There’s a special kind of comfort in a warm bowl of Chicken Pot Pie Soup on a chilly evening, isn’t there? The creamy broth, the tender chicken, and the array of colorful veggies create a symphony of flavors that feels like a warm hug on a plate. As soon as the pot simmers on the stove, the inviting aroma of savory chicken mingles with the sweet scent of onions, making it nearly impossible to resist. This hearty soup is not just a meal; it’s an embrace for the soul, perfect for those cozy nights or family gatherings.
Chicken Pot Pie Soup
A warm and comforting soup featuring tender chicken, colorful vegetables, and a creamy broth, perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
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
Instructions
- Melt the butter in a large pot over medium heat until it bubbles.
- Add the chopped onion, celery, and carrots; sauté for 5 to 7 minutes until the vegetables are soft.
- Stir in the sliced mushrooms and minced garlic; cook for an additional 5 minutes.
- Sprinkle in the flour and mix vigorously to create a roux.
- Gradually whisk in the chicken stock, ensuring there are no lumps.
- Add the sliced potatoes, salt, and pepper; bring to a boil, then reduce heat and let simmer for 12 to 15 minutes.
- Fold in the shredded chicken, frozen peas, and corn; let it simmer for another 5 minutes.
- Stir in the heavy cream and chopped parsley; adjust seasoning to taste.
Notes
For extra creaminess, substitute half of the heavy cream with sour cream for a delightful tang.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg
How to Make Chicken Pot Pie Soup
Creating Chicken Pot Pie Soup is as effortless as it is rewarding. The process combines simple cooking techniques with wholesome ingredients, making it an ideal family-friendly recipe that everyone can contribute to in the kitchen. Let’s gather our supplies and dive right in!
Ingredients You’ll Need
Here’s what you’ll need to whip up a delightful pot of Chicken Pot Pie Soup:
- 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
- Begin by melting the butter in a large pot over medium heat, allowing it to bubble and froth. The rich scent of melting butter is utterly mouthwatering.
- Toss in the chopped onion, celery, and carrots; sauté them for about 5 to 7 minutes. Watch as the vegetables soften and the onions become translucent, releasing their sweetness.
- Stir in the sliced mushrooms and minced garlic; cook for an additional 5 minutes. You’ll smell the earthiness of the mushrooms mixing beautifully with the garlic, creating a fragrant base.
- Sprinkle in the flour and mix it vigorously to create a roux. This will give your soup a wonderfully creamy texture.
- Gradually whisk in the chicken stock, ensuring there are no lumps. The mixture will thicken slightly, becoming a luscious broth.
- Add in the sliced potatoes, salt, and pepper; bring the pot to a boil, then reduce the heat and let it simmer for 12 to 15 minutes. The aroma intensifies as the potatoes become tender.
- Gently fold in the shredded chicken, frozen peas, and corn; let it simmer for another 5 minutes. You’ll see the vibrant colors come alive in the pot.
- Finally, stir in the heavy cream and chopped parsley; adjust the seasoning to your liking. The cream will create a velvety finish, ensuring each spoonful is rich and satisfying.
Nutrition Facts
- Serving Size: 1 cup
- Calories: 450
- Protein: 25g
- Carbs: 35g
- Fat: 25g
- Fiber: 5g
Serving Ideas
This Chicken Pot Pie Soup is versatile and perfect for all occasions. Serve it in deep bowls topped with crusty bread for a cozy brunch or gather your family for a hearty weeknight dinner. For a touch of fun, why not have a family movie night? Pour the soup into large mugs and settle in for a heartwarming film.
Storage Tips
If you happen to have leftovers (though they might not last long!), let the soup cool completely before transferring it into airtight containers. It stores beautifully in the fridge for about 3 to 4 days. You can also freeze it for up to three months. Just remember to leave a little space at the top of the container, as it will expand when frozen.
Pro Tips
- Use leftover rotisserie chicken for a quicker meal. It saves time without sacrificing flavor.
- Add a splash of white wine while sautéing the vegetables for a deeper flavor.
- For extra creaminess, try substituting half of the heavy cream with sour cream. It adds a delightful tang!
Flavor Variations
Feel free to make this soup your own! Here are a couple of suggestions to customize your Chicken Pot Pie Soup:
- Herb Delight: Experiment with fresh herbs like thyme or rosemary for a fragrant twist.
- Spice it Up: Add a pinch of cayenne pepper or paprika for a kick of warmth.
FAQs
Can I use fresh chicken in the soup?
Absolutely! Just dice it up and add it earlier in the cooking process. You’ll want it to cook thoroughly in the broth.
Can I make Chicken Pot Pie Soup in advance?
Yes, you can prepare it a day ahead and simply reheat it when you’re ready to serve. Just remember it may thicken, so add a little extra stock when reheating.
Is this recipe gluten-free?
To make this soup gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening.
This Chicken Pot Pie Soup is genuinely one of those recipes that brings the family together, offering warmth and comfort to any gathering. Enjoy every delicious spoonful, and may it fill your home with joy and love!