This chicken pot pie soup recipe is rich and creamy, yet hearty and wholesome. Made with fresh chicken and veggies cooked in a thick gravy. And it gets ready in less than 30 minutes.
My kids love thick creamy soups with meat or chicken inside, sometimes potato, noodles, or pasta. Basically, one bowl of hearty and wholesome soup with some bread. Ziv and I need our salad on the side, but the kids get their veggies in the soups.
Table of Content
Why make this soup?
- It's rich, creamy, and delicious, but not loaded with butter or cream.
- A white sauce-based soup using flour and milk, as a thickener. And yet, this soup is packed full of flavor.
- Also, you can use chicken breasts or thighs in this recipe.
- And it takes just 30 minutes to prepare the soup.
Ingredients and substitutes
- Chicken - I prefer to use thighs because breast meat does cook fast and becomes chewy. But, in this soup, you can use chicken breast or thighs.
- Stock - Vegetable and chicken stock or broth work great for chicken soup. And if you don't have either, then use water.
- Vegetables - Today, I am using onion, celery, and carrots. But, mushrooms, parsnip, turnip, potatoes, work just as well.
- Herbs - I love some bay leaves and thyme in my chicken pot pie soup. And if you don't have fresh, you can also use ½ tsp dried thyme.
- Milk - I love to use milk instead of cream in this because the soup on its own is so creamy there really is no need to overdo with the cream. But, you can also use ½ cup cream for a richer soup.
- Parmesan - Not typically used in a chicken pot pie soup, but that little nutty flavor from this cheese adds a big punch of flavor.
Step by step instructions
- In the soup pot, saute onions, celery, carrots, and garlic in butter and oil for 2 minutes.
Pro tip - Use a heavy-bottom pot to prevent the onions from caramelizing too much. Caramelized onions will affect the color of the soup. - Add the chicken pieces, season with salt and pepper. Saute for 2 to 3 minutes until the chicken is no longer pink.
Pro tip - We just need to sear the chicken not cook. It will continue to cook in the soup later.
- Then, add potatoes and flour. Stir constantly for two minutes on medium-low.
Pro tip - Keep the heat on low and cook the flour but do not let it get any color. - Next, add in the stock – continue to stir until the flour is absorbed and the sauce thickens. Then, add the bay leaves, thyme, and milk.
Pro tip - Add the milk gradually, to prevent lumps.
- Cover and continue to cook on medium heat until the chicken and potatoes are cooked.
Pro tip - Depending on how thick you cut the veggies, and if you use chicken thighs or breast, it can take between 6 to 8 minutes. - Next, add the fresh grated nutmeg and parsley. Taste and adjust seasoning and consistency. Add more salt and pepper or water if needed.
Pro tip - Ready to use stocks have salt added so make sure to taste first then adjust seasoning. - Serve with toasted bread or croutons. Garnish with some grated Parmesan cheese.
Tips
- Chicken breast cooks quicker than thighs, so if you use chicken breast, cook it less long or it will get chewy.
- You can use store-bought chicken broth or bouillon cubes dissolved in hot water for the stock.
- And if you use ready-to-use store-bought stock, make sure to under-season your soup because commercial stocks have tons of salt added to it.
- The flour in a chicken pot pie creates a thick rue and white-sauce-based soup. If it gets thick ,just add more water or stock to bring to consistency.
- Also, adding a tablespoon of butter at the ends adds a nice rich flavor.
- Milk is a great alternative to full-fat cream. Having said that, often milk can split when added to soups. So, add it warm and do not boil the soup once you add the milk. Boiling causes the protein in the milk to separate. The flour in this soup prevents the milk from splitting.
Frequently asked questions
How long will this chicken soup keep?
The creamy soup will keep in the refrigerator for 3 to 4 days. You can also keep it in the freezer for up to 3 months. Always thaw in the fridge overnight for the best results.
Can I use cream instead of milk for this soup?
Absolutely. Personally, I think the starch added in the soup makes this a rich and creamy chicken pot pie so milk works just as well. But if you prefer you can add ½ cup cream instead of the milk.
Can I top this soup with a crust and bake it?
Yes, you certainly can. In fact, I have two chicken pot pie recipes one with puff pastry and the other with homemade pie crust. One is a large cottage pie style with pie crust and the other is small pies in individual ramekins baked with puff pastry discs.
What do you serve this soup with?
We love a side of salad and bread. But you can also serve a side of veggies. Try carrot, celery, cabbage salad, avocado salad
chickpea salad or Whole Wheat Raisin Walnut Bread,
Garlic Parmesan Bread Rolls, Olive Sun-Dried Tomato.
You may also like
Tried my recipe? Don't forget to rate ★★★ ★★ it and leave a comment to let me know how it was. You can also find a collection of my tutorials and recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram for more.
Recipe
Chicken Pot Pie Soup
Print Pin Rate Coooking Temperature: Stovetop
Difficulty: Easy
Diet : NF,
Calories: 308kcal
Adjust Servings Here: 4 servings
Description
This chicken pot pie soup recipe is rich and creamy, yet hearty and wholesome. Made with fresh chicken and veggies cooked in a thick gravy. And it gets ready in less than 30 minutes.
Video
Ingredients
- 1 tbsp Butter
- 1 tbsp Olive oil
- 1 lb (450 g) Chicken breast or thighs chopped
- ½ cup Onion chopped
- 1 tsp Garlic minced
- ½ cup Celery diced
- ½ cup Carrots diced
- ½ cup Potatoes diced
- 1 tbsp Thyme fresh fresh
- ¼ cup Parsley chopped
- 3 tbsp All-purpose flour
- 1 cup (250 ml) Chicken stock
- 1 cup (250 ml) Milk
- ¼ tsp Nutmeg freshly grated
- ½ tsp Salt
- ½ tsp Pepper
Instructions
- In the soup pot, saute onions, celery, carrots, and garlic in butter and oil for 2 minutes.Pro tip - Use a heavy-bottom pot to prevent the onions from caramelizing too much. Caramelized onions will affect the color of the soup.
- Next, add the chicken pieces, season with salt and pepper. Saute for 2 to 3 minutes until the chicken is no longer pink.Pro tip - We just need to sear the chicken not cook. It will continue to cook in the soup later.
- Then, add potatoes and flour. Stir constantly for two minutes on medium-low.Pro tip - Keep the heat on low and cook the flour but do not let it get any color.
- Next, add in the stock – continue to stir until the flour is absorbed and the sauce thickens. Then, add the bay leaves, thyme, and milk. Pro tip - Add the milk gradually, to prevent lumps.
- Cover and continue to cook on medium heat until the chicken and potatoes are cooked.Pro tip - Depending on how thick you cut the veggies, and if you use chicken thighs or breast, it can take between 6 to 8 minutes.
- Next, add the fresh grated nutmeg and parsley. Taste and adjust seasoning and consistency. Add more salt and pepper or water if needed. Pro tip - Ready to use stocks have salt added so make sure to taste first then adjust seasoning.
- Serve with toasted bread or croutons. Garnish with some grated Parmesan cheese.
Recipe Notes
- Chicken breast cooks quicker than thighs so if you use chicken breast cook it less long or it will get chewy.
- You can use store-bought chicken broth or bouillon cubes dissolved in hot water for the stock.
- If you use ready-to-use store-bought stock make sure to under-season your soup as commercial stocks have tons of salt added to it.
- The flour in a chicken pot pie creates a thick rue and white-sauce-based soup. If it gets thick just add more water or stock to bring to consistency.
- Adding a tablespoon of butter at the ends adds a nice rich flavor.
- Milk is a great alternative to full-fat cream. Having said that, often milk can split when added to soups. So add them warm and do not boil the soup once you add the milk. Boiling causes the protein in the milk to separate. The flour in this soup prevents the milk from splitting.
Nutrition Information
Calories: 308kcalCarbohydrates: 15gProtein: 19gFat: 19gSaturated Fat: 7gCholesterol: 72mgSodium: 383mgPotassium: 516mgFiber: 2gSugar: 4gVitamin A: 2337IUVitamin C: 12mgCalcium: 237mgIron: 6mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Elaine
You reminded me that I haven't made chicken soup in such a long time. Definitely the recipe to keep handy - it looks easier than many others that I've seen... and so yum!
Tammy
I just love how creamy and hearty this is...loving all the flavors. I could go for a bowl of this right now. Absolute comfort food and so delicious!
Chef Dennis
This chicken pot pie soup is soooo creamy! My sons will surely love a bowl of this.
FOODHEAL
This chicken soup looks deliciously yummy. A comforting soup to share with friends during a weekend dinner when we have time to savor each bite
Kathryn
Chicken pot pie is one of my favorite meals so I need to try this soup! It looks so delicious, creamy and love all of the classic flavors used!
Anna
There is something very comforting and very satisfying about chicken soup, and your version looks utterly delicious! I've got some spare chicken tights in my fridge, and I'm going to be making this for dinner tonight!
Farrukh Aziz
This recipe is an amazing idea to use the chicken! I have some extra chicken breasts and this seems just the right recipe to use them! A warm bowl of pie soup, sounds delicious!
Marta
I love that chicken thighs are used instead of chicken breast. I think thighs are way more flavorful and juicy that breasts are. I can't wait to try this recipe.