Chicken Pot Pie Soup With Turkey Bacon

Chicken Pot Pie Soup With Turkey Bacon

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Warm Up with Our Creamy Chicken Pot Pie Soup with Turkey Bacon

This Chicken Pot Pie Soup transforms a classic comfort food into a lighter, quicker weeknight meal.

It comes together in just 35 minutes using under 15 common ingredients for a hearty, one-pot dish.

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Serve this comforting soup with warm biscuits or crusty bread for a complete, satisfying dinner. The creamy, savory broth is packed with tender chicken, mixed vegetables, and a smoky depth from turkey bacon, delivering all the traditional flavors of pot pie without the pastry. This wholesome twist on a beloved dish is perfect for cozy evenings or efficient meal prepping. Enjoy the rich, familiar taste of chicken pot pie in a convenient, spoonable format that’s both flavorful and fulfilling, offering a delicious solution for a nutritious family dinner.

Chicken Pot Pie Soup With Turkey Bacon

Chicken Pot Pie Soup With Turkey Bacon
Chicken Pot Pie Soup With Turkey Bacon

A creamy chicken pot pie soup featuring chicken, vegetables, and crispy turkey bacon.

Prep time:25 min
Cook time:35 min
Total time:1 hr
Servings:6

Ingredients

    For the Turkey Bacon

  • 6 slices (170g) turkey bacon, cut into 1/2-inch (1.25cm) pieces

    • For the Soup

  • 1 tbsp (15ml) olive oil or unsalted butter
  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1/2-inch (1.25cm) cubes
  • 1 medium (150g) yellow onion, diced
  • 2 medium (200g) carrots, peeled and diced
  • 2 stalks (100g) celery, diced
  • 2 cloves (10g) garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (960ml) low-sodium chicken broth
  • 1.5 cups (360ml) 2% milk
  • 1 tsp (5ml) dried thyme
  • 1/2 tsp (2.5ml) dried rosemary, crushed
  • 1/4 tsp (1.25ml) black pepper, freshly ground
  • 1 bay leaf
  • 1.5 cups (225g) frozen mixed vegetables (peas, corn, green beans blend)
  • 1/2 cup (120ml) heavy cream
  • 1/2 tsp (2.5g) salt

    • For Garnish

  • 2 tbsp (30ml) fresh parsley, chopped

Instructions

  1. Heat a large Dutch oven or heavy-bottomed pot to medium heat.
  2. Add 6 slices (170g) turkey bacon, cut into 1/2-inch (1.25cm) pieces.
  3. Cook 8-10 minutes, stirring occasionally, until crispy and golden brown.
  4. Transfer bacon with a slotted spoon to a paper towel-lined plate.
  5. Reserve any rendered fat in the pot. Set aside.
  6. Add 1 tbsp (15ml) olive oil or unsalted butter to the pot, if needed, and heat to medium-high.
  7. Add 1 lb (450g) boneless, skinless chicken breasts, cut into 1/2-inch (1.25cm) cubes.
  8. Cook 4-5 minutes, stirring occasionally, until lightly browned on all sides.
  9. Remove chicken from pot; set aside with turkey bacon.
  10. Reduce heat to medium.
  11. Add 1 medium (150g) diced yellow onion, 2 medium (200g) diced carrots, and 2 stalks (100g) diced celery to the pot.
  12. Cook 6-8 minutes, stirring occasionally, until vegetables soften and become translucent.
  13. Stir in 2 cloves (10g) minced garlic.
  14. Cook 1 minute, stirring constantly, until fragrant. Avoid browning garlic to prevent bitter taste.
  15. Sprinkle 1/4 cup (30g) all-purpose flour over sautéed vegetables.
  16. Cook 1-2 minutes, stirring constantly, until flour incorporates and forms a nutty-smelling paste (roux).
  17. Gradually whisk in 4 cups (960ml) low-sodium chicken broth until smooth and lump-free.
  18. Slowly pour in 1.5 cups (360ml) 2% milk, whisking continuously, until combined and slightly thickened.
  19. Stir in 1 tsp (5ml) dried thyme, 1/2 tsp (2.5ml) crushed dried rosemary, 1/4 tsp (1.25ml) freshly ground black pepper, and 1 bay leaf.
  20. Return partially cooked chicken to the pot.
  21. Bring soup to a gentle simmer over medium heat.
  22. Reduce heat to low.
  23. Cover pot; simmer 15-20 minutes, stirring occasionally, until chicken reaches 165°F (74°C) and vegetables are tender.
  24. Stir in 1.5 cups (225g) frozen mixed vegetables and 1/2 cup (120ml) heavy cream (if using).
  25. Simmer 5 minutes, uncovered, until frozen vegetables are heated through and soup reaches desired consistency.
  26. Remove and discard bay leaf.
  27. Season with 1/2 tsp (2.5g) salt; adjust to taste.
  28. Ladle hot soup into bowls.
  29. Garnish each serving with reserved crispy turkey bacon and 2 tbsp (30ml) fresh chopped parsley.
  30. Serve immediately.
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Notes

  • Store leftover soup in an airtight container in the refrigerator for 3-4 days. Reheat on stovetop over low heat, stirring frequently, or in microwave until thoroughly warm.
  • Customize vegetables: Add 1 cup (150g) diced potatoes with carrots and celery in step 3; cook until fork-tender. Include fresh green beans or sliced mushrooms for variation.
  • For thicker soup, increase all-purpose flour to 1/3 cup (40g) in step 5. Alternatively, create a slurry with 1 tbsp (15g) cornstarch and 2 tbsp (30ml) cold water; stir into simmering soup in step 9 until thickened.
  • For dairy-free soup, substitute olive oil for butter. Use unsweetened plain non-dairy milk (e.g., almond, oat) and a plant-based cream alternative for milk and heavy cream. Texture may vary.

Pro Tips for a Perfect Chicken Pot Pie Soup

Ingredient Tips

  • Crispy Turkey Bacon:Cook 8 ounces turkey bacon in a large skillet over medium heat for 8-10 minutes, flipping every 2 minutes. Cook until uniformly golden brown and crisp (not rubbery) for ideal soup texture and flavor.
  • Moist Shredded Chicken:Poach two 6-ounce chicken breasts in 4 cups lightly salted water at 190°F (88°C) for 15-20 minutes. Ensure 165°F (74°C) internal temperature for perfectly moist, shreddable chicken.
  • Uniform Vegetable Dice:Dice 1 cup carrots and 1 cup celery to 1/4-inch pieces, and 1 cup Yukon Gold potatoes to 1/2-inch cubes. This ensures all vegetables cook evenly to a fork-tender stage within 15 minutes.

Technique Tips

  • Perfect Blonde Roux:Melt 1/4 cup unsalted butter, then whisk in 1/4 cup all-purpose flour. Cook 1-2 minutes, medium heat, whisking until pale blonde and faintly nutty aroma develops, removing raw flour taste for a smooth base.
  • Thorough Broth Incorporation:Gradually whisk 4 cups low-sodium chicken broth into the roux, 1/2 cup at a time, until completely smooth. This prevents lumps and builds a silky, consistent soup base.
  • Tender Vegetable Simmer:Maintain a gentle simmer with small, consistent bubbles for 15 minutes after adding broth. This ensures vegetables become fork-tender while retaining shape and preventing mushiness.
  • Creamy Finish Temperature:Stir in 1/2 cup heavy cream after vegetables are tender, just before serving. Heat gently over low heat for 2-3 minutes until barely steaming and bubbling at the edges. Avoid a rolling boil.
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Common Issues

  • Soup Too Thin:Whisk 1 tablespoon cornstarch with 2 tablespoons cold water for a smooth slurry. Stir this into simmering soup, bring to a gentle boil for 1 minute while stirring until it visibly thickens and coats a spoon.
  • Soup Too Thick:Gradually whisk in 1/4 cup increments of additional low-sodium chicken broth, allowing 1 minute between additions for re-incorporation, until it reaches a consistency that slides off a spoon easily.
  • Mushy Frozen Veggies:Add 1/2 cup frozen peas and 1/2 cup corn during the final 3-5 minutes of simmering. This quick-cooking ensures they heat through and retain their vibrant color and slight crispness without disintegrating.

How to Store and Reheat Your Chicken Pot Pie Soup

Refrigerator Storage

Duration: 3-4 days in airtight container

To maximize freshness, allow your Chicken Pot Pie Soup With Turkey Bacon to cool completely before transferring to an airtight glass container or a BPA-free plastic container. Store promptly in the refrigerator. The creamy base will naturally thicken, and flavors often deepen by the second day, enhancing the overall taste. However, after 3-4 days, the chicken pieces may begin to lose some of their tenderness, and the turkey bacon might soften further, compromising its texture. The fresh vibrant notes of the herbs can also start to diminish.

Freezer Storage

Duration: 2-3 months

Freezing is an excellent option for long-term storage. Ensure the soup is completely cooled before portioning it into freezer-safe containers, leaving about an inch of headspace to account for expansion. Heavy-duty freezer bags are also ideal; lay them flat to freeze, then stack them to save space. To thaw, transfer the frozen soup to the refrigerator overnight (for 12-24 hours) or use the defrost setting on your microwave. Upon thawing and reheating, you may notice some textural changes. Cream-based soups, like this one, can occasionally separate slightly, and the vegetables might become a little softer. A vigorous stir during reheating usually restores the soup’s creamy consistency, though the turkey bacon may lose its original crispness and become chewier.

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Reheating Instructions

  • Stovetop:Pour desired amount of soup into a heavy-bottomed pot over medium-low heat. Stir frequently to prevent sticking and ensure even heating. Heat until gently simmering and completely warmed through, typically 8-12 minutes for a single serving from the refrigerator, or 15-20 minutes for a thawed portion. The soup should be steaming and show small bubbles at the edges.
  • Microwave:Transfer a single serving of soup to a microwave-safe bowl. Cover loosely with a microwave-safe lid or plate. Heat on high power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until the soup is piping hot throughout and steaming.
  • Oven:Preheat oven to 325°F (160°C). Transfer the soup to an oven-safe casserole dish, cover tightly with foil. Bake for 25-35 minutes for a larger batch, or until thoroughly heated, stirring halfway. The soup should be bubbling around the edges when removed from the oven and steam should rise vigorously when the foil is lifted.

Overall, reheating on the stovetop works best for maintaining the soup’s creamy texture and ensuring thorough, even heating. Microwaving is an acceptable, quick option but can sometimes heat unevenly or impact texture, potentially making the creamy base slightly grainy if overheated. The oven method is suitable for reheating larger quantities but takes longer than stovetop and microwave methods.

Make-Ahead Tips

To streamline your cooking process, several components of the Chicken Pot Pie Soup can be prepped in advance. Dice your mirepoix (carrots, celery, and onions) and store them in an airtight container in the refrigerator for up to 3 days. Cook and shred or dice your chicken, storing it in a separate airtight container for 3-4 days. For optimal texture, consider cooking the turkey bacon separately and storing the crumbled pieces in an airtight container for 3-4 days, adding them fresh upon reheating or just before serving to retain some crispness. The roux base (butter and flour mixture) can also be made and refrigerated for 2-3 days, ready to be whisked into broth and milk when you’re ready to complete the soup.