Chicken Pot Pie Soup is a delightful twist on a classic comfort food. This creamy, hearty soup captures the essence of chicken pot pie while being quick and easy to prepare. Perfect for cozy family dinners or gatherings with friends, this Chicken Pot Pie Soup is sure to impress with its rich flavors and wholesome ingredients. Plus, it’s versatile enough to be made in your instant pot, crockpot, or on the stovetop!
Why You’ll Love This Recipe
- Easy to Make: With simple steps and common ingredients, this soup can be ready in just under an hour.
- Hearty and Comforting: Enjoy the warm, creamy texture that feels like a hug in a bowl.
- Healthy Ingredients: Packed with vegetables and lean protein, this recipe offers a nutritious twist without sacrificing flavor.
- Versatile Cooking Methods: Whether you prefer the speed of an instant pot or the slow-cooked goodness of a crockpot, this soup adapts perfectly.
- Family-Friendly: Kids and adults alike will love the familiar taste, making it an ideal choice for family meals.
Tools and Preparation
Before you dive into the cooking process, gather your tools. Having everything ready will make your cooking experience smoother and more enjoyable.
Essential Tools and Equipment
- Instant pot or crockpot
- Large pot (if cooking on the stove)
- Cutting board
- Sharp knife
- Measuring cups and spoons
Importance of Each Tool
- Instant pot or crockpot: These appliances save time while infusing flavors into your Chicken Pot Pie Soup.
- Large pot: Essential for stovetop cooking; ensures even heat distribution for perfect simmering.
- Sharp knife: A good knife makes chopping vegetables faster and safer.
- Measuring cups and spoons: Precision in measuring ingredients is key to achieving the right flavor balance.
Ingredients
Ingredients:
– 2 tablespoons olive oil
– 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
– 1 cup celery (diced)
– 1 cup carrot (cut in 1/4 inch thick small circles)
– 1 cup onion (finely chopped)
– 1/2 tablespoon garlic (finely minced)
– 2 cups yukon gold potatoes (peeled + cut into 1 inch pieces)
– 1 cup yukon gold potatoes (peeled + cut into quarters so that you can remove them at the end)
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
– 1/4 teaspoon dried parsley
– 3 cups chicken broth (or bone broth – low sodium!)
– 1/4 teaspoon dried basil
– 1/4 teaspoon dried rosemary
– 1 tablespoon fresh parsley (for garnish)
– 1/2 cup milk of choice (almond milk, whole milk, any milk will work)
How to Make Chicken Pot Pie Soup
Step 1: Sauté the Vegetables
Start by heating olive oil in your chosen pot over medium heat.
Add diced onion and minced garlic.
Sauté until onions are soft and translucent.
Step 2: Cook the Chicken
Add the boneless chicken breasts to the pot.
Cook for about 5 minutes until lightly browned on both sides.
Remove the chicken from the pot and set aside.
Step 3: Add Remaining Ingredients
In the same pot, add celery, carrots, Yukon gold potatoes, black pepper, salt, dried parsley, basil, rosemary, and chicken broth.
Stir well to combine all ingredients.
Step 4: Simmer
Return the chicken to the pot.
Bring everything to a boil then reduce heat to low.
Cover and let it simmer for about 30 minutes.
Step 5: Final Touches
After simmering, remove one cup of potatoes from the soup.
Mash them well before adding back into the soup for a creamy texture.
Add milk at this stage for extra creaminess.
Step 6: Serve
Garnish each bowl with fresh parsley before serving. Enjoy your comforting bowl of Chicken Pot Pie Soup!
How to Serve Chicken Pot Pie Soup
Chicken Pot Pie Soup is a versatile dish that can be enjoyed in many ways. Whether you’re hosting a family dinner or enjoying a cozy night in, these serving suggestions will elevate your meal experience.
With Crusty Bread
- Sourdough Bread: Pair your soup with a warm slice of sourdough for a tangy flavor contrast.
- Garlic Breadsticks: Add some garlic breadsticks for a crunchy texture that complements the soup’s creaminess.
Topped with Fresh Herbs
- Chopped Parsley: Sprinkle fresh parsley on top for a burst of color and freshness.
- Thyme Leaves: Adding thyme leaves enhances the herbal notes in the soup.
As an Appetizer
- Mini Bowls: Serve smaller portions in mini bowls as an appetizer at gatherings.
- In Shot Glasses: For a fun twist, serve the soup in shot glasses for easy sipping.
With Cheese
- Grated Cheddar: Top with grated cheddar cheese for an extra layer of flavor.
- Parmesan Shavings: A few shavings of Parmesan can add a lovely nutty taste.
How to Perfect Chicken Pot Pie Soup
To make your Chicken Pot Pie Soup unforgettable, follow these helpful tips for perfecting your recipe.
- Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor immensely.
- Adjust Seasonings: Taste as you go! Feel free to adjust salt and spices according to your preference.
- Blend for Creaminess: For a creamier texture, blend part of the soup before serving.
- Experiment with Proteins: Try using rotisserie chicken or turkey for a different flavor profile.
Best Side Dishes for Chicken Pot Pie Soup
Pairing side dishes with your Chicken Pot Pie Soup can create a well-rounded meal. Here are some excellent options to consider.
- Mixed Green Salad: A light salad with vinaigrette adds freshness and balances the richness of the soup.
- Cornbread Muffins: These sweet muffins provide a delightful contrast to the savory flavors of your soup.
- Roasted Vegetables: Seasonal roasted veggies bring additional nutrients and textures to your meal.
- Biscuit Bites: Flaky biscuits are perfect for dipping into the hearty soup.
- Fruit Salad: A refreshing fruit salad offers a sweet finish after your savory soup.
- Potato Wedges: Crispy potato wedges complement the creamy soup perfectly while adding crunch.
Common Mistakes to Avoid
Making Chicken Pot Pie Soup can be simple, but there are common pitfalls that may affect your dish. Here are some mistakes to avoid:
- Overcooking the chicken: This can lead to dry meat. Always check the internal temperature and remove the chicken once it’s cooked through.
- Not seasoning enough: Failing to season your soup can make it bland. Taste frequently and adjust salt and spices as needed.
- Using high-sodium broth: Opting for regular chicken broth can make the soup too salty. Choose low-sodium options for better control over flavor.
- Skipping the vegetable prep: Cutting vegetables unevenly can lead to inconsistent cooking. Make sure all veggies are chopped to similar sizes.
- Ignoring garnishes: Missing out on fresh parsley or other garnishes diminishes presentation. Take a moment to add some color at the end for a beautiful finish.
Storage & Reheating Instructions
Refrigerator Storage
- Store in airtight containers for up to 3 days.
- Allow the soup to cool before refrigerating.
Freezing Chicken Pot Pie Soup
- Freeze in freezer-safe containers for up to 3 months.
- Leave some space in containers as soup expands when frozen.
Reheating Chicken Pot Pie Soup
- Oven: Preheat to 350°F (175°C), place in an oven-safe dish, cover with foil, and heat for about 20-30 minutes.
- Microwave: Heat in a microwave-safe bowl, covered, for 2-3 minutes, stirring halfway through.
- Stovetop: Heat on low-medium heat in a saucepan, stirring occasionally until warmed through.
Frequently Asked Questions
What is Chicken Pot Pie Soup?
Chicken Pot Pie Soup is a creamy, hearty soup inspired by the classic pot pie. It combines tender chicken and vegetables in a rich broth.
Can I make Chicken Pot Pie Soup ahead of time?
Yes! You can prepare this soup in advance and store it in the refrigerator or freezer. Just reheat when ready to serve.
What can I customize in my Chicken Pot Pie Soup?
Feel free to add more vegetables like peas or corn, or swap chicken with turkey! You can also adjust spices according to your taste preferences.
Is Chicken Pot Pie Soup healthy?
Absolutely! This recipe is packed with lean protein from chicken and nutritious veggies, making it a healthy comfort food option.
Can I use leftover rotisserie chicken?
Yes! Leftover rotisserie chicken works perfectly and saves time. Just add it towards the end of cooking for a quick meal.
Final Thoughts
Chicken Pot Pie Soup is not just comforting; it’s also versatile! You can easily customize this recipe with different vegetables or proteins based on your preference. Give it a try, and enjoy a warm bowl of deliciousness that feels like home!
Chicken Pot Pie Soup
Chicken Pot Pie Soup is a delightful and comforting dish that brings the classic flavors of chicken pot pie into a creamy soup form. This recipe is designed for busy weeknights, allowing you to whip up a hearty meal in just under an hour. Filled with tender chicken, fresh vegetables, and a rich broth, this soup is perfect for family dinners or cozy gatherings with friends. Plus, it offers flexible cooking methods—whether you prefer the instant pot, crockpot, or stovetop, you can enjoy this nourishing bowl of goodness anytime.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Stovetop/Instant Pot/Crockpot
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts
- 1 cup celery (diced)
- 1 cup carrot (cut in 1/4 inch thick small circles)
- 1 cup onion (finely chopped)
- 1/2 tablespoon garlic (finely minced)
- 2 cups yukon gold potatoes (peeled + cut into 1 inch pieces)
- 1 cup yukon gold potatoes (peeled + cut into quarters so that you can remove them at the end)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 3 cups chicken broth (or bone broth – low sodium!)
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1 tablespoon fresh parsley (for garnish)
- 1/2 cup milk of choice (almond milk, whole milk, any milk will work)
Instructions
- Heat olive oil in your chosen pot over medium heat; sauté diced onion and minced garlic until soft.
- Add chicken breasts and cook until lightly browned on both sides; then remove the chicken.
- Combine celery, carrots, potatoes, spices, and broth in the same pot; stir well.
- Return the chicken to the pot; bring to a boil then reduce heat and simmer for 30 minutes.
- Mash one cup of cooked potatoes before returning them to the soup along with milk for creaminess.
- Serve garnished with fresh parsley.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
