Chicken Pot Pie Soup
Chicken Pot Pie Soup: A Comforting Classic with a Flavorful Twist
As the days grow colder, there’s nothing quite like a warm, hearty bowl of soup to make you feel cozy. One of my favorite recipes for the season is Chicken Pot Pie Soup. Not only is it rich, comforting, and packed with flavor, but it also holds a special place in my heart—it’s a dish my grandmother used to make for us when we were younger. It’s a little nostalgic, a little modern, and completely delicious.
This version starts with the convenience and flavor boost of a rotisserie chicken. The juicy, tender meat adds a ton of flavor, and it’s a real time-saver too. I used about 5 cups of shredded chicken from a single bird, which is more than enough to make the soup rich and filling. I love serving this with the Red Lobster Cheddar Bay Biscuits. The warm soft biscuits act as a crust and the flavor combination is perfect! If you do not have access to those, you can use any type of roll or biscuit that you like!
Why You Will Love This Recipe:
There’s so much to love about this Chicken Pot Pie Soup! First, it’s incredibly comforting and hearty, perfect for chilly days when you want something warm and satisfying. The rich, creamy broth is packed with tender chicken, vegetables, and potatoes, making it a full meal in a bowl.
You’ll also appreciate the ease and convenience of this recipe. Using rotisserie chicken not only saves time but also adds depth of flavor without the extra step of cooking the meat yourself. It’s perfect for busy weeknights when you need a delicious dinner without spending hours in the kitchen.
What sets this soup apart are the unique flavors from ingredients like soy sauce and herbs de Provence. The soy sauce adds a savory, umami punch that enhances the broth, while the herbs de Provence bring a subtle, fragrant twist. These small touches elevate the dish from a simple comfort food to something a little more special.
Plus, if you have nostalgic memories of family meals, like I do, this soup will take you back. It’s a dish that’s not only nurturing and familiar but also easy to adapt for your preferences. Whether you like it thickened with a cornstarch slurry or as-is, you’ll love how versatile and crowd-pleasing this recipe can be. Paired with cheddar bay biscuits, it’s a surefire hit for both family dinners and cozy nights in.
Ingredients You Will Need
- 1 rotisserie chicken (about 5 cups shredded chicken)
- 6 tablespoons butter
- 1 onion, diced
- 2 carrots, sliced
- 2 celery ribs, sliced
- 4-5 garlic cloves, minced
- Salt and pepper, to taste
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1 pound Yukon gold potatoes, cut into bite-sized pieces
- 1 cup finely chopped broccoli
- 1 tablespoon soy sauce
- 1 teaspoon Kinder’s The Blend seasoning (or your preferred seasoning)
- 1 teaspoon herbs de Provence
- 10 oz bag frozen mixed vegetables (corn, peas, green beans, carrots)
- 1 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon dried parsley
- (Optional) – Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) for thickening
- For serving: Cheddar bay biscuits or bread of choice
How To Make It:
This is just a summary, the full recipe is below. Remove the meat from a rotisserie chicken, yielding about 4-5 cups of shredded chicken. Set aside. In a large Dutch oven, melt 6 tablespoons of butter over medium heat. Add 1 diced onion, 2 sliced carrots, and 2 sliced celery ribs. Season with salt and pepper. Cook for 5-7 minutes until the vegetables are softened. Stir in 4-5 minced garlic cloves and cook for an additional minute until fragrant.
Sprinkle in 1/3 cup of all-purpose flour and cook for 3-4 minutes, stirring constantly to create a roux.
Gradually stir in 6 cups of chicken broth. Add 1 pound of Yukon gold potatoes, cut into bite-sized pieces, and 1 cup of finely chopped broccoli. Add 1 tablespoon of soy sauce, 1 teaspoon of Kinders the Blend seasoning, and 1 teaspoon of herbs de Provence. Stir to combine. Bring the mixture to a boil, then cover with a lid and reduce the heat to a simmer. Cook for 12-15 minutes until the potatoes are tender.
Stir in a 10-ounce bag of frozen mixed vegetables (corn, peas, green beans, and carrots), the shredded chicken, and 1 cup of heavy cream. Season with more salt and pepper to taste. Add 1/4 cup of fresh grated Parmesan cheese and about 1 tablespoon of dried parsley. Stir well. Let the soup simmer on low for about 30 minutes, stirring occasionally, until it reaches your desired thickness.
Ladle the soup into bowls and serve hot, ideally accompanied by Red Lobster Cheddar Bay Biscuits (or any type of biscuit or roll) for a perfect pairing. Enjoy your warm and comforting Chicken Pot Pie Soup!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Chicken Pot Pie Soup
Ingredients
- 1 Rotisserie Chicken (about 4-5 cups of cooked shredded chicken)
- 6 tbsp Salted Butter
- 1 Yellow Onion, Diced
- 2 Carrots, sliced
- 2 Ribs of Celery, sliced
- 4-5 Garlic Cloves, minced
- 1/3 Cup All Purpose Flour
- 6 Cups Chicken Broth
- 1 lb Yukon Gold Potatoes, peeled and cut into bite-sized pieces
- 1 Cup Finely Chopped Broccoli
- 1 tbsp Soy Sauce
- 1 tsp Kinders The Blend (or any other salt, pepper and garlic blend)
- 1 tsp Herbs De Provence if you can't find this, use poultry seasoning, but reduce to 1/2 tsp
- 10 oz Bag of Frozen Mixed Vegetables
- 1 Cup Heavy Cream
- 1/4 Cup Freshly Grated Parmesan
- 1 tbsp Dried Parsley
- Salt and Pepper
- 1 Box (8 count) Frozen Red Lobster Cheddar Bay Biscuits Ready to Bake optional
Instructions
- Heat the butter in a large pot or Dutch Oven over medium heat. Add in the carrots, celery and onions. Season with salt and pepper and cook for 5-7 minutes.
- Stir in the garlic and cook for about one more minute or until the garlic is fragrant.
- Add in the flour and cook that down for 3-4 minutes to get rid of the raw flour taste.
- Stir in the chicken broth, potatoes and broccoli and season with the soy sauce, Kinders The Blend and the Herbs De Provence. Bring to a boil. Put the lid on, reduce the heat to a simmer and cook for 12-15 minutes or until the potatoes are tender.
- Stir in the frozen vegetables, the chicken and the heavy cream. Season with more salt and pepper and add in the dried parsley. Then add in the freshly grated parmesan. Mix well and let it simmer over low heat for about 30 minutes or until it is thickened up.
- Prepare the biscuits while the soup simmers.
- Serve hot and enjoy!
Notes
Check out these other great soup recipes while you are here!
seriously SO amazing. the flavor is exactly what i was looking for. i had a very happy pregnant daughter 🙂
Aww! That makes me so happy! Making the pregnant daughter happy is so sweet! Congratulations on being a grandma!
I would like to do this in a slow cooker for a work gathering. Any suggestions?
Amazing. It was perfect! Although it made sooo much, I fed my daughter, son-in-law and 3 granddkids. I still have leftovers for work. I will definitely be making this again.
That is wonderful Carolyn! Thanks so much for sharing!
A girlfriend made this last week and was raving about how good it was, so I had to try it. It lives up to the hype. Easy and so delicious. It could easily be put into a pie or biscuit crust and BE chicken pot pie. Definitely putting on repeat and will be good to have ready at Thanksgiving as family arrives early in the week and it will be an easy dinner.
I am so glad you enjoyed it Robbin! Thank you for taking the time to come back and leave such a nice review!
I love this soup and serve it to my family and friends whenever it’s chilly out! I wondered if you have a nutritional value chart or even just a calorie per serving estimate you could provide? Thanks so much!
I am so happy to hear that you love the soup! But I am sorry, at this time my website does not have the ability to figure out nutritional value. I am hoping to change that soon!