Name: Creamy Chicken Pot Pie Soup-Easy Comfort Food
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
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 and cut into 1-inch pieces; 1 cup Yukon Gold potatoes, peeled and cut into quarters; 1/4 teaspoon black pepper; 1/4 teaspoon salt; 1/4 teaspoon dried parsley; 3 cups chicken broth; 1/4 teaspoon dried basil; 1/4 teaspoon dried rosemary; 1 tablespoon fresh parsley, for garnish

Chicken Pot Pie Soup, oh, what a delightful invention! This creamy, comforting bowl captures all the heartwarming essence of a classic chicken pot pie without any of the fuss. It’s the kind of meal that wraps you in a warm hug, perfect for those chilly evenings or when you just need a taste of home. What’s not to love about tender chunks of chicken and a medley of garden vegetables swimming in a rich, savory broth, all topped with those irresistible golden biscuits or flaky pastry croutons? It’s the ultimate comfort food, elevated. The magic of Chicken Pot Pie Soup lies in its ability to deliver that deeply satisfying flavor profile – that perfect balance of creamy, herbaceous, and slightly sweet – in a simpler, more accessible format. You get all the beloved elements of a traditional pot pie, but in a spoonable, soup-tastic form that’s quicker to prepare and just as utterly delicious. Get ready to fall in love with this reimagin extracted classic!

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 and cut into 1-inch pieces
1 cup Yukon Gold potatoes, peeled and cut into quarters (these will be removed before serving)
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley
3 cups chicken broth (low sodium or bone broth recommended)
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1 tablespoon fresh parsley, for garnish

Cooking the Chicken and Aromatics

Step 1: Searing the Chicken

We’ll start by getting our chicken ready. Heat the 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Pat your 1 lb of boneless, skinless chicken breasts dry with paper towels. This helps them to get a nice sear. Season the chicken generously with about half of the 1/4 teaspoon salt and 1/4 teaspoon black pepper. Once the oil is shimmering, carefully place the chicken breasts in the hot pot. Sear for about 4-5 minutes per side, until they are golden brown. We’re not cooking them all the way through at this stage, just developing that delicious flavor and texture. Remove the seared chicken breasts from the pot and set them aside on a clean plate. They will finish cooking later.

Step 2: Sautéing the Vegetables

Now, in the same pot (don’t wipe it out, those browned bits are flavor!), add your diced 1 cup of celery, your 1 cup of carrots cut into small circles, and your finely chopped 1 cup of onion. Reduce the heat to medium. Cook, stirring occasionally, for about 7-10 minutes, or until the vegetables have softened and the onion is translucent. This process, called sautéing, is crucial for building the base flavor of our soup. Next, add the finely minced 1/2 tablespoon of garlic and cook for another minute until fragrant, being careful not to burn it. This releases its wonderful aroma.

Building the Soup Base

Step 3: Deglazing and Adding Liquids

To capture all those wonderful browned bits stuck to the bottom of the pot from searing the chicken, we’re going to deglaze. Pour in about 1/2 cup of your 3 cups of chicken broth. Use a wooden spoon to scrape up any bits from the bottom of the pot. This step significantly enhances the depth of flavor in your soup. Once the bottom is clean, add the remaining 2.5 cups of chicken broth to the pot. We’ll also add in our dried herbs now. Stir in the 1/4 teaspoon dried parsley, 1/4 teaspoon dried basil, and 1/4 teaspoon dried rosemary. Give everything a good stir to combine.

Step 4: Simmering the Potatoes and Chicken

Now it’s time to add the potatoes. Add the 2 cups of Yukon Gold potatoes that are cut into 1-inch pieces to the pot. We’re also adding back our seared chicken breasts. Make sure they are submerged in the liquid. Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the chicken is cooked through and the smaller potato pieces are tender when pierced with a fork. This simmering period allows all the flavors to meld together beautifully. While this is simmering, you can prepare the quartered potatoes which we’ll remove later.

Finishing Touches and Serving

Step 5: Shredding Chicken and Removing Large Potatoes

Once the chicken is fully cooked, carefully remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. While the chicken is cooling slightly, locate the 1 cup of Yukon Gold potatoes that you cut into quarters. These are intentionally larger so they are easy to find and remove. Carefully fish them out of the soup with a slotted spoon and discard them. These were added to help thicken the soup naturally during the simmering process, and now we don’t need them. Return the shredded chicken back into the pot.

Step 6: Final Seasoning and Thickening (Optional)

Taste your soup and adjust the seasoning as needed with additional salt and pepper if you like. If you prefer a thicker soup, you can create a slurry by whisking together 2 tablespoons of flour or cornstarch with 1/4 cup of cold water or milk in a small bowl until smooth. Slowly whisk this slurry into the simmering soup and cook for another 2-3 minutes, stirring constantly, until the soup has thickened to your desired consistency. This is the classic way to achieve that comforting, pot-pie-like texture in a soup.

Step 7: Serving Your Chicken Pot Pie Soup

Ladle the rich and comforting Chicken Pot Pie Soup into bowls. Garnish generously with the fresh 1 tablespoon of chopped parsley for a burst of color and freshness. This soup is hearty enough to be a meal on its own, but it’s also wonderful served with crusty bread for dipping. Enjoy the creamy, savory flavors that remind you of your favorite pot pie!

Conclusion:

And there you have it – a comforting and deeply satisfying bowl of Chicken Pot Pie Soup! This recipe truly captures all the beloved flavors and textures of a classic pot pie in a wonderfully easy-to-eat soup format. It’s perfect for a chilly evening or whenever you’re craving a taste of home. I love serving this hearty soup with a side of crusty bread for dipping, or even with a few flaky biscuit croutons on top for an extra special touch.

Don’t be afraid to get creative with your Chicken Pot Pie Soup! Feel free to add different vegetables like peas, corn, or even some diced sweet potato for a touch of sweetness. You can also swap out the chicken for turkey or even use a vegetarian broth and plant-based chicken for a meatless option. The possibilities are endless, and the result will always be delicious. I encourage you to give this recipe a try – it’s a guaranteed crowd-pleaser that will become a staple in your kitchen.

Frequently Asked Questions about Chicken Pot Pie Soup:

Can I make Chicken Pot Pie Soup ahead of time?

Yes, you can! The soup can be made a day or two in advance and stored in an airtight container in the refrigerator. When reheating, you may need to add a splash more broth or milk to reach your desired consistency, as it can thicken as it cools.

What kind of chicken is best for this soup?

Rotisserie chicken is a fantastic shortcut for this recipe, as it’s already cooked and seasoned. Alternatively, you can poach or pan-fry chicken breasts or thighs and then dice them. Leftover cooked chicken also works perfectly!

How can I make the soup thicker if it’s too thin?

If your Chicken Pot Pie Soup is thinner than you’d like, you can thicken it by making a slurry of 1-2 tablespoons of cornstarch mixed with an equal amount of cold water or broth. Whisk this slurry into the simmering soup until it thickens. Alternatively, you can let the soup simmer uncovered for a bit longer to allow some of the liquid to evaporate.