Chicken Pot Pie Soup is total comfort food! This delightful dish combines the classic flavors of chicken pot pie in a creamy, hearty soup form. Perfect for cozy nights in, family gatherings, or meal prep for the week, this Chicken Pot Pie Soup is not only delicious but also easy to make. Whether you’re using an instant pot, crockpot, or the stove, you’ll find that this recipe is versatile and packed with wholesome ingredients.
Why You’ll Love This Recipe
- Easy to Prepare: With simple steps and minimal prep time, this soup is perfect for busy weeknights.
- Flavorful Comfort: The blend of herbs and spices creates a rich, savory flavor that warms the soul.
- Nutrient-Packed: This healthy chicken pot pie soup is loaded with vegetables and lean protein, making it a nourishing choice.
- Versatile Cooking Methods: Cook it in an instant pot, crockpot, or on the stove—choose what works best for you!
- Great for Meal Prep: Make a big batch and enjoy leftovers throughout the week; it reheats beautifully.
Tools and Preparation
To create your Chicken Pot Pie Soup seamlessly, you’ll need a few essential kitchen tools. Having the right equipment can make all the difference in your cooking experience.
Essential Tools and Equipment
- Instant Pot or Crockpot
- Large pot (if cooking on the stove)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Stirring spoon
Importance of Each Tool
- Instant Pot or Crockpot: These appliances significantly reduce cooking time while infusing flavors beautifully.
- Large pot: Ideal for stovetop cooking; provides ample space to mix ingredients without spilling.
- Sharp knife: Ensures efficient chopping of vegetables for even cooking and enhanced flavor release.
Ingredients
Here’s what you’ll need to make this delicious Chicken Pot Pie Soup:
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
- 1 cup celery (diced)
- 1 cup carrot (cut into 1/4 inch thick small circles)
- 1 cup onion (finely chopped)
- 1/2 tablespoon garlic (finely minced)
- 2 cups yukon gold potatoes (peeled + cut into 1 inch pieces)
- 1 cup yukon gold potatoes (peeled + cut into quarters so that you can remove them at the end)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 3 cups chicken broth (or bone broth – low sodium!)
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1 tablespoon fresh parsley (for garnish)
- 1/2 cup milk of choice (almond milk, whole milk, any milk will work)
How to Make Chicken Pot Pie Soup
Step 1: Sauté the Vegetables
In your Instant Pot or large pot:
1. Heat the olive oil over medium heat.
2. Add the diced celery, carrots, and chopped onion; sauté until softened.
Step 2: Add Chicken and Broth
Next:
1. Place the boneless chicken breasts into the pot.
2. Pour in the chicken broth along with garlic and seasonings like black pepper, salt, dried parsley, basil, and rosemary.
Step 3: Incorporate Potatoes
Then:
1. Add both types of yukon gold potatoes to the mixture.
2. Stir well to combine everything evenly.
Step 4: Cook
Depending on your method:
– For Instant Pot: Seal the lid and cook on high pressure for about 15 minutes.
– For Crockpot: Cook on low for approximately 6 hours or high for about 3 hours.
– For Stove: Bring to a boil; then simmer covered for about 30 minutes or until chicken is cooked through.
Step 5: Shred Chicken
After cooking:
1. Carefully remove chicken breasts from the pot.
2. Shred them using two forks before returning them back into the soup.
Step 6: Final Touches
Finally:
1. Stir in milk of choice until well blended.
2. Adjust seasoning if necessary and garnish with fresh parsley before serving hot.
Enjoy your homemade Chicken Pot Pie Soup!
How to Serve Chicken Pot Pie Soup
Chicken Pot Pie Soup is a delightful dish that warms the heart and soul. It can be served in various ways to enhance its comforting flavors and make it even more enjoyable.
With Fresh Bread
- Crusty Baguette: Serve your soup with slices of warm, crusty baguette for dipping.
- Garlic Bread: Pair with buttery garlic bread for an extra layer of flavor.
Topped with Fresh Herbs
- Chopped Parsley: A sprinkle of fresh parsley brightens the soup and adds a touch of color.
- Thyme Sprigs: Adding thyme provides an aromatic finish that complements the soup’s taste.
Garnished with Cheese
- Shredded Cheddar: A handful of sharp cheddar cheese melted on top adds creaminess.
- Parmesan Flakes: Sprinkle some Parmesan for a salty, nutty flavor boost.
With Crackers
- Saltines or Oyster Crackers: These classic options add a nice crunch to each spoonful.
- Cheese Crackers: For more flavor, cheese crackers bring an extra cheesy element.
How to Perfect Chicken Pot Pie Soup
To ensure your Chicken Pot Pie Soup turns out perfectly every time, consider these helpful tips.
- Use Quality Broth: Start with low-sodium chicken or bone broth for a rich base without excessive salt.
- Cut Vegetables Consistently: Aim for uniform sizes in your diced vegetables so they cook evenly.
- Adjust Seasoning: Taste as you go; feel free to adjust spices based on personal preference.
- Add Creaminess: For a richer texture, consider adding heavy cream or more milk towards the end of cooking.
- Let it Rest: Allow the soup to sit for a few minutes after cooking; this lets the flavors meld beautifully.
- Store Properly: Keep leftovers in an airtight container in the fridge and consume within 3-4 days.
Best Side Dishes for Chicken Pot Pie Soup
Pairing side dishes with Chicken Pot Pie Soup can elevate your meal experience. Here are some excellent options to consider.
- Garden Salad: A light salad with mixed greens and vinaigrette balances the richness of the soup.
- Cornbread Muffins: Sweet cornbread muffins provide a delightful contrast and are perfect for dipping.
- Roasted Vegetables: Seasonal roasted veggies add nutrition and flavor to complement the dish.
- Potato Wedges: Crispy potato wedges offer a satisfying crunch alongside your creamy soup.
- Biscuits: Fluffy biscuits are ideal for soaking up every last drop of delicious broth.
- Fruit Salad: A refreshing fruit salad can cleanse the palate after enjoying the hearty soup.
Common Mistakes to Avoid
Making Chicken Pot Pie Soup can be simple, but a few common mistakes can lead to less-than-perfect results. Here are some pitfalls to avoid:
- Ignoring Fresh Ingredients: Using stale or old vegetables can diminish the flavor of your soup. Always opt for fresh produce for the best taste.
- Overcooking Chicken: Cooking your chicken for too long can make it dry and tough. Aim for just cooked through, especially if you’re using a pressure cooker.
- Skipping Seasoning: Neglecting to season your soup properly can result in bland flavors. Don’t forget to taste and adjust seasonings as needed!
- Not Measuring Broth Correctly: Too much or too little broth can change the consistency of your soup. Use precise measurements for the best results.
- Using High-Sodium Broth: Choosing a high-sodium broth can overpower your soup. Opt for low-sodium options to control flavor better.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Chicken Pot Pie Soup in airtight containers.
- It will last up to 3-4 days in the refrigerator.
Freezing Chicken Pot Pie Soup
- Allow the soup to cool completely before transferring it to freezer-safe containers.
- Freeze for up to 3 months for optimal freshness.
Reheating Chicken Pot Pie Soup
- Oven: Preheat the oven to 350°F (175°C). Place soup in an oven-safe dish and cover. Heat for about 20-30 minutes.
- Microwave: Place soup in a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.
- Stovetop: Pour soup into a pot over medium heat. Stir occasionally until heated through, about 5-10 minutes.
Frequently Asked Questions
If you have questions about making Chicken Pot Pie Soup, you’re not alone! Here are some common inquiries:
Can I use rotisserie chicken?
You can definitely use rotisserie chicken! Just shred it and add it during the last few minutes of cooking for extra flavor.
How can I make this Chicken Pot Pie Soup healthier?
To make it healthier, consider using low-fat milk or substituting some potatoes with cauliflower. You can also add more vegetables!
What type of broth should I use?
Opt for low-sodium chicken or bone broth for a richer flavor without excessive salt content.
Can I customize my Chicken Pot Pie Soup?
Absolutely! Feel free to add different vegetables like peas or corn, or even switch up the herbs according to your taste preferences.
Final Thoughts
Chicken Pot Pie Soup is a comforting dish that warms the heart and soul. It’s versatile enough to customize with your favorite ingredients while still being healthy and easy to prepare. Try this recipe today and enjoy its delightful flavors!
Chicken Pot Pie Soup
Chicken Pot Pie Soup is the ultimate cozy comfort food that captures the beloved flavors of traditional chicken pot pie in a creamy, hearty soup. This delightful dish is perfect for chilly nights, family gatherings, or meal prepping for the week. With simple ingredients and easy preparation methods, it’s a nourishing choice that combines tender chicken, fresh vegetables, and savory herbs into a warm bowl of goodness. Whether made in an Instant Pot, slow cooker, or on the stovetop, this soup is versatile and satisfying. Ideal for leftovers, it reheats beautifully for a quick meal anytime.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop/Crockpot/Instant Pot
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts
- 1 cup diced celery
- 1 cup sliced carrots
- 1 cup finely chopped onion
- 2 cups diced Yukon gold potatoes
- 3 cups low-sodium chicken broth
- 1/2 cup milk of choice
- Seasonings: garlic, black pepper, salt, dried parsley, basil, rosemary
Instructions
- Heat olive oil in your pot (Instant Pot or large pot) over medium heat. Sauté celery, carrots, and onion until softened.
- Add chicken breasts and pour in chicken broth along with garlic and seasonings.
- Stir in Yukon gold potatoes and combine well.
- Cook: For Instant Pot – seal and cook on high pressure for 15 minutes; for Crockpot – low for 6 hours or high for 3 hours; for stovetop – simmer covered for about 30 minutes.
- Shred cooked chicken using two forks and return to the pot.
- Stir in milk until blended well. Adjust seasoning to taste before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg
