Crustless Chicken Pot Pie Soup

Why Make This Recipe

Crustless Chicken Pot Pie Soup is a comforting, hearty dish perfect for chilly days. It’s easy to make and packed with nutritious ingredients like veggies and chicken. Plus, you skip the hassle of making a pie crust, which makes it quicker and simpler to prepare. This soup brings all the flavors of a traditional chicken pot pie into a warm bowl, making it a family favorite.

How to Make Crustless Chicken Pot Pie Soup

Ingredients:

• 1 rotisserie chicken, shredded
• 2 sweet potatoes, diced
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cups chicken broth
• 1 cup milk
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Optional: fresh parsley for garnish

Directions:

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
2. Stir in sweet potatoes, chicken broth, thyme, salt, and pepper. Bring to a boil and then reduce the heat to a simmer.
3. Add the shredded rotisserie chicken and cook for another 10-15 minutes, or until sweet potatoes are tender.
4. Stir in milk and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley if desired.

How to Serve Crustless Chicken Pot Pie Soup

Serve this soup hot in bowls. You can add a sprinkle of fresh parsley on top for a nice touch. It goes well with crusty bread or crackers for dipping. Enjoy it as a main dish or as part of a cozy meal with family and friends.

How to Store Crustless Chicken Pot Pie Soup

To store any leftovers, let the soup cool completely. Transfer it to an airtight container and keep it in the fridge for up to 3 days. You can also freeze the soup for longer storage. Just place it in a freezer-safe container, and it will last for about 2-3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove or in the microwave.

Tips to Make Crustless Chicken Pot Pie Soup

• For extra flavor, consider adding garlic or other herbs like rosemary.
• If you prefer a thicker soup, you can mix a bit of cornstarch with water and add it during the last few minutes of cooking.
• Feel free to customize the veggies based on what you have on hand or to suit your taste.

Variation

You can easily make this soup vegetarian by replacing the chicken with cooked beans or chickpeas. Use vegetable broth instead of chicken broth and add more vegetables, like peas or green beans, for variety.

FAQs

Can I use fresh chicken instead of rotisserie chicken?
Yes, you can cook fresh chicken and shred it for this recipe. Boil or bake the chicken before adding it to the soup.

How do I make this recipe gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free broth and ensure that any additional ingredients you use are also gluten-free.

Can I add more vegetables to the soup?
Absolutely! Feel free to add any of your favorites, such as potatoes, corn, or even spinach for added nutrition. Just cook them until tender before serving.

Crustless Chicken Pot Pie Soup

A comforting, hearty soup that brings all the flavors of a traditional chicken pot pie without the crust, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 each rotisserie chicken, shredded
• 2 cups sweet potatoes, diced
• 1 each onion, chopped
• 2 each carrots, sliced
• 2 each celery stalks, sliced
• 3 cups chicken broth
• 1 cup milk
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• to taste Salt and pepper
• optional fresh parsley for garnish Use for serving

Method

 

Preparation

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
2. Stir in sweet potatoes, chicken broth, thyme, salt, and pepper. Bring to a boil and then reduce the heat to a simmer.
3. Add the shredded rotisserie chicken and cook for another 10-15 minutes, or until sweet potatoes are tender.
4. Stir in milk and adjust seasoning as needed.

Notes

Serve this soup hot in bowls with a sprinkle of fresh parsley on top. It goes well with crusty bread or crackers. To store leftovers, let the soup cool completely, transfer to an airtight container and keep in the fridge for up to 3 days or freeze for 2-3 months. Thaw in the fridge overnight when ready to eat.