Chicken Pot Pie Soup is an incredible twist on a classic comfort dish. This creamy, hearty soup combines all the flavors of traditional chicken pot pie into a warm bowl of goodness. Perfect for cozy nights or as a family meal, Chicken Pot Pie Soup is not only easy to make but also healthy! You can whip it up in your instant pot, crockpot, or on the stove. Its rich taste and satisfying texture are sure to please everyone at the table.
Why You’ll Love This Recipe
- Easy to Prepare: With simple ingredients and straightforward instructions, this soup is quick to make even on busy nights.
- Comforting Flavor: Each bowl is packed with savory chicken and vegetables, bringing warmth and satisfaction with every spoonful.
- Versatile Cooking Methods: Whether you prefer using an instant pot, crockpot, or stovetop, this recipe adapts perfectly to your cooking style.
- Healthy Ingredients: Packed with nutritious veggies and lean protein, this soup is a guilt-free indulgence.
- Family-Friendly: Kids and adults alike will love the creamy texture and delightful flavors of this Chicken Pot Pie Soup.
Tools and Preparation
Before diving into this delicious recipe, gather your kitchen tools. Having the right equipment will help streamline the cooking process and ensure your soup turns out perfectly.
Essential Tools and Equipment
- Instant pot or crockpot
- Large pot (for stovetop method)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
Importance of Each Tool
- Instant pot or crockpot: These appliances allow for effortless cooking, making it easy to prepare your Chicken Pot Pie Soup without constant supervision.
- Large pot: Ideal for stovetop preparation, a large pot ensures even heating and enough space for all ingredients.
- Cutting board and sharp knife: Essential for efficiently chopping vegetables like onions and carrots while keeping your workspace safe.
Ingredients
To make this delightful Chicken Pot Pie Soup, you’ll need the following ingredients:
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
- 1 cup celery (diced)
- 1 cup carrot (cut in 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: Prepare Ingredients
Gather all your ingredients together. Chop the vegetables and cut the chicken breasts into bite-sized pieces.
Step 2: Sauté Aromatics
In your instant pot or large pot, heat the olive oil over medium heat.
Add the diced onion and sauté until translucent.
Stir in the minced garlic until fragrant but not browned.
Step 3: Brown the Chicken
Add the chopped chicken breasts to the pot.
Cook until they are no longer pink on the outside.
Step 4: Add Vegetables & Broth
Stir in the diced celery, carrots, potatoes, black pepper, salt, dried parsley, basil, rosemary, and chicken broth.
Ensure all ingredients are well combined.
Step 5: Cook
If using an instant pot:
Close the lid securely. Set it to high pressure for about 10 minutes. Allow natural release after cooking.
If using a stovetop:
Bring to a gentle boil. Reduce heat to low and simmer for about 30 minutes until veggies are tender.
Step 6: Finish with Milk
Once cooked, stir in your choice of milk for creaminess.
Garnish with fresh parsley before serving.
Enjoy your comforting bowl of Chicken Pot Pie Soup!
How to Serve Chicken Pot Pie Soup
Chicken Pot Pie Soup is a delicious and hearty dish that can be enjoyed in various ways. Here are some delightful serving suggestions to enhance your dining experience.
With Fresh Bread
- Crusty Baguette – Pair your soup with a warm, crusty baguette for dipping. The bread will soak up the rich flavors of the soup.
- Garlic Bread – Serve with garlic bread for an extra layer of flavor. The buttery garlic complements the soup perfectly.
Topped with Fresh Herbs
- Parsley Garnish – Sprinkle fresh parsley on top for a pop of color and freshness. It adds a nice herbal note to the creamy soup.
- Chives or Green Onions – Finely chop chives or green onions for a mild onion flavor. This adds both taste and texture.
In a Bread Bowl
- Bread Bowl – Serve your Chicken Pot Pie Soup in a hollowed-out bread bowl. It’s fun and edible, making for an exciting presentation.
With Cheese
- Shredded Cheese – Top each bowl with shredded cheese like cheddar or mozzarella. As it melts, it creates a deliciously gooey topping.
How to Perfect Chicken Pot Pie Soup
To make your Chicken Pot Pie Soup truly outstanding, consider these helpful tips.
- Use Fresh Ingredients – Fresh vegetables will enhance the flavor and nutritional value of your soup.
- Adjust Seasonings – Don’t hesitate to tweak the seasonings to suit your taste. A pinch more salt or herbs can elevate the dish.
- Add Creaminess – For an extra creamy texture, blend some of the potatoes into the broth before serving.
- Simmer Longer for Flavor – Allowing the soup to simmer longer can deepen its flavor profile. Just keep an eye on the cooking time.
- Experiment with Proteins – Try using leftover turkey or rotisserie chicken as a convenient alternative to chicken breasts.
- Store Properly – Leftovers can be stored in an airtight container in the fridge for up to three days, making it perfect for meal prep.
Best Side Dishes for Chicken Pot Pie Soup
Pairing side dishes with Chicken Pot Pie Soup can elevate your meal even more. Here are some great options.
- Garden Salad – A light garden salad provides freshness and crunch, balancing out the creaminess of the soup.
- Roasted Vegetables – Roasted carrots, broccoli, and Brussels sprouts offer a flavorful contrast and add nutrients to your meal.
- Cornbread – Sweet cornbread is a classic pairing that complements the savory flavors of Chicken Pot Pie Soup perfectly.
- Potato Wedges – Crispy potato wedges provide added crunch and are fun to dip into your soup.
- Coleslaw – Creamy coleslaw adds a crispy texture that pairs well with warm soup while offering a refreshing bite.
- Cheesy Biscuits – Fluffy biscuits loaded with cheese make an excellent accompaniment that everyone will love.
- Stuffed Peppers – Stuffed bell peppers filled with grains or meat can serve as a filling side dish alongside your hearty soup.
- Grilled Cheese Sandwiches – A classic grilled cheese sandwich is always a hit, adding gooey texture and satisfying flavors to your meal.
Common Mistakes to Avoid
When making Chicken Pot Pie Soup, it’s easy to slip up. Here are some common mistakes and how to avoid them.
- Overcooking the Chicken: This can lead to dry pieces in your soup. To avoid this, cook the chicken just until it’s no longer pink inside and then remove it from heat.
- Ignoring the Broth Quality: Using low-quality broth can affect the flavor of your soup. Always opt for low-sodium chicken broth or bone broth for better taste.
- Not Seasoning Enough: Skipping spices can make your soup bland. Make sure to follow the seasoning instructions closely for a flavorful dish.
- Cutting Vegetables Too Big: Larger pieces can result in uneven cooking. Dice vegetables into small, uniform sizes to ensure they cook evenly.
- Skipping the Garnish: Forgetting fresh parsley as a garnish can reduce visual appeal. A sprinkle of fresh herbs adds a lovely touch and freshness.
Storage & Reheating Instructions
Refrigerator Storage
- Store Chicken Pot Pie Soup in an airtight container.
- It will last for about 3-4 days in the fridge.
Freezing Chicken Pot Pie Soup
- Allow the soup to cool completely before freezing.
- Use freezer-safe containers or bags, and it can last up to 2-3 months.
Reheating Chicken Pot Pie Soup
- Oven: Preheat to 350°F (175°C) and heat in an oven-safe dish covered with foil until warmed through.
- Microwave: Place in a microwave-safe bowl, cover loosely, and heat on high for 1-2 minutes or until hot.
- Stovetop: Pour into a pot over medium heat, stirring occasionally until heated through.
Frequently Asked Questions
Here are some common questions about Chicken Pot Pie Soup that might help you in your cooking journey.
Can I use frozen vegetables in Chicken Pot Pie Soup?
Yes, you can substitute frozen vegetables. Just add them in during the last few minutes of cooking for best results.
How can I make Chicken Pot Pie Soup healthier?
To make it healthier, use low-fat milk or dairy alternatives and add more vegetables like peas or green beans.
Can I prepare Chicken Pot Pie Soup ahead of time?
Absolutely! You can prep ingredients ahead and store them separately until you’re ready to cook.
What is the best way to serve Chicken Pot Pie Soup?
Serve it warm with crusty bread on the side for dipping. Top with fresh parsley for added flavor!
Final Thoughts
Chicken Pot Pie Soup is a delightful dish that brings warmth and comfort. Its versatility allows you to customize ingredients based on your preferences, making it perfect for any occasion. Try experimenting with different vegetables or spices to create your own unique version!
Chicken Pot Pie Soup
Chicken Pot Pie Soup is a heartwarming twist on the classic comfort food. This creamy and satisfying dish brings together tender chicken, hearty vegetables, and rich flavors in a warm bowl that’s perfect for chilly evenings or family gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Soup
- Method: Instant Pot/Stovetop
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts
- 1 cup celery (diced)
- 1 cup carrots (sliced)
- 1 cup onion (finely chopped)
- 1/2 tablespoon garlic (minced)
- 2 cups Yukon gold potatoes (cubed)
- 3 cups low-sodium chicken broth
- Milk of choice for creaminess
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping vegetables and cutting chicken into bite-sized pieces.
- Heat olive oil in your instant pot or large pot over medium heat. Sauté onions until translucent, then add garlic and cook until fragrant.
- Add chicken pieces and brown them until no longer pink.
- Stir in celery, carrots, potatoes, seasonings, and chicken broth; mix well.
- If using an instant pot, secure the lid and cook on high pressure for 10 minutes with natural release; for stovetop, bring to a boil then simmer for about 30 minutes until veggies are tender.
- Stir in milk before serving and garnish with fresh parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 760mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
