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- 1 lb boneless, skinless chicken breasts, diced - 4 cups low-sodium chicken broth - 1 cup carrots, diced - 1 cup celery, diced - 1 cup frozen peas - 1 large onion, chopped - 3 cloves garlic, minced - 1/2 cup all-purpose flour - 1 cup heavy cream or coconut cream for a lighter option - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Biscuit dough or puff pastry (optional, for topping) I love using fresh chicken for this soup. It gives great flavor and texture. Dice it into small pieces for even cooking. You can use boneless, skinless chicken thighs if you want more flavor. For the veggies, carrots and celery work best. They add nice sweetness and crunch. Frozen peas are perfect here; they are easy and add bright color. The broth is the base of our soup. I like low-sodium chicken broth to control salt. You can use vegetable broth if you want a lighter option. We will thicken the soup with flour and cream. The cream adds richness. If you want a lighter soup, use coconut cream. Herbs are key to flavor. I use thyme and rosemary. They pair well with chicken and veggies. Don't forget salt and pepper for seasoning. Lastly, fresh parsley makes a lovely garnish. It adds color and freshness to the dish. You can also top it with biscuit dough or puff pastry for that classic pot pie feel. Gather these ingredients, and you are ready to make a warm, comforting bowl of Chicken Pot Pie Soup! {{ingredient_image_2}} Sautéing onions and garlic Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add 1 chopped large onion. Cook the onion for about 5 minutes until it becomes soft and clear. Stir it often to avoid burning. Next, add 3 minced garlic cloves. Cook for 1 more minute until the garlic smells good. Cooking the chicken Now, add 1 pound of diced boneless, skinless chicken breasts to the pot. Season it with salt, pepper, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Cook for 5 to 7 minutes. Stir often until the chicken turns brown and is cooked all the way through. Creating the roux Once the chicken is cooked, sprinkle 1/2 cup of all-purpose flour over the chicken and veggies. Stir for about 1 minute. This will coat everything and create a roux, which helps thicken the soup. Adding broth and vegetables Slowly pour in 4 cups of low-sodium chicken broth while stirring. This keeps lumps from forming. Turn up the heat and let the mix simmer. Add 1 cup of diced carrots and 1 cup of diced celery. Let the soup cook for 10 to 15 minutes until the veggies are tender. Stir it now and then to keep it from sticking. Incorporating cream and peas After the veggies are soft, add 1 cup of frozen peas and 1 cup of heavy cream (or coconut cream if you want it lighter). Let the soup simmer for another 5 minutes. Taste it and add more salt or pepper if needed. Optional toppings preparation If you want a topping, preheat your oven as directed on your biscuit dough or puff pastry package. Roll out the dough and cut it into shapes. Bake until golden brown. How to properly sauté onions Sautéing onions adds flavor to your soup. Start by heating olive oil in a large pot. Add the chopped onions when the oil is hot. Cook them for about 5 minutes. Stir often to keep them from browning. You want them translucent and soft. This step builds a tasty base for your soup. Best ways to cook chicken for flavor For tasty chicken, use diced boneless, skinless breasts. Season the chicken with salt, pepper, thyme, and rosemary as you cook. Add it to the pot after the onions. Brown the chicken for 5-7 minutes. This locks in the flavor. Make sure to stir it often. It helps prevent sticking and cooks evenly. Using alternative cream options If you want a lighter soup, try coconut cream instead of heavy cream. It gives a nice flavor while cutting down on calories. You can also use low-fat milk for a different twist. Just remember to adjust the thickness by adding more flour if needed. Gluten-free adaptations To make this soup gluten-free, swap all-purpose flour with a gluten-free blend. You can also use cornstarch mixed with water. This will thicken the soup without gluten. Be sure to check that your broth is gluten-free as well. Ideal sides to accompany the soup This hearty soup pairs well with a simple side salad. A fresh green salad adds crunch and balances the rich flavors. You can also serve it with crusty bread for dipping. The bread soaks up the soup and enhances your meal. Garnishing tips for presentation To make your soup look inviting, add a sprinkle of chopped fresh parsley on top. It adds color and freshness. If you used a topping like biscuits or puff pastry, place them on the side. This creates a warm and appealing dish. Pro Tips Use Rotisserie Chicken: For an even quicker version of this soup, consider using pre-cooked rotisserie chicken. Just shred it and add it in during the last few minutes of cooking to warm through. Customize Your Veggies: Feel free to add or substitute other vegetables like corn, green beans, or potatoes based on what you have on hand or your family's preferences. Thickening Alternatives: If you're looking for a gluten-free option, you can use cornstarch or arrowroot powder mixed with water as a thickening agent instead of flour. Make Ahead: This soup stores well in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just be sure to add the cream after thawing to preserve its texture. {{image_4}} You can switch up the protein in your soup. If you prefer turkey, it works great. Tofu is a fantastic option for a plant-based meal. Both choices keep the heartiness of the dish while making it unique. For veggies, feel free to swap out what you have. Zucchini, green beans, or even sweet corn add more nutrition. Each swap brings new flavors and keeps the soup fresh. Want to boost the taste? Try adding herbs like dill or parsley. They add a bright touch to the soup. You can also use spices like paprika for a smoky flavor. If you enjoy heat, add some crushed red pepper flakes. This gives your soup a spicy kick. You can mix and match herbs and spices to find your favorite combo. Experimenting with flavors makes cooking fun! Chicken Pot Pie Soup lasts in the fridge for about 3 to 4 days. To store it properly, let the soup cool down first. Then, transfer it into an airtight container. This helps keep it fresh and safe to eat. Always label your container with the date. This way, you know when to use it by. You can freeze Chicken Pot Pie Soup for up to 3 months. To freeze, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Be sure to leave some space for expansion. When you're ready to eat, take the soup out of the freezer. Thaw it overnight in the fridge for best results. To reheat, pour the soup into a pot. Heat it on the stove over medium heat. Stir often to avoid burning. You can also use a microwave. Just heat in short bursts, stirring in between. Enjoy your warm, comforting soup! What is Chicken Pot Pie Soup? Chicken Pot Pie Soup is a creamy and hearty dish. It has tender chicken, fresh vegetables, and a rich broth. This soup captures the classic flavors of chicken pot pie in a warm bowl. You can enjoy it on cold days or anytime you crave comfort food. Can I make this soup in advance? Yes, you can make Chicken Pot Pie Soup in advance. It tastes even better after sitting for a day. Just store it in the fridge after cooling. Reheat it on the stove before serving. You might need to add a splash of broth if it gets too thick. How to make Chicken Pot Pie Soup healthier? To make Chicken Pot Pie Soup healthier, consider these tips: - Use skinless chicken breasts for lower fat. - Swap heavy cream for coconut cream or a low-fat option. - Add more vegetables like spinach or zucchini for extra nutrients. - Reduce the amount of flour to lower carbs if desired. Best types of bread to serve with soup? I love to serve Chicken Pot Pie Soup with crusty bread. Here are some great options: - Sourdough bread adds a tangy flavor. - Baguette is perfect for dipping. - Whole grain bread gives a nutty taste. - Soft dinner rolls are great for sopping up the soup. This blog post covered how to make a tasty Chicken Pot Pie Soup. We looked at key ingredients like chicken, vegetables, and broth. I shared step-by-step instructions, tips for cooking, and ways to customize your soup. You can adapt the recipe to fit your needs and preferences. Remember, this soup tastes great fresh but also stores well in the fridge or freezer. I hope you enjoy making and sharing this comforting dish with your loved ones. It’s a great way to warm up any meal!

Hearty Chicken Pot Pie Soup

A comforting and hearty chicken pot pie soup filled with tender chicken, vegetables, and a creamy broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced
  • 4 cups low-sodium chicken broth
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup frozen peas
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 0.5 cup all-purpose flour
  • 1 cup heavy cream or coconut cream for a lighter option
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • for garnish fresh parsley, chopped
  • optional biscuit dough or puff pastry for topping

Instructions
 

  • In a large pot, warm the olive oil over medium heat. Once hot, add the chopped onion and sauté for approximately 5 minutes until it turns translucent, stirring occasionally to prevent browning.
  • Stir in the minced garlic and continue to cook for about 1 minute, until the garlic is fragrant but not burnt.
  • Add the diced chicken to the pot, seasoning with salt, pepper, thyme, and rosemary. Cook for 5-7 minutes, stirring frequently, until the chicken is well-browned and cooked through.
  • Once the chicken is cooked, sprinkle the flour over the chicken mixture. Stir continuously for about a minute to coat the chicken and vegetables evenly with the flour, creating a roux that will thicken the soup.
  • Gradually pour in the chicken broth while stirring constantly, ensuring no lumps of flour remain. Increase the heat and bring the mixture to a gentle simmer.
  • Incorporate the diced carrots and celery into the pot. Allow the soup to simmer for 10-15 minutes, or until the vegetables are tender, stirring occasionally to avoid sticking.
  • Stir in the frozen peas and heavy cream (or coconut cream for a lighter option). Let it simmer for another 5 minutes, then taste and adjust the seasoning with salt and pepper as needed.
  • If you’d like to add a topping, preheat your oven according to the biscuit or puff pastry package instructions. Roll out the dough and cut it into rounds or shapes, then bake until golden brown.
  • Ladle the piping hot soup into bowls, and if using, top with the freshly baked biscuits or pastry. Garnish with a sprinkle of chopped fresh parsley for an inviting finish!

Notes

Pair with a simple side salad or crusty bread for a complete meal.
Keyword chicken, comfort food, pot pie, soup