I can still picture my grandmother, apron dusted with flour, humming as she crimped the edges of her famous pot pies; the scent alone was a warm hug on a chilly day, and now I’ve captured all that comfort in a bowl! This Chicken Spaghetti Casserole is one of our favorite ways to use leftover chicken. We’re taking all that cozy, savory goodness and turning it into a soul-satisfying Chicken Pot Pie Soup that will warm you from the inside out – and trust me, you’ll be scraping the bottom of the pot!
Why You’ll Fall Head-Over-Heels for This Chicken Pot Pie Soup
Okay, so what makes this Chicken Pot Pie Soup so special? It’s not just the familiar flavors we all crave; it’s the ease of preparation and the versatility. Think of it as deconstructed chicken pot pie – all the deliciousness without the fuss of a crust! Plus, it’s:
- Comfort Food, Elevated: All the creamy, savory goodness of pot pie in a convenient soup form.
- Quick and Easy: Ready in under an hour, perfect for busy weeknights.
- Customizable: Easily adaptable to your favorite veggies and dietary needs.
- Budget-Friendly: A great way to use leftover chicken or rotisserie chicken.
- Freezer-Friendly: Make a big batch and enjoy it later!
What You’ll Need: The Ingredients
Let’s talk ingredients. Don’t be intimidated by the list; most of these are pantry staples, and you can easily swap things out based on what you have on hand. Here’s what you’ll need:
- Chicken: Cooked and shredded. Rotisserie chicken is a lifesaver, or use leftover baked or poached chicken. About 2-3 cups.
- Aromatics: Onion, celery, and carrots. This trifecta is the foundation of flavor for so many great dishes.
- Broth: Chicken broth or stock. Use low-sodium to control the saltiness.
- Thickening Agent: All-purpose flour (or cornstarch for a gluten-free option).
- Dairy: Heavy cream or half-and-half. This adds richness and creaminess. You can also use milk, but the soup won’t be as thick.
- Vegetables: Frozen peas and carrots, or a mix of your favorite veggies like potatoes, green beans, or corn.
- Seasonings: Salt, pepper, dried thyme, dried rosemary, and a bay leaf. Don’t underestimate the power of fresh herbs if you have them!
- Butter: For sautéing the vegetables and creating the roux.
- Optional Toppings: Fresh parsley, chopped chives, or crumbled crackers.
Step-by-Step: Let’s Make Chicken Pot Pie Soup!
Alright, grab your apron – it’s soup-making time! I’ll walk you through each step, offering tips and tricks along the way.
Step 1: Sauté the Aromatics
Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and carrots and sauté until softened, about 5-7 minutes. This is crucial for building flavor, so don’t rush it!
Step 2: Make the Roux
Sprinkle the flour over the sautéed vegetables and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the soup. Make sure to cook out the raw flour taste – that’s key to a smooth, delicious soup. If you’re going gluten-free, use cornstarch instead, mixing it with a little cold broth before adding it to the pot.
Step 3: Add the Broth and Seasonings
Gradually whisk in the chicken broth, making sure to break up any lumps. Add the salt, pepper, thyme, rosemary, and bay leaf. Bring the soup to a simmer, then reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together.
Step 4: Add the Chicken and Vegetables
Stir in the cooked chicken and frozen vegetables. If you’re using other vegetables like potatoes, add them earlier in the cooking process so they have time to soften. Continue to simmer until the vegetables are tender, about 5-10 minutes.
Step 5: Stir in the Cream
Reduce the heat to low and stir in the heavy cream or half-and-half. Be careful not to boil the soup after adding the cream, as it can curdle. Gently heat through, then remove from heat and discard the bay leaf. Give it a taste and adjust the seasonings as needed. Sometimes, a little extra salt and pepper can really make a difference!
Step 6: Serve and Enjoy!
Ladle the soup into bowls and garnish with fresh parsley, chopped chives, or crumbled crackers. Serve with a side of crusty bread or Chicken Pot Pie With Biscuits for dipping.
Tips and Tricks for the BEST Chicken Pot Pie Soup
Now that you’ve got the basics down, let’s talk about some insider tips to take your Chicken Pot Pie Soup to the next level:
- Don’t Overcook the Vegetables: Nobody likes mushy vegetables! Add them towards the end of the cooking process to keep them crisp-tender.
- Use High-Quality Broth: The broth is the foundation of the soup, so choose a good-quality one. Homemade broth is always best, but store-bought broth works too.
- Shred the Chicken into Bite-Sized Pieces: This makes it easier to eat and ensures that the chicken is evenly distributed throughout the soup.
- Adjust the Thickness to Your Liking: If you prefer a thicker soup, add a slurry of cornstarch and cold water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering soup. If you prefer a thinner soup, add more broth.
- Add a Splash of Sherry or White Wine: A little sherry or white wine can add depth and complexity to the flavor of the soup. Add it after sautéing the vegetables and before adding the broth.
- Spice it Up: Add a pinch of red pepper flakes for a little heat.
- Make it Ahead: Chicken Pot Pie Soup tastes even better the next day, as the flavors have time to meld together.
- Freeze it for Later: Let the soup cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Variations: Make It Your Own!
The beauty of Chicken Pot Pie Soup is that it’s so versatile. Feel free to experiment and make it your own! Here are a few ideas:
- Vegetarian Option: Substitute vegetable broth for chicken broth and add extra vegetables like mushrooms, zucchini, or spinach. You could even add chickpeas or lentils for added protein.
- Dairy-Free Option: Use coconut milk or almond milk instead of heavy cream or half-and-half. Just be aware that the flavor will be slightly different.
- Add Different Vegetables: Try adding sweet potatoes, butternut squash, or kale.
- Top with Puff Pastry Croutons: Cut puff pastry into small squares, bake until golden brown, and use as croutons.
- Add Dumplings: Drop spoonfuls of biscuit dough into the simmering soup for a heartier meal.
Serving Suggestions: What to Serve with Chicken Pot Pie Soup
Chicken Pot Pie Soup is delicious on its own, but it’s even better when paired with the right sides. Here are a few suggestions:
- Crusty Bread or Rolls: For dipping into the soup.
- Salad: A simple green salad with a vinaigrette dressing.
- Grilled Cheese Sandwich: A classic pairing.
- Biscuits: A nod to the traditional pot pie crust. Try serving it with Chicken Pot Pie With Biscuits.
- Cornbread: A sweet and savory combination.
Troubleshooting: Common Problems and Solutions
Even the best cooks encounter problems sometimes. Here are a few common issues you might run into when making Chicken Pot Pie Soup and how to fix them:
- Soup is Too Thick: Add more broth until you reach your desired consistency.
- Soup is Too Thin: Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the simmering soup. Stir until thickened.
- Soup is Bland: Add more salt, pepper, or herbs. A squeeze of lemon juice can also brighten up the flavor.
- Soup is Too Salty: Add a pinch of sugar or a splash of vinegar to balance the flavors.
- Cream Curdled: This usually happens when the soup is boiled after adding the cream. To prevent this, reduce the heat to low before adding the cream and don’t let the soup boil.
Other Cozy Soup Recipes You’ll Love
If you’re a soup lover like me, you’ll definitely want to check out these other delicious and comforting soup recipes:
- Vegetable Beef Soup: A hearty and flavorful soup packed with vegetables and tender beef.
- Chicken Thighs Dinner Recipe: While not a soup, this easy recipe is perfect for cooking chicken that you can then shred and use in your Chicken Pot Pie Soup.
- Chicken Pot Pie Pasta: Another delicious twist on the classic comfort food.
- Creamy Chicken And Rice Casserole: For a change of pace, this creamy casserole offers a similar flavor profile to Chicken Pot Pie Soup, but in casserole form!
Chicken Pot Pie Soup Recipe
Ready to get cooking? Here’s the full recipe for my Chicken Pot Pie Soup:
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1/4 cup all-purpose flour (or cornstarch for gluten-free)
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2-3 cups cooked and shredded chicken
- 1 cup frozen peas and carrots
- 1 cup heavy cream or half-and-half
- Fresh parsley or chives, for garnish (optional)
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and sauté until softened, about 5-7 minutes.
- Sprinkle the flour over the sautéed vegetables and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the chicken broth, making sure to break up any lumps. Add the thyme, rosemary, and bay leaf. Season with salt and pepper.
- Bring the soup to a simmer, then reduce the heat and let it simmer for 10-15 minutes.
- Stir in the chicken and frozen vegetables. Continue to simmer until the vegetables are tender, about 5-10 minutes.
- Reduce the heat to low and stir in the heavy cream or half-and-half. Gently heat through, but do not boil.
- Remove from heat and discard the bay leaf. Taste and adjust seasonings as needed.
- Ladle the soup into bowls and garnish with fresh parsley or chives, if desired. Serve with crusty bread or crackers.
Nutrition
Nutritional information will vary based on specific ingredients used.
Final Thoughts
There you have it! My tried-and-true recipe for Chicken Pot Pie Soup, guaranteed to warm your heart and soul. I hope you enjoy making it as much as I do – and more importantly, I hope you enjoy eating it! Don’t be afraid to get creative and put your own spin on it. Happy cooking, my friend!
Can I use pre-cooked chicken for this soup?
Yes, you can use pre-cooked chicken, such as rotisserie chicken or leftover baked or poached chicken. The recipe calls for about 2-3 cups of cooked and shredded chicken.
How can I make this Chicken Pot Pie Soup gluten-free?
To make the soup gluten-free, substitute the all-purpose flour with cornstarch. Mix the cornstarch with a little cold broth before adding it to the pot to prevent clumping.
What are some good toppings for Chicken Pot Pie Soup?
The recipe suggests garnishing the soup with fresh parsley, chopped chives, or crumbled crackers. You could also serve it with crusty bread or biscuits for dipping.
How do I adjust the thickness of the soup?
If the soup is too thick, add more broth. If it’s too thin, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the simmering soup, stirring until thickened.
Best Chicken Pot Pie Soup
Ingredients
Equipment
Method
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and sauté until softened, about 5-7 minutes.
- Sprinkle the flour over the sautéed vegetables and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the chicken broth, making sure to break up any lumps. Add the thyme, rosemary, and bay leaf. Season with salt and pepper.
- Bring the soup to a simmer, then reduce the heat and let it simmer for 10-15 minutes.
- Stir in the chicken and frozen vegetables. Continue to simmer until the vegetables are tender, about 5-10 minutes.
- Reduce the heat to low and stir in the heavy cream or half-and-half. Gently heat through, but do not boil.
- Remove from heat and discard the bay leaf. Taste and adjust seasonings as needed.
- Ladle the soup into bowls and garnish with fresh parsley or chives, if desired. Serve with crusty bread or crackers.
