Imagine getting all the cozy, creamy comfort of a classic pot pie without the hassle of rolling out a finicky crust. That is precisely what we are making tonight! I first whipped up this Rotisserie Chicken Pot Pie Soup on a rainy Tuesday when I was craving something soul-warming but had zero energy for baking. While traditional pot pies are excellent, they often require hours of prep; this version delivers that same rich, velvety flavor in a fraction of the time.
This recipe is a total game-changer for busy weeknights because it leans on a supermarket hero: the rotisserie chicken. By using pre-cooked chicken and a few clever shortcuts, you can have a “glossy, decadent” dinner on the table that tastes like it simmered all day. Whether you are looking for a quick family meal or need a warm hug in a bowl, this soup is perfectly refreshing yet totally crave-worthy. Get ready to fall in love with your new favorite comfort food!
Table of Contents
Easy Rotisserie Chicken Pot Pie Soup
Ingredients
- 3 tablespoons butter
- 1 medium yellow onion diced
- 3 medium carrots peeled and sliced
- 2 celery stalks diced
- 1 medium parsnip peeled and diced (optional)
- 3 cloves garlic minced
- ⅓ cup all-purpose flour
- 6 cups chicken broth
- 2-3 chicken bouillon cubes optional, for extra richness
- 2 bay leaves
- 1 teaspoon fresh rosemary chopped (or ½ teaspoon dried)
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 2 cups Yukon Gold potatoes cubed (about ½-inch pieces)
- 3 cups rotisserie chicken shredded or cubed
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup heavy cream or half-and-half
- 2 cups egg noodles or wide pasta
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Prep Ingredients: Remove meat from the rotisserie chicken and shred or cube it. Dice onion, carrots, celery, and parsnip. Cube potatoes into small ½-inch pieces.
- Sauté Veggies: In a large soup pot or Dutch oven, melt butter over medium heat. Add onion, carrots, celery, and parsnip. Sauté for 5-7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Make Roux: Sprinkle flour over the vegetables and stir constantly for 2-3 minutes to cook out the raw flour taste.
- Add Broth: Slowly pour in chicken broth while stirring to prevent lumps. Add bouillon cubes, bay leaves, rosemary, thyme, salt, and pepper. Bring to a gentle boil.
- Cook Potatoes & Noodles: Add cubed potatoes and simmer for 10-12 minutes until fork-tender. Stir in egg noodles and cook for 6-8 minutes (or per package directions) until al dente.
- Finish Soup: Stir in the shredded chicken, frozen peas, and corn. Simmer for 5 minutes. Stir in heavy cream and heat through. Remove bay leaves.
- Serve: Taste and adjust seasoning. Ladle into bowls and garnish with fresh parsley.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat gently on the stove, adding a splash of broth or water if the soup has thickened too much.
- Freezing: For best results, freeze the soup base before adding noodles and cream. Add those fresh when reheating.
Nutrition
Ingredients
Here is everything you need to build this vibrant, flavorful soup.
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 1 medium parsnip, peeled and diced (Note: This is optional, but it adds a wonderful, subtle sweetness!)
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 6 cups chicken broth
- 2-3 chicken bouillon cubes (Opt for these to add an extra punch of rich flavor)
- 2 bay leaves
- 1 teaspoon fresh rosemary, chopped (or substitute with ½ teaspoon dried)
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 cups Yukon Gold potatoes, cubed (about two medium potatoes)
- 3 cups rotisserie chicken, shredded or cubed
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup heavy cream or half-and-half
- 2 cups egg noodles or wide pasta
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Get ready, because this comes together faster than you might think!.
1. Prep Your Chicken & Vegetables
First, grab your rotisserie chicken and remove all the meat, shredding or cubing it into bite-sized pieces. Pro tip: Save any drippings from the container; they add incredible flavor to your broth! Next, dice your onion, carrots, celery, and parsnip into uniform pieces so they cook evenly. Cube your potatoes into ½-inch pieces. If you are in a rush, you can microwave the whole potatoes for 4-5 minutes until just tender, then cube them to save simmering time later.
2. Build Your Flavor Base
In a large Dutch oven or soup pot, melt the butter over medium heat until it is bubbling and fragrant. Toss in the diced onion, carrots, celery, and parsnip. Sauté these for 5-7 minutes, stirring occasionally. You want the vegetables to soften and the onion to become translucent. The kitchen should start to smell sweet and aromatic right about now! Add the minced garlic and cook for just another minute, until fragrant. Be careful not to let it brown, as burnt garlic can turn bitter.
3. Create the Roux
Now, sprinkle the flour evenly over your sautéed vegetables, stirring constantly to coat everything. Let this cook for 2-3 minutes, stirring frequently. This step is crucial because it cooks out the raw flour taste and creates the thickening base for your creamy soup. The mixture should resemble a paste and have a slightly golden hue. It might look a bit messy, but trust the process!
4. Add Liquids & Seasonings
Slowly pour in the chicken broth while stirring constantly to prevent any lumps from forming. If you saved those chicken drippings, add them now for that extra savory depth. Drop in the chicken bouillon cubes, bay leaves, fresh rosemary, and thyme. Season with salt and pepper to taste, but remember that the bouillon adds saltiness, so start with a light touch and adjust later. Bring the soup to a gentle boil, then reduce the heat to medium-low and let it simmer.
5. Cook the Potatoes & Noodles
Add your cubed potatoes to the simmering broth. Let them cook for 10-12 minutes until they are fork-tender. Once the potatoes are nearly done, stir in the egg noodles and cook according to the package directions, which is typically 6-8 minutes. The noodles will absorb some of that delicious broth and release starch, which naturally thickens the soup to that perfect, silky consistency.
6. Add Chicken, Vegetables & Cream
Stir in your shredded rotisserie chicken, frozen peas, and frozen corn. Let everything simmer together for about 5 minutes, allowing the flavors to meld beautifully. The frozen vegetables will thaw quickly, maintaining their bright color and texture. Finally, pour in the heavy cream, stirring gently to create that signature creamy pot pie richness. Remove the bay leaves. Taste your creation and adjust the seasoning with additional salt, pepper, or herbs if needed.
7. Finish & Serve
Ladle the hot soup into deep bowls, ensuring each serving receives a generous amount of chicken, vegetables, and noodles. Garnish with freshly chopped parsley for a pop of color and fresh flavor. Serve immediately!
Tips & Variations for the Best Chicken Pot Pie Soup
This Chicken Pot Pie Soup with Rotisserie Chicken is incredibly forgiving, so feel free to make it your own. Here are a few tricks I’ve learned along the way to ensure your soup is always perfect.
- Vegetarian Twist: If you’d like to skip the meat, you can easily substitute the chicken broth for vegetable broth and replace the chicken with extra potatoes or even a can of chickpeas for added texture.
- Gluten-Free Option: To make this gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend or use cornstarch (mixed with a bit of cold water first) to thicken the soup. Be sure to use gluten-free pasta or swap the noodles for rice.
- Creaminess Control: I recommend using heavy cream for the most decadent texture, but half-and-half or whole milk also works well if you prefer something lighter.
- Crockpot Adaptation: Want to come home to dinner already made? You can absolutely adapt this for a slow cooker!. Sauté your veggies and make the roux on the stove first, then transfer everything (except the noodles and cream) to the crockpot. Cook on low for 6-8 hours, adding the noodles and cream in the last 30 minutes.
Storage & Make-Ahead Tips
- Leftovers: This soup stores beautifully in an airtight container in the fridge for up to 3-4 days.
- Freezing: If you plan to freeze it, I recommend holding off on adding the noodles and cream until you reheat it. Dairy and pasta can sometimes change texture when frozen and reheated.
- Reheating: Warm it on the stove over medium heat, adding a splash of broth if it has thickened up too much in the fridge.
Nutrition Information
- Calories: ~350 kcal
- Protein: ~22g
- Fat: ~18g
- Carbs: ~28g
- Fiber: ~4g
- Nutritional information is approximate and may vary based on ingredients used.
What to Serve With Rotisserie Chicken Pot Pie Soup
Since this soup is rich and hearty, it pairs perfectly with sides that add crunch or freshness.
- Flaky Biscuits: Nothing beats dipping a warm, buttery biscuit into this creamy soup. It mimics that traditional pot pie crust experience!.
- Crusty Bread: A slice of sourdough or a French baguette is ideal for soaking up every last drop of the “glossy, decadent sauce”.
- Crisp Green Salad: To balance the richness, try a simple arugula salad with a zippy lemon vinaigrette. The acidity complements the creamy soup perfectly.
- Garlic Breadsticks: If you are feeding a crowd (or kids!), garlic breadsticks are always a hit and add a nice savory crunch.
FAQs
Can you use rotisserie chicken for pot pie?
Absolutely! Using rotisserie chicken is my favorite shortcut because it adds deep, roasted flavor without the extra cooking time. It is perfectly tender and shreds easily, making it ideal for both soups and pies. Additionally, it ensures a mix of light and dark meat, keeping every bite juicy and flavorful.
Can you make chicken soup with Costco rotisserie chicken?
Yes, and I highly recommend it! Costco rotisserie chickens are renowned for their size and seasoning, resulting in a more decadent broth. Be mindful of the salt content in the rotisserie seasoning when adding extra salt to your soup; taste as you go.
What are common mistakes when making chicken soup?
The biggest mistake is usually boiling the soup too vigorously after adding the dairy, which can cause it to curdle. Always keep it at a gentle simmer once the cream is in. Another common pitfall is overcooking the noodles; add them toward the end so they stay firm and distinct rather than turning mushy.
Conclusion
I hope this Chicken Pot Pie Soup with Rotisserie Chicken becomes a regular in your dinner rotation! It is one of those meals that feels special enough for a Sunday dinner but is quick enough for a manic Monday. The combination of tender vegetables, savory chicken, and rich, creamy broth is unbeatable.
I would love to hear how it turned out for you! Did you add the parsnips? Did you try a fun variation? Leave a comment below and share your experience. I am always looking for new ideas to try in my own kitchen. Happy cooking!
