Chicken Pot Pie Soup Recipe

A Cozy Chicken Pot Pie Soup Recipe

When the weather turns chilly, there’s nothing more comforting than a warm bowl of chicken pot pie soup. This delicious soup combines the flavors of a classic chicken pot pie with a creamy, hearty broth filled with chicken and vegetables. It offers a delightful experience for anyone seeking comfort food that is easy to make. The warmth of the soup brings friends and family together, making it a perfect dish for gatherings or cozy nights at home. Let’s dive into why you should make this recipe and how to prepare it in no time!

Why Make This Recipe

Chicken pot pie soup is a fantastic choice for several reasons. First, it is filled with wholesome ingredients that provide not just flavor but also nutrients. Chicken is a great source of protein which helps keep you full and satisfied. The addition of carrots, celery, and peas adds essential vitamins and minerals, making this soup not only delicious but also healthy.

Another reason to make this recipe is its simplicity. This soup can be prepared with minimal effort and equipment. Perfect for busy weeknights, you can whip it up in about half an hour. You don’t need to be a skilled chef to get it right. Following the straightforward directions will lead to a warm and hug-in-a-bowl experience.

Additionally, this recipe is quite versatile. You can easily adjust the ingredients to your liking or to use what you have on hand. If you enjoy different vegetables, feel free to substitute them or add them in! Moreover, leftovers can last for a few days, making it a perfect option for meal prep.

How to Make Chicken Pot Pie Soup

Making chicken pot pie soup is very easy, and it does not require any fancy techniques. Let’s go through the steps to create this delightful dish. Here is what you will need:

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

Directions

1. Begin by melting the butter in a large pot over medium heat. As the butter melts, it creates a great base for your soup.

2. Once the butter has melted, add the chopped onion, finely chopped celery, and sliced carrots to the pot. Sauté these vegetables for about 5-7 minutes until they are softened. This step is important as it brings out the flavors of the vegetables.

3. Next, add the sliced mushrooms and minced garlic to the pot. Cook these for another 5 minutes until they become tender and fragrant, adding extra flavor to your soup.

4. After the vegetables are softened, stir in the all-purpose flour. Cook this mixture for about 1 minute. This creates a light roux that thickens the soup later on.

5. Slowly whisk in the chicken stock to combine everything, allowing the flour to dissolve. Once it is well mixed, add the sliced Yukon Gold potatoes, salt, and pepper. This helps in building the flavors of the broth.

6. Now, bring the pot to a boil. Once boiling, reduce the heat and let it simmer for about 12-15 minutes. The goal is to cook until the potatoes are tender.

7. At this stage, stir in the shredded chicken, frozen peas, and frozen corn. Allow the soup to simmer for another 5 minutes until everything is heated through.

8. Finally, stir in the heavy whipping cream and chopped parsley. Taste the soup and adjust the seasoning if necessary. Allow it to simmer for an additional 1-2 minutes before serving.

How to Serve Chicken Pot Pie Soup

Serving chicken pot pie soup is just as simple as making it. You can ladle the warm soup into bowls and garnish each serving with a sprinkle of chopped parsley for a touch of color. This soup pairs beautifully with fresh bread, biscuits, or crackers. You can even serve it with a side salad for a complete meal.

If you wish to add a little more flair, consider topping the soup with some extra shredded chicken or a dollop of sour cream. This can enhance the flavor and create an even more soothing experience.

Make sure to enjoy the soup hot. The warmth will bring comfort on chilly days, making it a wonderful option for lunch or dinner!

How to Store Chicken Pot Pie Soup

If you have any leftovers, storing chicken pot pie soup is easy. Allow the soup to cool to room temperature. Then, transfer it to an airtight container. You can store it in the refrigerator for up to 3-4 days.

For longer storage, you can freeze the soup. It is best to freeze it in portion-sized containers or freezer bags. This way, you can thaw out only the amount you need later. The soup can be stored in the freezer for up to 2-3 months.

When you’re ready to enjoy your frozen soup, make sure to thaw it in the refrigerator overnight. Reheat it in a pot on the stove over low heat, stirring occasionally until it’s heated through. Adding a splash of chicken stock can help restore its creamy texture.

Tips to Make Chicken Pot Pie Soup

1. Use Fresh Ingredients: Fresh vegetables and chicken will elevate the flavor of your soup. If possible, use rotisserie chicken; it saves time and adds a wonderful depth of flavor.

2. Customize Your Veggies: Feel free to add or change vegetables to your personal liking. Sweet corn, green beans, or even diced potatoes can make great additions.

3. Be Careful with Salt: Since chicken stock can be salty, adjust the added salt carefully. Always taste the broth before adding more seasoning.

4. Make it Gluten-Free: You can use a gluten-free flour blend instead of all-purpose flour to keep the soup gluten-free.

5. Add Herbs: For extra flavor, consider adding dried thyme or rosemary. Fresh herbs can also add a nice aromatic touch.

Variations

You can easily switch up the ingredients to create different variations of this soup. Here are a few ideas:

• Creamy Spicy Chicken Pot Pie Soup: Add a pinch of cayenne pepper or some diced jalapeños for a bit of a kick.

• Vegetarian Version: Substitute the chicken with chickpeas or more vegetables and use vegetable stock instead of chicken stock.

• Dairy-Free Option: Replace heavy cream with coconut milk or a dairy-free cream alternative, ensuring a rich texture without dairy.

FAQs

Can I use uncooked chicken in this recipe?

Yes! You can use uncooked chicken. Just cook it thoroughly before shredding it and adding it to the soup. You may need to adjust the cooking time to ensure the chicken is done.

Is it okay to freeze chicken pot pie soup?

Absolutely! Chicken pot pie soup freezes well. Just be sure to cool it completely before freezing. This will keep the texture and flavor intact when you reheat it.

How can I make the soup thicker?

If you like a thicker soup, you can let it simmer longer without the lid on to reduce it. Alternatively, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, add it to the soup, and cook until thickened.

In conclusion, chicken pot pie soup is a comforting and delightful dish that warms your heart and belly. Whether for a busy weeknight or a cozy gathering with loved ones, this soup brings together delicious flavors and nutritious ingredients. Enjoy making this recipe and sharing it with those you love!

Cozy Chicken Pot Pie Soup

Print Recipe

A comforting chicken pot pie soup that combines the flavors of a classic chicken pot pie in a creamy, hearty broth filled with chicken and vegetables.

• Total Time: 40 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 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

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes until softened.
3. Add the mushrooms and garlic. Cook for another 5 minutes until tender.
4. Stir in the flour and cook for 1 minute to create a roux.
5. Whisk in the chicken stock and add the sliced potatoes, salt, and pepper.
6. Bring to a boil, then reduce heat and simmer for 12-15 minutes until potatoes are tender.
7. Stir in the shredded chicken, peas, and corn. Simmer for another 5 minutes.
8. Stir in the heavy cream and parsley; adjust seasoning if necessary, and simmer for an additional 1-2 minutes before serving.

Notes

Use fresh ingredients for the best flavor. This soup can be customized with different vegetables or spices to suit your taste.

• Author: jessica-baker
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten-Free Option Available

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 70mg

Keywords: chicken soup, comfort food, pot pie soup, cozy meals, easy recipes