Go Back
–+ servings
Chicken Pot Pie Soup

Cozy Chicken Pot Pie Soup for Heartwarming Meals

This Chicken Pot Pie Soup combines rich flavors and comforting warmth in a delicious bowl, perfect for any chilly evening.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 cups
Course: Classic Comfort Food
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1.5 pounds boneless skinless chicken breasts the star of your soup, bringing lean protein and tenderness.
  • 2 tablespoons olive oil divided, for sautéing and adding flavor.
  • 3 cloves garlic minced or pressed, adds fragrance.
  • 0.5 medium onion diced, adds sweetness.
  • 2 ribs celery diced ¼-inch, contributes crunch.
  • 2 medium carrots peeled and diced ¼-inch, enhances color.
  • 0.25 cup dry white wine adds depth, optional.
  • 1 large russet potato peeled and diced ½-inch, adds heartiness.
  • 3-4 cups chicken broth divided, the liquid base.
For the Creamy Base
  • 5 tablespoons butter salted or unsalted, for richness.
  • 0.25 cup all-purpose flour 1 tablespoon, to thicken.
  • 1.5 cups milk brings extra creaminess.
  • 0.5 cup heavy cream adds indulgence.
Optional Ingredients
  • 0.67 cup corn frozen or canned, optional.
  • 0.67 cup peas frozen or canned, optional.
  • 0.25 teaspoon black pepper to taste, optional.
  • salt to taste, begin with a pinch.

Equipment

  • large pot
  • medium pot
  • wooden spoon
  • Whisk

Method
 

Step-by-Step Instructions
  1. Pat the chicken breasts dry, season with salt and pepper, then heat 1 tablespoon of olive oil in a large pot over medium-high heat. Cook the chicken for 3 to 4 minutes until browned, then set aside.
  2. Reduce heat to medium, add remaining olive oil, then sauté the garlic, onion, celery, and carrots for 5 to 8 minutes until softened.
  3. Deglaze the pot with white wine, scrape up brown bits, and simmer for 1-2 minutes.
  4. Add diced potato and 3 cups of chicken broth, return the chicken, and simmer uncovered for 15 to 20 minutes until cooked through.
  5. Melt butter in a medium pot, whisk in flour until golden, about 2-3 minutes.
  6. Slowly whisk in milk and cream, cooking until thickened, about 5 minutes.
  7. Combine the creamy mixture with the soup, shred chicken, and return it to the pot. Simmer for a few more minutes.
  8. Stir in corn and peas, heating through for 2-3 minutes. Adjust thickness with broth if needed.
  9. Season with salt and pepper to taste, then serve hot.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 700IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Freezer-friendly, can be stored for up to 3 months. Adjust thickness as needed when reheating, adding broth or milk.

Tried this recipe?

Let us know how it was!