Looking for a cozy and comforting meal that’s perfect for any occasion? Look no further than this delicious Chicken Pot Pie Soup! Packed with hearty vegetables, tender chicken, and a creamy broth, this soup is sure to become a family favorite.
Why You’ll Love This Recipe?
- Great flavors: This soup combines all the classic flavors of a traditional chicken pot pie into a warm and satisfying bowl.
- Quick prep time: With simple ingredients and easy instructions, this recipe comes together in no time, making it perfect for a busy weeknight meal.
- Perfect for meal prep: Make a big batch of this soup and enjoy it throughout the week for lunches or dinners.
Ingredient Notes:
- Unsalted butter: Adds richness and flavor to the soup.
- Medium yellow onion, chopped: Provides a savory base for the soup.
- Medium carrots, thinly sliced into rings: Adds sweetness and color.
- Celery sticks, finely chopped: Adds a subtle crunch and flavor.
- White or brown mushrooms, sliced: Adds earthy notes to the soup.
- Garlic cloves, minced: Adds a delicious aroma and flavor.
- All-purpose flour: Thickens the soup to create a creamy consistency.
- Chicken stock: Provides a flavorful base for the soup.
- Salt and black pepper: Season to taste.
- Yukon gold potatoes, peeled and sliced into ½ inch thick pieces: Adds heartiness to the soup.
- Cooked chicken, shredded: Adds protein and substance to the soup.
- Frozen peas and corn: Adds sweetness and color to the soup.
- Heavy whipping cream: Makes the soup rich and creamy.
- Parsley, finely chopped: Adds freshness and a pop of color.
Step-by-Step Instructions:
- Heat a dutch oven or soup pot over medium/high heat and melt in butter. Add chopped onion, chopped celery, and sliced carrots and sauté for 5-7 minutes, stirring occasionally, until softened and lightly golden.
- Add sliced mushrooms and garlic and sauté for another 2 minutes, stirring occasionally until softened.
- Add flour and stir constantly for 1 minute until golden.
- Add chicken stock, sliced potatoes, salt, and black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook for 15-20 minutes or just until potatoes are tender.
- Add shredded chicken, frozen peas, frozen corn, heavy whipping cream, and parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.
Helpful Tips:
- For extra flavor, try using homemade chicken stock.
- Feel free to add in your favorite vegetables like green beans or broccoli.
- To make this soup even heartier, serve it with a side of crusty bread for dipping.
- This soup can be easily frozen for later enjoyment.
Expert Tips for the Best Results:
- To enhance the creaminess of the soup, stir in a dollop of sour cream before serving.
- For a boost of flavor, add a splash of white wine while sautéing the vegetables.
- To make this soup gluten-free, use a gluten-free flour blend in place of all-purpose flour.
Serving Suggestions:
This Chicken Pot Pie Soup pairs perfectly with a side of warm biscuits or a crisp green salad. For drinks, try serving it with a glass of white wine or a cup of hot tea.
Storage and Reheating Tips:
To store leftovers, allow the soup to cool completely before transferring it to an airtight container in the fridge. When reheating, gently warm the soup on the stovetop over low heat, stirring occasionally to prevent sticking.
Frequently Asked Questions:
- Can I use rotisserie chicken instead of cooked chicken? Yes, rotisserie chicken works well in this recipe for added convenience.
- Can I make this soup ahead of time? Yes, this soup can be made ahead and stored in the fridge for up to 3 days.
- Can I use half-and-half instead of heavy whipping cream? Yes, you can use half-and-half for a lighter version of the soup.
Conclusion:
Warm, creamy, and oh-so-delicious, this Chicken Pot Pie Soup is a must-try for any soup lover. Whether you’re looking for a quick weeknight meal or a cozy weekend dinner, this recipe is sure to satisfy. Give it a try and let us know what you think!
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Chicken Pot Pie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Description
This Chicken Pot Pie Soup Recipe is a cozy and comforting dish that combines all the flavors of a classic chicken pot pie in a delicious soup form.
Ingredients
Units
Scale
Main Ingredients:
- 6 Tbsp unsalted butter
- 1 medium yellow onion, 1 cup chopped
- 2 medium carrots, thinly sliced into rings
- 2 celery sticks, finely chopped
- 8 oz white or brown mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3–4 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/2 cup whipping cream
- 1/4 cup parsley, finely chopped, plus more for garnish
Instructions
- Sauté Vegetables: Heat butter in a pot, sauté onions, carrots, and celery until golden.
- Add Mushrooms: Add mushrooms and garlic, cook until softened.
- Add Flour: Stir in flour until golden.
- Add Stock and Potatoes: Pour in chicken stock, potatoes, salt, and pepper, simmer until potatoes are tender.
- Finish Soup: Add chicken, peas, corn, cream, and parsley, simmer until vegetables are tender. Season to taste and serve.
Notes
- You can customize the vegetables in this soup to suit your preferences.
- This soup can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 65 mg