Hearty & Easy Chicken Pot Pie Soup: Your Ultimate Comfort Food Recipe
Dive into a bowl of pure comfort with our incredibly easy and delicious Chicken Pot Pie Soup recipe. This delightful soup captures all the beloved flavors of a classic chicken pot pie, but in a convenient, slurpable form, perfect for a cozy weeknight dinner or a warming meal on a chilly day. Forget the fuss of pie crusts; this recipe delivers the same creamy, savory goodness with tender chicken and a medley of vegetables, all simmered in a rich, flavorful broth. It’s a hearty, satisfying, and family-friendly dish that comes together quickly, making it an instant favorite in any home.
Whether you’re looking for a quick meal prep option or a comforting dish to share, this Chicken Pot Pie Soup is versatile and packed with wholesome ingredients. The simplicity of its preparation doesn’t compromise on flavor, as a blend of aromatic herbs and spices elevates the dish to gourmet levels. Get ready to enjoy a nourishing meal that feels like a warm hug in a bowl, delivering all the nostalgia of traditional pot pie without the extra effort.
Chicken Pot Pie Soup
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Ingredients
Gathering the right ingredients is key to achieving that perfect comforting flavor of chicken pot pie soup. We’ve selected a combination of staples and aromatic spices to build a robust and satisfying base. For the best results, aim for high-quality chicken breast and fresh or high-quality frozen vegetables.
- 1 tbsp butter (for richness and flavor)
- 1 tbsp olive oil (helps prevent butter from burning and adds flavor)
- 1 lb chicken breast, cubed (for tender protein; chicken thighs can also be used for extra richness)
- 2 tsp salt (season to taste, adjust based on chicken broth’s sodium content)
- 2 tsp pepper (freshly ground black pepper is best)
- 2 tsp Onion powder (for depth of flavor)
- 2 tsp Garlic powder (a must-have for savory dishes)
- 2 tsp Paprika (adds a lovely color and mild, sweet flavor)
- 2 tsp Oregano (classic herb for savory dishes)
- 2 tsp dried Thyme (pairs beautifully with chicken)
- 1 tsp dried Rosemary (use sparingly as it’s potent; enhances chicken flavor)
- 2 cups frozen mixed vegetables (carrots, peas, corn work great, or your favorite mix)
- ⅓ cup all purpose flour (for thickening the soup; gluten-free flour can be substituted)
- 7 cups chicken broth (low sodium preferred for better control over seasoning)
- 1 cup half and half, OR heavy cream for extra creaminess (adds richness and a velvety texture)
Ingredient Notes and Substitutions
Feel free to customize this recipe based on your preferences or what you have on hand. For the chicken, boneless, skinless chicken thighs can be used for a richer flavor profile. If you prefer fresh vegetables, feel free to chop carrots, celery, and potatoes, adding them earlier in the cooking process to ensure they soften adequately. For a lighter version, you can reduce the amount of half and half, or use milk, though this will result in a less creamy soup. To make this soup gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend or cornstarch slurry (mix cornstarch with a small amount of cold water before adding). Remember to taste and adjust seasonings as you go, especially if using low-sodium broth.
Instructions
Follow these simple steps to create a hearty and flavorful chicken pot pie soup that everyone will love. Each step is designed for ease and maximum flavor development.
- To a large pot on the stove over medium-high heat, add the butter and olive oil. Once the butter has melted and the oil is shimmering, add in the cubed chicken breast. Stir the chicken around to ensure it gets fully coated in the salt, pepper, onion powder, garlic powder, paprika, oregano, dried thyme, and dried rosemary. Cook the chicken until it is lightly browned on all sides and mostly cooked through, about 5-7 minutes. Browning the chicken adds a rich depth of flavor to the soup.
- Stir in the frozen mixed vegetables. Continue to cook for another 2-3 minutes, allowing the vegetables to thaw slightly and begin to release their flavors into the pot. This step ensures that the vegetables are evenly distributed and start to soften before the liquid is added.
- Add the all-purpose flour to the pot. Stir it constantly for 2-3 minutes until it no longer looks white and has formed a light roux with the butter and oil. Cooking the flour sufficiently is crucial to remove the raw flour taste and to create a smooth, lump-free thickening agent for your soup. This roux will be the foundation of your creamy soup.
- Gradually whisk in the chicken broth, making sure to scrape the bottom of the pot to loosen any browned bits (fond), which are packed with flavor. Bring the soup to a gentle simmer and let it cook for 15 minutes, stirring occasionally. This simmering time allows the flavors to meld beautifully and the soup to thicken to a comforting consistency, while also ensuring the vegetables are tender.
- Finally, stir in the half and half (or heavy cream for an even richer soup). Heat through for another 2-3 minutes, but do not bring to a rolling boil after adding the cream to prevent it from curdling. Taste and adjust seasonings if necessary, adding more salt or pepper to your preference. Serve immediately and enjoy the warm, comforting flavors!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Dietary needs can vary based on individual circumstances.
Serving Suggestions for Your Pot Pie Soup
This creamy chicken pot pie soup is a meal in itself, but it pairs wonderfully with a few simple additions. Serve it piping hot with a side of crusty bread or warm biscuits for dipping into the rich broth. A fresh, light green salad with a vinaigrette dressing provides a refreshing contrast to the soup’s richness. For an extra touch of “pot pie” feel, consider topping each bowl with some homemade croutons or a few flaky pastry bits. Don’t forget a sprinkle of fresh parsley or chives for a pop of color and extra fresh flavor!
Variations to Make it Your Own
One of the best things about this Chicken Pot Pie Soup is its adaptability. Here are a few ideas to get creative:
- Vegetable Boost: Add diced potatoes, celery, mushrooms, or even spinach for more texture and nutrients. Just remember to add harder vegetables like potatoes earlier to ensure they cook through.
- Spicy Kick: A pinch of red pepper flakes with the other seasonings can add a delightful warmth.
- Herb Variations: Experiment with different dried or fresh herbs like dill or marjoram to subtly change the flavor profile.
- Cheesy Goodness: Stir in a handful of shredded cheddar or Gruyere cheese at the end for an extra layer of creaminess and flavor.
- Gluten-Free Option: As mentioned, use a 1:1 gluten-free flour blend for the roux, or thicken with a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) added at the end.
- Dairy-Free Version: For those avoiding dairy, replace butter with a plant-based alternative and use a dairy-free milk or cream substitute. The texture might vary slightly but the flavor will still be wonderful.
Storage and Reheating
This soup makes fantastic leftovers! Store any cooled soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stove over medium-low heat, stirring occasionally, until heated through. If the soup has thickened too much during storage, you can add a splash of chicken broth or milk to reach your desired consistency. Freezing is also an option; store in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
We hope this comprehensive guide inspires you to create your own perfect batch of Chicken Pot Pie Soup. It’s a testament to how simple ingredients can come together to form something truly extraordinary and comforting.