Chicken Pot Pie Soup
Chicken Pot Pie Soup is total comfort food! This creamy, hearty soup captures all the flavors of a traditional chicken pot pie while being quick and easy to prepare. Whether you choose to make it in an instant pot, crockpot, or on the stove, this dish is perfect for cozy dinners, family gatherings, or any chilly night when you crave something warm and delicious. With wholesome ingredients and rich flavors, Chicken Pot Pie Soup stands out as a healthy choice that everyone will love.
Why You’ll Love This Recipe
- Quick and Easy: This soup can be made in under an hour, making it a perfect weeknight meal.
- Versatile Cooking Methods: Whether you prefer using an instant pot, crockpot, or stovetop, this recipe adapts to your cooking style.
- Wholesome Ingredients: Packed with nutritious veggies and lean chicken, it’s a guilt-free comfort food option.
- Rich Flavor: The combination of herbs and spices creates a satisfying taste that rivals traditional chicken pot pie.
- Family-Friendly: Kids and adults alike enjoy the creamy texture and savory goodness of this soup.
Tools and Preparation
To make Chicken Pot Pie Soup effortlessly, having the right tools on hand is essential. Here are some necessary items that will help you along the way.
Essential Tools and Equipment
- Instant pot or crockpot
- Large pot or Dutch oven (if using stovetop)
- Cutting board
- Knife
- Measuring cups and spoons
- Stirring spoon
Importance of Each Tool
- Instant pot or crockpot: These appliances allow for hands-off cooking, which saves time and effort.
- Large pot or Dutch oven: Perfect for even cooking on the stovetop and great for simmering soups to develop flavors.
- Cutting board & Knife: Essential for chopping vegetables quickly and safely.
Ingredients
For the Base
- 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)
For the Soup
- 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
Broth and Seasoning
- 3 cups chicken broth (or bone broth – low sodium!)
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
Finishing Touches
- 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 Vegetables
Start by heating the olive oil in your instant pot or large pot over medium heat.
Add diced onions, carrots, celery, and minced garlic.
Sauté for about 5 minutes until they become tender.
Step 2: Cook the Chicken
Next, add the boneless chicken breasts to the pot.
Cook for about 5 minutes until they are browned on both sides.
Step 3: Add Potatoes and Broth
Now it’s time to add the potatoes.
Combine both types of potato pieces with black pepper, salt, dried parsley, basil, rosemary, and chicken broth.
Stir everything together well.
Step 4: Pressure Cook or Simmer
If using an instant pot:
Seal the lid and cook on high pressure for 15 minutes.
If using a stovetop:
Bring to a boil then reduce heat. Simmer for about 30 minutes until chicken is cooked through.
Step 5: Shred Chicken & Finish Soup
After cooking:
Remove chicken breasts from the soup. Shred them with two forks before returning them to the pot.
Stir in your choice of milk for creaminess.
Step 6: Serve & Garnish
Ladle your Chicken Pot Pie Soup into bowls.
Garnish with fresh parsley before serving hot!
Enjoy this delightful dish that brings warmth and comfort with every spoonful!
How to Serve Chicken Pot Pie Soup
Chicken Pot Pie Soup is a delightful dish that warms the soul. Whether you’re enjoying it on a chilly evening or serving it at a gathering, here are some fantastic ways to present this comforting soup.
In a Bread Bowl
- A bread bowl adds a fun twist. Hollow out a round loaf of bread and fill it with soup for an edible serving dish.
With Fresh Herbs
- Sprinkle fresh parsley or thyme on top before serving. This enhances flavor and adds a pop of color to the dish.
Accompanied by Crackers
- Serve with buttery crackers on the side. They provide a delightful crunch and complement the creamy texture of the soup.
Topped with Cheese
- Add a sprinkle of shredded cheese like cheddar or mozzarella on top for extra richness. Melt it slightly before serving for the best effect.
With a Dollop of Sour Cream
- A dollop of sour cream can add tanginess and creaminess that balances the flavors beautifully.
Paired with Salad
- A fresh garden salad on the side can lighten up the meal. Choose a vinaigrette dressing for a refreshing contrast to the rich soup.
How to Perfect Chicken Pot Pie Soup
Perfecting your Chicken Pot Pie Soup can turn an already great recipe into an extraordinary one. Here are some tips to enhance your cooking experience:
- Use fresh ingredients: Fresh vegetables and herbs make a significant difference in flavor.
- Adjust seasoning: Taste as you go! You may want to add more salt or herbs based on your preference.
- Add cream for richness: For an even creamier texture, consider adding heavy cream instead of milk.
- Experiment with spices: Feel free to add spices like paprika or cayenne for an extra kick.
- Cook longer for deeper flavors: Letting the soup simmer longer allows the flavors to meld beautifully.
- Use leftovers creatively: If you have leftover soup, use it as a base for casseroles or other dishes.
Best Side Dishes for Chicken Pot Pie Soup
Pairing side dishes with Chicken Pot Pie Soup can elevate your meal even further. Here are some delicious options:
- Garlic Bread: This classic side is perfect for dipping in your soup.
- Coleslaw: A crunchy slaw adds freshness and texture that complements the creamy soup.
- Roasted Vegetables: Seasonal roasted veggies provide color and nutrition alongside your dish.
- Cornbread: Sweet cornbread pairs nicely with savory soups; try serving it warm!
- Stuffed Mushrooms: These bite-sized treats offer additional flavor and can be made in advance.
- Simple Green Salad: A light salad with vinaigrette is refreshing next to hearty soup.
- Baked Potatoes: Serve them beside the soup, allowing guests to load them up with toppings if desired.
- Cheese Toasts: Melty cheese on toasted bread adds another layer of comfort to your meal.
These complementary dishes will surely make your Chicken Pot Pie Soup experience even more enjoyable!
Common Mistakes to Avoid
Making Chicken Pot Pie Soup can be straightforward, but there are common pitfalls to watch out for. Here are some mistakes to avoid:
-
Ignoring the Broth Quality: Using low-quality broth can diminish the soup’s flavor. Always opt for a good quality low-sodium chicken broth or bone broth for richer taste.
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Overcooking the Vegetables: Overcooked veggies lose their texture and flavor. Cook them just until tender, so they retain their bite.
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Not Seasoning Enough: Insufficient seasoning leads to bland soup. Taste as you go and adjust salt, pepper, and herbs accordingly for optimal flavor.
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Choosing the Wrong Potatoes: Using waxy potatoes instead of starchy ones can affect the soup’s creaminess. Yukon Gold is ideal because it holds up well and adds creaminess.
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Skipping the Milk: Omitting milk can make your soup less creamy and flavorful. If you’re looking for a lighter option, consider using almond milk or another preferred dairy alternative.
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Not Allowing Enough Time to Simmer: Rushing through cooking can result in underdeveloped flavors. Give your soup enough time to simmer for a deep, rich taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store Chicken Pot Pie Soup in an airtight container.
- It will last in the fridge for about 3-4 days.
Freezing Chicken Pot Pie Soup
- Freeze in freezer-safe containers or heavy-duty freezer bags.
- The soup can be frozen for up to 3 months.
Reheating Chicken Pot Pie Soup
- Oven: Preheat to 350°F (175°C) and heat in a covered dish for about 20 minutes.
- Microwave: Heat on high in a microwave-safe bowl, stirring halfway through until hot.
- Stovetop: Pour into a saucepan and warm over medium heat, stirring occasionally until heated through.
Frequently Asked Questions
Here are some common questions about Chicken Pot Pie Soup:
What makes Chicken Pot Pie Soup so comforting?
Chicken Pot Pie Soup combines tender chicken, hearty vegetables, and creamy broth, creating a warm dish that feels like home.
Can I customize my Chicken Pot Pie Soup?
Absolutely! You can add different vegetables like peas or corn, or even incorporate spices that you love for added flavor.
How long does this Chicken Pot Pie Soup take to make?
The total time is around 50 minutes, including prep and cooking time, making it a quick meal option during busy days.
Is this Chicken Pot Pie Soup healthy?
Yes! This recipe uses fresh ingredients and low-sodium broth, making it a healthy choice packed with nutrients.
Final Thoughts
Chicken Pot Pie Soup is not just delicious; it’s also incredibly versatile. You can easily customize it based on your preferences or what’s in your pantry. Whether you enjoy it on a cozy evening or want something comforting after a long day, this recipe is sure to satisfy your cravings. Give it a try!
Chicken Pot Pie Soup
- Total Time: 50 minutes
- Yield: Serves 6
Description
Chicken Pot Pie Soup is the epitome of comfort food, combining the beloved flavors of traditional chicken pot pie in a creamy soup form. This hearty dish is quick to prepare, making it an excellent choice for busy weeknights or cozy gatherings. With a blend of wholesome ingredients like tender chicken, fresh vegetables, and aromatic herbs, this delightful soup promises warmth and satisfaction with every spoonful. Adaptable to your cooking style—whether using an instant pot, crockpot, or stovetop—Chicken Pot Pie Soup is a family-friendly meal that everyone will adore.
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)
Instructions
- Heat olive oil in your chosen cooking vessel over medium heat. Sauté diced onions, carrots, celery, and minced garlic for about 5 minutes until tender.
- Add chicken breasts and brown on both sides for about 5 minutes.
- Mix in Yukon gold potatoes along with black pepper, salt, herbs, and chicken broth. Stir well.
- If using an instant pot, seal the lid and pressure cook on high for 15 minutes. For stovetop cooking, bring to a boil then simmer for about 30 minutes until chicken is cooked through.
- Shred the cooked chicken with two forks before returning it to the pot. Stir in milk for creaminess.
- Serve hot, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop/Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 3g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
