This Chicken Pot Pie Soup is the ultimate comfort food, brimming with flavors and packed with tender chicken and fresh vegetables in every spoonful. It’s a quick, hearty meal that comes together in under an hour, perfect for busy weeknights or those cozy Sundays spent with family.
The first time I made this soup, the rolling scent of savory broth and sautéed onions wrapped around me like a warm hug. My kids rushed into the kitchen, their eyes gleaming with excitement; they always know when something delicious is on the stove. As we gathered around the table, bowls steaming and smiles all around, I couldn’t help but feel grateful for these moments. Nothing brings us together like a bowl of rich, creamy soup filled with love.
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Cozy Chicken Pot Pie Soup That Warms the Heart
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
This Chicken Pot Pie Soup is the ultimate comfort food, brimming with flavors and packed with tender chicken and fresh vegetables in every spoonful.
Ingredients
- 1 pound chicken breast
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup frozen peas
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup milk or cream
- 2 tablespoons flour (optional, for thickening)
- 2 teaspoons dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
Instructions
- In your instant pot or crockpot, heat olive oil or butter over medium heat. Add the chopped onions, carrots, celery, and potatoes. Sauté for about 5 minutes until the veggies start to soften.
- Add in the chicken breast, chicken broth, dried thyme, along with salt and pepper. For an instant pot, seal it and cook on high pressure for 15 minutes. For a crockpot, set it on low for 6 to 8 hours.
- Once cooked, remove the chicken, shred it, and return it to the pot.
- Stir in the frozen peas and milk or cream. If you enjoy a thicker soup, mix the flour with a little water and add to the soup.
- Give everything a good stir and let it cook for another 5 to 10 minutes until heated through and thickened to your liking.
- Serve warm.
Notes
Pairs well with warm, crusty bread or buttery biscuits for dipping. Can be customized with different vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
The Story Behind This Dish
Growing up, my grandmother had a knack for making comfort food that was not only satisfying but also soul-soothing. Her Chicken Pot Pie, with its golden crust and hearty filling, was something that would bring our whole family to the table, forks poised and ready for seconds. However, on those chilly evenings when she didn’t feel like rolling out dough, she’d whip up this delightful Chicken Pot Pie Soup instead.
The simplicity of it, coupled with the nostalgia of sitting at her kitchen table, made me fall in love with this recipe. It became a family staple, a dish that reminds us of home and love, even when life gets hectic.
Gathering Those Ingredients
To create this magical pot of warmth, here’s what you’ll need:
- 1 pound chicken breast
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup frozen peas
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup milk or cream
- 2 tablespoons flour (optional, for thickening)
- 2 teaspoons dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
Step-by-Step Directions
Let’s dive in and get this cozy soup simmering on the stove!
- In your instant pot or crockpot, heat olive oil or butter over medium heat. Add the chopped onions, carrots, celery, and potatoes. Sauté for about 5 minutes until the veggies start to soften.
- Add in the chicken breast, chicken broth, dried thyme, along with salt and pepper. If you’re using an instant pot, seal it and cook on high pressure for 15 minutes. For a crockpot, just set it on low and let it cook for 6 to 8 hours, allowing all the flavors to meld together beautifully.
- Once cooked, remove the chicken, shred it, and return it to the pot. The aroma will be irresistible!
- Stir in the frozen peas and milk or cream. For those who enjoy a thicker soup, mix the flour with a little water and add to the soup at this stage.
- Give everything a good stir and let it cook for another 5 to 10 minutes until heated through and thickened to your liking. Now, serve it warm – and watch your family’s faces light up!
Nutrition Values
- Serving size: 1 cup
- Calories: 320
- Protein: 30g
- Carbs: 35g
- Fat: 10g
- Fiber: 4g
Packed with protein and fiber, this recipe keeps you full longer without feeling heavy, perfect for those chilly evenings!
Serving Ideas You’ll Love
When it comes to serving, I like to keep it simple yet comforting. This Chicken Pot Pie Soup naturally pairs well with a warm, crusty bread or buttery biscuits — they’re perfect for dipping! Set the table with cozy cloth napkins and your favorite warm beverages. I find that a light green salad on the side is refreshing against the creamy soup, making it a well-rounded meal for a weeknight gathering.
Keeping It Fresh
To store the leftovers of this comforting soup, let it cool to room temperature before transferring it to an airtight container. You can refrigerate it for up to 3 days, or for longer storage, freeze it in portions. For freezing, simply divide the soup into containers, leaving some space to allow for expansion. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat it over medium heat on the stovetop or microwave, stirring occasionally.
Pro Tips from My Kitchen
- For added depth of flavor, consider using homemade chicken broth if you have some on hand; it elevates the taste significantly.
- Don’t skip the sautéing step! It caramelizes the vegetables and adds a lovely richness to the soup.
- You can easily customize the veggies based on what you have; corn or green beans make for excellent additions.
- Using rotisserie chicken instead of raw chicken can cut down on cook time and effort, making this a seriously quick weeknight option.
- If you want an herb-forward flavor, feel free to add fresh herbs like parsley or dill when serving.
Creative Twists to Try
While this soup is wonderfully delicious as is, sometimes it’s fun to switch things up! Here are a few variations to experiment with:
- Add a splash of white wine during the sautéing stage for a sophisticated touch.
- Stir in a bit of cream cheese for an extra-rich and creamy texture.
- For a kick, toss in a dash of cayenne pepper or some chopped jalapeños to give a nice heat to the soup – perfect for those who love a little spice!
FAQs
Can I freeze this recipe?
Yes! This Chicken Pot Pie Soup freezes beautifully. Just be sure to cool it completely before transferring it to an airtight container for up to three months.
What’s the best substitute for chicken breast?
If you’d like to use thighs instead, feel free! They add a richer flavor to the soup and are wonderfully tender after cooking.
How long will this stay fresh?
In the refrigerator, this soup will stay fresh for about three days. If you freeze it, it can last up to three months, so make sure to label it!
Final Thoughts
This Chicken Pot Pie Soup is more than just a meal; it’s an invitation to gather, share stories, and enjoy each other’s company around the table. Each spoonful is a warm embrace, perfect for making new memories or reminiscing about the old ones. So grab your pot, some cozy socks, and let the comforting aroma fill your home!