Creamy Chicken Pot Pie Soup Cozy

Okay, so you know that warm, fuzzy feeling you get from chicken pot pie? Yeah, this soup is exactly that. Just in a bowl… and even creamier.

I made this one cold night when I wanted something cozy, but easy. And oh wow, it hit the spot. It’s thick, creamy, and full of soft chicken and veggies.

I couldn’t stop at one bowl. It’s that kind of meal that makes you feel hugged. You’ll want to curl up with it again and again.

Let’s make it together. I’ll show you how simple it is. You’re gonna love every bite.

Why You’ll Love This Recipe

• Comforting & Hearty: It’s like enjoying a chicken pot pie, but in soup form! Perfect for cozy dinners.
• Creamy & Flavorful: The combination of whole milk, chicken broth, and shredded white cheddar creates a creamy and rich base that coats each bite.
• Quick and Easy: Despite the hearty nature of this soup, it’s easy to whip up in about 40 minutes. No complicated steps—just pure comfort food!
• Loaded with Veggies & Protein: Packed with chicken, carrots, celery, peas, and corn, this soup is as nutritious as it is delicious.
• Perfect for Meal Prep: Make a big batch and enjoy it for a few days. The flavors only get better after a day or two!

Required Kitchen Tools

To make this comforting soup, you’ll need the following kitchen tools:

• Large Stockpot or Dutch Oven: A heavy-bottomed pot is ideal for cooking the soup and ensuring everything heats evenly.
• Wooden Spoon or Silicone Spatula: These are perfect for stirring your soup without worrying about scratching your pot.
• Sharp Knife and Cutting Board: For dicing the veggies and shredding the chicken.
• Can Opener: To open the broth or any canned ingredients.
• Measuring Cups and Spoons: For accurate measurements of your liquids, spices, and seasonings.
• Colander or Strainer: For draining the cooked egg noodles.

Ingredients for the Soup

Here’s everything you need to create this creamy, flavorful Chicken Pot Pie Soup (exact measurements are in the recipe card below):

• Butter: Adds richness to the soup base and helps sauté the veggies.
• Medium Yellow Onion: For a savory base and natural sweetness.
• Diced Carrots and Celery: These classic soup vegetables give the soup its flavor and texture.
• Minced Garlic: Adds depth and enhances the savory notes of the soup.
• Mushrooms (Diced): For an earthy flavor that complements the creamy soup.
• Flour: Helps thicken the soup, creating that creamy, rich texture we all love.
• Cold Whole Milk or Half and Half: These add the creamy base, with whole milk providing a nice balance of richness and lightness.
• Low-Sodium Chicken Broth: Adds savory flavor to the soup without being too salty.
• Salt-Free Seasoning Blend: I love using Mrs. Dash or Trader Joe’s 21 Seasoning Salute for a mix of herbs and spices that really pop.
• Cooked, Shredded Chicken: You can use leftover chicken, rotisserie chicken, or cooked chicken breasts.
• Frozen Peas and Frozen Corn: These veggies add color, texture, and sweetness to the soup.
• Shredded White Cheddar: Adds a creamy, melty texture and a sharp flavor to balance the richness of the soup.
• Salt and Pepper: To taste, for seasoning.
• Egg Noodles (Cooked): These add a hearty touch and soak up the creamy broth for a complete meal.

Step-by-Step Instructions

1. Prep the Ingredients

Start by gathering all your ingredients. Dice the onions, carrots, and celery into bite-sized pieces. Mince the garlic, and dice the mushrooms. If you’re using raw chicken, shred it or chop it into small pieces. This will ensure everything cooks evenly and is ready to go when you need it.

2. Sauté the Vegetables

In a large stockpot or Dutch oven, melt the butter over medium heat. Once the butter is melted and foamy, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the veggies soften and the onions become translucent.

3. Add the Garlic and Mushrooms

Add the minced garlic and diced mushrooms to the pot. Cook for another 2-3 minutes until the garlic is fragrant, and the mushrooms begin to release their moisture and shrink down.

4. Make the Roux (Thickening Base)

Sprinkle the flour over the sautéed veggies and stir constantly to create a roux. Cook the flour for about 1-2 minutes, stirring continuously, until the mixture turns a golden color. This will help thicken the soup and create that creamy texture.

5. Gradually Add Liquids

Slowly pour in the whole milk (or half and half) while stirring to avoid lumps. Then add the chicken broth in the same way. Continue stirring until the mixture starts to thicken up, around 4-5 minutes.

6. Add the Chicken, Peas, and Corn

Once the soup base has thickened, add the cooked, shredded chicken, frozen peas, and frozen corn. Stir to combine everything well. The peas and corn will warm through in just a few minutes, and the chicken will add flavor and protein to the soup.

7. Simmer the Soup

Bring the soup to a gentle simmer by reducing the heat to medium-low. Allow it to cook for about 10 minutes, stirring occasionally. This will help all the flavors meld together and ensure that the soup is heated evenly.

8. Add the Shredded Cheddar Cheese

Once the soup has simmered, add the shredded white cheddar cheese. Stir the soup until the cheese melts and the soup becomes extra creamy. This will give the soup that luxurious, cheesy texture that’s so comforting.

9. Season with Salt and Pepper

Taste your soup and season with salt and pepper to your liking. Keep in mind that the chicken broth and cheese may already add some salt, so taste before adding more. Adjust the seasoning as necessary.

10. Stir in the Cooked Egg Noodles

Add the cooked egg noodles to the soup and stir them in. The noodles will soak up some of the creamy broth, making the soup even heartier and filling.

Serving and Decoration

How to Serve Creamy Chicken Pot Pie Soup Cozy

This soup is a complete meal on its own, but here are a few ideas for serving:

• With Fresh Bread: Serve with a side of crusty bread, like a baguette or dinner rolls, for dipping in the creamy soup.
• Top with Fresh Herbs: Garnish with fresh parsley, thyme, or even some extra shredded cheese to add a pop of color and flavor.
• As a Meal Prep Option: Store the soup in individual portions for easy lunches or dinners throughout the week.

How to Store Creamy Chicken Pot Pie Soup

• Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Make sure to let the soup cool before storing.
• Freezing: This soup freezes well! Let the soup cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. When reheating, be sure to thaw it overnight in the fridge, and gently reheat on the stovetop. You may need to add a little extra milk or chicken broth to thin it out.

Nutrition Information (Optional)

Here’s a general idea of the nutrition breakdown per serving of this hearty soup (based on typical ingredients and portions):

Nutrient	Amount per Serving
Calories	400-450 kcal
Protein	25-30g
Carbohydrates	40-45g
Fiber	4g
Fat	20-25g
Saturated Fat	10g
Sodium	600-700mg

(Note: This is an estimate based on typical ingredient amounts. For more precise information, use a nutrition calculator based on your exact ingredients.)

Conclusion

This Creamy Chicken Pot Pie Soup is everything you want in a comforting, cozy meal. With its creamy base, hearty vegetables, tender chicken, and cheesy goodness, it’s a dish that will warm you up from the inside out. Perfect for a chilly evening, a family dinner, or as a meal prep option for the week, this soup is sure to become a new favorite in your rotation.

Ready to dig in? Don’t wait—grab a bowl and enjoy the ultimate comfort food in soup form!

Variations for Creamy Chicken Pot Pie Soup

This soup is versatile and can be easily adapted based on your preferences or what you have in the pantry. Here are a few ideas for making this soup your own:

• Swap the Protein: Instead of chicken, use turkey, rotisserie chicken, or even shredded beef. You can also make it vegetarian by omitting the meat and adding more hearty vegetables, such as potatoes or zucchini.
• Add More Vegetables: Feel free to add extra vegetables like sweet potatoes, parsnips, or green beans. You can also swap the peas and corn for your favorite frozen or fresh veggies.
• Dairy-Free Version: For a dairy-free version, use coconut milk or almond milk instead of whole milk or half and half. Swap the cheddar for dairy-free cheese or omit it entirely for a lighter version.
• Make It Spicy: Add a bit of heat by stirring in a pinch of cayenne pepper, red pepper flakes, or a diced jalapeño pepper.
• Herb Variation: For a fresh herb twist, add a few sprigs of thyme or rosemary while the soup simmers. You can also sprinkle fresh parsley or chives on top when serving.

Tips and Tricks for Success

• Thickening the Soup: If you like your soup thicker, you can add an extra tablespoon of flour when making the roux. Alternatively, blend a small portion of the soup (without noodles) and return it to the pot for a creamier texture.
• Don’t Overcook the Veggies: When sautéing the vegetables, be careful not to overcook them. You want them to stay tender but still have some bite to them.
• Shred the Chicken Yourself: For the best flavor, cook and shred your own chicken. If you’re short on time, rotisserie chicken works perfectly.
• Use Fresh Herbs: Adding fresh herbs like thyme, rosemary, or bay leaves can enhance the flavor of the soup without being overpowering. Be sure to remove the stems before serving.
• Adjust the Creaminess: If the soup feels too thick after adding the noodles, just add a splash more chicken broth or milk to reach your desired consistency.

Related FAQ (Answer Common Questions)

Can I make this soup ahead of time?

Absolutely! This soup holds up well in the fridge and the flavors will deepen the next day. Just store it in an airtight container and reheat gently on the stovetop. You may need to add a little extra milk or broth when reheating.

Can I freeze this soup?

Yes, this soup freezes wonderfully. Let it cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. When you’re ready to enjoy it again, let it thaw overnight in the fridge and reheat on the stove.

Can I use gluten-free noodles?

Definitely! You can substitute gluten-free noodles for the regular egg noodles. Just cook them according to the package directions before adding them to the soup.

How can I make the soup spicier?

If you like a bit of heat, consider adding a pinch of cayenne pepper, chili flakes, or a finely chopped jalapeño. You can also try adding a dash of hot sauce for extra spice.