Chicken Pot Pie Soup
A favorite comfort food in soup form!
Inspired by noodles we found while shopping in Amish Country, this Chicken Pot Pie Soup recipe has become a fast family favorite!
VIDEO TUTORIAL
Check out this video from our channel, where I share the step-by-step recipe.
Also see 4 other soup recipes that are great for dinner tonight or for your freezer.
Notes
This is a great soup to make if you have some veggies in the fridge that need used up fast. I often toss in frozen mixed vegetables, but you can use broccoli, lima beans, green beans, peas, etc.
This soup can be on the thick side, so feel free to add chicken broth until you get the right consistency.
I like to make this recipe from scratch, but here are some easy shortcuts to speed up the process:
substitute pulled rotisserie chicken meat and skip the boiling chicken step.
substitute canned potatoes, and skip peeling, chopping, and boiling them!
How to Freeze Chicken Pot Pie Soup
This makes an excellent freezer meal! For best results, follow the recipe as is.
Allow soup to cool completely before transferring to a ziploc bag or freezer storage container. Freeze for up six months.
When ready to eat, thaw soup overnight in refrigerator or use the defrost setting of your microwave.
Reheat in a large pot or dutch oven. If soup seems too thick or dry, add additional chicken broth or water.
SHOPPING LINKS:
Chicken Pot Pie Soup
Ingredients
1 lb. boneless chicken
6+ cups chicken broth
1 tsp. poultry seasoning
1 tsp herbs de Provence
1 tsp celery seed
salt + pepper
2-3 medium potatoes (peeled and diced)
1/4 c. butter
1 small onion, diced
2 stalks celery, diced
1/4 c. flour
1/4 c. cream
8 oz. pot pie noodles
2-3 cups mixed vegetables
Directions
Add chicken, chicken broth, poultry seasoning, herbs, celery seed, and salt and pepper to a large pot or instant pot.
Boil chicken using stovetop or instant pot.
Once cooked through, remove meat from broth, chunk into bite sized pieces, and set aside. Reserve chicken broth for future steps.
Meanwhile boil diced potatoes in salted water until fork tender. Drain. Set aside.
Melt butter in a saucepan over medium heat.
Add onions and celery and saute until soft.
Create a roux by whisking in flour, stirring constantly and cooking for one minute.
Whisk in cream and 2 cups of reserved chicken broth. Set aside.
In large pot or instant pot, bring the remaining reserved chicken broth to a boil.
Add in pot pie noodles. Cook until al dente.
Stir in mixed vegetables, cooked chicken chunks, cooked potatoes, and gravy mixture.
Combine and season with additional alt and pepper to taste. Add extra chicken broth to thin soup if needed.
