Chicken Pot Pie Soup
A delicious, heart and soul warming soup perfect for leftover cooked chicken (or turkey!)
When it comes to these colder months, I find that I’m even more on the hunt for meals that fill us up deep down in our most cozy sweet spot. Whether that’s making something in a slow cooker, roasting beef or chicken, or setting a pot of soup on the stove to simmer away, I love meals that fill my home with a tangible sort of comfort. Those rich, hearty smells drifting through the house that greet you when you walk in, the silky warmth spreading through you at the end of a long day, and recipes with flavors so savory you can’t help but come back to them over and over again.
This chicken pot pie soup does that for us. It’s everything we love about a pot pie without the effort or calories of a pie crust, and with all of the comfort. Served with some fresh bread or rolls, a nice salad, and some fruit, it’s a perfect meal for this time of year.
It’s also just the right thing to put together when someone is feeling under the weather. It’s a sore throat soother and with all those familiar flavors can cure a bout of homesickness in a flash. For speed, you can certainly use a prepared rotisserie chicken. Several stores, like Sprouts and Whole Foods sell unseasoned (gluten, dairy, soy, etc. free) rotisserie chickens. We love this method for the easiest rotisserie-style chicken (made in a slow cooker!).
You’ll want to make this over and over again.
Notes on the Recipe:
Our family is gluten and dairy free, so we’ve skipped the traditional cream or milk and instead use a gluten free flour roux. We’ve found that Bob’s Red Mill 1 to 1 Gluten Free Baking Flour works just the same as a wheat flour roux. You could certainly try substituting another 1-to-1 gluten free flour blend in its place. If you’re a wheat-eater, traditional white flour should do the trick (whole wheat is healthier, but for this application proves too gritty). Or, if you can skip the thickening step for a thinner soup.
As for the fat component of the roux, we’ve opted for olive oil, but you could certainly substitute butter or ghee in its place.
Emily eats, reads, lives, and loves over at One Lovely Life where she shares healthy food, happy thoughts, and plenty of good reads for you and your littles.
Chicken Pot Pie Soup
- 3/4 pound chicken breast
- 3 medium carrot
- 2 medium Yukon Gold Potatoes
- 2 stalk celery
- 1 medium onion
- 1/2 cup, pieces or slices mushrooms, white
- 1 clove garlic
- 1 teaspoon rosemary, fresh
- 1 teaspoon sage, ground
- 4 cup chicken broth, low-sodium
- 3 tablespoon flour, gluten free
- 3 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 2 medium orange
- Cook chicken as desired until no longer pink (or use leftovers if you have some on hand); shred or cut into bite-sized pieces.
- Finely dice carrots, potatoes, celery, onion, and mushrooms. In a soup pot, heat a small drizzle of olive oil over medium heat. Add veggies to the pan and cook over medium heat until crisp-tender.
- Add garlic, rosemary, and sage, and cook 1-2 minute longer until fragrant.
- Pour in 3 cups of the chicken stock and add the cooked chicken. Bring mixture to a simmer over medium heat and let simmer 15-20 minutes until vegetables are completely tender.
- While the soup is simmering, make the roux. In a small saucepan, stir together flour and olive oil (it will be a thick paste). Cook 1-2 minutes over medium heat, stirring constantly. Stir in remaining 1 cup of the chicken broth and bring to a simmer; mixture will begin to thicken.
- Pour roux into the soup pot with the chicken and vegetable mixture. Continue to simmer another 5-10 minutes until the soup has thickened slightly. Add salt and pepper to taste.
- If soup is too thick, add additional stock as desired.
- Serve with a side of oranges.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie
nice recipe. can you give some recipe of soup for my toddler as he does not chew yet!
This sounds yummy. We are a dairy free family due to serious food allergies. I’m interested in knowing what dairy free chicken broth you used for this recipe? Thank You!
Delicious! Would love some vegeterian soups because my little one refuses to eat meat!
wow .Its great . Thank’s for share
Chicken soup is very fit for this winter.
Just made this for my family. It was delicious! I especially loved how tasty it was with little salt. Even with dried herbs instead of fresh, the sage and rosemary gave it so much flavor that adding more salt wasn’t needed (I love salt). My husband has been sick recently so we have eaten a lot of chicken noodle soup – this was such a refreshing alternative :). I did add some leftover rice to it and a little yogurt from a container I wanted to empty out, but this didn’t change the flavor. Those two items went well with the other ingredients. Thank you so much for the recipe and for your website!
Of all the soups I have ever tried, this has been the biggest hit! The family loved it!
So good. Wish I made a double batch so I could have frozen some for later.
I’ve tasted better soups. I used baked boneless chicken breast seasoned with salt and pepper. maybe if I used leftover chicken or added more salt…I do t know
This soup was very good. I only added 1/2 tsp. of sage to make sure it wouldn’t overpower the dish and my kids would eat it.
used left over thanksgiving turkey and it turned out great
Instead of the gluten free flour could you use regular flour ? or arrowroot powder?
Are you sure the nutrition facts are correct? The carb count seems to be way out of line.
Perfect for the cold night
Pretty easy. Might have used too much olive oil. Ha ha
I tweaked it a little but this was amazing. I can’t wait to make it again.
Thanks for sharing this great receipe here
Thanks for sharing this post on your blog
Hi, Thanks for sharing this lovely and useful recipe with us. I have learned a lot from your blog