Chicken Pot Pie Soup

The kitchen fills with the inviting aroma of simmering broth as I prepare for a comforting evening. There’s something inherently cozy about Chicken Pot Pie Soup—a dish that warms both the body and the soul, perfect for chilly nights when the world outside feels a bit too brisk. Not only does this nourishing soup deliver a satisfying combination of flavors, but it also brings together family and friends around the table. Plus, it’s incredibly easy to make and absolutely delicious, so you can whip it up for any occasion and feel like a superstar in your own kitchen.

Print

How to Make Chicken Pot Pie Soup

To create this mouthwatering Chicken Pot Pie Soup, you’ll begin by gathering some simple, wholesome ingredients. The beauty of this dish lies in its ease and the delightful harmony of textures and tastes. Cooking at home, especially with loved ones, transforms an ordinary day into something special. Let’s dive into the warmth of this recipe together.

Ingredients You’ll Need

For a delightful pot of soup that serves about eight, you will need:

• 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

Step-by-Step Directions

1. Begin by melting the butter in a large pot over medium heat. As the butter coats the bottom and begins to bubble gently, you’ll notice a buttery fragrance wafting through the air.

2. Toss in the chopped onion, celery, and carrots. Sauté these aromatic vegetables for about 5 to 7 minutes, or until the onion becomes translucent and the carrots soften. You’ll want to stir occasionally to let the flavors meld.

3. Now stir in the sliced mushrooms and the minced garlic. The earthy aroma of the mushrooms cooking will wrap around you like a warm blanket. Cook for about 5 minutes, stirring frequently.

4. Sprinkle in the flour and mix it in to form a roux, allowing it to cook for a minute or so. This will give your soup the perfect thickness later on.

5. Gradually whisk in the chicken stock, working out any lumps until the mixture is smooth. Watch as the liquid transforms into a creamy base, filling the kitchen with a robust, savory scent.

6. Next, add in the sliced potatoes, along with the salt and pepper. Bring this medley to a gentle boil, then lower the heat to let it simmer for 12 to 15 minutes, until the potatoes are tender.

7. Gently fold in the shredded chicken, frozen peas, and corn. Let it simmer together for another 5 minutes; the colors will brighten, and the hearty ingredients will mingle beautifully.

8. Finally, stir in the heavy cream and chopped parsley. Adjust the seasoning as needed, until it’s just right for your palate.

Nutrition Facts

Serving Size: Approx. 1 cup

Calories: 350

Protein: 20g

Carbs: 30g

Fat: 15g

Fiber: 3g

Serving Ideas

This Chicken Pot Pie Soup is the perfect centerpiece for a cozy brunch or a relaxed weeknight dinner. Serve it in deep bowls with crusty bread on the side, perfect for dipping. For a family movie night, consider pairing it with a vibrant green salad to balance the richness, along with a delightful dessert for the sweet finale. Each spoonful is like a hug from the inside.

Storage Tips

This soup is great for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you wish to freeze it, let it cool completely before transferring to freezer-safe bags. It can comfortably sit in the freezer for up to 3 months. When heating, be sure to thaw overnight in the fridge and reheat gently over the stove.

Pro Tips

• For a flavor boost, consider adding a splash of white wine to the pot right after cooking the mushrooms.
• If you’re short on time, rotisserie chicken works wonders and cuts down on prep time.
• Adjust the thickness of your soup by playing with the flour or adding more or less stock, depending on your preference.
• Swap out the heavy cream for half-and-half or a lighter cream if you’re looking for a lighter version.
• Feel free to customize the vegetables—green beans or peas add a nice pop of color and flavor!

Flavor Variations

• Add a sprinkle of dried thyme or rosemary for an herbaceous twist that enhances the flavor profile of the soup.
• For a hint of sweetness, incorporate some diced sweet potatoes instead of regular potatoes during the cooking process.
• Experiment with different proteins—turkey is a fantastic alternative that adds a unique flavor to the soup.

FAQs

Can I use frozen chicken for this recipe?
Absolutely! If you have frozen chicken, just cook it thoroughly before shredding and adding it to the soup.

How do I thicken my Chicken Pot Pie Soup?
If you prefer a thicker soup, you can add a bit more flour during the roux stage, or blend a small portion of the soup and stir it back in to achieve your desired consistency.

Can I make this soup ahead of time?
Yes! This soup keeps beautifully in the fridge for several days or can be frozen for future meals, making it perfect for meal prep.

What’s the best way to reheat Chicken Pot Pie Soup?
Reheat gently over medium heat on the stovetop, stirring frequently until warmed through. Avoid boiling to keep the cream from separating.

Digging into a bowl of Chicken Pot Pie Soup isn’t just about savoring a delightful dish; it’s about the joy of cooking and creating memories—each bite a reminder of warmth, love, and family gathered around the table.