Chicken Pot Pie Soup
Creamy chicken pot pie soup combines tender chicken, mixed vegetables, and aromatic herbs for a comforting, hearty meal perfect for family dinners or cozy gatherings.
Ingredients
- 3 c. chicken broth ⓘ
- 2 c. milk
- 1/2 tsp. crushed thyme ⓘ
- 2 bay leaves ⓘ
- 2 Tbsp. butter or margarine ⓘ
- 1 (10 oz.) pkg. frozen mixed vegetables, thawed ⓘ
- 1/3 c. flour ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. black pepper ⓘ
- 1/4 c. herb croutons ⓘ
- 8 oz. boneless, skinless chicken breasts, cut into 1/2-inch pieces ⓘ
- 2 Tbsp. butter or margarine ⓘ
Instructions
- In a saucepan, heat chicken broth, milk, thyme, and bay leaves until simmering.
- Remove from heat; let stand for 10 minutes. Meanwhile, in a skillet, heat butter until melted.
- Add chicken and cook, stirring, until tender, about 2 to 3 minutes.
- Add remaining butter and heat until melted.
- Add mixed vegetables and sprinkle with flour. Stir until vegetables are coated.
- Add the mixture to the milk mixture with salt and pepper.
- Cook and stir until the mixture boils and then simmer for a few minutes.
- Remove bay leaves before serving. Serve with herb croutons.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you don't have thyme, dried basil can work as a substitute. For added flavor, sauté some garlic or onion with the chicken. You can also use rotisserie chicken to save time. This Chicken Pot Pie Soup can easily be adapted with other vegetables; just ensure they are cut into small, even pieces for even cooking.
Serving Suggestions
Serve this hearty Chicken Pot Pie Soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Clara'S Potatoes for a comforting dinner. Garnish each bowl with herb croutons for added texture. For a fun twist, consider adding a sprinkle of cheese or fresh herbs right before serving to elevate the flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally until heated through. If the soup thickens too much upon refrigeration, add a splash of chicken broth or milk to achieve your desired consistency when reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Pot Pie Soup contains roughly 1047 calories, with 18g protein, 116g carbohydrates, and 62g fat. It is an excellent source of vitamin A (127% of the Daily Value), dietary fiber (83% of the Daily Value), and iron (78% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1854mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables will work wonderfully in this recipe. Just make sure to chop them into small, uniform pieces and adjust the cooking time as needed, since fresh veggies may take a little longer to become tender compared to frozen ones.
How can I make this soup gluten-free?
To make this Chicken Pot Pie Soup gluten-free, substitute the flour with a gluten-free flour blend or cornstarch. You may need to adjust the thickening amount, so start with a smaller amount and increase until you reach your desired consistency.
Can I freeze this soup?
Yes, you can freeze Chicken Pot Pie Soup! Allow it to cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and reheat on the stove, adding a little liquid if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).