If you’re craving a warm hug in a bowl, look no further than this delightful Creamy Chicken Pot Pie Soup Recipe. It captures all the comforting flavors of a classic pot pie but in a cozy, spoonable form. Imagine tender chunks of Yukon gold potatoes, succulent shredded chicken, and vibrant mixed vegetables bathing in a rich, buttery, and creamy broth. This soup is both hearty and soothing, perfect for feeding family and friends or enjoying a quiet night with a bowl of something truly special.
Ingredients You’ll Need
The charm of this recipe lies in its simplicity and how each ingredient plays a vital role in building the layers of flavor, texture, and color that make the soup so inviting and delicious.
- 6 tablespoons salted butter: Creates a rich base and helps cook the onions and garlic to bring out their sweetness.
- 1 yellow onion, diced: Adds aromatic depth and a subtle savory sweetness.
- 3 garlic cloves, minced: Provides that essential fragrant kick that awakens the taste buds.
- â…“ cup all-purpose flour: Thickens the soup for that perfect creamy texture.
- 1 teaspoon Italian seasoning: Infuses herby warmth that complements the chicken beautifully.
- 1 teaspoon salt: Enhances all the other flavors.
- ½ teaspoon freshly cracked black pepper: Adds mild heat and complexity.
- 1 pound Yukon gold potatoes, peeled and chopped: Brings hearty texture and creaminess once cooked.
- 5 cups chicken broth: The savory liquid base that ties everything together.
- 2 cooked chicken breasts, shredded or diced: Tender protein that makes the soup substantial and satisfying.
- 12 ounces frozen mixed vegetables: Brings vibrant color, crunch, and freshness even in colder months.
- ½ cup heavy cream: Adds luscious creaminess and richness.
- Fresh parsley for garnish (optional): Offers a fresh pop of color and subtle herbal brightness.
How to Make Creamy Chicken Pot Pie Soup Recipe
Step 1: Prepare Vegetables
Start by getting all your fresh ingredients ready. Dice the onion finely, mince the garlic so it releases all that punchy flavor, and peel and chop the Yukon gold potatoes into 1-inch pieces. To keep the potatoes from turning brown, pop them into a bowl of cool water while you prepare the rest. This step sets the stage for a perfectly textured soup without any off-color bits.
Step 2: Make the Roux
In a Dutch oven or large pot, melt the salted butter over medium heat. Sauté your diced onion until it turns translucent and tender, about 4 minutes, allowing its natural sweetness to shine. Add the minced garlic and give it a quick 30 seconds with the onions; this is where the aroma will start to make your kitchen feel like heaven. Sprinkle in the flour gradually while stirring continuously, cooking for 1 to 2 minutes. This roux is the magical thickening agent that will help your soup become irresistibly creamy.
Step 3: Add Broth and Potatoes
Now, add the Italian seasoning, salt, pepper, chopped potatoes, and chicken broth into your pot. Stir everything carefully but thoroughly to incorporate the flour mixture, making sure to scrape up any delicious browned bits stuck at the bottom—that’s pure flavor gold. This step transforms the roux into a smooth, savory base for your soup.
Step 4: Simmer Until Potatoes are Tender
Bring the mixture to a boil, then reduce the heat to medium. Cover the pot and let those potatoes simmer for 10 to 12 minutes, giving them time to soften perfectly without falling apart. Keep stirring occasionally to prevent anything from sticking or burning. This simmering infuses the broth with the hearty potato flavor that makes this soup feel nourishing and comforting.
Step 5: Add Chicken and Vegetables
Remove the lid, then stir in your cooked chicken, frozen mixed vegetables, and heavy cream. Stir everything well so all the ingredients combine into a delicious medley of color and texture. Replace the lid and continue simmering gently for another 5 minutes. This step warms the chicken and vegetables through, blends in that rich creaminess, and brings the entire dish together beautifully.
Step 6: Season and Serve
Give your soup a final taste and adjust the seasoning if needed. This is the moment to add a pinch more salt or pepper if you want to amplify the flavors. Ladle the soup into bowls and, if you like, sprinkle fresh parsley on top for a burst of green freshness. Now, dive in and enjoy every spoonful of this vibrant Creamy Chicken Pot Pie Soup Recipe!
How to Serve Creamy Chicken Pot Pie Soup Recipe
Garnishes
A little fresh parsley sprinkled on top adds a cheerful splash of color and a subtle herbal note that brightens this hearty soup. For extra indulgence, a dollop of sour cream or a sprinkle of shredded sharp cheddar cheese can make it feel even more festive.
Side Dishes
Serve your soup with warm, crusty bread or buttery biscuits to soak up all that luscious broth. A crisp green salad with a tangy vinaigrette provides a refreshing counterbalance to the richness of the soup, making your meal perfectly balanced.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini pumpkin or squash bowls during the fall. You can also ladle it over a bed of cooked wild rice or quinoa for extra texture and heartiness. The Creamy Chicken Pot Pie Soup Recipe is a versatile dish that invites playful presentation and personalization.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so it often tastes even better the next day! Just be mindful to give it a good stir before reheating to recombine any ingredients separated by chilling.
Freezing
This soup freezes well, making it an excellent option for meal prep. Freeze portions in freezer-safe containers or bags for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator before gently reheating on the stove to preserve the creamy texture and vibrant flavors.
Reheating
Reheat your soup slowly over medium-low heat, stirring frequently to prevent sticking. If the soup has thickened too much in the fridge or freezer, simply add a splash of chicken broth or water to bring it back to the perfect creamy consistency.
FAQs
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken works wonderfully and saves time without sacrificing flavor. Just shred or dice it and add it during the final stage of cooking.
Is it possible to make this soup dairy-free?
Yes! Swap out the butter for olive oil and use coconut cream or a dairy-free cream substitute instead of heavy cream. It will still be rich and comforting with a slight twist in flavor.
Can I use fresh vegetables instead of frozen mixed vegetables?
Definitely. Fresh carrots, peas, corn, and green beans can be chopped and added in the last few minutes of simmering. Just adjust the cooking time accordingly so they stay tender-crisp.
What kind of potatoes work best?
Yukon gold potatoes are ideal for their creamy texture and ability to hold shape. Russets can get a bit mushy but will still work if handled gently.
Can I make this soup in a slow cooker?
Yes, but with some modifications. You can cook onions and garlic on the stovetop first, then transfer everything to the slow cooker except the cream. Add cream in the last 30 minutes to prevent curdling and maintain richness.
Final Thoughts
This Creamy Chicken Pot Pie Soup Recipe is one of those kitchen triumphs that brings cozy comfort and impressive flavor to the table with simple ingredients and straightforward steps. I can’t wait for you to try it and make it your own, whether it’s a weeknight dinner or the star of your next gathering. You’re going to love how every spoonful feels like a warm, satisfying hug.
Print
Creamy Chicken Pot Pie Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken Pot Pie Soup brings all the classic flavors of a pot pie in a warm, hearty soup form. Featuring tender chicken, chunky potatoes, mixed vegetables, and a creamy broth thickened with a butter and flour roux, it’s an easy, satisfying meal perfect for chilly days.
Ingredients
Main Ingredients
- 6 tablespoons salted butter
- 1 yellow onion, diced
- 3 garlic cloves, minced
- â…“ cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1 pound Yukon gold potatoes, peeled and chopped into 1-inch chunks
- 5 cups chicken broth
- 2 cooked chicken breasts, shredded or diced
- 12 ounces bag frozen mixed vegetables
- ½ cup heavy cream
- Fresh parsley for garnish (optional)
Instructions
- Prepare Vegetables: Dice the onion, peel and chop the potatoes into 1-inch chunks, and mince the garlic cloves. Place the chopped potatoes in a bowl of cool water to prevent them from turning brown.
- Make Roux: In a Dutch oven or large pot, melt the butter over medium heat. Sauté the diced onion until translucent, about 4 minutes. Add the minced garlic and cook for an additional 30 seconds. Sprinkle the flour over the onions and garlic, stirring constantly to combine, and cook for 1-2 minutes to eliminate the raw flour taste.
- Add Broth and Potatoes: Stir in the Italian seasoning, salt, pepper, chopped potatoes, and chicken broth. Mix thoroughly to dissolve the flour and loosen any browned bits from the bottom of the pot.
- Simmer until Potatoes are Tender: Cover the pot with a lid and bring the mixture to a boil. Reduce heat to medium and let it simmer for 10-12 minutes, stirring occasionally, until the potatoes are fork-tender.
- Add Chicken and Vegetables: Remove the lid and stir in the cooked chicken, frozen mixed vegetables, and heavy cream. Replace the lid and continue simmering for 5 minutes to heat through and meld flavors.
- Season and Serve: Taste the soup and adjust seasoning as needed. Garnish with fresh parsley, if desired, and serve warm.
Notes
- Using Yukon gold potatoes is ideal because they hold their shape well during cooking while providing a creamy texture.
- You can substitute the heavy cream with half-and-half for a lighter option, but the soup will be less rich.
- For a thicker soup, mash a few potatoes against the side of the pot during simmering.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
- Feel free to add other vegetables like peas, carrots, or corn to suit your taste.
