Are you craving the comforting flavors of chicken pot pie but want something a bit lighter? This Chicken Pot Pie Soup recipe brings all the warmth and coziness of the classic dish, but in a hearty, satisfying soup form. Packed with tender chicken, vibrant vegetables, and a creamy broth, this soup is the perfect meal for any season. Whether you're cooking for your family or just for yourself, this recipe is sure to be a hit. Keep reading to discover the step-by-step instructions, tips, and variations to make this dish your own!
What is Chicken Pot Pie Soup?
Chicken Pot Pie Soup is a delightful twist on the traditional chicken pot pie. Instead of being encased in a flaky crust, this version captures the essence of the classic dish in a rich, creamy soup. The soup is filled with tender chicken, hearty vegetables, and flavorful herbs, all simmered together to create a comforting meal that's perfect for chilly nights or any time you're craving something warm and satisfying. It's an excellent way to enjoy the flavors of chicken pot pie without the extra steps of making pastry.
Ingredients List for Chicken Pot Pie Soup
To make this delicious Chicken Pot Pie Soup, you'll need the following ingredients:
- 2 tablespoons olive oil: This will be used to sauté the vegetables and cook the chicken, adding a depth of flavor to the soup.
- 1 lb boneless, skinless chicken breasts: About two large chicken breasts are needed. These will be cooked until tender and then shredded or chopped into bite-sized pieces.
- 1 cup celery, diced: Celery adds a nice crunch and fresh flavor to the soup.
- 1 cup carrot, cut into ¼ inch thick small circles: Carrots provide sweetness and a vibrant color to the dish.
- 1 cup onion, finely chopped: Onions add a rich, savory flavor to the soup base.
- ½ tablespoon garlic, finely minced: Garlic brings an aromatic quality and depth to the soup.
- 2 cups Yukon gold potatoes, peeled and cut into 1-inch pieces: These potatoes add a creamy texture and are perfect for thickening the soup.
- 1 cup Yukon gold potatoes, peeled and cut into quarters (to remove later): These will be used to add extra potato flavor to the broth but will be removed before serving.
- ¼ teaspoon pepper: For a mild kick of heat.
- ¼ teaspoon salt: Enhances the flavors of the soup.
- ¼ teaspoon dried parsley: Adds a hint of herbaceousness to the dish.
- 3 cups chicken broth or bone broth (low sodium): The base of the soup, providing a rich, savory foundation.
- ¼ teaspoon dried basil: Adds a subtle sweetness and aromatic flavor.
- ¼ teaspoon dried rosemary: A classic herb that pairs perfectly with chicken and vegetables.
- 1 tablespoon fresh parsley (for garnish): This adds a fresh, vibrant finish to the soup.
- ½ cup milk of choice (almond milk, whole milk, or any milk): The milk adds creaminess to the soup, balancing the flavors and making the broth rich and velvety.
Substitutions and Variations
One of the great things about this Chicken Pot Pie Soup recipe is its flexibility. Here are some substitutions and variations to consider:
- Protein Substitutes: If you don’t have chicken breasts on hand, you can use chicken thighs for a richer flavor, or even leftover rotisserie chicken for convenience. For a vegetarian version, replace the chicken with chickpeas or tofu.
- Vegetable Variations: Feel free to mix up the vegetables based on what you have available. Corn, peas, green beans, or mushrooms can be excellent additions or replacements for the carrots and celery.
- Broth Choices: While chicken broth is traditional, you can use vegetable broth for a vegetarian version or bone broth for an extra nutrient boost.
- Herb Options: Experiment with different herbs such as thyme or oregano for a unique twist on the classic flavors.
- Dairy-Free Option: To make this soup dairy-free, simply use almond milk or coconut milk instead of cow's milk. Coconut milk will give the soup a slightly sweeter, richer flavor.
Step-by-Step Cooking Instructions
How to Cook Chicken Pot Pie Soup: A Step-by-Step Guide
- Prepare the Ingredients: Start by dicing the celery, carrots, and onions, and mincing the garlic. Peel and chop the Yukon gold potatoes into 1-inch pieces, and quarter one cup of the potatoes separately for removal later.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large pot over medium heat. Season the chicken breasts with a pinch of salt and pepper. Place the chicken in the pot and cook for 6-7 minutes on each side, or until the chicken is fully cooked and no longer pink in the center. Remove the chicken from the pot and set it aside to cool slightly. Once cool enough to handle, shred or chop the chicken into bite-sized pieces.
- Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the diced onions, celery, and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the Potatoes and Seasonings: Stir in the 2 cups of diced potatoes and the quartered potatoes. Season with dried parsley, dried basil, dried rosemary, salt, and pepper. Cook for another 2 minutes to let the flavors meld.
- Add the Broth: Pour in the chicken broth, stirring to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
- Remove the Quartered Potatoes: After the potatoes are cooked, use a slotted spoon to remove the quartered potatoes from the pot. This step is optional but helps to keep the soup texture smooth.
- Add the Shredded Chicken: Stir in the shredded chicken and continue to simmer for another 5-7 minutes, allowing the chicken to absorb the flavors of the soup.
- Finish with Milk: Finally, stir in the ½ cup of milk of your choice. Simmer for an additional 2-3 minutes, just until the soup is heated through. Taste and adjust the seasoning if necessary.
- Garnish and Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Common Mistakes to Avoid
- Overcooking the Chicken: To avoid dry and tough chicken, be sure to cook the chicken breasts just until done. Overcooking can result in a less tender texture.
- Not Removing the Quartered Potatoes: If you prefer a smoother soup, make sure to remove the quartered potatoes as instructed. Leaving them in can result in a chunkier texture.
- Forgetting to Season: Proper seasoning is key to a flavorful soup. Be sure to taste and adjust the salt and pepper before serving.
- Adding Milk Too Early: Adding the milk too early in the cooking process can cause it to curdle. Always add the milk at the end and heat it gently to avoid this issue.
Serving and Presentation Tips
How to Serve Chicken Pot Pie Soup
- In Bread Bowls: For a fun and rustic presentation, serve the soup in hollowed-out bread bowls. This adds a touch of the classic pot pie crust while also being edible and delicious.
- With Crusty Bread: A side of crusty bread or a warm dinner roll is perfect for dipping into the creamy soup.
- Over Biscuits: Serve the soup ladled over fluffy homemade or store-bought biscuits to mimic the feel of a chicken pot pie.
Presentation Ideas for Chicken Pot Pie Soup
- Garnish with Fresh Herbs: Sprinkle fresh parsley or thyme on top of the soup for a pop of color and fresh flavor.
- Top with Puff Pastry: If you’re missing the flaky crust, you can bake small rounds of puff pastry and place them on top of the soup just before serving.
- Use a Rustic Bowl: Serve the soup in rustic, earthenware bowls to enhance the cozy, homemade feel of the dish.
Chicken Pot Pie Soup Recipe Tips
- Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to three days. The flavors will continue to meld, making it even more delicious when reheated.
- Freezing: This soup freezes well. Just be sure to cool it completely before transferring it to an airtight container. It can be frozen for up to three months. Thaw in the refrigerator overnight before reheating.
- Thickening the Soup: If you prefer a thicker soup, you can mash some of the cooked potatoes before adding the shredded chicken. This will give the soup a creamier texture without the need for additional cream or flour.
- Adjusting Consistency: If the soup is too thick, you can thin it out with a bit more chicken broth or milk until you reach your desired consistency.
Frequently Asked Questions (FAQs)
Q: Can I use leftover cooked chicken for this recipe?
A: Absolutely! Leftover cooked chicken or even turkey can be used. Simply add the cooked meat when you would normally add the shredded chicken in the recipe.
Q: Can I make this soup in a slow cooker?
A: Yes, you can adapt this recipe for the slow cooker. Sauté the vegetables first, then add all ingredients (except the milk) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the milk just before serving.
Q: How can I make this soup gluten-free?
A: This soup is naturally gluten-free as long as you ensure that your chicken broth and other ingredients are certified gluten-free.
Q: What can I use instead of Yukon gold potatoes?
A: You can substitute with any waxy potato such as red potatoes or even sweet potatoes for a different flavor profile.
Q: How do I store leftovers?
A: Store any leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave before serving.
Conclusion
Chicken Pot Pie Soup is the perfect dish to warm your soul and satisfy your hunger. With its creamy broth, tender chicken, and hearty vegetables, it brings all the comforting flavors of a traditional chicken pot pie into a convenient and delicious soup form. Whether you’re cooking for a crowd or meal-prepping for the week, this recipe is sure to become a favorite. Try it today, and enjoy a bowl of comfort!
PrintChicken Pot Pie Soup Recipe
This Chicken Pot Pie Soup recipe features tender chicken breasts, fresh vegetables, and aromatic herbs in a creamy broth. A satisfying, low-sodium meal that's easy to make and full of flavor. Enjoy the classic comfort of chicken pot pie in a bowl, perfect for chilly days or a simple family dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
- 1 cup celery, diced
- 1 cup carrot, cut into ¼ inch thick small circles
- 1 cup onion, finely chopped
- ½ tablespoon garlic, finely minced
- 2 cups Yukon gold potatoes, peeled and cut into 1-inch pieces
- 1 cup Yukon gold potatoes, peeled and quartered
- ¼ teaspoon pepper
- ¼ teaspoon salt
- ¼ teaspoon dried parsley
- 3 cups chicken broth or bone broth (low sodium)
- ¼ teaspoon dried basil
- ¼ teaspoon dried rosemary
- 1 tablespoon fresh parsley, for garnish
- ½ cup milk of choice (almond milk, whole milk, or any milk will work)
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken breasts and cook until browned on both sides. Remove and set aside.
- In the same pot, add celery, carrots, onion, and garlic. Sauté until vegetables are tender.
- Add in the diced potatoes, broth, pepper, salt, dried parsley, basil, and rosemary. Stir to combine.
- Return the chicken breasts to the pot, along with the quartered potatoes. Cover and simmer for 20-25 minutes, until chicken is cooked through.
- Remove the quartered potatoes and discard them.
- Remove the chicken breasts, shred them, and return to the pot.
- Stir in the milk of your choice and heat through.
- Garnish with fresh parsley before serving.
Notes
- For a thicker consistency, mash some of the cooked potatoes before adding the milk.
- You can substitute chicken breasts with chicken thighs for a richer flavor.
- Almond milk adds a subtle nutty flavor, but whole milk makes it creamier.
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 310
- Sugar: 4g
- Sodium: 420mg
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