Cozy Chicken Pot Pie Soup Recipe: Heartwarming Comfort in a Bowl

Comfort arrives perfectly with this hearty chicken pot pie soup that bridges classic casserole memories and warm bowl cravings.

Creamy textures blend seamlessly with tender meat and soft vegetables.

Rustic ingredients create a soul-satisfying meal perfect for chilly evenings.

Home kitchens buzz with anticipation when this rich, velvety soup simmers on the stove.

Familiar flavors dance together, promising a delightful culinary experience that feels like a warm embrace.

Chunky vegetables and succulent chicken pieces make each spoonful a delectable journey through homestyle cooking.

What Makes Chicken Pot Pie Soup So Cozy

• Craft Comfort Quickly: This chicken pot pie soup delivers classic comfort food flavors without complicated cooking steps, making it perfect for busy home cooks who want delicious meals.
• Transform Classic Dish: Reimagines traditional pot pie into a hearty soup format, offering all the rich, creamy goodness in an easier-to-serve and lighter version that everyone will love.
• Family-Friendly Feast: Packed with tender chicken, nutritious vegetables, and warming herbs, this recipe appeals to all ages, creating a satisfying meal that brings everyone together around the table.
• Customize with Ease: Flexible recipe allows simple ingredient swaps like different milk types or adding extra vegetables, enabling personal touch and accommodating various dietary preferences.

Ingredients for Chicken Pot Pie Soup

• Chicken Breasts: The star protein that provides a hearty and satisfying base for the soup.

• Celery, Carrots, Onion, Garlic: A classic mirepoix blend that creates a flavorful and aromatic foundation for the soup.
• Potatoes: Adds a comforting and filling element to the soup.

• Salt, Black Pepper: Essential seasonings that enhance the overall flavor profile.
• Dried Parsley, Basil, Rosemary: Herbs that bring depth and complexity to the soup's taste.
• Broth: Provides a rich liquid base that helps cook the ingredients and creates a savory soup.
• Milk: Adds creaminess and smoothness to the soup, creating a comforting texture.

• Olive Oil: Used for sautéing the chicken and vegetables, adding a subtle flavor and preventing sticking.

• Fresh Parsley: A bright, fresh topping that adds color and a light herbal note to the finished soup.

How to Cook Chicken Pot Pie Soup

Step 1: Sizzle the Chicken

Heat olive oil in a large pot over medium heat.

Place chicken breasts into the pot and cook until they develop a golden-brown color on both sides.

Once browned, remove the chicken and set it aside on a plate.

Step 2: Awaken the Vegetable Medley

• Celery
• Carrots
• Onion
• Garlic

Sauté the vegetables, stirring occasionally, until they become tender and fragrant.

Step 3: Create the Flavor Foundation

• Diced potatoes
• Broth
• Black pepper
• Salt
• Dried parsley
• Basil
• Rosemary

Stir everything together to combine the ingredients and distribute the seasonings evenly.

Step 4: Simmer and Infuse

Return the browned chicken breasts to the pot.

Include the quartered potatoes.

Cover the pot and let the mixture simmer for 20-25 minutes, ensuring the chicken cooks completely through.

Step 5: Prepare the Chicken

Remove the quartered potatoes and discard them.

Take out the chicken breasts and shred them into bite-sized pieces.

Return the shredded chicken to the pot.

Step 6: Bring the Soup to Life

Pour in your preferred milk and heat the soup until it reaches a warm, comforting temperature.

Step 7: Finish with Flair

Sprinkle fresh parsley on top of the soup just before serving to add a burst of color and fresh flavor.

Tips for Perfect Chicken Pot Pie Soup

• Use two forks to pull apart the cooked chicken breasts, creating tender, even-sized pieces that mix beautifully throughout the soup.
• Toast dried herbs in the pot for 30 seconds before adding liquid to release their essential oils and intensify the aromatic profile.
• Dice carrots, celery, and onions into similar-sized pieces to ensure even cooking and consistent texture in every spoonful.
• Swap regular milk with half-and-half or cream for a richer, more luxurious soup that mimics classic pot pie consistency.
• Chop vegetables and measure spices ahead of time to streamline cooking process and reduce overall preparation time.

Variations on Chicken Pot Pie Soup

• Vegetarian Pot Pie Soup: Replace chicken with firm tofu or plant-based chicken alternatives, using vegetable broth for a meat-free version.
• Gluten-Free Comfort Soup: Swap regular flour with cornstarch or gluten-free flour blend to thicken the soup, ensuring safe consumption for those with gluten sensitivities.
• Low-Carb Cauliflower Pot Pie Soup: Substitute potatoes with cauliflower florets, reducing carbohydrate content while maintaining the creamy, comforting texture of the original recipe.
• Dairy-Free Creamy Option: Use coconut milk or almond milk instead of regular milk, creating a rich and creamy soup that's suitable for those avoiding dairy products.

Serving Ideas for Chicken Pot Pie Soup

• Cozy Family Dinner Centerpiece: Serve this hearty soup as the main attraction for a comforting family meal, paired with warm crusty bread for dipping.
• Rustic Bread Companion: Slice a fresh sourdough or French baguette to accompany the soup, helping soak up every delicious drop of the creamy broth.
• Crispy Topping Crunch: Sprinkle buttery pie crust crumbles or golden croutons on top for an extra layer of texture that mimics the classic chicken pot pie experience.
• Bright Side Salad: Add a light mixed green salad with a tangy vinaigrette to balance the rich, creamy soup and provide a fresh contrast to the warm, comforting dish.

How to Store Chicken Pot Pie Soup

• Store leftover soup in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth.
• Transfer soup to freezer-safe containers, leaving 1-inch space for expansion. Freeze for 2-3 months. Label with date and contents.
• Pour soup into microwave-safe bowl. Heat in 30-second intervals, stirring between each interval until thoroughly warm. Add splash of milk if soup seems too thick.
• Pour soup into saucepan. Warm over medium-low heat, stirring occasionally. Add extra broth or milk to restore original consistency. Heat until steaming and temperature reaches 165°F.

FAQs

• Can I use different types of chicken for this soup?

Yes, you can substitute chicken breasts with thighs or rotisserie chicken. Just ensure the meat is fully cooked and shredded before adding back to the soup.

• Is this soup healthy?

Absolutely! It’s packed with vegetables like carrots, celery, and onions, providing essential nutrients and a balanced meal with lean protein from chicken.

• Can I make this soup ahead of time?

Definitely. You can prepare the soup and store it in the refrigerator for 3-4 days. Reheat gently on the stovetop, stirring occasionally to maintain consistency.

• What can I do if the soup is too thick?

Simply add a little more broth or milk to thin it out to your desired consistency. Start with small amounts and stir until you reach the perfect texture.

Chicken Pot Pie Soup Recipe

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4.9 from 27 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Comfort meets convenience in this hearty chicken pot pie soup, blending classic flavors with creamy simplicity. Wholesome ingredients and rich broth promise a satisfying meal that warms hearts and delights palates from first spoonful to last.

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Ingredients

Scale 1x2x3x

Chicken:

• 1 pound (454 grams) boneless, skinless chicken breasts

Vegetables:

• 1 cup (150 grams) celery, diced
• 1 cup (150 grams) carrots, cut into 1/4 inch thick small circles
• 1 cup (150 grams) onion, finely chopped
• 3 cups (450 grams) Yukon gold potatoes, peeled and cut into 1-inch pieces

Seasonings and Liquids:

• 2 tablespoons (30 milliliters) olive oil
• 1/2 tablespoon (7.5 milliliters) garlic, finely minced
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried rosemary
• 3 cups (710 milliliters) chicken broth or bone broth (low sodium)
• 1/2 cup (120 milliliters) milk of choice
• 1 tablespoon (15 milliliters) fresh parsley, for garnish

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Instructions

1. Sear chicken breasts in heated olive oil over medium heat until golden brown on each side, then transfer to a separate plate.
2. In the same pot, sauté diced celery, carrots, onion, and minced garlic until vegetables soften and become translucent, approximately 5-6 minutes.
3. Add diced potatoes, broth, herbs (dried parsley, basil, rosemary), salt, and pepper to the vegetable mixture, stirring thoroughly to combine ingredients.
4. Return chicken breasts to the pot, ensuring they are fully submerged in the liquid, and simmer covered for 20-25 minutes at low heat until chicken is completely cooked through.
5. Carefully remove chicken breasts from the pot and shred meat using two forks, discarding any excess fat or skin.
6. Discard the quartered potatoes, then reintroduce shredded chicken back into the soup mixture.
7. Pour in milk, gently stirring to incorporate and warming the soup for an additional 3-4 minutes without boiling.
8. Ladle soup into serving bowls and garnish with freshly chopped parsley for a vibrant finishing touch.

Notes

• Shred chicken easily by using two forks to pull the meat apart while it’s still warm, ensuring tender and consistent pieces throughout the soup.
• Swap dairy milk with almond, oat, or coconut milk for a lighter, lactose-free version that still maintains a creamy texture.
• For added depth, briefly toast dried herbs in the pot before adding liquid to enhance their aromatic flavors and release more complex notes.
• Boost protein content by stirring in a handful of cooked quinoa or white beans, making the soup more filling and nutritionally balanced.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 180 kcal
• Sugar: 2 g
• Sodium: 220 mg
• Fat: 7 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 13 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 45 mg