Chicken Pot Pie Soup

why make this recipe

This Chicken Pot Pie Soup is warm, simple, and full of familiar flavors. It takes less time than a full pot pie and still gives you the same comfort. It is great for busy weeknights and for feeding a family.

introduction

This soup tastes like a bowl of pot pie and soothes cold nights. It uses common ingredients and cooks fast. You can pair it with another easy soup for a bigger meal, for example a 3-ingredient potato soup to keep the meal simple and comforting.

how to make Chicken Pot Pie Soup

Make the soup in one pot on the stove. Sauté the vegetables, add broth and potatoes, then simmer until tender. Stir in shredded chicken and cream at the end. The full ingredient list and step-by-step directions are below.

Ingredients :

• 1 lb chicken breast, cooked and shredded
• 1 cup potatoes, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 onion, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp thyme
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup flour (optional for thickening)

Directions :

1. In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery; sauté until tender.
2. Stir in the flour (if using) and cook for 1-2 minutes.
3. Add the broth, potatoes, thyme, garlic powder, and bring to a simmer.
4. Cook until the potatoes are tender, about 15 minutes.
5. Stir in the shredded chicken and heavy cream; season with salt and pepper.
6. Simmer for an additional 5-10 minutes until heated through.
7. Serve warm and enjoy your comforting chicken pot pie soup.

how to serve Chicken Pot Pie Soup

Serve the soup hot in bowls. Top with fresh parsley or a little black pepper. Add salt to taste at the table. Offer crusty bread, crackers, or a simple side salad.

how to store Chicken Pot Pie Soup

Let the soup cool to room temperature. Store in airtight containers in the fridge for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

tips to make Chicken Pot Pie Soup

• Use cooked leftover chicken or rotisserie chicken to save time.
• If you want a thicker soup, mix the 1/4 cup flour with a little cold water to make a slurry and stir it in.
• For more flavor, brown the chicken pieces first, then remove and add back at the end.
• If you like a cheesy twist, serve it with a rich broccoli cheddar potato soup recipe or add shredded cheddar on top.

variation (if any)

• Make it with turkey instead of chicken for a holiday left-over version.
• Add peas and corn for more vegetable variety.
• Swap heavy cream for half-and-half for a lighter version.

FAQs

Q: Can I use frozen vegetables?
A: Yes. Add frozen vegetables in step 3 and cook until they are tender.

Q: Can I make this dairy-free?
A: Yes. Use a dairy-free cream substitute or coconut milk for a different but creamy result.

Q: How do I reheat the soup without curdling the cream?
A: Reheat slowly over low heat and stir often. Do not boil after adding the cream.

Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken works well and saves time.

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