Soup season has arrived! This warm and hearty soup is all of the goodness of a classic chicken pot pie but without the fussiness of pie crust. It's the perfect comfort food for the cooler months and guaranteed to become a new family favorite!
Chicken Pot Pie remains one of my all-time favorite comfort foods. It’s rich, creamy, and oh-so-satisfying. But while I love a classic homemade Chicken Pot Pie, this soup version is absolutely delicious but without the fuss of pie crust and long bake times. It is great for weeknight cooking and perfect way to use leftover chicken.
What is Chicken Pot Pie Soup made of?
This comforting Chicken Pot Pie Soup is made using simple ingredients you probably already have on hand in your fridge, freezer, and pantry...
- Yellow onion
- All-purpose flour
- Cooked shredded chicken
- Chicken broth
- Thyme sprigs
- Heavy cream
- Frozen corn
- Frozen peas
What kind of chicken should I use for this recipe?
This soup is very versatile so you can use pretty much any kind of chicken you want for this recipe. Both chicken breast and chicken thighs work well as does leftover chicken but to make this as simple as possible I generally prefer to use a rotisserie chicken from the supermarket. I just bring it home, shred it up, and add it to the soup pot.
How long does this soup take to make?
This soup is a fave for weeknight cooking because it doesn't require the long simmer time that many soups do. In fact, this soup can be made in less than 30 minutes on the stove.
Tools: Soup Pot
In the cooler months, I make soup at least once or twice a week so my big soup pot almost never leaves my stove. It's perfect for simmering soups, stews, and chilis and one of the best kitchen investments I've ever made.
Craving more delicious soup? Here are some of my all-time favorite recipes...
- 1 tbsp oil
- 1 yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery ribs, sliced
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups shredded cooked chicken
- 2 potatoes, peeled and diced
- 6 cups chicken broth
- 4 fresh thyme sprigs
- ½ cup heavy cream
- 1 cup corn kernels
- 1 cup frozen green peas
- 1 tbsp chopped fresh parsley
- Salt and freshly ground black pepper
- In a large pot, heat the oil over medium-high heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until they begin to soften, about 3 to 4 minutes. Add the garlic and cook until it is fragrant, about 30 seconds. Add the flour, and cook, stirring constantly, for about 1 minute. Stir in the chicken, potatoes, broth, and thyme sprigs. Bring the soup to a boil and reduce the heat to a simmer. Cover the pot with a lid and cook, stirring occasionally, until the potatoes are tender, about 12 to 15 minutes.
- Once the potatoes are cooked, remove the thyme sprigs from the soup and discard them. Stir in the cream, corn, peas, and parsley. Continue to cook until the corn and peas are heated through, about 2 to 3 minutes. Season with salt and pepper to taste.
- Serve immediately or store in the refrigerator for up to 3 days.
- I love using leftover chicken in this recipe, but you can also use a rotisserie chicken from the grocery store to keep things super simple!
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