Why You’ll Love This Recipe
This Chicken Pot Pie Soup is a lighter version of the classic comfort food, packed with all the traditional flavors. The creamy broth, fresh vegetables, and tender chicken come together in one pot, making it an easy and satisfying meal. It’s perfect for a quick weeknight dinner or a cozy weekend lunch, and it’s made with ingredients you probably already have on hand. Plus, with a sprinkle of fresh parsley, it’s as visually appealing as it is delicious!
Ingredients
- 6 tablespoons unsalted butter
- 1 cup onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 3 garlic cloves, minced
- ⅓ cup flour
- 5 cups chicken stock
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- 1 lb Yukon Gold potatoes, peeled and sliced into ¼-inch thick pieces
- 4 cups cooked chicken (shredded)
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- ½ cup half-and-half cream
- 1 bay leaf
- ¼ cup parsley, finely chopped, plus more for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for an additional minute, until fragrant.
- Make the roux: Sprinkle the flour over the cooked vegetables and stir well to coat. Cook for 2-3 minutes, stirring constantly, to eliminate the raw flour taste and create a roux.
- Add the stock and seasonings: Slowly pour in the chicken stock, stirring constantly to prevent lumps from forming. Add the sea salt, black pepper, and bay leaf. Bring the mixture to a simmer, allowing it to cook for 10 minutes.
- Cook the potatoes: Add the sliced Yukon Gold potatoes to the pot and continue to simmer for another 10-12 minutes, or until the potatoes are tender and cooked through.
- Add the chicken, peas, and corn: Stir in the shredded cooked chicken, frozen peas, and corn. Let the soup simmer for an additional 5 minutes, until everything is heated through.
- Make it creamy: Pour in the half-and-half cream and stir to combine. Let the soup simmer for a few more minutes to thicken and become creamy.
- Finish with parsley: Remove the bay leaf from the soup and stir in the chopped parsley. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with additional parsley. Serve hot with a side of crusty bread or a light salad for a complete meal.
Servings and Timing
- Servings: 6 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Add more vegetables: Feel free to add other vegetables like mushrooms, parsnips, or green beans for additional texture and flavor.
- Dairy-free version: For a dairy-free version, substitute the half-and-half with coconut milk or another non-dairy milk, and use dairy-free butter.
- Use pre-cooked chicken: To save time, you can use rotisserie chicken or leftover chicken to skip the step of cooking the chicken.
- Spicy version: If you like a bit of spice, add some red pepper flakes or a diced jalapeño when sautéing the vegetables.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the soup on the stovetop over low heat, adding a bit of extra broth or water if the soup thickens too much after sitting.
FAQs
Can I freeze this soup?
Yes, this soup freezes well. Let it cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat on the stovetop, adding extra broth if necessary.
Can I make this soup in a slow cooker?
Yes, to make this soup in a slow cooker, sauté the vegetables and garlic in a pan first, then add them to the slow cooker with the chicken stock and seasonings. Cook on low for 4-6 hours or high for 2-3 hours. Add the potatoes and continue to cook until they are tender. Add the chicken, peas, corn, half-and-half, and parsley in the last 30 minutes of cooking.
Can I use a different type of potato?
Yes, if you prefer a different type of potato, feel free to use russet potatoes or red potatoes. Yukon Gold potatoes are ideal for their creamy texture, but any variety will work.
Can I use frozen carrots instead of fresh?
Yes, you can use frozen carrots if you don’t have fresh ones. Just make sure they are thawed before adding them to the soup.
Can I make this soup spicier?
If you like a little heat, add red pepper flakes, cayenne pepper, or a diced jalapeño when cooking the vegetables for extra spice.
Conclusion
This Chicken Pot Pie Soup is the ultimate comfort food. With tender chicken, creamy broth, and hearty vegetables, it’s a satisfying meal that’s easy to make and perfect for any occasion. Whether served on a cold winter night or as a family dinner, this soup is sure to warm you up and leave you feeling cozy and content.
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Easy Chicken Pot Pie Soup
- Total Time: 45 minutes
- Yield: 6-8 servings
- Diet: Gluten Free
Description
This Chicken Pot Pie Soup is the ultimate comfort food, combining tender chicken, creamy broth, and hearty vegetables in one satisfying bowl. Inspired by the classic chicken pot pie, this easy and delicious soup features Yukon Gold potatoes, peas, and corn for added texture. With its rich and creamy finish, it’s perfect for chilly nights, family dinners, or cozy weekend meals. A simple, yet indulgent dish that’s sure to please everyone!
Ingredients
6 tablespoons unsalted butter
1 cup onion, chopped
2 carrots, chopped
2 celery sticks, chopped
3 garlic cloves, minced
⅓ cup flour
5 cups chicken stock
¾ teaspoon sea salt
½ teaspoon black pepper
1 lb Yukon Gold potatoes, peeled and sliced into ¼-inch thick pieces
4 cups cooked chicken (shredded)
1 cup frozen peas
1 cup corn (frozen or canned)
½ cup half-and-half cream
1 bay leaf
¼ cup parsley, finely chopped, plus more for garnish
Instructions
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Sauté the vegetables: In a large pot, melt butter over medium heat. Add chopped onion, carrots, and celery. Cook for 5-7 minutes until vegetables soften. Add minced garlic and cook for another minute.
-
Make the roux: Sprinkle the flour over the cooked vegetables, stirring well to coat. Cook for 2-3 minutes to form a roux, eliminating any raw flour taste.
-
Add the stock and seasonings: Slowly pour in the chicken stock, stirring constantly to prevent lumps. Add sea salt, black pepper, and bay leaf. Bring to a simmer and cook for 10 minutes.
-
Cook the potatoes: Add the sliced Yukon Gold potatoes and continue simmering for another 10-12 minutes, until the potatoes are tender.
-
Add the chicken, peas, and corn: Stir in shredded chicken, frozen peas, and corn. Let the soup simmer for 5 more minutes, until heated through.
-
Make it creamy: Stir in half-and-half cream. Let the soup simmer for a few minutes until it thickens.
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Finish with parsley: Remove the bay leaf and stir in chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed.
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Serve: Ladle the soup into bowls, garnish with parsley, and serve hot with crusty bread or a side salad.
Notes
Add more vegetables: You can include mushrooms, parsnips, or green beans for added flavor.
Dairy-free version: Use coconut milk or non-dairy milk and substitute dairy-free butter for a dairy-free option.
Use pre-cooked chicken: For convenience, use rotisserie chicken or leftover chicken to skip the cooking step.
Spicy version: Add red pepper flakes or a diced jalapeño when sautéing vegetables for extra heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
