Chicken Pot Pie Soup is the ultimate comforting soup! It's spiced perfectly with easy pantry spices and tender chicken. A family favorite meal easy for weeknights!
I love a delicious, creamy chicken pot pie soup loaded with mixed vegetables! It's so warming and comforting on a chilly night or even when you're craving the ultimate comforting chicken pot pie.
Each spoonful tastes like you're eating a slice of a comforting chicken pot pie without the crust. It's easy, and everyone raves about this soup.
What I love about this recipe:
✔ It only requires staple pantry ingredients
✔ Comforting on cozy nights
✔ It can be meal prepped ahead of time or made into a freezer meal.
what to serve with chicken pot pie soup
Chicken pot pie soup is a meal in itself, but read below on a few delicious sides you can add.
TOPPINGS:
✔ Oyster crackers
✔ Biscuits
SIDE DISHES:
All of my side dish recipes are here, but here are a few I think that would be delicious:
✔ Crusty bread with a slice of butter
✔ Biscuits with melted butter
✔ Side salad
ingredients needed for baked lemon pepper chicken:
- Oil - You can use oil or avocado oil.
- Onions
- Carrots
- Celery
- Russet Potatoes
- Italian Seasoning
- Chicken Stock
- Milk - Can type of milk can be used. I used whole milk, but if you want to make it dairy-free, add coconut milk.
- All-Purpose Flour
- Chicken Breasts - You can use pre-cooked diced chicken or even rotisserie chicken.
frequently asked questions:
Chicken pot pie soup is the comforting soup version of chicken pot pie. It's tender chicken and mixed vegetables simmered in spices with a creamy base.
I like to use flour to thicken my soups.
Healthy is subjective to every person. Some may think it's healthy for them, and for others, it may not be. I personally do not consider this healthy because of the calories. It's comfort food!
Of course! Read below on my freezer tips.
recipe shortcuts
Sometimes we are short on time and need to prep things ahead of time. Here are a few ideas that can help make this recipe even faster for you!
✔ Prep ahead – All of the ingredients can be prepped up to 24-48 hours ahead of time and keep in a bag or a container in the refrigerator.
✔ Cook ahead – Chicken pot pie soup is perfect for cooking ahead and reheated without losing flavor or form. Make as directed, cool to room temperature, package, and refrigerate. When ready to eat, heat on the stovetop or in the microwave.
✔ Freezer meal – Read directions below.
freezer meal instructions
Soups are the perfect freezer meal! You can either prep this before cooking or after cooking. For best results, use within 4-6 months.
TO FREEZE BEFORE COOKING:
- Prepare all ingredients and place the soup into a freezer bag or freezer-friendly container.
- Freeze.
- When ready to cook, add to the slow cooker. If you are cooking from frozen, the soup will need additional cooking time. Frozen soup can be thawed before cooking by placing it in the refrigerator 24-48 hours beforehand.
- Cook as directed.
TO FREEZE AFTER COOKING:
- Prepare recipe as directed.
- Allow the soup to cool to room temperature.
- Package in freezer bags or a freezer-friendly container.
- Freeze.
- Soup can be reheat in the microwave or on the stovetop.
recommended tools
leftovers
Leftovers are my favorite! They save and reheat well. To save them, place them into a container once cooled to room temperature. The taco meat is good in the refrigerator for 3-4 days and up to a month in the freezer.
more easy soup recipes
If you loved this recipe, here are a few more easy chicken recipes you will love!
You can check out all of my easy dinner recipes here or see a few of our readers’ favorites below:
✔ Slow Cooker Vegetable Soup
✔ Creamy White Chicken Chili
✔ Chicken Broccoli Casserole
✔ Perfect Oven Baked Chicken Breasts
Chicken Pot Pie Soup is the ultimate comforting soup! It's spiced perfectly with easy pantry spices and tender chicken. A family favorite meal easy for weeknights!
- 2 tbsp oil, divided
- 1 lb boneless, skinless chicken breasts, diced into ¼" chunks
- salt and pepper
- 1 large onion, finely diced
- 2 celery ribs, finely diced
- 2 large carrots, peeled and finely diced
- 1 large russet potato, peeled and diced into bite-sized chunks
- 1 tsp Italian seasoning
- 3 cups chicken stock
- 3 cups milk
- ⅓ cup all-purpose flour
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Add 1 tbsp of oil into a large dutch oven or soup pot and allow the oil to warm up over medium heat.
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Add the chicken breasts, season with salt and pepper, and cook until cooked through. Remove and set aside.
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Add the remaining oil to the pot and add onions, carrots, and celery and saute until vegetables are tender, approximately 5-10 minutes.
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Add the diced potato, Italian seasoning, stock, and cooked chicken and stir to combine. Taste and season with salt and pepper.
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Whisk together the milk and flour together, add to the soup and stir to combine. Simmer for 20 minutes.
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Remove and serve immediately.
Nutrition information is only an estimate based on the brands and ingredients I used. If you would like correct nutrition information, calculate it with your brands and ingredients.
- Nutrition information is based on whole milk.
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