightful. Alternatively, layering the soup in mason jars makes for an easy, portable meal that’s perfect for lunches or picnics.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Chicken Pot Pie Soup Recipe in airtight containers in the refrigerator for up to 3-4 days. This soup tastes even better the next day as the flavors continue to meld, making it an ideal make-ahead meal.
Freezing
Freeze leftovers in freezer-safe containers for up to 3 months. Keep in mind that the potatoes may change texture slightly after freezing, but reheating gently and stirring well brings back much of that creamy comfort.
Reheating
Reheat your soup on the stovetop over medium heat, stirring occasionally. If it thickens too much, add a splash of milk or broth to loosen it up. Avoid microwaving for long periods to preserve the best texture and flavor.
FAQs
Can I use rotisserie chicken in the Chicken Pot Pie Soup Recipe?
Absolutely! Using pre-cooked rotisserie chicken is a fantastic shortcut that can save time. Just shred the chicken and add it after cooking the vegetables and broth to warm through.
What’s the best way to make this soup gluten-free?
This recipe is naturally gluten-free if you use gluten-free chicken broth and avoid any flour thickeners. It’s a perfect hearty option for those avoiding gluten.
Can I substitute the milk? What works best?
Yes! You can swap milk with cream, half-and-half, or any plant-based milk like oat or almond milk for a dairy-free version. Just choose unsweetened and unflavored options for the best results.
Is it possible to make this soup vegetarian?
To make a vegetarian version, replace chicken with hearty vegetables like mushrooms or tofu and use vegetable broth instead of chicken broth. While it won’t be classic pot pie, it’s still full of comforting flavors.
How thick should the soup be?
This Chicken Pot Pie Soup Recipe should be creamy and slightly thick, similar to a chowder but with spoonable broth. The mashed potatoes add natural thickness without heaviness.
Final Thoughts
Whether you’re a longtime fan of comfort food or trying this style of soup for the first time, the Chicken Pot Pie Soup Recipe is a wonderful way to enjoy all the nostalgic flavors in a warm, inviting bowl. It’s simple to make, endlessly satisfying, and perfect for cozy nights at home. Trust me, once you try it, this recipe will quickly become one of your favorite go-to meals to share with friends and family.
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Chicken Pot Pie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This comforting Chicken Pot Pie Soup captures all the flavors of a classic chicken pot pie in a creamy, hearty soup form. Featuring tender chicken breasts, diced celery, carrots, and Yukon Gold potatoes in a rich, flavorful broth thickened with milk, this soup is perfect for cozy dinners. The dish combines sautéed vegetables with aromatic herbs and garlic, cooked under pressure for a quick, satisfying meal that yields six generous servings.
Ingredients
Protein
- 1 lb boneless, skinless chicken breasts
Vegetables
- 1 cup celery, diced
- 1 cup carrots, sliced
- 2 cups Yukon Gold potatoes, peeled and diced
Liquids
- 3 cups low-sodium chicken broth
- 1/2 cup milk (of choice)
- 2 tbsp olive oil (for sautéing)
Seasonings & Herbs
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 1 tsp salt
- 1 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp dried rosemary
Instructions
- Prepare Ingredients: Chop the celery, carrots, and Yukon Gold potatoes into bite-sized pieces. Mince the garlic and measure out the dried herbs and spices to ensure everything is ready for cooking.
- Sauté Vegetables: Heat the olive oil in a large pot or the Instant Pot on the sauté setting over medium heat. Add the diced onion (if included in the recipe), celery, and carrots; cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add Chicken and Seasonings: Place the boneless, skinless chicken breasts and minced garlic into the pot with the sautéed vegetables. Sprinkle in black pepper, salt, dried parsley, basil, and rosemary. Stir everything together to combine.
- Add Broth: Pour the low-sodium chicken broth into the pot, ensuring it covers the chicken and vegetables. This will create the soup base and help cook the ingredients evenly.
- Pressure Cook: Seal the Instant Pot and set it to cook on high pressure for 15 minutes. Alternatively, if using a slow cooker, cook on low for 6 hours until the chicken and vegetables are tender and cooked through.
- Prepare Potatoes: After cooking, carefully remove one cup of diced potatoes and set aside to maintain texture. Optionally, mash the remaining potatoes slightly within the soup to thicken the broth and add creaminess.
- Finish the Soup: Stir the reserved diced potatoes back into the soup. Then mix in the milk to add rich creaminess and smooth out the texture.
- Serve: Ladle the soup into bowls and garnish with fresh parsley for a pop of color and fresh flavor. Serve hot for a comforting meal.
Notes
- You can substitute the milk with cream or a non-dairy alternative like almond or oat milk for different flavor profiles or dietary needs.
- For a thicker soup texture, mash the potatoes more thoroughly or add a tablespoon of flour or cornstarch mixed with water before cooking.
- Feel free to add peas or corn for extra vegetables and sweetness.
- Adjust seasoning according to your taste preferences; more herbs or a pinch of cayenne can add more depth or heat.
- For a quicker version, shredded rotisserie chicken can be added after sautéing the vegetables, reducing cooking time.
