Chicken Pot Pie Soup Inspired by Natashas Kitchen

If you’re looking for a cozy dish that warms the heart, this Chicken Pot Pie Soup is just the ticket! I remember one rainy afternoon when my son, Jake, came home from school soaked and grumpy. I whipped up a big pot of this delicious soup, and by the time he took his first spoonful, his frown turned upside down. Inspired by Natashas Kitchen, this soup is a delightful twist on classic comfort food, making it one of the best chicken pot pie soup recipes you'll ever try.

Why You’ll Love It

• It’s creamy and comforting, perfect for chilly nights.
• Easy to make with simple ingredients found in your pantry.
• A fun twist on traditional chicken pot pie that the whole family will love.

Pure Comfort

There’s something magical about a warm bowl of soup, especially when it’s filled with tender chicken and fresh veggies. This Chicken Pot Pie Soup wraps you in a cozy embrace, reminding you of home-cooked meals shared with loved ones. Each spoonful brings back memories of family dinners, laughter, and the warmth of togetherness.

What You Need

• 1 1 lb boneless, skinless chicken breasts – You can substitute with rotisserie chicken for faster prep.
• 1 1 large yellow onion, diced – Shallots work well too.
• 2 2 medium carrots, diced – Feel free to use frozen carrots.
• 2 2 stalks celery, diced – You can skip this if you’re not a fan.
• 4 4 cloves garlic, minced – Garlic powder can be used in a pinch.
• 4 4 cups chicken broth – Vegetable broth is a great alternative.
• 1 1 cup heavy cream – Half-and-half can lighten it up.
• 1 1 teaspoon dried thyme – Fresh thyme is even better.
• 1 1 teaspoon dried rosemary – Omit if you prefer a milder flavor.
• to taste Salt and pepper to taste – Adjust according to your preference.
• 1 1 cup frozen peas – Fresh peas can be used if in season.
• 1 1 cup frozen corn – You can use canned corn as well.
• 2 2 tablespoons olive oil – Butter can be used for a richer flavor.

Time to Cook

Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Difficulty: Easy | Make-Ahead: Yes, it can be made ahead and stored.

Steps to Make It

1. Start by heating the olive oil in a large pot over medium heat. Let it warm up for a minute until it shimmers, then add the diced onion. Sauté until the onion is translucent and fragrant, about 5 minutes.
2. Next, toss in the diced carrots and celery. Stir them around and cook for another 5 minutes, letting those veggies soften and fill your kitchen with a lovely aroma.
3. Add the minced garlic and cook for an additional minute. You’ll know it’s ready when the garlic is fragrant but not browned.
4. Now, add the chicken breasts to the pot along with the chicken broth. Bring it to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, or until the chicken is cooked through.
5. Once the chicken is done, remove it from the pot and shred it using two forks. Return the shredded chicken back to the pot and stir in the heavy cream.
6. Finally, add the frozen peas, corn, thyme, rosemary, salt, and pepper. Stir everything together and let it simmer for another 5 minutes, until heated through. The soup should be creamy and comforting!

Make It Perfect

• For extra flavor, consider adding a splash of white wine when sautéing the veggies.
• If you like a thicker soup, mix a tablespoon of cornstarch with cold water and stir it in during the last few minutes of cooking.
• Don’t skip the fresh herbs; they really elevate the flavor.
• Serve with crusty bread for dipping – it’s a game changer!
• Feel free to add any leftover veggies you have on hand.

Mix It Up

• Add some diced potatoes for extra heartiness.
• Spice it up with a dash of cayenne pepper or hot sauce.
• For a creamy twist, stir in some cream cheese before serving.

Perfect Partners

• Crusty bread or biscuits for dipping.
• A simple green salad on the side.
• A glass of white wine pairs nicely.

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FAQs

Conclusion

This Chicken Pot Pie Soup is truly a comforting dish that brings the family together. Inspired by Natashas Kitchen, it’s one of those unique chicken soup recipes that you’ll want to make again and again. So grab your ingredients and get ready to enjoy a bowl of warmth and happiness!

Chicken Pot Pie Soup

This creamy and comforting Chicken Pot Pie Soup combines tender chicken, fresh vegetables, and a flavorful blend of herbs to create a warm and cozy dish perfect for chilly nights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course: Dinner, Soup

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Main

• 1 lb boneless, skinless chicken breasts You can substitute with rotisserie chicken for faster prep
• 1 large yellow onion, diced Shallots work well too
• 2 medium carrots, diced Feel free to use frozen carrots
• 2 stalks celery, diced You can skip this if you’re not a fan
• 4 cloves garlic, minced Garlic powder can be used in a pinch
• 4 cups chicken broth Vegetable broth is a great alternative
• 1 cup heavy cream Half-and-half can lighten it up
• 1 teaspoon dried thyme Fresh thyme is even better
• 1 teaspoon dried rosemary Omit if you prefer a milder flavor
• to taste Salt and pepper Adjust according to your preference
• 1 cup frozen peas Fresh peas can be used if in season
• 1 cup frozen corn You can use canned corn as well
• 2 tablespoons olive oil Butter can be used for a richer flavor

Equipment

• Large pot

Method

 

1. Heat olive oil in a large pot over medium heat until shimmering, then add diced onion and sauté until translucent, about 5 minutes.
2. Add diced carrots and celery and cook for another 5 minutes until softened.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Add chicken breasts and chicken broth to the pot, bring to a gentle boil, then simmer for 15 minutes until chicken is cooked.
5. Remove chicken from pot and shred with two forks. Return shredded chicken to pot and stir in heavy cream.
6. Add frozen peas, corn, thyme, rosemary, salt, and pepper, then simmer for another 5 minutes until heated through.