So, in case you didn’t know, I call myself the soup whisperer. I even bought the web domain so that someday when I launch my Soup Whisperer book, I’ll already own the web page. That might be what you call putting the cart before the horse. If soup’s not my specialty, then putting the cart before the horse certainly is.

But I basically take dishes, which would normally be main dishes, and make a soup of them. I’d rather make a big pot of soup than do almost anything in the world.  It’s big fun.  I hope you’ll try it!

I finally did chicken pot pie soup and it was a hit, so I thought I’d share.  And I served it up on the chalk board placemats!

chicken pot pie soup via lifeingrace

Here’s what you need:

  • 3 T. butter and a few swirls of olive oil (about 2 T.)
  • 1 medium onion, diced
  • 15 baby carrots, diced
  • 1/3 cup flour
  • salt, pepper to taste
  • 1 t. nutmeg
  • 6 cups good chicken stock (I always use Kitchen Basics, it’s rich and hearty and tasty)
  • 1/2 box mushrooms (optional, I add them when I have them on hand!)
  • 1/2 bag of frozen peas (add as many as you like but I usually use half of a regular bag, thawed for about a min in the microwave)
  • 3 Yukon gold potatoes, diced
  • 3 cups cooked chicken (I usually cook 3-4 breasts in the crock pot all day with a little broth but you could use rotisserie chicken, too!)
  • 1 cup heavy cream
  • 2 bay leaves
  • A few springs of thyme (could use dry a teaspoon of dry poultry seasoning instead)
  • 1 T. honey

Here’s how I do it:

  • Melt 3 T. of butter in a big soup pot, along with a few swirls of olive oil.
  • Saute the onions and carrots and add salt and pepper to taste (you will adjust the salt/pepper at the end but add some now!)
  • Add the flour and let it cook for about a minute, as you stir it around the pan
  • Add the chicken stock and stir well, to deglaze the flour bits from the bottom of the pan
  • Add the potatoes, chicken and mushrooms and cook for 10-15 on medium heat, until the potatoes start to soften
  • When the potatoes are slightly soft, add the rest of the ingredients and cook on low for 15 min or so and then it can sit with the lid on until you’re ready to serve.

chicken pot pie soup via lifeingrace

I always make my soups in the morning and then they sit all day, which deepens the flavor.  You could serve this with biscuits, rolls, or any kind of bread really. I love Rhodes frozen dough balls for this. You just spray a muffin pan with Pam, add two dough balls to each muffin tin and let them rise for 4-5 hours. It’s an easy shortcut to homemade rolls (or faux-made rolls, if you will) and my kids go crazy over them.


Let me know if you try it.  And since we’re gearing up for fall, try some of my other soups!

Late Summer Vegetable Soup

Chicken and Dumplings

Cheese Tortellini Soup

Chipotle Pumpkin Barley Soup

Rocky Top Chili

Italian Sub Soup

Cheeseburger {in paradise} Soup

In geekier news, I’m working on a master schedule to make the most of my time at home.  It’s a color coded spread sheet, dear friends.  And I only allowed myself until 8:30 to finish this post and it’s 8:33.  You may need to intervene.  But from 9-12 today, I’m working on blog projects, so maybe you’ll benefit from my tendency to overdo things in the beginning.

Okay, I’m five minutes late for my date with the laundry.

For other thrifty ideas and recipes, head over to Ruth’s blog for Thrifty Thursday!

Have a great one!



75 comments on “Chicken Pot Pie Soup”

  1. Ah–you’re a girl after my own heart–and with perfect timing, to boot! I am going through my soup recipes right now, getting ready for fall. I started 2 weeks ago with your tutorial on using Google calendar menu rotation, and swerved over to create a magnetic menu board, when I saw the cute little college dorm magnet boards at Target. Got my menu rotation magnets ready to go, but I am adding this soup! Thanks!

  2. This recipe looks great! But I’m still learning in the kitchen. Does your abbreviation “t” mean teaspoon or tablespoon? I know what you must be thinking, but I have to follow recipes to the t! (No pun intended) Thank you!

  3. Edie-
    Thank you for ALWAYS making me laugh 🙂
    This sounds delicious! My husband is the chef in our house (and a darn good one too, if I do say so myself!) We don’t use dairy, so we will be altering it a wee bit. We’ll let you know how it comes out- Will you be sharing your spread sheet? Hope so,
    Happy blogging. Always enjoy reading you. AND I just found out I can buy an ALBUM. An honest to goodness vinyl album. Yahoo!

  4. Well, I was just thinking yesterday “I need a good chicken soup recipe!” My kids love soup and I can’t make the ham-tomato-rice soup they request every week. But they’d love it if I did. Anyway, I wonder if you could offer an alternative to green peas? My son is allergic to round legumes (it’s because of his peanut allergy). When I make chicken pot pie regularly I use either green beans or broccoli chopped up. How do you think either of those would do in a soup? Can you think of something else to suggest? Come on Soup Whisperer, what do you got! 🙂

  5. I made your cheese tortellini soup last night and everybody loved it. Can’t wait to try some of your other soup recipes.

  6. This looks great! I think The Soup Whisperer book will be a hit. Ok, I too feel like a novice in the kitchen most days, so my question is, Boxed Mushrooms? I didn’t know you could buy such a thing, Are they located in the same place as the canned?

    • I think Edie is referring to fresh mushrooms from the produce section. They come in little containers that are like a box w/o a top.

  7. That looks like a big ol’ pot of comfort to me. I kinda needed it this morning when I clicked over to see what was happening at Casa Edie! 🙂

  8. As soon as the kids start school, I crave fall…. pumpkins, apples, sweaters ~~ and SOUP. Can’t wait to try your recipes. PS ~ I’m totally with you on planning your days. I spent today PLANNING what my normal daily schedule will be this fall. 🙂

  9. Putting it on now! (Just read your post again, and noticed that you start your soups in the a.m.– oops! Missed that earlier.. We’ll see how it goes w/o simmering all day.~)

    • After simmering for only c. 45 minutes, it was delicious.~ Added cheddar cheese & pepper to the top when serving– we all enjoyed it very much! 🙂 Thank you for sharing!!~

      • Oh, yay, Tiffany! Glad it was yummy! Even when I cook it early, I just turn the stove off and leave it in the pot til supper—I don’t usually keep it cooking all day.
        Thanks for posting!!

        • Oh, gotcha’…~ *Thank you for letting me know– I’m a soup-newbie! 🙂 (Chili’s much easier!~ Yay for fall {I’ve felt whispers of its beginning here in central AL <3}, the season for perfecting soups of all kinds!)

  10. Color-coded spreadsheets? Please tell me more! Last week both of my kiddos went to school for the first time too, and I don’t quite know how to handle myself yet. Some days I make ridiculously long to-do lists that will never get to-done, and other days, I waste so much time that it’s gluttonous (only with time. what’s that sin called?) I need to find a balance, and fast! I have been handling my empty nest by running so much that I’m getting shin splints!

  11. Thanks for the recipe! I also printed 3 others from your soup list and they are all on my Fall meal plan!!!

  12. Just made a tweaked version of this soup tonight and it was DELISH! Motivated by the need to use up as many vegetables sitting in my fridge before we go on holiday in two days – this recipe came to mind and I pulled it off last minute. Here’s my tweak: added celery along with the onion and carrot. Left out potatoes. Made my own chicken stock (out of necessity, don’t be too impressed) and forgot the nutmeg. A new family favourite!
    Thanks, soup whisperer! Keep ’em coming!

  13. I love when butter and olive oil get together I feel they re such competitors and I love them both. Soup is the single girls kryptonite one pot, comforting and leftovers that freeze well and comfort again! Can’t wait to try this yumminess!

  14. Even tho I live in Florida and it is a million degrees here 🙂 I made this soup for my family
    today and it started raining just as I was serving it!! The soup is delicious! I have sent the recipe to my oldest daughter, sister and niece so far 🙂 Thank you so much for all the good recipes and words of wisdom.

  15. Oh yay! I just put chicken pot pie on my menu for the week to use up the rotisserie chicken in the fridge. Now I can make soup instead! I love chicken pot pie AND soup…this is the perfect combo! I could eat soup every day…and frittatas…and chocolate. Oh heck, who am I kidding? There’s not much I couldn’t eat every day! 😉 Have a great day! <3

  16. Hi, this sounds amazing! I can’t do heavy cream though, any thoughts on substitutions or could I just use LF milk? Thanks! Libby

  17. Hi. This soup is unreal. Just cleaned up the kitchen and had to report back a huge thank you. Soup Whisperer you are indeed. And I have laughed out loud each time I have read the part about putting the cart before the horse. I can so relate.

  18. I saw this recipe a while ago , and I finally had most of the ingredients to make it! It was excellent, and my kids loved it too! I did change a few things – using corn instead of peas and canned biscuits. I used the leftover soup as a base for mushroom soup the next day, even better. Now I have to try some of your other soup recipes. I am fascinated by shrimp boil so I think that will be next 🙂

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  20. This . Is. My Families . Favorite. Soup Ever. as of tonight. I followed the recipe exactly how you posted and it turned out amazing. A Loaf of crusty bread and you have a “company” worthy soup!!!!!! Thank you so much for sharing.

  21. Making this soup this weekend, for the 2nd time – it is SO GOOD, and even better as reheated leftovers (if there is any). I used a rotisserie chicken from Sam’s. FYI – I also froze a small portion, it was still yummy a few weeks later! Thanks so much!

  22. Gorgeous new blog design. Every time you freshen things up around here it gets prettier and prettier. So elegant and clean. LOVE that photo you added in the upper right corner. Beautiful.
    YES to chicken pot pie! We have it regularly here at the farm, but I had never considered making it a soup, how genius, will try this soon.
    Biggest yes for you this morning? A book! Oh my. A soup whisperer book. Flying off the shelves. I can see it now. Get to writing Edie! xoxo
    Cozy cozy love from Oklahoma.

  23. Mmmmm…. This soup looks delicious! I’ll definitely have to give it a try. I’m a big fan of soups as well (we had 13 bean soup last night for dinner) especially this time of year. Rich, warm comfort food at its best! I love your new blog design… colorful and crisp and easy on the eyes. Well done!

  24. Hey! So I used your recipe last night to cook for my boyfriend. He’s reasonably picky and literally loved it!! Like asked me to make it again tonight, and was basically proposing haha. We also added a few things – about a 1/4 cup of Sierra Nevada beer (any lighter/wheat beer would work a little flour (maybe half a tablespoon) to thicken it a bit, and on top I baked separately just a puff pastry sheet (at 450 for 15 minutes) with an egg wash and a pinch of salt on top. We also made Acini de Pepe pasta and added that to the soup! Delicious!

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  27. I love using rotisserie chicken for soup and pot pie, I also
    Use it for fettuccine Alfredo, and chicken and bean
    Quesadillas, everyone can add what veggies they
    Want with it. So many options with rotisserie chicken!

  28. I just have to say I have those same dishes in those same colors and I love them! I’m so glad to see that someone else has them in the same color combos that I do. Also, can’t wait to try these soup recipes .. it’s a little warm here still in Southern California but maybe in another month it’ll cool down enough to make a large pot of soup! 🙂

  29. As a non-soup person, I’m shocked at how much I LOVE this soup! I just made it for the second time and my entire family has devoured it both times. I made the rolls for the first time today too! Such fun! I think they will be called “butt rolls” in this house all the time now. Ha!! Thanks for sharing such a fab recipe!

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