Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 tablespoons unsalted butter; 1 cup chopped yellow onion; 2 celery sticks, finely chopped; 2 carrots, thinly sliced; 8 ounces sliced mushrooms; 3 cloves garlic, minced; 1/3 cup all-purpose flour; 6 cups chicken stock; 2 Yukon gold potatoes, peeled and sliced into 1/4 inch thick pieces; 3-4 teaspoons salt (to taste); 1/2 teaspoon black pepper; 2 cups shredded chicken; 1 cup frozen peas; 1 cup frozen corn; 1/2 cup whipping cream; 1/4 cup finely chopped parsley

There’s something so cozy about a warm bowl of soup, especially when it’s Chicken Pot Pie Soup. This dish wraps you in a blanket of comfort with each spoonful. It’s like taking a walk down memory lane, where home-cooked meals were the highlight of the day. On chilly evenings, this soup brings warmth not just to your body, but to your heart as well.

why make this recipe

Chicken Pot Pie Soup is the perfect blend of comforting flavors and textures. It’s hearty yet feels light, making it an ideal choice for a family dinner or when you want to impress guests. Plus, it’s a fantastic way to use up leftover chicken, turning what’s left from last night’s dinner into something unforgettable. If you love creamy soups with a hint of wholesome goodness, you’re in the right place!

how to make Chicken Pot Pie Soup Recipe

Grab your favorite Dutch oven or a sturdy soup pot and let’s get started! The first step is to melt your butter. Heat your pot over medium-high heat and add in 6 tablespoons of unsalted butter. As it melts, you’ll want to toss in a cup of chopped yellow onion, along with two finely chopped celery sticks and two thinly sliced carrots. Sauté them for about 5-7 minutes until they soften and get a light golden hue. You’re building such a lovely base here!

Next, we’ll add in sliced mushrooms and minced garlic. Sauté them together for another 5 minutes until they’re beautifully softened and fragrant. Get ready, because your kitchen will start to smell divine!

Now, sprinkle in 1/3 cup of all-purpose flour. Stir it constantly for a minute until it turns golden—a little roux magic happening right before your eyes! Slowly pour in 6 cups of chicken stock, followed by those lovely Yukon gold potatoes you’ve peeled and sliced into 1/4" thick pieces. Season it with 3-4 teaspoons of salt (to your taste) and 1/2 teaspoon of black pepper. Bring everything to a boil, then reduce the heat to a simmer. Partially cover the pot and let it cook for about 12-15 minutes until your potatoes are tender.

Once those potatoes are cooked, stir in your shredded chicken, frozen peas, frozen corn, 1/2 cup of whipping cream, and 1/4 cup of finely chopped parsley. Bring this mixture back to a simmer and let it cook for another 5 minutes until your peas and corn are perfectly tender. Taste and adjust the seasoning with salt and pepper as needed.

And voilà! Your Chicken Pot Pie Soup is ready to enjoy.

how to serve Chicken Pot Pie Soup Recipe

Serving this soup is simple and fun. Ladle generous portions into bowls and sprinkle extra parsley on top for that fresh pop. I love pairing this soup with homemade cheddar biscuits, which are perfect for dipping! Sit back, relax, and watch everyone bask in the warm flavors.

how to store Chicken Pot Pie Soup Recipe

Leftover soup? No problem! Let it cool completely before transferring it to an airtight container. It can be stored in the fridge for about 3-4 days. If you want to keep it longer, this soup freezes beautifully! Just make sure to leave some space in the container, as it will expand when frozen.

tips to make Chicken Pot Pie Soup Recipe

To make your soup extra rich and creamy, try using a bit of half-and-half instead of whipping cream. If you’re looking to lighten it up, feel free to use low-fat milk. You can also customize your veggies—like adding in diced bell peppers or using fresh herbs. And if you love the flavors of a classic pot pie, consider adding a sprinkle of thyme or rosemary while it simmers.

variation (if any)

This soup can easily adapt to your tastes! For a slightly different spin, you could switch up the protein; use turkey instead of chicken or even a plant-based chicken substitute for a vegetarian option. If you love a bit of heat, add a dash of cayenne pepper or a splash of hot sauce to kick it up a notch!

FAQs

Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken makes things super easy and adds fantastic flavor. Just shred it and toss it in at the end.

Can I make this soup ahead of time?
Definitely! The flavors meld beautifully after a day, so making it a day in advance works wonders. Just reheat it gently before serving.

Is this soup gluten-free?
To make it gluten-free, swap out the all-purpose flour for a gluten-free blend or cornstarch. Just be sure to adjust the amounts accordingly for thickening!

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