If you crave the comforting flavors of a classic chicken pot pie but want a dish that’s lighter and easier to manage, then Chicken Pot Pie Soup is the perfect solution for you. This creamy and hearty soup combines all the beloved elements of the traditional pot pie, from tender chicken to fresh veggies, all enveloped in a luscious broth that warms the soul. The simplicity of preparation makes it an ideal choice for busy weeknights or a cozy family dinner.
Why We Love This Chicken Pot Pie Soup Recipe
One of the standout features of Chicken Pot Pie Soup is its versatility. You can customize it to suit your family’s tastes or what you have on hand. The combination of fresh vegetables and tender chicken creates a delightful medley of flavors and textures. It’s a one-pot dish that saves you time on clean-up, too. Plus, when the weather turns chilly, there’s nothing more satisfying than a warm bowl of this creamy goodness. It’s not just a meal; it’s a hug in a bowl that you’ll find yourself making again and again.
Ingredients for Chicken Pot Pie Soup
To create this delightful dish, you’ll need 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
How to Make Chicken Pot Pie Soup
To prepare this flavorful Chicken Pot Pie Soup, start by taking a large pot and melting the unsalted butter over medium heat. Once the butter is bubbling, it’s time to add your chopped onion, finely chopped celery, and sliced carrots. Let these sauté for about 5 to 7 minutes until they soften and the onion becomes translucent. This step builds a wonderful base for your soup.
After the vegetables are tender, it’s time to introduce the sliced mushrooms and minced garlic to the pot. Cook these for an additional 5 minutes, allowing the mushrooms to release their moisture and the garlic to infuse its flavor into the mix. Next, sprinkle in the all-purpose flour, stirring it in and cooking for about a minute to create a roux. This will thicken your soup beautifully.
Slowly whisk in the chicken stock, stirring continuously until the mixture is smooth and well combined. Now, add the sliced Yukon Gold potatoes along with salt and black pepper to taste. Bring the soup to a boil, then reduce the heat and let it simmer for about 12 to 15 minutes, or until the potatoes are tender.
Once the potatoes are ready, it’s time to stir in the shredded cooked chicken, frozen peas, and corn. These additions will make the soup hearty and filling. Allow the soup to simmer for another 5 minutes, letting all those wonderful flavors meld together. The final touch is adding the heavy whipping cream and chopped parsley. This will give the soup a rich and creamy texture while adding freshness. Adjust the seasoning as needed, and let it simmer for an additional 1 to 2 minutes before it’s ready to serve.
How to Serve Chicken Pot Pie Soup
When it comes to serving Chicken Pot Pie Soup, you have several delicious options to consider. A simple bowl with a garnish of fresh parsley can be beautiful and satisfying on its own. However, if you want to elevate your serving, consider pairing it with warm crusty bread. The combination of the creamy soup and the crispy bread is simply irresistible.
Another lovely option is to serve the soup in individual ramekins topped with a puff pastry lid, just like a traditional pot pie. Bake these until the pastry is golden and flaky for a fun twist. You can even add a side salad to create a complete meal that is both comforting and refreshing.
For those who enjoy a little color and garnish, a sprinkle of fresh herbs or a dash of black pepper on top of the soup can enhance its visual appeal. Whatever your choice, be sure to let the soup shine as the star of the meal.
Expert Tips: Chicken Pot Pie Soup
Creating the best Chicken Pot Pie Soup involves a few expert tips that can make all the difference. First, when choosing your vegetables, try to use fresh, seasonal ingredients whenever possible. This will enhance the flavor of your soup significantly.
Consider pre-cooked rotisserie chicken for convenience—this can save you time on preparation, giving you more of those lovely flavors without the hassle.
If you’re looking to make this dish a little heartier, consider adding additional vegetables like green beans or corn. You can also mix in other types of potatoes if you prefer a different flavor.
When it comes to creaminess, using heavy whipping cream is a great choice, but for a lighter version, you can substitute half-and-half or milk. Keep in mind that the consistency will change slightly.
Lastly, don’t be afraid to experiment with spices. A sprinkle of thyme or rosemary can provide a delightful aroma and unique flavor profile to the soup.
How to Store Chicken Pot Pie Soup
Storing Chicken Pot Pie Soup is simple and convenient. If you have leftover soup, allow it to cool to room temperature before transferring it to an airtight container. The soup can be kept in the refrigerator for up to 3-4 days.
For longer storage, consider freezing the soup. Portion it into freezer-safe containers, leaving space at the top for expansion. It can last in the freezer for up to 3 months. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.
Keep in mind that the vegetables may soften slightly upon reheating, but the flavors will still be delicious!
Variations of Chicken Pot Pie Soup
There are countless ways to put a spin on Chicken Pot Pie Soup to accommodate your palate or dietary needs. One option is to make it a vegetarian dish; simply replace the chicken with chickpeas or tofu for a protein source and use vegetable stock instead of chicken stock.
For a spicy kick, consider adding diced jalapeños or a teaspoon of red pepper flakes. This will elevate the soup and add a vibrant heat that contrasts beautifully with the creamy base.
If you’re a fan of cheese, adding shredded cheddar or parmesan towards the end of cooking can create a rich, cheesy flavor that pairs beautifully with the creamy texture of the soup.
Gluten-free eaters can easily modify this recipe by using gluten-free flour as a thickening agent. Just be sure to check other ingredients for any hidden gluten.
Finally, consider experimenting with different herbs and spices. Dill, thyme, or even sage can give your Chicken Pot Pie Soup a unique twist while still paying homage to the classic recipe.
FAQ
What is Chicken Pot Pie Soup?
Chicken Pot Pie Soup is a creamy, hearty soup that captures the flavors of a traditional chicken pot pie. It includes tender chicken, a medley of vegetables, and a rich chicken stock base, making it a perfect comfort food.
How long can I store Chicken Pot Pie Soup?
You can store Chicken Pot Pie Soup in the refrigerator for about 3-4 days. For longer storage, it can be frozen for up to 3 months.
Can I make Chicken Pot Pie Soup ahead of time?
Absolutely! Chicken Pot Pie Soup can be made ahead of time, which allows the flavors to meld together beautifully. Just store it properly in the refrigerator or freezer.
What can I serve with Chicken Pot Pie Soup?
Chicken Pot Pie Soup can be served with crusty bread, cornbread, or even topped with puff pastry for a fun twist. A side salad would also complement this dish nicely.
Can I customize the ingredients in my Chicken Pot Pie Soup?
Yes! You can customize Chicken Pot Pie Soup by adding different vegetables, using a protein of your choice, or adjusting the spices to suit your taste preferences.
Chicken Pot Pie Soup
Ingredients
Base Ingredients
- 6 tablespoons unsalted butter For sautéing the vegetables
- 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 For thickening the soup
- 6 cups chicken stock
- 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 5 cups cooked chicken, shredded Use rotisserie chicken for convenience
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy whipping cream
- 1/4 cup parsley, chopped For garnish and added flavor
- 3 1/2 teaspoons salt (to taste)
- 1/2 teaspoon black pepper To taste
Instructions
Preparation
- Melt the unsalted butter in a large pot over medium heat.
- Add the chopped onion, finely chopped celery, and sliced carrots; sauté for 5 to 7 minutes until softened.
- Stir in the sliced mushrooms and minced garlic; cook for an additional 5 minutes.
- Sprinkle the all-purpose flour over the vegetables and cook for about a minute to make a roux.
- Slowly whisk in the chicken stock until smooth.
Cooking
- Add the sliced Yukon Gold potatoes, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 12 to 15 minutes until potatoes are tender.
- Stir in the shredded cooked chicken, frozen peas, and corn; simmer for another 5 minutes.
- Finally, add the heavy whipping cream and chopped parsley, adjusting seasoning as needed. Simmer for an additional 1 to 2 minutes before serving.
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