When it comes to comfort food, few dishes compare to the cozy, hearty goodness of Chicken Pot Pie Soup. This soup combines the rich flavors of chicken pot pie—tender chicken, creamy broth, and a medley of vegetables—into a bowl of warm, delicious soup. But why stop there? Today, we’re taking it to the next level by adding gnocchi for extra comfort and flavor. Imagine the delightful blend of Italian seasonings, bright lemony notes, and the satisfaction of gnocchi that perfectly complements the soup’s creamy texture.
I recently got a bit creative with my usual chicken pot pie soup recipe, and the result was a savory masterpiece that tastes like rotisserie chicken, Italian herbs, and a little bit of comfort heaven in every bite. While I skipped making biscuits (which would have been a perfect side), I couldn’t resist sharing this tasty variation. This version of Chicken Pot Pie Soup is packed with all the elements that make it so irresistible: seasoned chicken, a rich base of creamy soups, and a generous helping of hearty vegetables and gnocchi that make it more filling and satisfying than ever.
Let’s dive into the recipe for this Chicken Pot Pie Soup that’s sure to become your new favorite way to enjoy this classic dish!
Ingredients
For this delicious twist on Chicken Pot Pie Soup, here’s what you’ll need:
Chicken & Seasonings:
- 5 full chicken breasts (boneless, skinless)
- 1 tbsp Italian seasoning blend
- 1 tsp garlic salt
- 1 tsp red pepper flakes
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
Soup Base:
- 1 very large can of cream of chicken soup
- 1 small can of cream of mushroom soup
- Chicken broth (to fill the empty soup cans, about 2 ½ to 3 cups)
Vegetables:
- 1 large bag of frozen mixed vegetables (peas, carrots, corn, green beans, and lima beans)
Extra Ingredients:
- 1 lb gnocchi (store-bought or homemade, based on preference)
Directions
This Chicken Pot Pie Soup comes together in a few simple steps, and it’s easy to make whether you’re working with a slow cooker or cooking on the stove. The gnocchi, along with the seasoned chicken and rich soup base, make this dish stand out.
Step 1: Season and Cook the Chicken
Start by seasoning the 5 full chicken breasts with Italian seasoning blend, garlic salt, and red pepper flakes. Make sure to coat the chicken evenly for a well-balanced flavor. You want the chicken to absorb all those bold, savory notes from the seasoning. Once seasoned, place the chicken breasts on a baking sheet or in a large skillet, and cook them at 375°F (190°C) for 25-30 minutes (or until fully cooked through).
Once the chicken is cooked, remove it from the heat and let it rest for a few minutes before shredding it into bite-sized pieces. Set the chicken aside.
Step 2: Prepare the Soup Base
While the chicken is cooking, prepare the soup base. In a large soup pot, combine the large can of cream of chicken soup and the small can of cream of mushroom soup. Add the chicken broth, using the empty cans to measure about 2 ½ to 3 cups of broth. Stir everything together until smooth. The combination of the creamy soups and broth will give you the perfect base for the soup—rich, comforting, and flavorful.
Season the soup base with the same Italian seasoning blend you used on the chicken, along with garlic salt and a dash of red pepper flakes. Add the lemon juice and lemon zest for an extra burst of freshness and brightness that cuts through the richness of the creamy base. Stir well to ensure the flavors are fully incorporated.
Step 3: Add the Vegetables
Next, add the frozen vegetable blend to the pot. The peas, carrots, corn, green beans, and lima beans will add color, texture, and heartiness to your soup. Stir the vegetables into the soup base and bring everything to a simmer. You’ll want the vegetables to cook for about 10-15 minutes, until they are tender and the flavors begin to meld together.
If you want a smoother texture, you can use a hand blender to blend part of the soup at this stage, but keep it chunky if you prefer the classic texture of chicken pot pie soup.
Step 4: Cook the Gnocchi
While the soup is simmering and the vegetables are cooking, prepare the gnocchi. If you’re using store-bought gnocchi, follow the package instructions. Typically, this involves boiling the gnocchi in water for just a few minutes until they float to the surface. This means they’re ready to be added to the soup.
If you’re making homemade gnocchi, you’ll need to prepare them ahead of time, ensuring that they are soft and tender when added to the soup. Once the gnocchi is cooked, drain it and set it aside.
Step 5: Combine the Chicken, Gnocchi, and Soup Base
Now it’s time to combine everything! Add the shredded chicken and gnocchi to the soup base and vegetables. Stir gently to ensure the chicken and gnocchi are evenly distributed throughout the soup. Let everything simmer together for another 5-10 minutes, allowing the gnocchi to absorb the rich flavors of the soup.
Step 6: Taste and Adjust Seasonings
Before serving, taste the soup and adjust the seasonings as necessary. If you like it spicier, add more red pepper flakes. If you want a stronger lemon flavor, add more lemon juice and zest. You can also adjust the salt levels to your preference. If the soup is too thick, feel free to add more chicken broth to reach your desired consistency.
Helpful Tips
To make this Chicken Pot Pie Soup even better, here are some tips to ensure perfect results every time:
- Use Rotisserie Chicken: If you want to save time, you can use pre-cooked rotisserie chicken instead of cooking and shredding fresh chicken. This will add even more flavor to the soup.
- Add Fresh Herbs: For an extra burst of freshness, consider adding fresh thyme or rosemary when simmering the soup base. These herbs will enhance the Italian seasoning and add a wonderful aroma.
- Make It Creamier: If you like an even creamier soup, add a splash of half-and-half or heavy cream after adding the gnocchi.
- For Extra Crunch: Pair the soup with biscuits or crusty bread for dipping. Biscuits would be the perfect accompaniment to soak up the creamy soup.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! Chicken Pot Pie Soup can be made ahead of time. You can store it in the refrigerator for up to 3-4 days. In fact, the flavors will develop even more after a day or two! Just be sure to reheat the soup gently on the stove or in the microwave.
Can I use a different type of vegetable?
Absolutely! Feel free to substitute or add any of your favorite vegetables. Potatoes, sweet potatoes, or broccoli would work wonderfully in this soup. Just make sure to chop them into bite-sized pieces so they cook evenly.
Can I freeze Chicken Pot Pie Soup?
Yes, this soup freezes well! After it cools, transfer it to an airtight container and freeze for up to 3 months. When ready to eat, simply thaw the soup in the fridge overnight and reheat it on the stove. You might need to add a bit more chicken broth to adjust the consistency.
Is gnocchi necessary for this soup?
While gnocchi adds a delightful texture and makes the soup more hearty, it’s not strictly necessary. You can omit the gnocchi if you prefer a lighter soup. For a different texture, you could also add dumplings or small pasta shapes instead.
How can I make the soup spicier?
To increase the spice level, add more red pepper flakes or hot sauce. You can also use spicy sausage or jalapeños for an extra kick.
Conclusion
Chicken Pot Pie Soup is the perfect comfort food, and this creative twist on the classic version brings even more flavor, texture, and heartiness to the table. The combination of seasoned chicken, creamy soup base, vegetables, and gnocchi makes for a dish that is not only delicious but also deeply satisfying.
Whether you’re making it for a family dinner or entertaining guests, this soup is sure to impress. Don’t forget to serve it with biscuits or crusty bread to complete the meal. And if you’re looking for something to accompany the soup, a light salad or a side of pickles could also be great choices.
Make this soup today and enjoy a bowl of comfort, warmth, and all-around goodness!