Chicken Pot Pie Soup Recipe

why make this recipe

Chicken Pot Pie Soup is a comforting dish that brings the warm, hearty flavors of traditional chicken pot pie into a delicious and easy-to-eat soup. It’s perfect for chilly days or when you want something cozy. This soup is not only filling but also packed with fresh vegetables and tender chicken, making it a wholesome meal in one bowl. Plus, it’s a great way to use up leftover chicken!

how to make Chicken Pot Pie Soup

Ingredients:

• 6 Tbsp unsalted butter
• 1 medium yellow onion, chopped (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” thick pieces
• 5 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 cup corn (frozen or canned)
• 1/2 cup whipping cream
• 1/4 cup parsley, finely chopped (plus more for garnish)

Directions:

1. Heat a Dutch oven or soup pot over medium/high heat and melt in 6 Tbsp of butter.
2. Add chopped onion, chopped celery, and sliced carrots. Sauté for 5-7 minutes, stirring occasionally, until they are softened and lightly golden.
3. Add sliced mushrooms and minced garlic. Sauté for another 5 minutes, stirring occasionally, until softened.
4. Add 1/3 cup of flour, stirring constantly for 1 minute until golden.
5. Pour in 6 cups of chicken stock, along with the sliced potatoes, 3 1/2 tsp of salt (or to taste), and 1/2 tsp of black pepper. Bring to a boil, then reduce heat to a simmer. Partially cover and cook for 12-15 minutes or just until the potatoes are tender.
6. Stir in shredded chicken, frozen peas, frozen corn, 1/2 cup of heavy whipping cream, and 1/4 cup of parsley. Bring back to a simmer and cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper, then remove from heat.

how to serve Chicken Pot Pie Soup

Serve the Chicken Pot Pie Soup hot in bowls. You can garnish with extra chopped parsley for a fresh touch. This soup goes well with crusty bread or crackers on the side for dipping.

how to store Chicken Pot Pie Soup

Store any leftover soup in an airtight container in the refrigerator. It will keep well for 3-4 days. To reheat, simply warm it on the stove over medium heat until heated through. You may need to add a little water or chicken stock to thin it out, as it may thicken in the fridge.

tips to make Chicken Pot Pie Soup

• Feel free to use rotisserie chicken to save time.
• Adjust the salt and pepper according to your taste preferences.
• Add your favorite vegetables like green beans or corn for extra flavor and nutrition.
• If you like a thicker soup, you can add more flour or let it simmer longer.

variation

You can make a creamy version of Chicken Pot Pie Soup by adding a bit more cream or using heavy cream instead of whipping cream. For a lighter option, you can substitute half the cream with low-fat milk.

FAQs

1. Can I freeze Chicken Pot Pie Soup?
Yes, you can freeze the soup. Just ensure it cools completely before transferring it to a freezer-safe container. It can last up to 2-3 months in the freezer.

2. What can I substitute for chicken stock?
If you don’t have chicken stock, you can use vegetable broth for a different flavor.

3. Is it okay to use canned chicken?
Yes, you can use canned chicken if you want a quick and easy option. Just drain it and add it to the soup.

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