Chicken Pot Pie Soup with Asparagus and Mushrooms

Chicken Pot Pie Soup

Chicken pot pie soup brings shredded chicken, tender potatoes, and vegetables together in a lightly creamy broth—no crust required. This stovetop version includes sliced mushrooms and asparagus alongside carrots and celery, so the finished soup stays chunky rather than turning into a thick chowder.

Cooked chicken keeps the method short. Simmer the potatoes until fork-tender, then add the chicken and asparagus near the end. Unsweetened cashew milk and a small amount of coconut flour give the broth body while keeping it pourable.

Ingredients for Chicken Pot Pie Soup

• 1 tablespoon olive oil or avocado oil
• 1 medium yellow onion, diced (about 1 1/2 cups or 200g)
• 3 celery ribs, diced (about 1 cup or 120g)
• 2 medium carrots, diced (about 1 cup or 130g)
• 8 ounces cremini or baby bella mushrooms, sliced (225g)
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 2 tablespoons coconut flour (about 15g)
• 6 cups low-sodium chicken broth, plus up to 1 cup more as needed
• 1 1/2 pounds Yukon Gold potatoes, peeled if desired and cut into 1/2- to 3/4-inch cubes (680g)
• 1 1/2 cups unsweetened plain cashew milk
• 3 cups cooked shredded chicken (about 420g)
• 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces (about 8 ounces or 225g)
• Kosher salt and black pepper, to taste

Rotisserie chicken or leftover roasted chicken works well. Use low-sodium broth so you can adjust the seasoning after the soup is finished.

How to Make Chicken Pot Pie Soup

Yield: 6 main-course servings. Prep: 20 minutes. Cook: About 25 minutes.

1. Prepare the ingredients: Cut the potatoes and carrots into even bite-size pieces. Keep the asparagus separate from the vegetables that will cook first, and shred the already-cooked chicken into bite-size strands.
2. Sauté the vegetables: Heat the oil in a 5- to 6-quart Dutch oven or heavy soup pot over medium heat. Add the onion, celery, carrots, mushrooms, and a pinch of salt. Cook for 7 to 8 minutes, stirring occasionally, until the onion is translucent and the mushrooms have softened and released their moisture. Add the garlic, thyme, and rosemary during the last minute.
3. Add the flour and broth: Sprinkle the coconut flour over the vegetables and stir for about 30 seconds. Slowly pour in the 6 cups of broth, stirring or whisking to prevent clumps. Add the potatoes.
4. Simmer the potatoes: Bring the soup to a gentle simmer, reduce the heat to medium-low, and partially cover the pot. Simmer for 12 to 15 minutes, stirring gently once or twice. Start checking after 12 minutes: a fork should slide easily into a potato cube, but the cube should still hold its shape. The carrots should be tender, too. Avoid a rolling boil.
5. Add the final ingredients: Reduce the heat to low. Stir in the cashew milk, cooked chicken, and asparagus. Simmer gently, uncovered, for 4 to 6 minutes. Start checking the asparagus after 4 minutes; it should be bright green and crisp-tender, and the chicken should be hot throughout. Do not boil the soup after adding the cashew milk. Season with salt and pepper.
6. Rest and serve: Remove the pot from the heat and let the soup stand for 5 minutes. The broth should lightly coat a spoon but still pour easily. If it is too thick, stir in warm broth a little at a time. Ladle into bowls with the chicken and vegetables visible at the surface.

How to Keep the Broth Light and Creamy

Coconut flour absorbs liquid quickly, and the potatoes add starch as they cook. Stick to the measured 2 tablespoons of flour; the soup will thicken further as it rests. If it becomes more like a stew, add warm broth 1/4 cup at a time until it is spoonable again.

Use unsweetened plain cashew milk and add it only after the potatoes are tender. Gentle heat helps the broth stay smooth. Adding the cooked chicken at the same time warms it without a long simmer that could dry it out, while the short cooking time keeps the asparagus green and crisp-tender.

Ingredient Swaps and Serving Options

Red potatoes can replace Yukon Golds if cut to the same size. Unsweetened almond milk or light coconut milk can stand in for cashew milk, though the flavor and body will change. For a different vegetable mix, replace the asparagus with frozen green beans or peas and add them during the final few minutes.

Serve the soup without a crust, or offer warm biscuits or baked pie-crust wedges on the side. For another creamy chicken soup, try creamy chicken gnocchi soup. For a brothy alternative, try chicken noodle soup from scratch.

Storage and Reheating

Cool leftovers promptly and refrigerate in airtight containers. The soup will thicken as it chills. Reheat gently over medium-low heat on the stovetop or in short microwave intervals, stirring between intervals. Add a splash of broth as needed to restore its spoonable consistency.

To make the soup ahead, cook through the potato-simmering step. Reheat the base gently, then add the cashew milk, cooked chicken, and asparagus shortly before serving. If freezing, freeze the base before those final additions when possible; potatoes may soften after thawing.

Nutrition

Approximate nutrition per main-course serving, based on 6 servings: 300 calories, 30g protein, 7g fat, and 31g carbohydrates. Approximate values per 100g: 50 calories, 5g protein, 1g fat, and 5g carbohydrates. Values vary with the chicken, broth, cashew milk, and final amount of liquid.