Cozy Chicken Pot Pie Soup
Chicken Pot Pie Soup Recipe
When chilly nights call for something warm and comforting, nothing beats a hearty bowl of chicken pot pie soup. This recipe brings all the beloved flavors of the classic chicken pot pie into a vibrant, creamy soup that’s perfect for cozy evenings. Whether you’re winding down after a long day or entertaining guests, this dish is a surefire hit, combining tender chicken, fresh vegetables, and a rich, flavorful broth that warms you from the inside out.
Why You’ll Love This Dish
This chicken pot pie soup is a delightful fusion of comfort and convenience. It’s a budget-friendly meal that comes together in about 45 minutes, making it an ideal choice for busy weeknights or when guests drop by unexpectedly. Kids adore it, thanks to its creamy texture and delightful medley of flavors, while adults appreciate the warmth it offers on a cold day. Plus, it’s versatile enough for potlucks or a family brunch when served with crusty bread.
"This soup is like a hug in a bowl! It’s comforting, full of flavor, and perfect for sharing with family." – Lisa T.
The Cooking Process Explained
Crafting this chicken pot pie soup is an enjoyable experience, laid out in simple steps that anyone can follow. You’ll start by sautéing aromatics to build a rich flavor base, followed by thickening with a light roux. After simmering the ingredients until tender, you’ll finish with cream for that luxurious touch. The end result is a creamy, satisfying soup that feels like home.
What You’ll Need
To bring this comforting soup to life, gather the following ingredients:
- 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
Feel free to swap fresh veggies with frozen options or use rotisserie chicken for even quicker prep.
Step-by-Step Instructions
- Begin by melting the butter in a large pot over medium heat.
- Add in the chopped onion, celery, and carrots, sautéing for 5-7 minutes until they soften.
- Toss in the sliced mushrooms and minced garlic, cooking for another 5 minutes until all the veggies are tender.
- Sprinkle the flour over the mixture and stir for one minute, allowing a light roux to form.
- Gradually whisk in the chicken stock, followed by the sliced Yukon Gold potatoes, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 12-15 minutes until the potatoes are tender.
- Add the shredded chicken, frozen peas, and corn, simmering for an additional 5 minutes until everything is heated through.
- Finally, stir in the heavy cream and chopped parsley. Adjust the seasoning to your taste and let it simmer for another 1-2 minutes before serving.
Best Ways to Enjoy It
To serve this delicious soup, ladle it into warmed bowls and garnish with a sprinkle of fresh parsley. It’s wonderful on its own but pairs beautifully with crusty bread, biscuits, or a light side salad for a well-rounded meal. You could even offer a variety of toppings—think croutons, shredded cheese, or a swirl of additional cream for those who love a rich finish.
Storage and Reheating Tips
Leftover chicken pot pie soup can be stored in an airtight container in the refrigerator for up to three days. For longer storage, consider freezing portions for up to three months. When reheating, gently warm it on the stove over low heat, adding a splash of chicken stock to restore its creamy texture.
Helpful Cooking Tips
- Use rotisserie chicken to save time and enhance flavor.
- Adjust the vegetable quantities based on personal preference; bell peppers or green beans could work well here.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend or cornstarch.
Creative Twists
Feel free to put your spin on this classic dish! Swap out Yukon Gold potatoes for sweet potatoes for a unique sweetness and a bit of added nutrition. Consider adding fresh herbs like thyme or rosemary to elevate the flavor complexity. You can also make it spicier with a pinch of red pepper flakes or top it with crispy bacon for a savory crunch.
Common Questions
-
How long does this soup take to prep and cook?
This recipe typically takes around 45 minutes from start to finish, making it great for weeknight dinners. -
Can I use different vegetables in this recipe?
Absolutely! Feel free to mix and match your favorite vegetables, such as bell peppers or zucchini. -
How can I accommodate dietary restrictions?
For a dairy-free version, use coconut milk instead of cream and ensure your chicken stock is free of allergens. Additionally, a gluten-free flour blend can replace all-purpose flour.
This chicken pot pie soup is an instant favorite that’s sure to warm your heart and satisfy your taste buds!
Chicken Pot Pie Soup
Ingredients
Base ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 stalks celery, finely chopped
- 2 medium carrots, sliced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour Can substitute with gluten-free blend or cornstarch
- 6 cups chicken stock Ensure it is allergy-free if needed
- 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick Can swap for sweet potatoes
- 5 cups cooked chicken, shredded Rotisserie chicken can be used
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy whipping cream Can substitute with coconut milk for dairy-free
- 1/4 cup parsley, chopped For garnish
- 3 1/2 teaspoons salt To taste
- 1/2 teaspoon black pepper
Instructions
Cooking Steps
- Begin by melting the butter in a large pot over medium heat.
- Add in the chopped onion, celery, and carrots, sautéing for 5-7 minutes until they soften.
- Toss in the sliced mushrooms and minced garlic, cooking for another 5 minutes until all the veggies are tender.
- Sprinkle the flour over the mixture and stir for one minute, allowing a light roux to form.
- Gradually whisk in the chicken stock, followed by the sliced Yukon Gold potatoes, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 12-15 minutes until the potatoes are tender.
- Add the shredded chicken, frozen peas, and corn, simmering for an additional 5 minutes until everything is heated through.
- Finally, stir in the heavy cream and chopped parsley. Adjust the seasoning to your taste and let it simmer for another 1-2 minutes before serving.
