Chicken Pot Pie Soup Recipe

This Chicken Pot Pie Soup is a comforting and flavorful twist on the classic chicken pot pie. With tender chicken, a medley of vegetables, and a creamy broth, it’s a hearty and satisfying soup that’s perfect for a cozy night in.

Ingredients

Here’s what you’ll need to create this delicious soup:

• Butter: Adds richness and flavor to the soup.
• Yellow onion: Peeled and diced, for flavor and texture.
• Garlic: Minced, for aromatic depth.
• Chicken broth: Forms the base of the flavorful soup.
• Thyme and poultry seasoning: Adds a blend of herbs and spices for a warm and savory flavor.
• Potatoes: Peeled and diced, for heartiness and texture.
• Flour: Used to create a roux to thicken the soup.
• Milk: Adds creaminess and balances the richness of the half and half.
• Half and half: Creates a rich and creamy broth.
• Frozen peas and carrots, corn, and green beans: Adds a variety of vegetables and vibrant colors.
• Cooked chicken: Diced, you can use leftover chicken or rotisserie chicken for convenience.
• Salt and pepper: To taste.

How to Make Chicken Pot Pie Soup

Step 1: Sauté the Vegetables

Melt 1 tablespoon of the butter in a large pot over medium-high heat. Add the diced onion and cook until softened. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Add Broth and Seasonings

Pour the chicken broth into the pot and add the thyme and poultry seasoning. Bring the mixture to a boil.

Step 3: Simmer with Potatoes

Add the diced potatoes to the pot, reduce the heat to low, and simmer for about 10 minutes, or until the potatoes are slightly tender.

Step 4: Make the Roux

While the potatoes are simmering, melt the remaining butter in a separate pan over medium heat. Add the flour to the melted butter and stir constantly for a couple of minutes to cook the roux.

Step 5: Combine and Thicken

Slowly whisk the milk into the roux until smooth and well combined. Pour this mixture into the large pot with the broth and vegetables, and stir until well blended. Slowly add the half and half while stirring to incorporate it into the soup.

Step 6: Add Vegetables and Chicken

Add the frozen peas and carrots, corn, and green beans to the pot. Stir to combine. Add the diced cooked chicken and stir again. Cook over low heat for about 15 minutes, or until all the vegetables are heated through and tender.

Step 7: Season and Serve

Season the soup with salt and pepper to taste. Serve hot and enjoy!

How to Serve Chicken Pot Pie Soup

• Cozy Weeknight Meal: This Chicken Pot Pie Soup is perfect for a warm and satisfying weeknight dinner.
• Light Lunch: Enjoy it as a lighter lunch option with a side salad or a piece of crusty bread.
• Potluck Dish: It’s a crowd-pleasing soup that’s easy to transport and serve at potlucks or gatherings.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop or in the microwave until warmed through.

FAQs

Can I use chicken breasts instead of chicken thighs?
Yes, you can use chicken breasts, but they may be more prone to drying out during cooking. Cook them for a shorter time or add them towards the end of the cooking cycle.

Can I make this soup vegetarian?
Yes, you can omit the chicken and use vegetable broth instead of chicken broth. You can also add lentils or beans for extra protein.

Can I make this soup in a slow cooker?
Yes, you can! Sauté the vegetables separately, then add them to the slow cooker with the remaining ingredients and cook on low for 6-8 hours.

How can I make this soup thicker?
You can thicken the soup by simmering it uncovered for a longer time or by adding a cornstarch slurry (cornstarch mixed with water).

There you have it! A delicious and easy-to-make recipe for Chicken Pot Pie Soup that’s perfect for any occasion. Enjoy!

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