why make this recipe
This soup tastes like chicken pot pie but in a bowl. It is warm, filling, and quick to make. You can use fresh chicken or a cooked bird. If you like easy chicken ideas, see rotisserie chicken ideas for more uses.
introduction
Chicken Pot Pie Soup gives you the flavors of the pie without the crust. It uses simple ingredients and cooks in one pot. This soup is good for busy nights or for when you want comfort food. For more quick chicken meal ideas, check ways to use rotisserie chicken.
how to make Chicken Pot Pie Soup
Follow the steps below. Use the Ingredients list and Directions to cook. You can add more vegetables or herbs if you like.
Ingredients :
1 lb chicken breast, cubed
2 cups potatoes, diced
1 cup carrots, sliced
1 cup celery, chopped
1 onion, chopped
4 cups chicken broth
1 cup heavy cream
1 teaspoon thyme
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons flour (optional for thickening)
Directions :
In a large pot, heat olive oil over medium heat. Add cubed chicken and cook until browned. Add onions, carrots, and celery. Cook until vegetables are tender. Stir in potatoes and thyme, then pour in chicken broth. Bring to a boil. Reduce heat and simmer for 15-20 minutes, or until potatoes are tender. If using, stir in flour to thicken, followed by heavy cream. Season with salt and pepper to taste. Serve hot and enjoy!
how to serve Chicken Pot Pie Soup
Serve hot in bowls. Add fresh parsley or a little extra thyme on top. A side of crusty bread or biscuits goes well. You can also top with shredded cheese if you like.
how to store Chicken Pot Pie Soup
Let the soup cool to room temperature. Put it in airtight containers. Store in the fridge up to 3-4 days. For longer storage, freeze for up to 3 months. Thaw in the fridge overnight before reheating. Reheat gently on the stove and stir to keep the cream from separating.
tips to make Chicken Pot Pie Soup
- Brown the chicken well for more flavor.
- Cut vegetables evenly so they cook at the same time.
- If the soup is too thin, mix flour with a little cold water before adding to avoid lumps.
- For a quicker version, use cooked or rotisserie chicken. See quick easy chicken meals for fast ideas.
- Taste and add salt and pepper at the end.
variation (if any)
- Add frozen peas at the end for a classic pot pie touch.
- Use milk instead of heavy cream for a lighter soup.
- Stir in a little shredded cheddar for a richer flavor.
- Use herbs like rosemary or parsley instead of thyme.
FAQs
Q: Can I use rotisserie chicken?
A: Yes. Shred cooked chicken and add it near the end so it warms through.
Q: Can I make this dairy-free?
A: Yes. Use a dairy-free cream or coconut milk and skip butter if you use it.
Q: How do I thicken the soup without flour?
A: Mash some of the potatoes in the pot or use a cornstarch slurry (mix cornstarch with cold water) and add a little at a time.
Q: Can I add other vegetables?
A: Yes. Corn, peas, or green beans work well.
Conclusion
For another easy take on this classic, see a full recipe at Chicken Pot Pie Soup – The Country Cook.
Print
Chicken Pot Pie Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Nut-Free
Description
A comforting soup that captures the flavors of chicken pot pie without the crust. Quick and easy to make, perfect for busy nights.
Ingredients
- 1 lb chicken breast, cubed
- 2 cups potatoes, diced
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons flour (optional for thickening)
Instructions
- In a large pot, heat olive oil over medium heat. Add cubed chicken and cook until browned.
- Add onions, carrots, and celery. Cook until vegetables are tender.
- Stir in potatoes and thyme, then pour in chicken broth.
- Bring to a boil, reduce heat, and simmer for 15-20 minutes until potatoes are tender.
- If using, stir in flour to thicken, followed by heavy cream.
- Season with salt and pepper to taste. Serve hot and enjoy!
Notes
For added flavors, brown the chicken well and cut vegetables evenly. For a lighter soup, use milk instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken soup, pot pie, comfort food, quick meals, rotisserie chicken