Name: Easy Chicken Pot Pie Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 lb boneless, skinless chicken 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 and cut into 1-inch pieces; 1 cup Yukon Gold potatoes, peeled and cut into quarters; 1/4 teaspoon black pepper; 1/4 teaspoon salt; 1/4 teaspoon dried parsley; 3 cups chicken broth; 1/4 teaspoon dried basil; 1/4 teaspoon dried rosemary; 1 tablespoon fresh parsley, for garnish

Chicken Pot Pie Soup is more than just a meal; it’s a warm hug in a bowl, a comforting embrace that transports us back to cozy kitchens and cherished family gatherings. This beloved dish captures all the savory goodness of a classic chicken pot pie, deconstructed into a gloriously rich and velvety soup. Forget the fuss of pastry crusts; with Chicken Pot Pie Soup, we’re diving straight into that irresistible filling. Imagin extracte tender pieces of chicken, perfectly cooked vegetables like carrots, peas, and potatoes, all swimming in a creamy, herb-infused broth. It’s this harmonious blend of familiar flavors, the sheer convenience, and the profound sense of comfort it delivers that makes Chicken Pot Pie Soup a perennial favorite. Get ready to discover how to recreate this soul-warming magic in your own kitchen.

Ingredients:

2 tablespoons olive oil
1 lb boneless, skinless chicken 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 and cut into 1-inch pieces
1 cup Yukon Gold potatoes, peeled and cut into quarters (for easier removal later)
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley
3 cups chicken broth (low sodium or bone broth recommended)
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1 tablespoon fresh parsley, for garnish

Preparing the Chicken and Vegetables

Searing the Chicken

Let’s start by getting our chicken ready for this comforting Chicken Pot Pie Soup. We want to create a flavorful base. Heat the 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the 1 lb of boneless, skinless chicken breasts. We’re not cooking them through just yet, but rather searing them to develop a nice golden-brown color and seal in their juices. Cook for about 3-4 minutes per side until nicely browned. Don’t overcrowd the pot; if necessary, cook the chicken in batches. Once seared, remove the chicken from the pot and set it aside on a clean plate. It will finish cooking later in the broth.

Sautéing the Aromatics

Now that our chicken is out, it’s time to build flavor in the same pot. Reduce the heat to medium. Add the 1 cup of diced celery, 1 cup of carrots cut into small circles, and 1 cup of finely chopped onion to the pot. We want these vegetables to soften and become fragrant. Stir them occasionally, allowing them to cook for about 7-10 minutes, or until the onions are translucent and the celery and carrots are begin extractning to tenderize. This step is crucial for developing a deep, rich flavor profile for our soup. Don’t rush this process; well-cooked aromatics make a world of difference.

Adding Garlic and Herbs

Once the base vegetables have softened, it’s time to introduce the garlic. Add the 1/2 tablespoon of finely minced garlic to the pot and stir it in. Cook for just about 1 minute until fragrant. Be careful not to burn the garlic, as this can make it bitter. Immediately after the garlic, stir in the 1/4 teaspoon of dried parsley, 1/4 teaspoon of dried basil, and 1/4 teaspoon of dried rosemary. These dried herbs will toast slightly in the residual heat, releasing their wonderful aromas and infusing the soup with classic pot pie flavors.

Building the Soup Base

Adding Potatoes and Broth

Now, we’ll add the bulk of our soup ingredients. Add the 2 cups of Yukon Gold potatoes cut into 1-inch pieces and the 1 cup of Yukon Gold potatoes cut into quarters to the pot. The smaller pieces will cook through and add creaminess to the soup, while the larger quartered pieces are a clever trick to achieve a thicker, heartier soup without relying solely on flour or cream. Pour in the 3 cups of chicken broth. Make sure to scrape up any browned bits from the bottom of the pot; these are packed with flavor and will dissolve into the broth. Season with 1/4 teaspoon of black pepper and 1/4 teaspoon of salt. Remember, you can always add more salt at the end if needed.

Simmering and Finishing Touches

Return the seared chicken breasts to the pot, nestling them into the broth and vegetables. Bring the soup to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for about 20-25 minutes, or until the potatoes are fork-tender and the chicken is cooked through. The chicken should reach an internal temperature of 165°F (74°C). Once the chicken is cooked, carefully remove the chicken breasts from the pot. You can either shred them directly into the soup with two forks or allow them to cool slightly on a cutting board before shredding or dicing them into bite-sized pieces. Once the chicken is returned to the pot, you can optionally remove the quartered potatoes if you prefer a less chunky soup, or leave them in for extra body. Taste the soup and adjust seasoning as needed, adding more salt or pepper if desired. Stir in the chopped fresh parsley just before serving for a burst of freshness and color. This Chicken Pot Pie Soup is now ready to be enjoyed!

Conclusion:

And there you have it – a comforting and incredibly satisfying bowl of Chicken Pot Pie Soup! This recipe truly captures all the beloved flavors and textures of traditional chicken pot pie, but in a wonderfully easy-to-make soup format. The creamy broth, tender chicken, and hearty vegetables are a perfect harmony, making it an ideal meal for any night of the week. We love serving this Chicken Pot Pie Soup with a side of crusty bread for dipping, or even topped with a few crum extractbled biscuits or puff pastry squares for an extra special touch. If you’re feeling adventurous, don’t hesitate to experiment with different vegetables like peas, corn, or even some diced potatoes. You can also add a sprinkle of fresh herbs like thyme or parsley at the end for an extra burst of flavor. We hope you enjoy making and sharing this delightful Chicken Pot Pie Soup as much as we do!

Frequently Asked Questions:

Can I make Chicken Pot Pie Soup ahead of time?

Yes, absolutely! Chicken Pot Pie Soup can be made a day in advance and stored in an airtight container in the refrigerator. The flavors actually meld together beautifully overnight. Reheat gently on the stovetop over medium-low heat, adding a splash of milk or broth if it seems too thick.

What kind of chicken is best for Chicken Pot Pie Soup?

Rotisserie chicken is a fantastic shortcut for this soup, as it’s already cooked and seasoned. If you’re cooking chicken from scratch, you can poach or bake boneless, skinless chicken breasts or thighs until cooked through, then shred or dice them. The key is tender, flavorful chicken!

Can I make this soup dairy-free?

While traditional Chicken Pot Pie Soup is creamy due to dairy, you can adapt it. For a dairy-free version, substitute the milk with unsweetened almond milk or oat milk and use a dairy-free butter alternative. You might also find that a touch more vegetable broth is needed to achieve the desired consistency.