Chicken Pot Pie Soup Recipe

This Chicken Pot Pie Soup recipe is a perfect blend of comfort and flavor, offering the classic taste of chicken pot pie in a warm, creamy soup form. Packed with tender vegetables, shredded chicken, and a rich, creamy broth, this soup is perfect for cozy dinners or family meals. Easy to make with everyday ingredients like carrots, celery, potatoes, peas, and corn, it’s a crowd-pleaser that’s sure to satisfy everyone. Whether you’re looking for a hearty soup recipe for cold weather or a simple weeknight dinner, this creamy chicken soup will hit the spot. Enjoy it with crusty bread or buttery biscuits for the ultimate comfort food experience.

Ingredients:

• 6 Tbsp unsalted butter
• 1 medium yellow onion, chopped (about 1 cup)
• 2 medium carrots, thinly sliced into rings
• 2 celery sticks, finely chopped
• 8 oz white or brown mushrooms, sliced
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 6 cups chicken stock
• 3-4 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1 lb Yukon gold potatoes, peeled and sliced into 1/4-inch thick pieces
• 5 cups cooked chicken (shredded)
• 1 cup frozen peas
• 1 cup corn (frozen or canned)
• 1/2 cup heavy whipping cream
• 1/4 cup parsley, finely chopped, plus more for garnish

Instructions:

1. Cook the Vegetables: In a large Dutch oven or soup pot, melt 6 tablespoons of butter over medium-high heat. Add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
2. Add Mushrooms and Garlic: Add the sliced mushrooms and minced garlic to the pot. Continue sautéing for another 5 minutes, until the mushrooms have softened and released their moisture.
3. Make the Base: Sprinkle the flour over the vegetables and stir constantly for 1 minute, allowing the flour to cook until it turns golden.
4. Add the Liquids and Potatoes: Pour in the chicken stock and add the sliced potatoes, 3 1/2 teaspoons salt (or to taste), and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Partially cover and cook for 12-15 minutes, or until the potatoes are tender.
5. Finish the Soup: Add the shredded chicken, frozen peas, frozen corn, heavy whipping cream, and chopped parsley. Stir well and bring the soup back to a simmer. Cook for an additional 5 minutes, until the peas and corn are tender.
6. Season and Serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove from heat and serve hot, garnished with extra parsley if desired.

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Why You’ll Love This Recipe:

• Comforting and Hearty: This soup is packed with all the comforting flavors of chicken pot pie, but in a cozy, easy-to-eat form.
• Quick and Easy: With simple ingredients and straightforward steps, this soup comes together in no time, making it perfect for a weeknight dinner.
• Perfectly Creamy: The addition of heavy cream gives this soup a rich, velvety texture that’s both satisfying and comforting.
• Family-Friendly: Kids and adults alike will enjoy the tender vegetables and hearty chicken in this delicious soup.

Tips:

• Add More Veggies: Feel free to add other vegetables like parsnips, sweet potatoes, or green beans for extra flavor and nutrition.
• Use Rotisserie Chicken: Save time by using shredded rotisserie chicken, which will make the soup even quicker to prepare.
• Thicken the Soup: If you prefer a thicker soup, you can mash some of the potatoes with a potato masher before adding the cream.

Variations and Substitutions:

• Non-Dairy Option: Substitute the heavy cream with coconut cream or almond milk for a dairy-free version.
• Vegetarian: For a vegetarian version, omit the chicken and use vegetable stock instead of chicken stock.
• Gluten-Free: To make the soup gluten-free, replace the all-purpose flour with a gluten-free flour blend or cornstarch.

FAQs:

• Can I make this soup ahead of time? Yes! This soup can be made a day ahead and stored in the refrigerator. Simply reheat before serving.
• Can I freeze this soup? While you can freeze the soup, the texture of the potatoes and cream might change slightly upon thawing. It’s best enjoyed fresh but can be frozen for up to 3 months.
• What type of chicken should I use? Shredded rotisserie chicken is perfect for this soup, but you can also use cooked chicken breast or thighs.

Serving:

Serve this Chicken Pot Pie Soup with warm, crusty bread or buttery biscuits for dipping. It’s the perfect pairing for a cozy meal.

Suggestions:

• Top with Cheese: For extra flavor, sprinkle grated cheddar or Parmesan cheese on top before serving.
• Add Fresh Herbs: Garnish with fresh herbs like thyme or rosemary to elevate the flavor profile of the soup.
• Serve with a Salad: A light, leafy salad with a tangy vinaigrette can balance out the richness of the soup for a complete meal.

This Chicken Pot Pie Soup is a comforting, creamy, and satisfying dish that’s perfect for any cold night. With its rich flavors and hearty ingredients, it’s sure to become a family favorite!