Go Back
–+ servings
Chicken Pot Pie Soup

Comforting Chicken Pot Pie Soup You'll Want on Repeat

No ratings yet
Experience the cozy flavors of Chicken Pot Pie Soup, a warm and delightful dish perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 tablespoons Butter Adds richness and flavor; you could use olive oil for a lighter option.
  • 1/3 cup All-Purpose Flour Thickens the soup for a creamy texture; gluten-free flour works too!
  • 4 cups Chicken Stock Provides depth and moisture; feel free to use vegetable broth for a lighter taste.
  • 1 cup Milk or Cream Adds creaminess to the broth; consider coconut milk for a dairy-free alternative.
For the Filling
  • 2 cups Cooked Chicken Use rotisserie chicken for convenience or leftover cooked chicken for an easy meal.
  • 1 cup Carrots Provides color and nutrition; swap for any root vegetable like parsnips if desired.
  • 1 cup Celery Adds crunch and freshness; green beans or bell peppers make great substitutes!
  • 1 cup Frozen Peas Brings sweetness and texture; you can skip them if you prefer different veggies.
For Seasoning
  • to taste Salt Essential for enhancing the soup's flavor; adjust according to your taste preferences.
  • to taste Pepper Essential for enhancing the soup's flavor; adjust according to your taste preferences.
  • 1 teaspoon Herbs (Thyme or Parsley) Adds an aromatic touch; feel free to use dried herbs if fresh aren’t available.

Equipment

  • large pot
  • Skillet
  • whisk

Method
 

Step-by-Step Instructions for Chicken Pot Pie Soup
  1. In a large pot over medium heat, melt 4 tablespoons of butter. Once melted, whisk in 1/3 cup of all-purpose flour, stirring continuously for about 2–3 minutes until the mixture is golden and bubbly.
  2. Gradually pour in 4 cups of chicken stock while whisking to avoid lumps. Continue cooking, bringing the mixture to a gentle simmer for about 5 minutes, until it thickens slightly.
  3. Lower the heat and slowly stir in 1 cup of milk or cream, depending on your preference for richness. Cook for an additional 2-3 minutes, allowing the soup to become wonderfully creamy.
  4. In a separate skillet, heat a splash of oil over medium heat. Add 1 cup diced carrots and 1 cup diced celery, sautéing for about 5 minutes until they've softened.
  5. Transfer the sautéed vegetables into the pot with your creamy broth. Add 2 cups of cooked, shredded chicken, and stir well to combine all the ingredients.
  6. Season your Chicken Pot Pie Soup with salt and pepper according to your preference, and add 1 teaspoon of dried thyme or fresh parsley for a delightful herbal note.
  7. Ladle the Chicken Pot Pie Soup into bowls, and if desired, garnish with fresh parsley. Serve warm with crusty bread or buttery biscuits on the side.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 25gProtein: 22gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 2500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

This hearty soup is quick to prepare and freezes beautifully, making it an easy go-to for busy nights.

Tried this recipe?

Let us know how it was!