Chicken Pot Pie Soup (VIDEO)
Chicken Pot Pie Soup is creamy, comforting, and hearty. It has all the comforts of classic Chicken Pot Pie without the effort of making a crust and it’s a one-pot meal.
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We love creamy soups, from Clam Chowder to Potato Soup. If you love Soup Recipes, this Chicken Pot Pie Soup is a must-try.
Chicken Pot Pie Soup Video
Homemade chicken pot pie soup is the ultimate comfort food. It’s so much better than any canned or store-bought version and it’s healthier.
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Ingredients for Chicken Pot Pie Soup
The key to making great chicken pot pie soup, is to adequately season. Be sure to taste and season at the end.
- Aromatics – Onions, carrots, celery, and garlic are cooked in butter as a base for flavoring the soup.
- Mushrooms – sauteeing until golden adds a boost of flavor
- Flour – just 1/3 cup thickens the soup to make it creamy
- Chicken Stock – homemade bone broth will taste best, but storebought works.
- Potatoes – we used Yukon gold
- Chicken – light or dark meat works great
- Peas and Corn – we use frozen peas and corn since we stock them in our freezer, but canned corn will also work.
- Cream – heavy or regular whipping cream or even a light cream would work if you want a leaner soup.
- Parsley – we love it in the soup for flavor and garnish with it to add color and freshness.
How to Cook the Chicken
We love using leftover rotisserie to make Chicken pot pie soup. You can use cooked chicken breasts or a store-bought Rotisserie Chicken. If you want to cook your own chicken, our go-to recipes are:
- Oven Roasted Chicken – tender and juicy with a crisp, salty skin
- Instant Pot Whole Chicken – the fastest way to cook a chicken
How to Make Chicken Pot Pie Soup
Once you have all of your ingredients chopped and prepped, cooking this soup is easier than you think.
- Saute vegetables – melt butter and sautee onion, celery, and carrots and saute for 5 minutes until softened.
- Add mushrooms and garlic and saute 5 minutes.
- Add flour and saute 1 minute
- Add broth and potatoes – season with salt and pepper and simmer until potatoes are tender.
- Add Chicken, peas, corn, cream, and parsley – simmer 5 minutes.
- Season to taste and serve.
Kitchen Tip: A dutch oven is one of our favorite kitchen tools for making soup. This 5 1/2 Qt Dutch Oven is one of our most used tools. It conducts heat well and can go from the stove to the oven. A good pot can last a lifetime.
Serve With
Chicken pot pie soup is so hearty and loaded with tender chicken, potatoes, and veggies. It really is a meal in itself. We love to pair it with:
Common Questions
You can substitute chicken with shredded leftover turkey meat for a turkey pot pie, or use diced cooked ham.
You can use corn starch instead of flour. Combine 1/2 cup cold water with 2 Tbsp corn starch. Stir that slurry in with the cream in the last 5 minutes and let it simmer and thicken the soup.
You can add a slurry of corn starch in water (see gluten-free tip above), adding it to reach your desired thickness.
Make-Ahead
Chicken pot pie will keep well in the refrigerator for about 3-4 days, depending on the freshness of your chicken. The USDA recommends refrigerating cooked chicken for 3-4 days. Reheat in the microwave or on the stovetop until hot.
I hope this Chicken Pot Pie Soup will become a new favorite for you. The best part is, you don’t have to spend time making a crust or wait for it to bake in the oven like you would a classic pot pie before you can enjoy it.
More Soup Recipes to try:
- Zuppa Toscana Soup – a restaurant copycat
- French Onion Soup – perfect balance of sweet and savory
- Chicken Noodle Soup – a family favorite
- Italian Wedding Soup – with tender meatballs
- Chicken Tortilla Soup – a one-pot wonder and so good
Chicken Pot Pie Soup Recipe
Ingredients
- 6 Tbsp unsalted butter
- 1 medium yellow onion, 1 cup chopped
- 2 medium carrots, thinly sliced into rings
- 2 celery sticks, finely chopped
- 8 oz white or brown mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3-4 tsp salt, (or to taste)
- 1/2 tsp black pepper
- 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces.
- 5 cups cooked chicken, (shredded)
- 1 cup frozen peas
- 1 cup corn, (frozen or canned)
- 1/2 cup whipping cream
- 1/4 cup parsley, finely chopped, plus more for garnish
Instructions
- Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
- Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
- Add 1/3 cup flour and stir constantly for 1 minute until golden.
- Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
- Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This was very good! We added 1/2 tsp mustard powder and 1tsp Worcestershire. The broth is super creamy and rich. We used unsalted stock and the salt called for in the recipe was perfect (and we love salt in this house).
Awesome! Thanks a lot for sharing your experience with this recipe. We’re so glad that you enjoyed it!
It’s good but bland. I added white pepper, thyme and rosemary. Just my personal preference.
Delicious recipe. Though way too much salt. Better with 1 tsp to 2 tsp of salt. Added a teaspoon of tarragon for a little extra flavor. It was quite nice.
Turned out great!!! Made for a friend who was sick. Served with a side of biscuits.
Yum! I’m glad it was enjoyed!
I made this for the first time on 11/30/23 and did not change the recipe and it was AMAZING!!! My husband asked that I make this at least once a week. The flavor in the soup is superb!
Hello there, thank you for your awesome feedback. We’re glad that you loved i!
I’ve made this twice since Thanksgiving with leftover turkey and my husband and I both love it. Go ahead! Make ya some!
Yay that’s great to hear!
Very yummy! Another reliable recipe from Natashas kitchen! My deviations from recipe is using full fat coconut milk instead of heavy whipping cream, left out corn, doubled carrots and celery.
Thank you for sharing, Sonya!
This is an amazing soup! Followed the recipe & it was delicious.
That’s wonderful, Julie! I’m glad it was a hit.
Amazing! I used leftover smoked turkey from Thanksgiving, added a little thyme, used a can of mushrooms because I had no fresh ones on hand, and half and half plus some butter in place of heavy cream since I was out of it. We both enjoyed it very much and there are lots of leftovers. Thank you for the fabulous recipe!
You’re very welcome, Shannon! I’m so glad you enjoyed it!
This pot pie soup recipe turned yesterday’s leftover turkey into today’s masterpiece! 🍲
Hi Liz! Isn’t it so good? We love using leftover Turkey in this. So yummy.
Fantastic Soup. I love chicken pot pie but I do not bake. This is the next best thing, maybe even better.
Winter is coming here on PEI and my boyfriend is a farmer. Nothing better than coming in from doing chores on a cold day to a beauty, hearty soup. This fits the bill. Made it last week and making it again today. I’m going to eliminate the mushrooms this time and add some turnip. I know it’s going to be amazing. Love your recipes Natasha!
Thank you for your lovely comment, MayBeth! There truly is nothing better than a warm and cozy soup for dinner after a cold day. I’m so glad you both enjoyed it.
My husband and I absolutely love this soup! I usually make either biscuits or rolls to have with it. This soup is the ultimate comfort food!!! For those wondering, I freeze it and it seems to be fine when I thaw and reheat.
Thank you for sharing that with us, Kathy!
I made this soup today for supper and it was so good. I did all the prep first and it was ready in minutes, and tasted great.
Hi Mike! That’s great to hear. I’m so glad you loved it.
I see the soup will keep in the refrigerator for a few days, but I’m wondering if I’ll be able to freeze the soup?
Hi Laura! Potatoes don’t generally freeze well. Let us know if you experiment with it.
I make this soup all the time, it is one of my families favorites! I also freeze it and it freezes and heats back up very well.
Thank you for sharing that with us, Mitzi!
I freeze soups (including this one) and stews with potatoes in them all the time. I don’t notice any difference with I thaw and reheat. I freeze in meal size portions. I love keeping my freezer stocked with soups and stews during the colder months.
Excellent! First I’ll describe the setting. Mid 40’s and raining in Upstate New York. This soup was the perfect call. It was creamy with plenty of chicken and veggies for every bite. We made biscuits to go along with it. Super easy to make. We used a rotisserie chicken and it was perfect. I highly recommend this recipe! Natasha you never let me down!
Thanks so much, Tim for your great comments and recommendation. We appreciate your feedback!
Fantastic!! Even my three-year-old granddaughter loved it, and she is a difficult one to satisfy. The only changes made were to lower the salt to two teaspoons as I was using the breasts from a Costco rotisserie chicken, and eliminated the parsley as we did not have any. Another great recipe.
I’m so glad it was a hit. Thank you for sharing!
I have made the chicken pot pie soup couple times. My family really enjoyed it 😋😋.
That is the best when family love what we parents make. That’s so great!
So I followed the recipe exactly with an addition of green Chile because I’m from NM and we put it in everything, but I typically wait to salt and pepper at the end which following this recipe I did half way. After I ended up tasting it, I instantly regretted it. Now looking at comments I see I’m not the only one. Super sad because it’s a large portion I feel like I kinda wasted but definitely a lesson! The flavors and everything else was awesome just wish I would’ve waited. I tried adding a little more cream nothing worked 🙁 definitely will be making it again omitting the salt! 🙂
Thank you so much for sharing that with us, Samantha
Another Hit!!!. I just finished making this and it is soooo good. Cut back on the salt and added a little Chicken Bouillon. This is another great recipe!!! Thank You again Natasha. HUGS from Canada
You’re very welcome. So glad you loved it!
can I leave out mushrooms with out affecting taste? Hubby doesn’t like them.
Hi Bri! That would be fine. Many of my readers have done this.
This soup was amazingly delicious!!! All your food is awesome! This one, no exception. Thank you Natasha 😊 it barely lasted 2 days.
I’m so glad you loved it!
I’m going to try this recipe tonight, I wanted to add pot pie noodles into it. When do you think I should add the noodles? Also should I use more stock being that the noodles may thicken the soup?
Hi Jen! I’m not familiar with pot pie noodles but I assume it would be ok to add them to this. Either cook them in a separate pot of water and add them at the end, or if you are cooking them in the soup, you can follow your package instructions for the timing and add them according to that. You can use more broth to your preference to water it down if it’s too thick.
Really good soup.
Thank you for great recipes
This recipe will be a favorite for
My family and friends.
Thank you for your good comments and feedback!
This was delicious! I didn’t have mushrooms, and I use milk instead of heavy cream, but it was still delicious.
I’m so glad you enjoyed it, Robin!
Hello, made this soup so many times. I wonder if I freeze this soup?
Thank you
Hi Sneha, Potatoes don’t usually freeze well. I would recommend enjoying this within 3-4 days of making it.
Delicious soup recipe. The only substitution I made was to use half and half and I only had 4 cups of chicken stock on hand so used better than bouillon chicken and some water to supplement and it came out delicious. Thank you so much! Bringing this to a friend who just had a baby. Keep up the great work!
You’re so welcome, Sarah! I hope your friend will enjoy it too. Thanks so much for your review.
I have made this soup many years as it has become one of our favorites!
I wish I could attach a photo.
That’s wonderful, Darlene. Thanks for sharing. You can tag me in a picture on Instagram or Facebook #natashaskitchen.
Just made it and serving to my husband I added a little fresh Thyme from my garden as well.
Love it!
Sounsd great! Fresh ingredients are always better. Glad you both love it!
Loved this recipe. I also made your no-knead bread. It was a hit. I made soup exactly as written. I plan to make it again but I will triple it for a large group and need to make it gluten free. How much corn starch should I use to replace the flour? Thanks so much for your great recipe’s.
I’m so glad you enjoyed it, Chris! Please see the Can I make this gluten free? section, we mention the corn starch substitute. I hope this helps.
This soup was delicious and easy to make. I doubled the recipe and we’re having it again tomorrow
Aswesome! I’m so glad that you loved it.
I can not wait to make this soup this weekend! Could this be made in the Crock-Pot?
Hi Kendra! I’m sure it could work. I haven’t tested it myself so I don’t have instructions for that. Let us know if you experiment.
Loved this soup! Thank you
I confess I left out the shrooms and peas. 🙂
I’m glad you loved the recipe, Monica!
I love this recipe!! I have been making this one for a while, but found out a couple months ago that I needed to go Gluten Free. Just wanted to share for all my GF friends that I tried this with Red Mill’s Gluten Free 1 to 1 and it turned out amazing! Cooking with or making a roux with GF Flour in general is a bit trickier than regular flour, I would recommend adding the stock very slowly and stirring very well to reduce all those tiny clumps.
Hi Marie! That’s wonderful. Thank you for sharing.
My new favorite soup recipe! I don’t normally have cream so I used half and half instead, also a cup short on the chicken so I added a few more mushrooms, peas and corn. Still delicious! I have not found a single recipe from Natasha that we haven’t loved!
Hi Cindy! That’s amazing. I’m so glad you are loving my recipes. Thank you for sharing.
I made the chicken pot pie soup tonight, and we all enjoyed it! Everyone went back for seconds- my husband, our three kids, and my brother-in-law who is in town visiting. My husband even said, “we need to add this to our meal rotation.” Next time, I’m going to replace the potatoes with gnocchi for a different variation, otherwise everything else is staying the same. Highly recommend this recipe!
Hi Brittany! Thank you for sharing your wonderful review. I’m so glad you enjoyed this recipe. The gnocchi substitutions sound amazing!
I have made this exact recipe (only had to sub low cal milk for cream) and it is absolutely delicous. My entire family had me make it today for the 5th or 6th time this year — and it is 90 degrees outside.!!! Thank you so much for sharing this recipe. It is one of the very bestI have ever found!
Hi Leslie! I’m so glad to hear that. Thank you for the wonderful feedback.
Natashamade chicken pot pie soup, few months ago. It was delicious. I’m making it tonight, also having a friend for dinner.
Hi Nancy! That’s great. I’m so glad you love the recipe. Thank you for sharing.
This was amazing! I made a couple changes… I omitted the mushrooms, corn, and parsley, and added little rolled biscuit dough balls for the last 15 minutes when I added the chicken, peas, and whipping cream. This made little dumplings inside and it was sooooo delicious!! It would have been good without the dumplings but that was easier for me than making biscuits in the oven (I always burn them). Thank you for the recipe and video!! I just watched the video 20 times while prepping and didn’t look at the recipe once!
Sounds amazing, Lindsay! Thank you for sharing that with us. 🙂
Thank you for the recipe!
I followed the recipe mostly but reduced the amount of butter and cream to make it lighter. I also added some chili pepper flakes to make it a bit spicy.
I was delicious and a great way for people who like chicken pot pie to stay on the healthy side.
Definitely will make this again.
That’s great, Jittra! Thank you for sharing that with ys. So glad you enjoyed the recipe.
Made this today- used your recipe for baked chicken breasts for the shredded chicken (so I reduced the amount of salt added to the soup), and added cashew cream at the end to make it dairy free. YUM!!! Huge hit at our house! Natasha- I’m pretty sure I comment every day on your recipes- sorry for spamming your inbox lol!
So glad they were a hit, Lena! Thank you for the feedback. 🙂
This is my all time favourite chicken soup recipe! My husband and I love all your recipes Natasha!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Delicious! Only thing I did differently was to use potato masher to break up potatoes before adding chicken and the rest. So good!
Sounds good and glad you liked it!
Loved this recipe. So easy simple yet tastes wonderful. Only change is I used my own homemade broth
So glad you love it! Thank you for sharing.
chicken pot pie soup. Utterly delicious. I gave some to a friend, and her hubby said it was the best soup he ever ate. Also made chicken pot pie. Hubby loved it. Thanks for all the recipes. Love them.
That’s wonderful, Doreen! I’m so glad it was a hit.
I made this with the plan to serve it for dinner the next day.
Everyone in the family tried it and loved it so much it was gone by lunch the next day.
So glad to hear that, Teresa! Thank you for sharing.
I love all your recipes Natasha! As a novice cook, everything I’ve made of yours is easy and delicious! This was a family favorite!
I’m so glad to hear that Melissa! Thank you for your review.
Hi Tash ! I have made this a couple times and it is good. I want to add 5 drumsticks and 2 shredded boneless skinless breasts next time. Too much chicken? And use 2 more potatoes instead of mushrooms. Would that work?
Hi Jack, now that you’ve made it a few times and have an idea of what the typical flavor and consistency are, I’d say it’s safe to make adjustments to your liking. I haven’t tried those specific additions to know if you need to add more liquid or not, but it’s worth a try! I hope you love it!
I wanted to love this but it was so salty. I’d make it again using half the salt.
Hi Amber, I haven’t heard that feedback about it being too salty – I wonder if maybe you mismeasured when the salt was added? As written, it is very well balanced for salt, but I understand everyone has a different affinity for salt (and various chicken stocks have varying amounts) which is why we always recommend adding salt to taste. You can always add more but you can’t take it out.
I have made so many of your recipes and they’ve all been good but for some reason this is my favorite!! I’ve always loved chicken pot pie but never loved the crust so this is perfect. The whole family loves it when I make this. Thank you!
Hi Sandy! That’s wonderful to hear. So glad you loved the recipe. This is our favorite crust!
Very good – the recipe came together very quickly. Do you know how large one serving is (in cups)?
Hello Lyn, good to know that you liked it! I didn’t measure it that way but this whole recipe serves 10 people, I would divide the whole recipe by 10 so you can get exact per-serving size.
This has become my favorite soup and my “go to” when preparing a meal to deliver to someone. It never fails that they want the recipe after eating it. It’s easy and delicious.
It’s a comforting soup indeed! Thank you for your lovely comment, Sandy! I’m glad you enjoyed this soup!
I LOVE this chicken Pot Pie Soup recipe. Does it freeze well?
Great to hear, Lori! Potatoes don’t usually freeze well. I would recommend enjoying this within 3-4 days of making it.
AMAZING FLAVOR. COMFORT FOOD AT ITS BEST! First-time recipe that did not require any modifications or enhancements for the next time. Soup tasted absolutely delicious from the first spoonful to the bottom of the bowl. Followed recipe as is other than GF flour substitution due to wheat intolerance. This easy recipe is definitely a keeper! Thank you for bringing so much fun and passion to what you do. Looking forward to trying more of your recipes.
I’m so glad you enjoyed it, Christiahnna!
This is my favourite soup and so easy to make. I love it 😍
Yay, that’s wonderful! Thank you for your good feedback.
I made this recipe for our office Valentine’s Day “Soup for the Heart and Soul” Potluck luncheon. To say it was a hit would be an understatement. Everyone loved it. I made small heart shaped biscuits to top each bowl. It was fantastic. I love all of Natasha’s recipes, but this one was amazing!!
Ah, thank you, Eileen! I’m so glad to hear that. I appreciate the feedback and review.
This was amazing! You’re my favorite chef and the amount of effort you’ve made to ensure every recipe is spectacular shows.
I subbed in white pepper here for that kind of additive KFC gravy flavor which took it over the top. Yum!
Hi Tim! Thank you so much for the wonderful feedback. I’m glad you loved the recipe.
Can I leave out the dairy?
I love your recipes! We are looking forward to trying more of your salmon recipes!
Hi Janelle! Thank you. I’m glad you enjoy them. I have not tested a dairy-free alternative but one of my readers reported using full fat coconut milk and they could not taste the difference.
I forgot to do the flour part, would it work if I added the flour straight to the soup?
Hi Bethany! I think that would be fine. You’ll have to add a little bit of soup or water until you make a smooth mixture. Stir this back into the soup and bring it to a simmer. Let us know how it works.
Try adding some mashed potato flakes. Always good for thickening soups and stews and you can add it any time during the cooking process.
Thank you so much for sharing that with us!
This was so yummy! We loved it. I would say it’s definitely not 10 servings. Maybe more like 5. 🙂
I’m so glad you enjoyed it!
Hard to find Yukon gold potatoes all the time. Can you recommend another potatoes
Hi Mark, when looking for a substitute for Yukon Golds, choose another waxy potato such as Red Bliss or another red potato. Baby or Fingerling potatoes are also good options. I hope you love this recipe!
You are my “Go To” girl! Love all your recipes. This was another winner. I just want you to know that I am lactose intolerant so I always substitute the whipping cream (or half & half, milk etc.) with full fat canned coconut milk. You can not tell the difference and it adds the creaminess with a good healthy fat. Yum!! Thank you! You are the best!
Hi Vickie! That’s wonderful to know, thank you for sharing that with us.
I appreciate the love and support, so glad you love my recipes.
Does the full fat canned coconut milk have both solid and liquid in it? and if so, do you use both?
Try coconut cream (not cream of coconut, they are different) for an even creamier substitute.
Second time making recipe. Now, my wife’s favorite soup! Friends coming over tonight for “friends dinner night” should be a great hit. Thank you!
That’s great, George! I hope they all love it!
How would this go blended? My son is ASD3 and only likes smooth soups and I think this looks delicious so if I can blend some for him and us have like this then I definitely want to try!
Hi Chloe! I think it could work well, if you don’t mind blending up the chicken. The flavors in the soup are great and you can use a little more broth to thin it out if it’s too thick
Our new favorite! My son said, “mom this taste like it came from heaven.” Lol. Best compliment ever. Thank you for another great recipe!
Aww, that’s the best! That is the best when kids love what we moms make. That’s so great!
Oh. I also added 2 parsnips along with the other veggies because I had them on hand and my family loves them. That was the only change I made. ❤️
Sounds delicious!
I made this recipe today, it was so delicious. There is nothing better then a thick hearty soup. I pit the food in my calories counter and got a bit more calories the Natasha. But still for a meal it’s worth it just won’t be able to have a biscuit 🥺
I’m glad you loved it, Tammie! Thank you for sharing.
Made the Chicken pot pie soup today. It was a delicious! My husband and I loved it. So comforting on a January evening. Thank you Natasha!
I’m so glad you both loved it! It really is such a comfort dish. Thank you for the review.
Hi there you made my husband loves the recipe awesome Nat keep up the great work. one thing that i hate is pea and corn. so i used something else which is good.
thank Lisa
Hi Lisa! I’m so glad he loved the recipe. 🙂
Can this be frozen with the heavy cream being added? I made this entire recipe and there are just two of us.
Hi Diane! I haven’t tested it myself so I’m not sure how it would work with the cream in it. Also, potatoes don’t usually freeze well. Let us know how it is if you experiment with it.
I was super excited to try this and even more ecstatic once I started eating it! Oh my goodness! It is amazing! The potatoes completely make up for not having a crust. Thank you for this awesome recipe!
Hi Julie! That’s great to hear. Thank you for sharing. I’m so glad you loved the recipe.
I made this soup and I’m getting requests almost every day to make it again. I had printed the recipe out for a friend but a relative stole the recipe when she wasn’t at her desk. ROFL!! It’s ABSOLUTELY the BEST soup! Thanks for sharing your recipes.
Hi Samantha! I’m so glad you loved the recipe. 🙂
I made this soup and I’m getting requests almost every day to make it again. I had printed the recipe out for a friend but a relative stole the recipe when she wasn’t at her desk. ROFL!! ABSOLUTELY the BEST soup! Thanks for sharing your recipes..
Haha that’s great and I’m really happy to know that this is a huge hit!
Hi! Loved this recipe. I think I might have done something wrong, maybe didn’t adjust the spices well like you said was important but it was still really good.
Hi Micki! I’m glad you loved the recipe! I would look over the instructions again to see if you possibly missed anything but you can definitely add more spices to your preferred taste if you’d like. 🙂
Lower fat version? What would you substitute? Trying to be healthier.
Hi Jennifer, a light cream would work if you want a leaner soup.
Hi Jennifer…..I don’t digest cream well so I used 1% milk and it was still delicious!
Hi Natasha. This is a great recipe. Instead of biscuits I take puff pastry sheets, roll them slightly and bake. Served on top of the soup is fantastic! I do the same thing with a beef in red wine sauce.
That sounds so yummy! Thank you for sharing, Ann. 🙂
Could you just throw everything in a crock pot? Uncooked chicken as well?
Hi kristi, I haven’t tested this recipe in a crock pot to advise. If you experiment, let me know how you liked the recipe.
This is SUCH an amazing soup, a family favorite, and we’re having it tonight, waiting to watch the ball drop!
I’m glad you loved it, Carmela! Happy New Year!
Made this soup today – followed the instructions for gluten free – it was absolutely wonderful! Will definitely be making this again. Thank you for sharing such a great recipe.
Hi Kathy! I’m glad you loved the recipe. Thank you.
I just made this and it is wonderful!!! My family loves it. I was looking for a good soup for this cold wintery day and this hit the spot. I didn’t have any heavy cream, so I googled how to make it myself. It worked like a charm. Also, I didn’t feel like cutting up potatoes or carrots so I used canned potatoes and frozen mixed veggies. It turned out great. I love all of your recipes and I have a homemade recipe book full of your stuff and I have made probably most of them. Thank you for sharing the most amazing and easy to follow recipes.
You’re very welcome, Penny! I’m so glad you love my recipes! Thank you for sharing.
Love every one of your recipes that I have ever tried! The soup was so good. The only thing I did wrong was, I should’ve started with a smaller amount of salt…. Because, as you well know, you can’t take salt out once you put it in lol! Yummy!!!!
Hi Nancy! I’m so glad you loved the recipe. Thank you for sharing.
My family is crazy about this!! I added more of everything. I doubled the garlic and a little bit of spicy. I used grandmas egg noodles instead of potatoes. They are thick and let them dry in flour.
Sounds good and happy to know that your family like this recipe!