Chicken pot pie soup is the ultimate comfort food that combines all the hearty elements of a traditional chicken pot pie into a warm and inviting bowl of soup. This delicious recipe blends tender chicken, fresh vegetables, and creamy broth, making it perfect for any occasion. Whether you’re looking for a cozy dinner or a satisfying meal to share with family and friends, this soup is sure to hit the spot. Let’s dive into why this chicken pot pie soup recipe is a must-add to your culinary repertoire.
Why We Love This Chicken Pot Pie Soup Recipe
Chicken pot pie soup brings together the familiar flavors of a classic dish while offering a twist that makes it perfect for cozy nights in or casual gatherings. The combination of savory chicken, seasonal vegetables, and a rich creamy broth makes it filling yet comforting. Not only is this recipe easy to prepare, but it also allows you to tailor the ingredients to suit your preferences. It’s an ideal way to use up leftover chicken and create a dish that feels both nostalgic and new. With its delightful aroma and mouthwatering taste, it’s no wonder this chicken pot pie soup has won the hearts of many.
Ingredients about Chicken Pot Pie Soup Recipe
To create your delicious chicken pot pie soup, you will need the following 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
How to Make Chicken Pot Pie Soup Recipe Directions
Start by melting the unsalted butter in a large pot over medium heat. Once melted, toss in the chopped onion, celery, and carrot. Sauté these vegetables for about 5-7 minutes until they soften and become aromatic. Next, add the sliced mushrooms and minced garlic to the pot. Continue cooking for another 5 minutes, ensuring that the mushrooms are tender and everything is well mixed.
After the vegetables have cooked down, stir in the all-purpose flour. This will help create a light roux. Cook the mixture for about 1 minute to ensure the flour absorbs some of the fat and flavors from the vegetables. Slowly whisk in the chicken stock, making sure there are no lumps. This step will set the foundation for your creamy broth.
Now, it’s time to add the sliced Yukon Gold potatoes, salt, and black pepper. Bring the mixture to a rolling boil, then reduce the heat and let it simmer for about 12-15 minutes. This allows the potatoes to become tender and absorb the flavors from the soup.
Once the potatoes are cooked through, stir in the shredded chicken, frozen peas, and frozen corn. Allow the soup to simmer for an additional 5 minutes until everything is heated through. Finally, add the heavy whipping cream and chopped parsley. This will bring a delightful creaminess and fresh flavor to your soup. Taste it and adjust the seasoning if necessary. Allow it to simmer for another 1-2 minutes before serving.
How to Serve Chicken Pot Pie Soup Recipe
When it comes to serving your chicken pot pie soup, you have a few options. Ladle the soup into bowls, and consider topping each serving with a sprinkle of fresh parsley to add a touch of color and flavor. For added texture, serve it with crusty bread or flaky biscuits on the side. These sides can be perfect for dipping and soaking up the rich broth.
You might also want to serve your soup in bread bowls for a fun and rustic presentation. This gives a delightful twist and allows you to enjoy every last bite, including the bowl! You can also pair it with a simple green salad for a well-rounded meal.
Expert Tips: Chicken Pot Pie Soup Recipe
To make the most out of your chicken pot pie soup, here are some expert tips:
- Choose Quality Chicken: For the best flavor, use high-quality chicken, either rotisserie chicken or leftover roasted chicken. This makes the prep quicker and enhances the taste.
- Adjust Veggies: Feel free to customize the vegetables in your soup. You can include peas, corn, or green beans based on what you have or enjoy.
- Thickening the Soup: If you prefer a thicker soup, you can increase the amount of flour slightly or add a potato. A blended potato gives a creamy texture without needing too much cream.
- Seasoning: Don’t hesitate to experiment with herbs and spices. Adding thyme or rosemary can elevate the flavor even more.
- Prepare in Advance: You can make this soup ahead of time. Just store it in the fridge and reheat it on the stove, adding a splash of cream if needed to freshen it up.
How to Store Chicken Pot Pie Soup Recipe
Storing your chicken pot pie soup is simple. Let it cool to room temperature, then transfer it to an airtight container. You can store it in the refrigerator for about 3 to 4 days. If you want to keep it longer, consider freezing it. To freeze, ensure it’s in a freezer-safe container and label it with the date. It can last up to 3 months in the freezer. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat on the stove while stirring occasionally.
Variation of Chicken Pot Pie Soup Recipe
There are numerous ways to give your chicken pot pie soup a personal touch. Here are a few variations you might consider:
- Add Different Proteins: While this recipe is chicken-focused, you might opt to use turkey if you have leftovers from a holiday meal.
- Vegan Version: For a plant-based twist, replace the chicken with sautéed tofu or chickpeas and use vegetable stock instead of chicken stock. This way, you can enjoy the same comforting flavor.
- Dairy-Free Option: To keep it dairy-free, you can substitute the heavy cream with coconut milk or a non-dairy cream option. This choice maintains the creamy essence without using dairy.
- Spice it Up: Add a pinch of cayenne pepper or a splash of hot sauce if you like your soup with a kick. This can elevate the flavors and make it more exciting.
- Herb Infusion: Consider adding fresh herbs like dill or thyme during the last minutes of cooking for an extra layer of flavor.
FAQ
What is chicken pot pie soup?
Chicken pot pie soup is a creamy, hearty soup that combines chicken and vegetables, mimicking the classic flavors of a chicken pot pie, but served in a comforting soup form.
How long does chicken pot pie soup last in the fridge?
Chicken pot pie soup can be stored in the refrigerator for 3 to 4 days. Make sure to place it in an airtight container for optimal freshness.
Can I freeze chicken pot pie soup?
Yes, you can freeze chicken pot pie soup. Just let it cool completely, pour it into a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
What ingredients can I add to chicken pot pie soup?
You can add a variety of vegetables such as green beans, peas, or corn. You might also consider different proteins, like turkey, or a plant-based option like chickpeas.
How do I make chicken pot pie soup thicker?
To thicken chicken pot pie soup, you can increase the amount of flour used in the roux or add blended potatoes. Another option is to simmer it longer to reduce the liquid.
Enjoy creating and savoring your delicious chicken pot pie soup!
Chicken Pot Pie Soup
Ingredients
Base and Vegetables
- 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
Broth and Thickeners
- 1/3 cup all-purpose flour
- 6 cups chicken stock
Main Ingredients
- 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
Finishing Touches
- 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.
- Add the chopped onion, celery, and carrot. Sauté for about 5-7 minutes until softened.
- Add the sliced mushrooms and minced garlic to the pot. Cook for another 5 minutes.
- Stir in the all-purpose flour and cook for about 1 minute.
- Slowly whisk in the chicken stock to create a smooth mixture.
- Add the sliced Yukon Gold potatoes, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 12-15 minutes.
- Stir in the shredded chicken, frozen peas, and corn. Simmer for an additional 5 minutes.
- Add the heavy whipping cream and chopped parsley, simmer for another 1-2 minutes before serving.
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