Chicken Pot Pie Soup Recipe

Introduction

This Chicken Pot Pie Soup combines the comforting flavors of a classic pot pie into a creamy, hearty soup. With tender chicken, gnocchi, and vegetables in a rich broth, it’s an easy and satisfying meal perfect for any day.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 4 tablespoons salted butter
• 1 medium white onion, diced
• 4 medium carrots, peeled and sliced
• 4 medium celery ribs, sliced
• 1/2 cup all-purpose flour
• 2 tablespoons minced garlic (about 6 cloves)
• 6 cups chicken broth
• 1/2 teaspoon dried thyme
• 1 cup heavy cream
• 1 cup frozen peas
• 1 pound gnocchi

Instructions

1. Step 1: Season the chicken breasts with salt and black pepper.
2. Step 2: Heat olive oil in a large pot over medium-high heat. Cook the chicken for 3 to 5 minutes per side until browned but not fully cooked. Remove and set aside.
3. Step 3: In the same pot, melt the butter over medium-high heat. Add the diced onion, sliced carrots, and celery. Cook for 5 to 7 minutes until the onions are softened and lightly browned.
4. Step 4: Sprinkle the flour over the vegetables and add the minced garlic. Stir well and cook for 2 minutes.
5. Step 5: Gradually stir in the chicken broth and dried thyme, mixing continuously to avoid lumps.
6. Step 6: Return the chicken to the pot and bring the soup to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes until the carrots are tender and the chicken is cooked through, stirring occasionally.
7. Step 7: Remove the chicken from the pot, shred or chop into bite-sized pieces, and return it to the soup.
8. Step 8: Stir in the heavy cream, gnocchi, and frozen peas. Simmer for 5 minutes, until the gnocchi are tender. Serve warm.

Tips & Variations

• Use cooked rotisserie chicken to save time in busy weeknights.
• Add a pinch of nutmeg to enhance the creamy flavor.
• Substitute heavy cream with half-and-half for a lighter version.
• Swap gnocchi for diced potatoes or cooked rice for a different texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. Avoid boiling to prevent the cream from separating. For longer storage, freeze in portions for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs can be used and will add extra richness and tenderness to the soup. Adjust cooking time slightly until fully cooked.

Is it possible to make this soup gluten-free?

To make this gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch, and use gluten-free gnocchi or omit the gnocchi entirely.

Chicken Pot Pie Soup Recipe

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4.6 from 93 reviews

This comforting Chicken Pot Pie Soup combines tender chicken, fresh vegetables, and gnocchi in a creamy, flavorful broth, delivering all the warmth and satisfaction of a classic pot pie in a hearty soup form.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

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Chicken and Seasonings

• 1 1/2 pounds boneless skinless chicken breast
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Vegetables and Aromatics

• 4 tablespoons salted butter
• 1 medium white onion, diced
• 4 medium carrots, peeled and sliced
• 4 medium celery ribs, sliced
• 2 tablespoons minced garlic (about 6 cloves)

Soup Base and Add-ins

• 1/2 cup all-purpose flour
• 6 cups chicken broth
• 1/2 teaspoon dried thyme
• 1 cup heavy cream
• 1 cup frozen peas
• 1 pound gnocchi

Instructions

1. Season the Chicken: Season the boneless, skinless chicken breasts evenly with salt and black pepper to enhance the flavor before cooking.
2. Brown the Chicken: Heat olive oil in a large pot over medium-high heat. Cook the chicken breasts for 3 to 5 minutes per side until browned but not fully cooked. Remove the chicken from the pot and set aside.
3. Sauté the Vegetables: In the same pot, melt the butter over medium-high heat. Add diced onion, sliced carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the onions soften and start to brown lightly.
4. Add Flour and Garlic: Sprinkle the all-purpose flour over the cooked vegetables and add minced garlic. Stir continuously and cook for 2 minutes to form a roux and develop the garlic’s aroma.
5. Add Broth and Herbs: Gradually stir in chicken broth and dried thyme, maintaining constant stirring to prevent lumps, creating a smooth soup base.
6. Simmer with Chicken: Return the browned chicken breasts to the pot. Bring the soup to a boil over high heat, then reduce to medium-low heat, cover, and let simmer for 15 minutes until the chicken is cooked through and the carrots are tender.
7. Shred the Chicken: Remove the chicken breasts from the pot and shred or chop them into bite-sized pieces. Return the shredded chicken to the soup.
8. Add Cream, Gnocchi, and Peas: Stir in heavy cream, gnocchi, and frozen peas. Bring the soup back to a simmer and cook for 5 minutes, or until the gnocchi are tender. Serve the soup warm.

Notes

• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
• You can use rotisserie chicken instead of raw chicken breasts to speed up the cooking process.
• Feel free to add other vegetables like mushrooms or green beans for extra flavor and nutrition.
• Adjust the thickness of the soup by adding more or less chicken broth, depending on your preference.
• This soup freezes well; store leftovers in airtight containers for up to 3 months.

Keywords: Chicken Pot Pie Soup, Creamy Chicken Soup, Gnocchi Soup, Comfort Food, Easy Soup Recipe