This chicken pot pie soup is the ultimate comfort food. You'll love the rich, creamy broth tender chicken, medley of vegetables including sweet parsnips plus a hint of fresh herbs. Make this soup on the stove top or slow cook in your crockpot.
★ Why You’ll Love this Recipe ★
This chicken pot pie soup is the perfect comfort food when you don’t want to have to deal with the hassle of a pie crust! It has a rich and creamy broth packed with tender chicken, lots of vegetables, and a hint of fresh herbs.
This easy recipe can be made in the crockpot or on the stovetop.
It's quick to prep, made with rotisserie chicken, fresh vegetables and a simple yet homemade creamy chicken broth.
All you need is about 35 minutes.
Homemade with Shortcuts
This is a from-scratch recipe yet we are using several shortcuts to take a lot of the prep-work out.
Here's how you will save time:
- Using prepared chicken. You can also use leftover chicken. Or packaged oven-roasted chicken chunks. Not having to cook your chicken saves a bundle of time.
Alternatively, you can buy cubed raw chicken. This saves you the step of having to cut up the chicken yourself.
- Skip peeling your potatoes. Go ahead and leave the skin on. Potato skin is completely edible, adds a wonderful earthy flavor, looks pretty and as my grandma use to say, it's where are the vitamins are!
- Use frozen carrots. You can certainly peel and slice your own carrots, but if you are short on time, frozen crinkle carrots work great in soups.
- Use frozen peas and corn. Again, you can use fresh corn or peas, but frozen is just fine.
- Grab frozen diced onions. This saves time from having to peel and chop yourself.
- Try minced garlic or garlic paste. This is a standard go-to for me. Peeling and pressing garlic is just too time-consuming for me.
I hope these little time-saving tips will help you out if you are busy like me, but enjoy homemade meals.
Extra Flavorful Chicken Broth
This is a tip I learned from my mother-in-law likes. She adds parsnips to her chicken noodle soup and a little extra chicken bullion. This gives the broth a hint of sweetness and rich chicken flavor. So, I do this with my chicken noodle soup as well as this chicken pot pie soup!
So I think you'll really enjoy this added flavor this recipe offers compared to some others than may taste a little bland in comparison.
★ Ingredients You'll Need ★
Special ingredients for the best flavor include parsnips, extra chicken bullion and fresh rosemary.
Here's everything you'll need:
- Rotisserie chicken. You can use a fresh, warm one or a chilled one. Warm is easier to pick. Be sure to save the juices, those will add great flavor to your broth!
- Butter. Or you can use any kind of cooking oil to sauté your veggies.
- Carrots. Use fresh or frozen. Fresh always taste a bit better in my opinion.
- Parsnips. These are optional but add a really nice, very subtle sweetness.
- Celery. In a pinch, you can also use celery seed but chopped, fresh celery is best.
- Onion. Yellow or white onions are best. Caramelize them if you want a sweeter soup. Just "sweat them" over low heat if you do not want to caramelize them.
- Garlic. My go-to is minced garlic or garlic paste because it's easy. But you can use fresh or even garlic powder. Sometimes I leave the garlic out all together honestly because it can overpower the other flavors.
- Chicken broth. You can mix your own using bullion and water, make your own from scratch, or get the cartons or cans. Totally up to you. I use the cartons of bone broth.
- Chicken bullion. Powder or paste I add this to my chicken broth to get it a boost in flavor. You also typically don't need to salt your soup if using extra chicken bullion.
- Bay leaf. This herb has a very subtle hint of pine which just really adds a nice aroma and flavor to your soup. It's not mandatory but it does add a little something special.
- Egg noodles. I find these hold up better than pasta or rice but you could also use these. Or even dumplings or Amish noodles.
- Fresh parsley or rosemary. These are optional for garnish and flavor. Fun but not necessary.
★ How to Make this Recipe ★
This is a simple recipe starting with cooked rotisserie chicken. This is made on the stove top. See below for crockpot insutrctions.
Here's a quick look of the steps:
- Cube cooked chicken meat.
- Cook vegetables and garlic in butter.
- Microwave potatoes. Cut into pieces.
- Melt butter then add flour.
- Add broth, bullion and herbs.
- Stir in potatoes, chicken and vegetables.
- Season with salt and pepper.
★ Tips & FAQs ★
Do you need to cook the vegetables first?
You can let the vegetables slowly cook in the broth if you prefer. But it takes a lot longer for them to soften cooked at a low temperature.
So, to speed up the cooking process, we are sweating the vegetables first before add them to the creamy broth soup. This step allows this delicious, homemade soup to be ready in just 35 minutes.
Cooking vegetables (in this case carrots, onions, parsnips and celery) first will soften them so they have a nice texture and aren't crunchy when you go to serve your soup. When you cook them over low heat, this is known as "sweating" since you are essentially releasing their moisture.
Cook the veggies on low with a little butter or oil so they don't stick to the pan. Cook the vegetables just enough to soften them. Stir frequently to prevent browning.
Caramelize Your Vegetables
If you prefer a sweeter flavor to your soup, cook the vegetable over medium heat so that they lightly brown as they soften. You'll want to stir often so the vegetables don't burn.
How to Make this Soup in a Crockpot
Follow the same directions but skip sweating the vegetables. Add your creamy broth, raw vegetables and cooked chicken to your crockpot. Slow cook on low for 4 hours or 2 hours on high.
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There are many health benefits to bone broth that may interest you. Roasted bones can also add a nice flavor to your soup.
You can incorporate the benefits of bone broth into your chicken soup by simply buying chicken broth that has been cooked with bones. This type of broth is typically labeled "bone broth" and from what I've notice tend to be a little pricier that your traditional chicken broth.
You can make your own bone broth too. Start with a rotisserie chicken or a whole chicken with bones.
Simply add several of the larger bones to your broth and bring to a boil, reduce to simmer for a least 30 minutes to allow the bone marrow to seep into the broth. Remove bones before using the broth as called for in the recipe.
For extra flavor you can roast your bones in the oven at 400˚F for 20 minutes prior to adding them to your soup.
Store any leftover soup in an airtight container in the fridge for up to three days.
You can also freeze leftovers for up to 6 months.
★ More Recipes You'll Love ★
Soups are perfect comfort food for the cooler months. Want more soup ideas so you can mix up your lunch and dinner rotation?
Browse all my easy soup recipes and be sure to Pin your favorites for later.
Want to make this dish but with crust? Check out my delicious chicken pot pie recipe made with puff pastry.
This easy homemade chicken pot pie soup recipe was featured on South Your Mouth!
Easy Rotisserie Chicken Pot Pie Soup
- 2 cups cooked chicken
- ½ cup butter divided
- 1 cup sliced carrots
- 1 cup sliced parsnips optional (or replace with carrots)
- 4 ribs celery sliced, leaves removed
- 1 large onion chopped
- 1 tablespoon minced garlic
- 4 russet potatoes
- ¼ cup all purpose flour
- 2 tablespoon fresh thyme for garnish
- 8 cups chicken broth
- 1 tablespoon chicken bullion powder or paste
- Cube or shred cooked chicken (removing bones as needed). Set aside.
- Melt ¼ cup (half the stick) butter in large skillet or pot over medium heat. Add carrots, parsnips, celery and onions. Cook for 10 minutes or until vegetables are softened. Stir occasionally as they cook.Add garlic, cook and stir for an additional 2 minutes. Remove from heat. Set aside.
- Rinse potatoes. Poke with a fork several times each and place in the microwave. Cook for 9-12 minutes or until potatoes are completely softened. (I use a clean dish towel or paper towel to lightly squeeze and check them since they are hot).Chop cooked potatoes into bite-sized pieces. Set aside.
- In a large soup pot, melt remaining 4 tablespoon butter over medium-high heat. Whisk in flour and bring to a bubble. Add thyme. Let bubble for 1 minutes. (Don't let it brown)
- Pour in milk and chicken broth. Whisk to combine then bring to a boil.
- Once boiling, add potatoes, cooked vegetables and chicken. Stir to combine. Bring to a final boil then remove from heat.
- Season with salt and pepper as needed. Garnish with parsley or fresh thyme.