Cozy Chicken Pot Pie Soup
There’s something magical about a warm, creamy bowl of soup that can turn a chilly evening into a cozy gathering of flavors. As the leaves begin to change and the air grows crisp, I often reminisce about those rainy days spent huddled indoors, savoring every spoonful of my grandma’s chicken pot pie. This Chicken Pot Pie Soup brings back those fond memories, transforming the classic dish into a soul-soothing soup that’s perfect for an easy weeknight dinner. Imagine tender chicken nestled among sautéed veggies, all swirled in a luscious, creamy broth—ready to warm your heart and home!
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Comfort in a Bowl: The perfect recipe for chilly nights, this Chicken Pot Pie Soup is a warm hug in a bowl.
- Quick and Convenient: Whether you’re using an Instant Pot, crockpot, or stovetop, this soup is ready in under an hour.
- Family-Friendly: With its familiar flavors and creamy base, your little ones will love every bite.
- Hearty and Filling: Loaded with tender chicken and fresh veggies, it’s a meal that satisfies.
- Customizable: Easily swap ingredients or add your favorite spices for a personalized twist.
Ingredients You’ll Need for Chicken Pot Pie Soup
- 1 lb chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 2 tsp garlic, minced
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
- 1/2 cup flour (optional for thickening)
How to Make Chicken Pot Pie Soup
- In your instant pot, crockpot, or a large pot, heat the olive oil over medium heat.
- Sauté the onions, carrots, and celery until softened, creating a fragrant base.
- Stir in the garlic and let it cook for an additional minute, filling your kitchen with a cozy aroma.
- Add the cooked chicken, chicken broth, thyme, salt, and pepper, mixing everything together.
- If you want a thicker soup, whisk the flour with a small amount of broth to create a slurry, then add it to the pot.
- For the instant pot, seal and cook on high for 10 minutes; for the crockpot, cook on low for 6-8 hours; for the stove, simmer for 30 minutes until everything is tender and flavorful.
- Stir in the heavy cream and frozen peas just before serving. Enjoy your comfort food!
Fun Ways to Customize It
- Herbed Delight: Add a sprinkle of fresh parsley or dill just before serving to brighten up the dish.
- Zesty Twist: For an extra kick, incorporate a dash of hot sauce or chopped jalapeños.
- Cheesy Indulgence: Mix in some shredded cheese, like sharp cheddar or creamy gouda, for a rich, gooey finish.
- Vegetable Medley: Switch it up by tossing in your favorite veggies, such as corn, green beans, or even spinach for added nutrition.
Chef Emma’s Helpful Tips
- Make Ahead: This soup can be prepared in advance and stored in the fridge for up to 3 days. Reheat gently on the stovetop before serving.
- Ingredient Swaps: Feel free to use leftover turkey instead of chicken for a festive twist, especially around the Holiday season.
- Slicing Tips: Use a mandoline slicer for uniformly diced vegetables; it not only saves time but enhances the overall presentation.
- Storage Suggestions: If you decide to thicken with flour, the consistency may change as it sits. Add a splash of broth or cream while reheating to regain that creamy texture.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cup
- Calories: 350
- Carbohydrates: 20g
- Sugar: 3g
- Fat: 20g
- Protein: 25g
- Sodium: 700mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! Chicken Pot Pie Soup tastes even better the next day, so feel free to prepare it in advance.
Can I use different ingredients?
Yes! This recipe is quite flexible. You can swap out chicken for turkey, or use additional vegetables you have on hand.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a splash of cream or broth.
How long does it last?
When stored properly, this soup will stay fresh in the fridge for 3-4 days. You can also freeze it for up to 3 months.
Wrapping It Up
As the temperatures drop and your cozy evenings begin to unfold, this Chicken Pot Pie Soup is the perfect addition to your recipe repertoire. With its comforting taste and heartwarming aroma, it’s a dish that wraps you in warmth, just like a cherished memory. So gather your loved ones, serve it with crusty bread, and let the conversation flow.
Save this Chicken Pot Pie Soup to your Soup Recipes board so it’s ready when you need a cozy treat!
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Cozy Chicken Pot Pie Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A heartwarming soup that transforms classic chicken pot pie into a soul-soothing dish perfect for chilly nights.
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 2 tsp garlic, minced
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
- 1/2 cup flour (optional for thickening)
Instructions
- Heat the olive oil in your instant pot, crockpot, or a large pot over medium heat.
- Sauté the onions, carrots, and celery until softened.
- Stir in the garlic and cook for an additional minute.
- Add the cooked chicken, chicken broth, thyme, salt, and pepper, mixing everything together.
- Whisk the flour with a small amount of broth to create a slurry, then add it to the pot if a thicker soup is desired.
- Seal the instant pot and cook on high for 10 minutes; for the crockpot, cook on low for 6-8 hours; and for the stove, simmer for 30 minutes.
- Stir in the heavy cream and frozen peas just before serving.
Notes
This soup can be made ahead of time and stored in the fridge for up to 3 days. Reheat gently. Feel free to customize with herbs or additional vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop or Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
