If you’re craving that warm, comforting feeling of a classic chicken pot pie but want something a bit quicker and easier to enjoy, this Chicken Pot Pie Soup Recipe is exactly what you need. It captures all the creamy, savory goodness of the traditional dish in soup form, making each spoonful a cozy hug on a chilly day. With tender chunks of chicken, a medley of colorful vegetables, and a rich, velvety broth, this soup is a perfect one-pot meal that satisfies both the soul and the stomach without the fuss of crusts or lengthy prep.
Ingredients You’ll Need
The magic of this Chicken Pot Pie Soup Recipe lies in its simple, wholesome ingredients that come together beautifully to create layers of flavor and texture. Each component is essential, from the aromatic onions to the creamy milk base, ensuring a balanced and satisfying bowl every time.
- 4 tbsp butter: Adds richness and a perfect base for sautéing the aromatics.
- 1 medium onion, chopped: Brings a sweet and savory depth to the soup.
- 2 cloves garlic, minced: Provides a gentle punch of flavor without overpowering.
- 1/4 cup all-purpose flour: Essential for thickening the soup into that luscious, creamy consistency.
- 4 cups chicken broth: Forms the savory backbone of the soup’s flavor profile.
- 2 cups milk: Adds creaminess and balances the broth’s savory notes.
- 2 cups cooked chicken, shredded: The heart of the dish, offering tender protein in every bite.
- 2 cups frozen mixed vegetables (peas, carrots, corn): Brings color, nutrients, and a sweet crunch.
- 2 potatoes, diced: Give the soup a hearty texture and satisfying substance.
- 1 tsp dried thyme: Adds a subtle herby aroma that enhances the overall flavor.
- Salt and pepper to taste: Simple seasoning to tie all the tastes together.
- Fresh parsley, chopped (optional): A fresh, bright garnish that adds a lovely herbal finish.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Sauté Aromatics
Start by melting the butter in a large pot over medium heat, then add your chopped onions. Cook them gently until they turn translucent and soft, unlocking their natural sweetness. Stir in the minced garlic next and let it cook for just about a minute, bringing out its fragrant flavor without letting it burn.
Step 2: Make the Roux Base
Sprinkle the flour evenly over the sautéed onions and garlic, stirring constantly for around two minutes. This is the crucial step that creates a roux, which will thicken your soup beautifully. Slowly whisk in the chicken broth and milk bit by bit, ensuring no lumps form, so your soup base becomes silky smooth and decadent.
Step 3: Add the Hearty Ingredients
Next up, it’s time to add that delicious shredded chicken, frozen vegetables, diced potatoes, and dried thyme to the pot. Bring this mixture up to a gentle boil to get everything cooking evenly, then lower the heat and let it simmer. The potatoes will soften up, and the flavors will meld together into a rich, comforting broth.
Step 4: Season and Finish
Once your potatoes are tender, season the soup with salt and pepper to your liking. For an extra touch of freshness and color, sprinkle some chopped parsley right before serving. This step pulls the whole dish together, making every spoonful sing with flavor.
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
While the soup is already packed with flavor, adding a little fresh parsley or even a sprinkle of shredded cheddar can elevate the dish visually and taste-wise. A dash of black pepper on top also adds a nice gourmet touch without detracting from the homey feel.
Side Dishes
For a complete meal, serve this Chicken Pot Pie Soup Recipe with a warm, crusty bread or some buttery dinner rolls. A simple green salad with a light vinaigrette can also provide a refreshing contrast to the creamy richness of the soup.
Creative Ways to Present
Serve the soup in mini bread bowls for an adorable and edible presentation. You can also swirl in a bit of cream or yogurt before serving for a marbled effect that looks stunning. Adding a sprinkle of crispy bacon bits or crunchy toasted breadcrumbs on top can bring a surprising crunch and another layer of texture.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Chicken Pot Pie Soup Recipe into airtight containers and store it in the refrigerator. It keeps wonderfully for up to 3 days, making it perfect for quick lunches or dinners throughout the week.
Freezing
This soup freezes beautifully, too. Make sure to use freezer-safe containers or heavy-duty zip-top bags, and leave a bit of room for expansion. It can be stored frozen for up to 2 months without losing flavor or texture, so feel free to prepare it in large batches.
Reheating
When you’re ready to enjoy the leftovers, thaw frozen soup overnight in the fridge for best results. Reheat gently over medium-low heat on the stove, stirring occasionally until it’s warmed through. If it thickens too much, just add a splash of milk or broth to loosen the texture back up.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely, fresh vegetables work just as well and can even enhance the soup’s freshness. Just be sure to adjust the cooking time slightly since fresh vegetables may take a bit longer to become tender compared to their frozen counterparts.
Is it possible to make this recipe dairy-free?
Yes, you can swap the milk for any plant-based milk like almond or oat milk, and use a dairy-free butter substitute. The soup will still be creamy and delicious, though the flavor profile will subtly change depending on the milk you choose.
What type of chicken is best for this soup?
Cooked, shredded chicken breast or rotisserie chicken both work perfectly. The key is to have tender, flavorful chicken that blends well without overpowering the other ingredients.
Can I make this soup vegetarian?
To make a vegetarian version, substitute the chicken broth with vegetable broth, leave out the chicken, and perhaps add more hearty vegetables or beans for protein. The soup will still be comforting and full of flavor.
How thick should the soup be?
The aim is to achieve a creamy, slightly thickened soup that coats your spoon well but is still easy to ladle. If it gets too thick, stir in a bit more broth or milk until you reach your preferred consistency.
Final Thoughts
This Chicken Pot Pie Soup Recipe is such a joyful dish to make and eat—comfort food in a bowl that warms you from the inside out. Whether you’re feeding family or treating yourself to a cozy night in, it’s a recipe that brings simple ingredients together into something truly special. Give it a try, and I promise it will become a go-to favorite you keep coming back to again and again.
Print
Chicken Pot Pie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken Pot Pie Soup combines tender shredded chicken, mixed vegetables, and diced potatoes in a creamy, savory broth. It’s thickened with a buttery roux and flavored with garlic, onions, and thyme for a delicious twist on a classic pot pie in soup form. Ready in just 45 minutes, it’s perfect for a cozy family meal.
Ingredients
Soup Base
- 4 tbsp butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
Main Ingredients
- 2 cups cooked chicken, shredded
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 2 potatoes, diced
- 1 tsp dried thyme
Seasoning and Garnish
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Sauté Aromatics: Melt the butter in a large pot over medium heat. Add the chopped onions and cook until they become translucent and soft, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make Roux: Sprinkle the all-purpose flour into the pot, stirring continuously for about 2 minutes. This cooks the flour and prevents a raw taste.
- Add Liquid: Gradually whisk in the chicken broth and milk, making sure to blend the roux smoothly into the liquids to avoid lumps.
- Add Ingredients: Stir in the shredded cooked chicken, frozen mixed vegetables, diced potatoes, and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer gently until the potatoes are tender, approximately 15-20 minutes.
- Season: Add salt and pepper to taste, adjusting as needed. If using, sprinkle chopped fresh parsley over the soup for added color and flavor.
- Serve: Ladle the warm soup into bowls and serve immediately for a hearty, comforting meal.
Notes
- The soup can be made ahead and refrigerated for up to 3 days; reheat gently on the stovetop.
- For a richer soup, substitute half-and-half or cream for the milk.
- Use fresh vegetables in place of frozen if preferred, adjusting cooking time accordingly.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Add cooked bacon or cheese as toppings for extra flavor.
