Warm and cozy, this chicken pot pie soup is packed with nutrient rich veggies and hearty, flavorful broth. Perfect comfort food for these cool fall days!
Looking for another comfort food to make your belly happy? Try this easy homemade minestrone soup!
This chicken pot pie soup is the perfect, sip-able take on the classic pot pie we all know (and love)! As the weather gets colder, I don’t know if there is much better than warm comfort food like soup.
Plus it only takes about 30 minutes to make! This is a great go-to when you’ve had a long day and need something easy and delicious.
Making this homemade chicken pot pie soup
Starting with pre-cooked chicken helps this easy soup come together quickly. Once you have cooked the chicken, this recipe is basically a “throw it all in one pot” kind of recipe (which is my favorite kind)!
I like to prep and cook unseasoned chicken to keep in my fridge for the week. That way, when I go to make a meal like this one, my chicken is already cooked. All I have to do is grab it from my fridge! You can also cook and freeze chicken so it’s ready to add to various meals
Want to make this soup gluten-free or vegetarian?
The great thing about this soup is that it is super easy to alter or substitute if you’re trying to meet dietary restrictions.
If you want to make it gluten-free, simply substitute the all-purpose flour with tapioca starch, cornstarch, arrowroot flour, or other 1:1 gluten-free flour substitutes. Keep in mind, if you use cornstarch or arrowroot flour, you will need to mix it with a little cold water before adding it in to the soup or else it will clump.
If you want to make this meal vegetarian, omit the chicken and substitute the chicken stock with vegetable stock! You could add some cubed tofu to up the protein content a bit if you like.
Easy Chicken Pot Pie Soup
Warm and comforting, this chicken pot pie soup is perfect for cold days!
Ingredients
- 1 tablespoon olive oil
- 1-2 pounds chicken breast, cooked and shredded
- 3 large carrots
- 2 ribs of celery
- 1 cup frozen peas
- 3 cups of diced potatoes (I like Yukon gold)
- 1 teaspoon thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups milk
- 3 cups chicken broth
- 1 tablespoon flour
Instructions
- Combine oil, celery, potatoes, and carrots in a large stock pot. Cook on medium heat until vegetables are softened but not fully cooked, about 10 minutes.
- Add flour and stir. Pour milk and broth in the pot. Stir in shredded cooked chicken and all seasonings.
- Simmer uncovered for about ten minutes.
- Stir in cooked chicken and frozen peas. Cook another ten minutes or until potatoes and carrots are tender.
Notes
If you don't have cooked chicken on hand, insert this as the first step and add another 15 minutes of cooking time to the recipe.
In a large pot cook chicken breasts until fully cooked. Set aside in separate dish.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 652Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 206mgSodium: 1077mgCarbohydrates: 45gFiber: 6gSugar: 6gProtein: 82g
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