Chicken Pot Pie Soup is the ultimate comfort food, perfect for cozy dinners or gatherings with friends and family. This creamy soup combines tender chicken, hearty potatoes, and vibrant vegetables, all enveloped in a rich broth. Not only is it easy to prepare, but it also offers a wonderful blend of flavors that warms your heart. Whether you’re looking for a weeknight meal or something special for the weekend, this Chicken Pot Pie Soup checks all the boxes.
Why You’ll Love This Recipe
- Easy to Make: With simple ingredients and straightforward steps, you can whip up this delicious soup in no time.
- Rich Flavor: The combination of herbs and spices enhances the taste, making each spoonful incredibly satisfying.
- Versatile: Perfect as a standalone meal or served alongside fresh bread or biscuits, this soup suits any occasion.
- Hearty & Filling: Packed with nutrients from chicken and vegetables, it’s a wholesome choice that keeps you full.
- Family-Friendly: Kids and adults alike will love the comforting flavors of Chicken Pot Pie Soup.
Tools and Preparation
Before you get started with this delightful recipe, gather the necessary tools to make your cooking process smooth and efficient.
Essential Tools and Equipment
- Large pot
- Soup pot
- Silicone spatula
- Immersion blender (or regular blender)
- Measuring cups and spoons
Importance of Each Tool
- Large pot: Ideal for boiling potatoes evenly, ensuring they are perfectly fork-tender.
- Soup pot: Essential for sautéing ingredients and creating a rich base for your soup.
- Silicone spatula: Perfect for scraping down the sides of pots without damaging them while adding flavor to your broth.
- Immersion blender: Allows you to blend the soup directly in the pot, saving time on cleanup.
Ingredients
To create this delicious Chicken Pot Pie Soup, gather the following ingredients:
- 4 large russet potatoes (equal to 2 lbs.)
- salt/pepper (to taste)
- 4 tablespoons butter (divided)
- 2 tablespoons olive oil
- 1 lb. boneless/skinless chicken breasts
- 1/2 cup dry white apple vinegar
- 1 yellow onion (diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- ¼ cup flour
- 3 cups chicken broth
- 2 cups half and half
- 1 (10.5 oz.) can cream of chicken soup
- 1/2 chicken bouillon cube
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon EACH: dried thyme, rosemary, parsley, onion powder
- 2 cups frozen carrots/peas/corn
How to Make Chicken Pot Pie Soup
Step 1: Prepare the Potatoes
- Peel and rinse the potatoes.
- Cut them into 1-inch slices and transfer them to a large pot.
- Submerge them in about two inches of water and bring it to a gentle boil.
- Once boiling, add salt (about three teaspoons).
- Cook until very fork-tender, approximately 25 minutes.
- Drain and mash with two tablespoons of butter; set aside.
Step 2: Cook the Chicken
- Heat olive oil in a soup pot over medium-high heat.
- Cut the chicken into bite-sized pieces; season with salt and pepper.
- Add chicken to the pot; cook until golden brown on all sides (about 5–7 minutes).
- Remove chicken from pot; set aside.
Step 3: Create Flavor Base
- Turn off heat briefly; add apple vinegar to deglaze pot.
- Set heat back to medium; use a silicone spatula to scrape down the bottom of the pot for added flavor.
- Reduce vinegar by half (about four minutes).
Step 4: Sauté Vegetables
- Add diced onions, celery, and remaining two tablespoons of butter to the pot.
- Cook for about five minutes until softened.
- Stir in minced garlic; cook an additional minute or two.
Step 5: Thicken the Soup
- Sprinkle flour into vegetable mixture; stir continuously for one minute.
- Gradually add chicken broth while stirring consistently until well combined.
- Follow by adding half and half in small splashes while stirring.
Step 6: Finalize the Soup
- Stir in cream of chicken soup along with half chicken bouillon cube.
- Add Worcestershire sauce, thyme, rosemary, parsley, onion powder, and garlic powder.
- Bring mixture to a boil then reduce heat to simmer.
Step 7: Blend & Serve
- Add prepared mashed potatoes into the soup mixture; blend using an immersion blender until smooth or transfer batches into a regular blender if needed.
- Incorporate cooked chicken along with any juices from its plate into the blended soup mixture.
- Add frozen vegetables; heat through for about ten minutes before serving.
Enjoy your delicious Chicken Pot Pie Soup with some freshly baked Buttermilk Biscuits!
How to Serve Chicken Pot Pie Soup
Chicken Pot Pie Soup is a hearty, comforting dish that can be served in various delightful ways. Whether you want to keep it simple or elevate your dining experience, here are some creative serving suggestions.
With Buttermilk Biscuits
- These flaky and tender biscuits pair perfectly with the soup, soaking up the rich flavors and adding a satisfying crunch.
Topped with Fresh Herbs
- Garnish each bowl with fresh parsley or thyme for a pop of color and an added layer of flavor that brightens the dish.
Served with Crusty Bread
- A slice of crusty bread on the side is ideal for dipping and enjoying every last spoonful of the delicious broth.
Accompanied by a Side Salad
- A light, crisp salad balances the richness of the soup. Consider using mixed greens with a tangy vinaigrette.
In a Bread Bowl
- For a fun twist, serve the soup in a hollowed-out bread bowl. This not only looks impressive but also adds extra flavor as you eat.
How to Perfect Chicken Pot Pie Soup
To make your Chicken Pot Pie Soup even more delightful, consider these helpful tips that enhance flavor and texture.
Use Fresh Ingredients: Fresh vegetables and herbs provide better flavor than dried ones. Opt for seasonal produce when possible.
Adjust Consistency: If you prefer a thicker soup, blend more potatoes or use less broth. For a thinner soup, add additional chicken broth gradually until desired consistency is reached.
Season Generously: Taste as you go! Adjust seasoning with salt, pepper, or additional herbs to suit your palate perfectly.
Let It Rest: Allowing the soup to sit for about 10 minutes after cooking helps meld all the flavors together for a richer taste.
Add Cheese: Stirring in some shredded cheese just before serving can create a creamy texture and extra flavor that complements the soup beautifully.
Best Side Dishes for Chicken Pot Pie Soup
Serving Chicken Pot Pie Soup is easy when you have delicious side dishes to complement it. Here are some fantastic options:
Garlic Bread
A buttery garlic bread adds crunch and enhances the overall meal experience.Caesar Salad
Crisp romaine lettuce tossed in Caesar dressing provides a refreshing contrast to the warm soup.Roasted Vegetables
Seasonal roasted vegetables add color and nutrition while perfectly balancing the richness of the soup.Cornbread Muffins
Sweet cornbread muffins provide a delightful sweetness that pairs well with savory flavors in the soup.Coleslaw
A tangy coleslaw adds crunch and acidity, making it an excellent accompaniment to this hearty dish.Stuffed Peppers
These can be filled with rice or quinoa for added fiber and nutrients while being flavorful enough to stand alongside the soup.
Common Mistakes to Avoid
Making Chicken Pot Pie Soup can be simple, but some common mistakes can ruin your dish. Here are a few to watch out for:
- Boldly overcooking the chicken – If you cook the chicken too long, it can become tough. Cook it just until it’s golden and fully cooked through.
- Ignoring the seasoning – Not seasoning adequately can lead to bland soup. Taste as you go and adjust the salt and pepper accordingly.
- Skipping the vegetable prep – Chopping vegetables unevenly can cause inconsistent cooking. Make sure all your vegetables are diced to a uniform size.
- Not mashing the potatoes properly – Lumpy potatoes can affect the texture of your soup. Mash them until smooth for a creamy base.
- Adding frozen veggies too early – If you add frozen vegetables too soon, they may become mushy. Wait until the soup is almost done before adding them.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Allow the soup to cool completely before sealing.
Freezing Chicken Pot Pie Soup
- Freeze in a freezer-safe container for up to 3 months.
- Leave some space at the top of the container for expansion during freezing.
Reheating Chicken Pot Pie Soup
- Oven – Preheat to 350°F (175°C) and heat in an oven-safe dish covered with foil for about 20-30 minutes.
- Microwave – Heat in microwave-safe bowls in 1-minute intervals, stirring in between, until hot.
- Stovetop – Warm over medium heat while stirring until heated through, about 10 minutes.
Frequently Asked Questions
Here are some common questions about making Chicken Pot Pie Soup.
Can I use leftover chicken for Chicken Pot Pie Soup?
Yes! Using leftover chicken is a great way to save time. Just add it in when combining with other ingredients.
What kind of vegetables work best in Chicken Pot Pie Soup?
You can use a mix of your favorites like carrots, peas, corn, or even green beans for added flavor and nutrition.
How can I make Chicken Pot Pie Soup thicker?
To thicken the soup, you can add more flour or use cornstarch mixed with water as a slurry.
Can I customize my Chicken Pot Pie Soup?
Absolutely! Feel free to add different herbs or spices based on your taste preferences. You may also switch up the vegetables according to what you have on hand.
Final Thoughts
Chicken Pot Pie Soup is a delightful comfort food that warms both the heart and belly. Its creamy texture and blend of flavors make it perfect for any occasion. Plus, it’s easy to customize with your favorite vegetables or seasonings. Give this recipe a try; you’ll love how versatile and satisfying it is!
Chicken Pot Pie Soup
Chicken Pot Pie Soup is the ultimate cozy dish that combines the comforting flavors of chicken pot pie with the ease of a soup. This creamy, hearty recipe features tender chicken, vibrant vegetables, and fluffy mashed potatoes all enveloped in a rich broth. Perfect for weeknight dinners or gatherings with family and friends, this soup is not only easy to prepare but also packed with flavor that warms your soul. Serve it with crusty bread or buttery biscuits for an unforgettable meal that satisfies everyone at the table.
- Total Time: 1 hour
- Yield: Approximately 6 servings 1x
Ingredients
- 4 large russet potatoes
- 1 lb boneless, skinless chicken breasts
- 1 yellow onion
- 2 stalks celery
- 3 cloves garlic
- 3 cups chicken broth
- 2 cups half and half
- 1/2 cup dry apple vinegar
- Frozen mixed vegetables (carrots, peas, corn)
- Seasonings: thyme, rosemary, parsley, onion powder
- Salt and pepper to taste
- 4 tablespoons butter (divided)
- 2 tablespoons olive oil
- 1/4 cup flour
- 1/2 chicken bouillon cube
Instructions
- Peel and dice the potatoes; boil until fork-tender. Drain and mash with two tablespoons of butter.
- In a soup pot, heat olive oil and sauté diced chicken until golden; set aside.
- Deglaze the pot with apple vinegar, scraping up flavorful bits.
- Sauté onions, celery, and garlic until softened.
- Add flour to thicken; gradually stir in chicken broth and half and half.
- Mix in mashed potatoes, cooked chicken, and frozen veggies; simmer until heated through.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg
Keywords: Use fresh herbs for enhanced flavor. Adjust seasoning to taste as you cook. For added creaminess, stir in shredded cheese before serving.