Creamy Chicken Pot Pie Soup
- Brianne Thomas
- Dec 8, 2022
- 3 min read
Updated: Sep 17
This delicious, warming soup captures the essence of a classic chicken pot pie in every spoonful!
We are in one of my favorite seasons, friends, Soup Season! The daytime temperatures are slowly coming back down to a respectable autumn-in-the-south-appropriate level, the leaves are changing, and pumpkins are everywhere. I’m all set to curl up on the couch with a bowl of this delicious Creamy Chicken Pot Pie soup and watch my favorite spooky season movie with my favorite people. Soup lovers rejoice! It is our time!
Why You’ll Love This Creamy Chicken Pot Pie Soup
If you're craving the comforting flavors of a chicken pot pie but want something a little lighter and easier to prepare, this creamy chicken pot pie soup is the perfect solution. It's a cozy, hearty dish that combines tender chicken, colorful vegetables, and a rich, creamy broth.
We enjoy our soup with a side of homemade bread:
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Helpful Tips for Making Creamy Chicken Pot Pie Soup
Chicken Options: You can use rotisserie chicken, leftover cooked chicken, or even canned chicken for a quick and easy option.
Thickening the Soup: If you prefer a thicker soup, mix a tablespoon of cornstarch with a little water and stir it into the soup, allowing it to thicken as it simmers.
Add Acidity: A splash of dry white wine, lemon juice, or a dash of vinegar can lift the flavor and balance the richness of the cream.
Craving More Savory Soups?
Ingredients
2 Tablespoons butter
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and sliced
2 stalks celery, chopped
1 ½ cups frozen mixed vegetables (peas, carrots, corn, and green beans)
1/4 cup all-purpose flour
4 cups Homemade Chicken Stock
2 cups cooked chicken, shredded or diced
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon onion powder
Salt and pepper to taste
2 cups egg noodles
Directions
In a large pot, melt the 2 Tablespoons of butter over medium heat. Add the 1 medium diced onion and cook until translucent, or for approximately 5 minutes. Stir in the 2 cloves of minced garlic and cook for an additional minute.
Add 2 stalks of chopped celery to the pot. Cook for about 5-7 minutes, until the vegetables begin to soften.
Sprinkle about ¼ cup flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually add the Homemade Chicken Stock, stirring constantly to ensure a smooth consistency. Bring the mixture to a gentle boil.
Add the 2 cups shredded chicken, 1 ½ cups frozen vegetables, and 1 teaspoon each of dried thyme, onion powder, and dried parsley. Reduce the heat to low and allow the soup to simmer for about 15 minutes, allowing the flavors to meld together.
While the soup is simmering, cook the 2 cups of egg noodles according to package instructions.
Drain and add them to the soup.
Stir in 1 cup heavy cream and season with salt and pepper to taste. Let the soup simmer for an additional 3-5 minutes, stirring occasionally, until heated through.
How to Store Creamy Chicken Pot Pie Soup
Store leftovers in an airtight container in the refrigerator for up to 4 days.
How to Freeze Creamy Chicken Pot Pie Soup
Because of the use of heavy cream and the cooked egg noodles, I do not recommend freezing this recipe. The dairy tends to separate, and the noodles may become chewy.
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