Chicken Pot Pie Soup Recipe

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There’s something deeply comforting about chicken pot pie soup that wraps around you like a warm blanket on a chilly evening. The first time I stumbled upon this recipe was during a rainy afternoon, a day typically spent in frustration as I tried to whip up dinner with a fridge almost empty. With just a handful of ingredients on hand, I experimented, simmering chicken, creamy broth, and the delightful crunch of veggies together. As the enticing aroma filled my kitchen, melting away the dreariness outside, I knew I had created something special. The smell of buttery onions and roasted garlic dancing with the savory chicken lingered in the air, cozying up my entire home. Since that magical day, I’ve wanted to share this simple yet fulfilling dish with everyone I can—because who wouldn’t love a warm bowl that tastes like nostalgia and comfort? Trust me, one spoonful, and you’ll be in culinary heaven too!

Why You’ll Love This Recipe

• Easy to Make: With simple steps, you’ll whip this together in no time—even on those busy weeknights.
• Warm & Cozy: Perfect for chilly evenings, this soup gives off all the delightful aromas of your favorite chicken pot pie.
• Healthy Ingredients: Loaded with veggies and lean protein, this dish is both comforting and nourishing.
• Fun to Customize: Make it your own with seasonal vegetables or spices; the possibilities are endless!
• Crowd-Pleasing: Perfect for family dinners or cozy gatherings, it’s a surefire hit with everyone who tastes it!

Ingredients

• 6 tablespoons unsalted butter: The aromatic base for your soup. It adds richness and depth.
• 1 medium yellow onion, chopped: Sweet and savory, onions bring an essential flavor that defines this dish.
• 2 celery stalks, finely chopped: Adds a lovely crunch and a mild, aromatic flavor that balances the soup perfectly.
• 2 carrots, sliced: Bright and sweet, carrots not only provide nutrition but also a pop of color!
• 8 ounces mushrooms, sliced: Earthy and delightful, mushrooms enhance the soup’s flavor, making it more robust.
• 3 garlic cloves, minced: Aromatic and flavorful; garlic takes this soup to another level of deliciousness.
• 1/3 cup all-purpose flour: Helps thicken the soup to achieve that creamy, pot pie-like consistency.
• 6 cups chicken stock: The heart and soul of the soup; opt for homemade or low-sodium versions for a healthier option!
• 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick: They add heartiness and texture, making the soup filling.
• 5 cups cooked chicken, shredded: Use any rotisserie chicken, and it’s a great way to use up leftovers!
• 1 cup frozen peas: Sweet and tender, peas bring vibrant color and nutrition without extra prep work.
• 1 cup frozen corn: Adds sweetness and a lovely crunch; no need to thaw, just toss them in!
• 1/2 cup heavy whipping cream: The secret to creaminess and richness—don’t skip this!
• 1/4 cup parsley, chopped: A fresh sprinkle that brightens up the overall flavor and presentation.
• 3 1/2 teaspoons salt (to taste): Enhance flavors but remember to adjust according to your stock’s saltiness.
• 1/2 teaspoon black pepper: A hint of spice to balance out the creaminess.

Full recipe card is below.

How to Make It

Melt That Butter

Start by melting the butter in a large pot over medium heat. Let the delightful scent waft through your kitchen, as it sets the stage for the scrumptiousness to come.

Sauté Those Veggies

Add the chopped onion, celery, and carrots to the pot and sauté for about 5-7 minutes until they’re softened and aromatic. Your kitchen should smell heavenly now!

Mushrooms & Garlic Enter the Scene

Toss in the sliced mushrooms and minced garlic, cooking for another 5 minutes until everything is tender and inviting. The blend of flavors is already beautiful, isn’t it?

Make a Roux

Stir in the flour, cooking for 1 minute to create a light roux. This step is key—whisk away any lumps until it becomes a silky mix!

Add the Chicken Stock & Potatoes

Slowly whisk in the chicken stock, ensuring no clumps remain. Then, add the sliced potatoes, salt, and black pepper. Bring it all to a bubbling boil, then reduce the heat and let it simmer for 12-15 minutes, or until the potatoes are fork-tender.

Incorporating Chicken and Veggies

Stir in the shredded chicken, peas, and corn, allowing it to simmer for 5 more minutes until everything is heated through. Your soup is starting to thicken, and oh, does it smell good!

Creamy Finished Touch

Finally, stir in the heavy whipping cream and chopped parsley, adjusting the seasoning to your taste. Let it simmer for another 1-2 minutes before serving. It’s time to ladle this deliciousness into bowls!

Pro Tips for Success

1. Use Rotisserie Chicken: It saves so much time and adds incredible flavor.
2. Adjust Thickness: For a thicker soup, let it simmer a little longer after adding the cream.
3. Taste As You Go: Seasoning is personal—keep tasting to find your ideal balance.
4. Fresh Herbs: Adding a sprinkle of fresh thyme or dill just before serving can elevate flavors nicely.

Flavor Variations

• Veggies Galore: Swap in seasonal veggies like green beans or zucchini for a fresh twist.
• Spicy Kick: Add a pinch of cayenne or red pepper flakes for a zesty edge.
• Herby Goodness: Sprinkle in some thyme or rosemary for an aromatic flair!

Serving Suggestions

Serve this heartwarming soup in wide bowls, garnished with fresh parsley for an inviting look. Pair it with a crisp garden salad and some crusty bread for the perfect meal. A glass of chilled white wine or a warm herbal tea would also complement your cozy evening beautifully.

Make-Ahead & Storage

To prep ahead, chop your veggies and store them in an airtight container in the fridge for up to two days. This soup can be stored in the refrigerator for about 3-4 days. Just ensure it cools completely before transferring to your containers!

Leftovers

Leftover chicken pot pie soup is fantastic on its own, but you can also use it as a filling for savory pastries or as a sauce over pasta. Your creativity is the limit!

Freezing

Yes, this soup can be frozen! Portion it into freezer-safe containers, leaving a little space at the top for expansion. When it’s time to enjoy again, thaw it overnight in the fridge before reheating!

Reheating

The best way to reheat your soup is in a skillet over medium heat, stirring frequently to prevent sticking. You can also use a microwave, but be sure to heat it in short bursts, stirring in between for even warmth.

FAQs

Can I use fresh vegetables instead of frozen?
Absolutely! Just make sure to cook them until tender before adding them to the soup.

Can I omit the cream for a dairy-free version?
Sure! You can replace the cream with coconut milk or leave it out entirely for a lighter soup.

What type of chicken should I use?
Cooked rotisserie chicken is fantastic, but any cooked chicken will do, including turkey!

How do I make it gluten-free?
Substitute all-purpose flour with cornstarch or a gluten-free flour blend to thicken your soup.

Final Thoughts

Thank you for joining me today in this cozy culinary adventure! Chicken pot pie soup is a beautiful way to wrap up a day, nourish your loved ones, and let those comforting aromas envelop your home. I hope you create your own delightful memories with this dish, filling your kitchen with love and laughter. Remember, cooking is all about love and joy—so don’t stress, have fun, and enjoy that delicious soup! Happy cooking, my friends!

Warmly,
Chef Emily