Chicken Pot Pie Soup Recipe
The Ultimate Comfort Food You Didn’t Know You Needed
Picture this: a deliciously creamy soup, brimming with tender chicken, hearty veggies, and seasoned to perfection. Chicken Pot Pie Soup combines all the flavors of your favorite pot pie into a cozy bowl of warmth that will make your taste buds sing! It’s quick, it’s easy, and—best of all—it’s a one-pot wonder that virtually cleans itself. Who wouldn’t want that?
Why Make This Recipe
Let’s be real: we all love a little convenience in the kitchen. This Chicken Pot Pie Soup is not only family-friendly but also perfect for busy weeknights. With quick cleanup and minimal fuss, it’s sure to be a hit with both kids and adults. I mean, who can resist a creamy soup that tastes like a hug in a bowl?
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 cloves garlic, 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
Making this soup is a breeze! In just a few simple steps, you’ll have dinner on the table.
- Melt the butter in a large pot over medium heat.
- Add the onion, celery, and carrots; sauté for 5-7 minutes until softened.
- Add the mushrooms and garlic; cook for another 5 minutes until softened.
- Stir in the flour and cook for 1 minute to form a light roux.
- Slowly whisk in the chicken stock, then add the potatoes, salt, and pepper.
- Bring to a boil, then reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
- Stir in the shredded chicken, peas, and corn; simmer for 5 minutes more until heated through.
- Mix in the heavy cream and parsley; adjust seasoning to taste and simmer for another 1-2 minutes before serving.
How to Make Chicken Pot Pie Soup Recipe (Overview)
Making this Chicken Pot Pie Soup is all about layering flavors! Start by sautéing those colorful veggies until they’re tender and fragrant—trust me, your kitchen will smell like heaven. Don’t skip toasting the garlic; it brings out the best flavors. Once you have your base, thicken it up with a little roux, toss in your chicken and potatoes, and let everything simmer together like a happy family! 🌟
How to Serve Chicken Pot Pie Soup Recipe
Serving this soup is where you can get a little creative! Picture a vibrant bowl filled with a creamy mixture studded with colorful peas and corn. Top it off with a sprinkle of fresh parsley for that pop of green! Serve with warm, crusty bread or flaky biscuits for a delightful crunch. The aroma alone will have everyone at the table drooling!
How to Store Chicken Pot Pie Soup Recipe
Got leftovers? Lucky you! This soup keeps well in the fridge for up to 3-4 days. When you’re ready to enjoy, simply reheat it on the stove or in the microwave until warmed through. Want to make ahead? Go for it! You can freeze it for up to 3 months—just remember to leave out the cream until you’re ready to serve.
Tips to Make Chicken Pot Pie Soup Recipe
Here are some insider tricks to make this soup even better:
- Use rotisserie chicken for a speedy option—it’s a total time-saver!
- Add in your favorite veggies like bell peppers or green beans for an extra color boost.
- For a gluten-free version, swap the all-purpose flour for a gluten-free blend.
- Adjust the seasoning as you go; everyone’s taste buds are different.
- Give it a small splash of lemon juice just before serving for a zesty kick!
Variation
Feeling adventurous? Try swapping out the chicken for chickpeas or lentils for a vegan twist. You could even add curry powder for a funky flavor profile. Experiment and make it your own!
FAQs
Can I use frozen chicken?
Absolutely! Just make sure to cook it all the way through before shredding it!
How do I thicken the soup?
If you prefer a thicker consistency, you can mash some of the potatoes and stir them back in. Alternatively, keep that roux formula in mind!
Can this soup be made in advance?
Yes, it’s perfect for meal prep! Just store it in the refrigerator or freeze it for later.
📌 Pin this recipe for your next cozy dinner night!
Chicken Pot Pie Soup
Ingrédients
Method
- Melt the butter in a large pot over medium heat.
- Add the onion, celery, and carrots; sauté for 5-7 minutes until softened.
- Add the mushrooms and garlic; cook for another 5 minutes until softened.
- Stir in the flour and cook for 1 minute to form a light roux.
- Slowly whisk in the chicken stock, then add the potatoes, salt, and pepper.
- Bring to a boil, then reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
- Stir in the shredded chicken, peas, and corn; simmer for 5 minutes more until heated through.
- Mix in the heavy cream and parsley; adjust seasoning to taste and simmer for another 1-2 minutes before serving.
