Comfort meets convenience in this delightful Chicken Pot Pie Soup that brings the beloved flavors of a classic pot pie into a warm, hearty soup. You’re about to embark on a culinary journey that not only warms your soul but also fills your kitchen with a delicious aroma. This recipe is perfect for cozy nights, family gatherings, or simply when you crave something heartwarming and nutritious. Whether it’s a rainy day or a chilly evening, this creamy, chicken-filled soup will certainly hit the spot, aligning your taste buds with the essence of home cooking.
Why We Love This Chicken Pot Pie Soup Recipe
This Chicken Pot Pie Soup captures the essence of a traditional pot pie while offering convenience and ease in preparation. The rich, creamy broth, coupled with tender pieces of chicken and a colorful medley of vegetables, evokes a sense of nostalgia and comfort. You’ll cherish how quickly and easily you can whip up this nourishing dish. It’s designed to satisfy your hunger and warm your heart, making it a favorite during the colder months. Additionally, it serves as a great way to use leftover chicken, combining simplicity and taste into one delightful bowl.
Ingredients about Chicken Pot Pie Soup
Gathering the ingredients is the first step in creating this comforting soup that you and your family will love. Ensuring freshness with the right quality will elevate your dish to new heights.
List of ingredients with measurements
- 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 Directions
Creating this Chicken Pot Pie Soup is a straightforward process that involves layering flavors in one single pot, which means less mess and hassle. Start by melting the unsalted butter in a large pot over medium heat, ensuring that it allows the natural flavors to be fully released. You’ll want to sauté the chopped onion, celery, and sliced carrots for about 5-7 minutes until they soften. This process enhances the soup’s flavor base, creating a hearty foundation for your dish.
Next, add the sliced mushrooms and minced garlic, cooking for an additional five minutes. This addition not only enriches the aroma but also adds depth to your soup. Afterward, sprinkle the all-purpose flour over the cooked vegetables, stirring briskly. This technique forms a roux, which is essential for thickening the soup.
Gradually whisk in the chicken stock. This combination should yield a smooth broth to which you can now add the sliced Yukon Gold potatoes, along with salt and black pepper to taste. Turn up the heat, bringing the mixture to a boil before reducing it to a simmer. Keep it simmering for about 12 to 15 minutes or until the potatoes are tender and ready to soak up the flavors.
Once the potatoes are perfectly cooked, stir in the shredded chicken, frozen peas, and frozen corn. Continue simmering for another five minutes to ensure everything is heated through and seamlessly combined. Finally, slowly mix in the heavy whipping cream and chopped parsley, adjusting the seasoning as needed, and allow the soup to warm for another one to two minutes before serving.
How to Serve Chicken Pot Pie Soup
Serving this Chicken Pot Pie Soup is just as enjoyable as making it. You may choose to ladle generous portions into individual bowls, ensuring that each one gets a nice mix of chicken, vegetables, and that creamy broth. For an added touch of delight, consider garnishing each bowl with freshly chopped parsley for a burst of color and an extra layer of flavor.
This soup pairs wonderfully with crusty bread or warm biscuits, perfect for dipping and adding that extra heartiness to your meal. If you’re hosting a gathering, consider serving it in a large pot on the table, allowing guests to help themselves, turning mealtime into a cozy, communal experience.
When serving, don’t forget to offer extra toppings, like grated cheese or additional herbs, enabling your guests to customize their bowls. This engagement will create warmth and connection around the table, making each spoonful a shared loving moment.
Expert Tips: Chicken Pot Pie Soup
To elevate your Chicken Pot Pie Soup, consider these expert tips and tricks that can take each bowl to the next level:
- Fresh Ingredients: Whenever possible, opt for fresh vegetables instead of frozen. They can enhance the flavor and texture in your soup considerably.
- Herbs and Spices: Aside from parsley, experimenting with thyme or rosemary can add a fragrant herbal note that complements the chicken beautifully.
- Rotisserie Chicken: For a quicker option, using store-bought rotisserie chicken can save you time without sacrificing quality. Shred that chicken and toss it in for an instant flavor boost.
- Thickening Options: If you prefer an even creamier soup, don’t hesitate to add an extra splash of cream or a bit of cream cheese while stirring towards the end.
- Serving Suggestions: Feel free to offer a variety of sides, such as a light salad or garlic bread, to balance the richness of the soup.
By keeping these tips in mind, you can adjust the soup to meet your personal tastes and preferences, creating a unique culinary experience every time.
How to Store Chicken Pot Pie Soup
Storing your Chicken Pot Pie Soup is simple, ensuring you can enjoy those soothing flavors later. Allow the soup to cool down completely before transferring it to airtight containers. Store it in the refrigerator for up to 3–4 days. When reheating, be sure to do so on the stove over low heat, stirring occasionally until heated to your liking.
If you want to keep it longer, consider freezing it. Portion the soup into freezer-safe containers or resealable plastic bags, allowing for easy thawing down the road. It can last in the freezer for up to three months. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight. Reheat gently, and you’ll have a comforting meal waiting for you once more.
Variation of Chicken Pot Pie Soup
Part of the charm of this Chicken Pot Pie Soup lies in its versatility. You can easily adjust the ingredients to suit your tastes or dietary needs. Here are several variations to consider:
- Add Extra Vegetables: Feel free to include other vegetables like green beans, bell peppers, or even sweet potatoes for more flavor and nutrition.
- Use Different Proteins: While chicken is the star here, substituting with turkey or even tofu for a vegetarian option can make a deliciously different meal.
- Spice it Up: For those who enjoy a little heat, adding some diced jalapeños or a dash of hot sauce can invigorate the flavors and provide that kick.
- Dairy Alternatives: If you’re looking for a lactose-free option, consider using coconut milk or almond milk in place of heavy cream. The flavor profile will change slightly, but it will remain delicious.
- Gluten-Free Options: Replace all-purpose flour with a gluten-free flour blend to cater to gluten-sensitive individuals without compromising on taste.
With these variations, you can make this Chicken Pot Pie Soup your own, crafting a new version that suits your palate and preferences every time you make it.
Frequently Asked Questions
What can I serve with Chicken Pot Pie Soup?
Pair this comforting soup with crusty bread, warm biscuits, or a fresh salad to round out the meal beautifully.
How do I make Chicken Pot Pie Soup thicker?
You can thicken this soup by making a roux with flour and butter or by simmering it longer to reduce liquid. Adding cream or cream cheese can also enhance the creaminess.
Can I use leftover chicken for the soup?
Absolutely! Using leftover chicken is a great way to reduce waste and add extra flavor to your soup.
Is Chicken Pot Pie Soup freezer-friendly?
Yes, you can freeze this soup! It stores well for up to three months, making it a convenient meal option for busy days.
What herbs complement Chicken Pot Pie Soup?
Fresh parsley, thyme, and rosemary are perfect choices and can enhance the flavor profile of your soup while providing delightful aromas.
Chicken Pot Pie Soup
Ingredients
For the Soup Base
- 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
- 6 cups chicken stock
- 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 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
Preparation
- Melt the unsalted butter in a large pot over medium heat.
- Sauté the chopped onion, celery, and sliced carrots for about 5-7 minutes until they soften.
- Add the sliced mushrooms and minced garlic, cooking for an additional five minutes.
- Sprinkle the all-purpose flour over the cooked vegetables, stirring briskly to form a roux.
- Gradually whisk in the chicken stock until smooth.
- Add the sliced Yukon Gold potatoes, along with salt and black pepper. Bring to a boil, then reduce to a simmer.
- Simmer for about 12 to 15 minutes or until the potatoes are tender.
Combining Ingredients
- Stir in the shredded chicken, frozen peas, and frozen corn. Continue simmering for another five minutes.
- Slowly mix in the heavy whipping cream and chopped parsley, adjusting seasoning as needed.
- Allow the soup to warm for another 1-2 minutes before serving.
Serving
- Ladle the soup into individual bowls, garnishing with freshly chopped parsley.
- Serve with crusty bread or warm biscuits for dipping.
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