This Creamy Chicken Pot Pie Soup is a warm hug in a bowl! It’s packed with tender chicken, fresh veggies, and a rich, creamy broth that will make you smile.
In my kitchen, this soup is a go-to on chilly days. I love how it tastes just like a pot pie but in soup form—no crust, no fuss! Perfect with some bread for dipping! 🥖
Key Ingredients & Substitutions
Chicken: I recommend using cooked chicken, which can be shredded or chopped. Rotisserie chicken is a lifesaver here—it’s easy and flavorful! If you’re looking for a lighter option, you can use cooked turkey instead.
Half-and-half or Cream: This adds the creamy texture we love. If you want a lighter version, swap in milk with a bit of cornstarch to thicken, or use coconut milk for a dairy-free option.
Egg Noodles: I prefer egg noodles, but you can use any pasta shape. Short pasta like ditalini or even rice works well if you need a gluten-free substitute.
Vegetables: Fresh veggies like carrots, peas, and corn bring color and nutrition. You can mix it up with ingredients like green beans or potatoes based on what you have at home!
How Do You Get the Perfect Creamy Texture?
The key to achieving that rich, creamy texture lies in properly cooking the flour and gradually adding the broth. Here’s how to do it:
- Start by cooking the flour with the vegetables for about 2 minutes. This helps eliminate that raw taste and thickens your soup.
- When adding the broth, whisk continuously to avoid lumps. This ensures the mixture is smooth.
- Lastly, stir in the half-and-half or cream at a lower heat to keep it from curdling. Don’t let it boil after adding the cream!
Following these steps will elevate your soup to that perfect creamy consistency everyone loves!
How to Make Creamy Chicken Pot Pie Soup
Ingredients You’ll Need:
- 2 cups cooked chicken, shredded or chopped
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup half-and-half or heavy cream
- 1 cup egg noodles (or pasta shaped like lasagna noodles cut into small pieces)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- Fresh thyme sprigs, for garnish (optional)
Time Needed:
This comforting soup requires about 10 minutes of prep time and around 20 minutes of cooking, giving you a total of about 30 minutes from start to finish. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, melt the butter over medium heat. Once bubbling, add the diced onion and sauté until it’s soft and translucent—this takes about 4-5 minutes. Don’t rush this step; it builds flavor!
2. Add the Garlic and Vegetables:
Add the minced garlic to the pot and cook for about 1 minute until it smells great. Then stir in the sliced carrots, frozen peas, and corn. Cook everything together for another 3-4 minutes to start softening those veggies.
3. Make it Creamy!
Sprinkle the flour over the mixture and stir constantly for about 2 minutes. This helps cook off the raw flour taste. Gradually whisk in the chicken broth, making sure it’s smooth without lumps. Bring this to a nice simmer!
4. Bring in the Noodles:
Add the egg noodles to the pot and cook them according to the package instructions, usually 7-8 minutes, until they’re tender and perfect.
5. Add Chicken and Seasonings:
Stir in the shredded chicken along with dried thyme and parsley, letting it all simmer together for another 5 minutes. This is where the flavors meld beautifully!
6. Finish with Cream:
Reduce the heat and carefully stir in the half-and-half or heavy cream. Warm the soup through without boiling it to avoid any curdling. Season with salt and pepper to taste—we all love a little seasoning!
7. Serve and Enjoy:
Dish up the soup hot and garnish with fresh thyme sprigs if you like. Serve it alongside some crusty bread or delicious biscuits for dunking. Enjoy every cozy spoonful!
This hearty, creamy soup captures the comforting flavors of classic chicken pot pie in a warm, easy-to-make bowl! A true favorite for everyone!
img src=”https://allhomemadehere.com/wp-content/uploads/2025/09/creamy-chicken-pot-pie-soup.webp” alt=””>
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! Leftover turkey works perfectly in this soup, making it a great option for post-holiday meals. Just shred or chop it the same way you would with chicken.
How Can I Make This Soup Vegetarian?
You can make a delicious vegetarian version by omitting the chicken and using vegetable broth instead. Substitute with your favorite plant-based proteins like chickpeas or lentils and add more veggies like zucchini or mushrooms for a hearty dish!
Can I Freeze Leftovers?
Yes, you can freeze the soup! Let it cool completely before transferring it to an airtight container. It will keep well in the freezer for up to 3 months. Just reheat it gently on the stove when you’re ready to enjoy it again!
What Should I Serve This Soup With?
This creamy chicken pot pie soup pairs wonderfully with crusty bread, biscuits, or a fresh green salad. You can even serve it with puff pastry if you want a touch of that traditional pot pie feel!
