Chicken Pot Pie Soup Recipe
Cozy Up with a Bowl of Comfort
Ever had a bowl of soup that feels like a warm hug on a chilly day? Chicken Pot Pie Soup is just that! With its creamy texture and heartwarming flavors, this recipe beautifully combines all your favorite pot pie elements in soup form — and it only takes one pot to make! Ready in about 30 minutes, it’s perfect for busy weeknights when you just want something good without the fuss.
Why Make This Recipe
You might be wondering why this soup deserves a spot in your recipe rotation. Here are a few reasons:
- Quick and Easy: You’ll whip this up faster than you can decide what to watch on Netflix.
- One-Pot Wonder: Less mess means more time for sipping and savoring. Who doesn’t love that?
- Family-Friendly: It’s like a pot pie in a bowl; even your picky eaters won’t turn up their noses!
Ingredients
You don’t need fancy stuff — just these basics!
- 6 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, finely chopped
- 2 carrots, sliced
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy whipping cream
- 1/4 cup parsley, chopped
- 3 1/2 teaspoons salt (to taste)
- 1/2 teaspoon black pepper
Directions
- Melt the butter in a large pot over medium heat.
- Add the onion, celery, and carrots; sauté for 5-7 minutes until softened.
- Stir in the mushrooms and garlic, cooking for another 5 minutes.
- Whisk in the flour and cook for 1 minute to form a light roux.
- Slowly pour in the chicken stock, then add the potatoes, salt, and pepper.
- Bring to a boil, then reduce the heat and let it simmer for 12-15 minutes until the potatoes are tender.
- Incorporate the shredded chicken, peas, and corn; simmer for another 5 minutes.
- Stir in the heavy cream and chopped parsley; adjust seasonings to taste and simmer for another 1-2 minutes before serving.
How to Make Chicken Pot Pie Soup Recipe (Overview)
Making this delicious soup is a walk in the park. You start with that glorious sauté of veggies that fills your kitchen with mouthwatering aromas. Then, you create a light roux for that creamy base, pouring in your stock and letting those potatoes cook until fork-tender. Don’t skip toasting the garlic — it makes all the difference! Add in the shredded chicken and those frozen peas and corn for texture. Finally, fold in the cream and parsley, and voilà — you’ve got a cozy masterpiece!
How to Serve Chicken Pot Pie Soup Recipe
Serve this rich soup in deep bowls, garnished with a sprig of parsley for that pop of color. Pair it with crusty bread for dipping, and you’ve got a dinner that’s as comforting as your favorite sweater. Imagine diving into a bowl where the creamy soup meets tender chicken, fresh veggies, and a sprinkle of parsley—the aroma alone can make your mouth water!
How to Store Chicken Pot Pie Soup Recipe
This soup keeps well in the fridge for 3-4 days and can be frozen for up to 3 months. To reheat, simply warm it on the stove over low heat, stirring gently to bring that creamy texture back to life. If you plan to save some for later, consider leaving out the cream until you reheat for the best consistency.
Tips to Make Chicken Pot Pie Soup Recipe
- Make Ahead: Prep your ingredients the night before for an even quicker meal.
- Texture Tip: If you prefer a chunkier soup, just chop your veggies a bit larger.
- Easy Swaps: Use rotisserie chicken for a major shortcut; it’s a total time-saver.
Variation
Looking to switch it up? Add some spinach or kale for an extra pop of nutrients! If you want a vegan version, swap in chickpeas and vegetable broth, and use coconut milk instead of cream. The flavor still shines through!
FAQs
Can I freeze Chicken Pot Pie Soup?
Yes! Let it cool before freezing in an airtight container. It keeps well for about 3 months.
What can I use instead of heavy cream?
You can substitute half-and-half or even coconut milk for a dairy-free option.
Can I make this soup vegetarian?
Absolutely! Just replace the chicken with chickpeas and use vegetable stock instead of chicken stock.
Get ready to indulge in this comforting classic! 🍲 📌 Pin this recipe for your next cozy dinner night!
Chicken Pot Pie Soup
Ingredients
Method
- Melt the butter in a large pot over medium heat.
- Add the onion, celery, and carrots; sauté for 5-7 minutes until softened.
- Stir in the mushrooms and garlic, cooking for another 5 minutes.
- Whisk in the flour and cook for 1 minute to form a light roux.
- Slowly pour in the chicken stock, then add the potatoes, salt, and pepper.
- Bring to a boil, then reduce the heat and let it simmer for 12-15 minutes until the potatoes are tender.
- Incorporate the shredded chicken, peas, and corn; simmer for another 5 minutes.
- Stir in the heavy cream and chopped parsley; adjust seasonings to taste and simmer for another 1-2 minutes before serving.
