“Need A Hand” recipes are for folks who need a bit of help in the kitchen.
Chicken Pot Pie Soup
Need A Hand
Servings: 4 quarts
Ingredients
- 9 cups chicken stock/broth
- 8 ounces yellow onions ½ inch dice 1 medium or 1 ½ Cups or ⅔ Solo Cup
- 8 ounces celery ½ inch dice 6 stalks or 2 Cups or 1 Solo Cup
- 1.5 pounds golden potatoes ½ inch dice 4 Cups or 2 Solo Cups
- 12 ounces carrots ½ inch dice 5 medium or 2 Cups or 1 Solo Cup
- 3 TBSP butter divided
- 3 chicken breasts
- ½ tsp kosher salt
- ⅛ tsp fresh ground black pepper
- 4 TBSP corn starch
- ¼ Cup water
Instructions
To start:
- Bring broth to a boil in a large stock pot (4.5 quarts or bigger).
- Using a Chopper if available, chop the onions into a half inch dice.
- Add to sauté pan with 1 TBSP butter.
- Cook onions over medium high heat.
- Stir onions frequently, about every minute or so until they begin to brown.
While the onions cook:
- Chop the celery into half inch diced pieces.
- Add the celery to the sauté pan when the onion starts to nicely brown.
- Stir about every minute or so.
While the onions and celery cook:
- The broth should be coming to a boil, turn down to a high simmer.
- Dice the potatoes into half inch pieces.
- Add the potatoes to the pot of simmering broth.
- Add the onion and celery mix to the simmering broth.
While simmering:
- Dice the carrots into half inch pieces and add to the simmering broth.
To cook the chicken:
- Take the remaining 2 TBSP of butter and add to the pan the onions and celery were cooked in.
- Turn on medium high heat.
- Once butter is melted, add chicken breasts.
- Sprinkle half of the salt and pepper over chicken breasts.
- Turn the breasts over and sprinkle the other half of the salt and pepper.
- Cover and allow the chicken breasts to cook for 7-10 minutes per side or until no longer pink in the middle.
- This will depend on how thick your chicken breast is.
- While the chicken is cooking, periodically stir the broth mixture.
- Remove the chicken breasts from the pan and set on a cutting board to rest.
Once the chicken is cooked:
- After 5-8 minutes, dice the chicken breast into half inch pieces.
- Add the chicken breast to the broth mixture.
- Stir the broth mixture well.
To thicken soup:
- In small jar with a lid, mix the cornstarch and water, shake the mixture until well combined.
- Add the cornstarch/water mixture to the broth mixture at a moderate pace and stir well.
To finish:
- Allow the soup to cook for approximately 5 more minutes, or until the potatoes and carrots are tender, but not falling apart.
- If the soup needs to be thicker, add more cornstarch/water mixture by combining 1 TBSP of cornstarch and 1 TBSP water, mixed together. Then add to the soup.
- Stir well and allow to cook for 3 minutes before adding additional cornstarch/water mixture.
Notes
Serving suggestions:
Serve with puff pastry or biscuits.
Refrigerate leftovers immediately.
Use leftovers within 3 days.
Don’t need the extra help? See my “Confidence” version of this recipe.
Chicken Pot Pie Soup – Step by Step Instructions:

To start:
- Bring broth to a boil in a large stock pot (4.5 quarts or bigger).
- Using a Chopper if available, chop the onions into a half inch dice.
- Add to sauté pan with 1 TBSP butter.
- Cook onions over medium high heat.
- Stir onions frequently, about every minute or so until they begin to brown.
While the onions cook:
- Chop the celery into half inch diced pieces.
- Add the celery to the sauté pan when the onion starts to nicely brown.
- Stir about every minute or so.

While the onions and celery cook:
- The broth should be coming to a boil, turn down to a high simmer.
- Dice the potatoes into half inch pieces.
- Add the potatoes to the pot of simmering broth.
- Add the onion and celery mix to the simmering broth.
While simmering:
- Dice the carrots into half inch pieces and add to the simmering broth.
To cook the chicken:
- Take the remaining 2 TBSP of butter and add to the pan the onions and celery were cooked in.
- Turn on medium high heat.
- Once butter is melted, add chicken breasts.
- Sprinkle half of the salt and pepper over chicken breasts.
- Turn the breasts over and sprinkle the other half of the salt and pepper.
- Cover and allow the chicken breasts to cook for 7-10 minutes per side or until no longer pink in the middle.
- This will depend on how thick your chicken breast is.
- While the chicken is cooking, periodically stir the broth mixture.
- Remove the chicken breasts from the pan and set on a cutting board to rest.
- The chicken should be nearly completely cooked, as in the this photo. It will finish cooking in the soup.

Once the chicken is cooked:
- After 5-8 minutes, dice the chicken breast into half inch pieces.
- Add the chicken breast to the broth mixture.
- Stir the broth mixture well.
To thicken soup:
- In small jar with a lid, mix the cornstarch and water, shake the mixture until well combined.
- Add the cornstarch/water mixture to the broth mixture at a moderate pace and stir well.
To finish:
- Allow the soup to cook for approximately 5 more minutes, or until the potatoes and carrots are tender, but not falling apart.
- If the soup needs to be thicker, add more cornstarch/water mixture by combining 1 TBSP of cornstarch and 1 TBSP water, mixed together. Then add to the soup.
- Stir well and allow to cook for 3 minutes before adding additional cornstarch/water mixture.
- Serve with puff pastry or biscuits.

Viola! Chicken Pot Pie Soup.