Chicken Pot Pie Soup Recipe

There’s nothing quite like the feeling of wrapping your hands around a warm bowl of Chicken Pot Pie Soup on a chilly evening. The creamy broth barely keeps pace with the aromas wafting through your kitchen, a comforting blend of roasted chicken, sweet carrots, and fragrant herbs that dance together in perfect harmony. When you serve this hearty dish to your family, you’re not just nourishing their bodies; you’re wrapping them in a hug, a moment of coziness that lingers long after the last bite. This Chicken Pot Pie Soup Recipe is your new kitchen companion, a trusted go-to that combines delightful flavors and wholesome ingredients.

Ah, the familiar scent of sautéed onions and garlic—they always signal the beginning of something wonderful, don’t they? This soup is a warm embrace on rainy afternoons or a quick weeknight dinner when you need to fill bellies and comfort souls.

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How to Make Chicken Pot Pie Soup Recipe

Ingredients You’ll Need

To whip up a delicious batch of Chicken Pot Pie Soup, here’s what you’ll need:

• 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

1. Begin by melting the butter in a large pot over medium heat. As it transforms from a solid state to a liquid gold, you’ll hear a gentle sizzle that invites you to start cooking.

2. Add in the chopped onion, celery, and carrots. Let them sauté together for about 5-7 minutes until they soften and the aroma fills the air. You’ll recognize that everything is just right when the onions turn translucent and sweet.

3. Stir in the mushrooms and garlic, continuing to cook for another 5 minutes. You’ll notice how the garlic adds a lovely warmth to the mix, enveloping your kitchen in an irresistible hug of flavor.

4. Next, sprinkle in the flour, mixing it in to create a light roux. Let it cook for about a minute to enhance its flavor—this step takes your soup from ordinary to extraordinary.

5. Slowly whisk in the chicken stock, easing it in so that everything combines smoothly. It’s like adding a warm blanket to the pot, setting the stage for a delicious symphony.

6. Toss in the sliced Yukon Gold potatoes along with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 12-15 minutes. You’ll want the potatoes to become tender—this is where the magic happens.

7. Once the potatoes are soft, stir in the shredded chicken, peas, and corn, letting them join the cozy mix. Simmer for another 5 minutes until everything is heated through, creating that rich, hearty texture.

8. Finally, stir in the heavy cream and chopped parsley. This last touch transforms your soup into something truly special. Adjust the seasoning if necessary, then let it bubble gently for another 1-2 minutes before serving.

Nutrition Facts

Serving Size: 1 bowl
Calories: 360
Protein: 25g
Carbs: 38g
Fat: 15g
Fiber: 4g

Serving Ideas

Serve your Chicken Pot Pie Soup in deep bowls, garnished with extra parsley for a pop of color. Pair it with crusty bread or flaky biscuits to soak up every drop of that luscious broth. It’s perfect for a cozy family dinner, after-school snacks, or a relaxing night in while watching your favorite movie.

Storage Tips

This recipe makes enough to feed a crowd, but if you happen to have leftovers, simply cool the soup completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, you can freeze it in individual portions for up to 3 months. Just remember to leave a little space at the top of your container for the liquid to expand as it freezes.

Pro Tips

• For added depth of flavor, consider searing your chicken before shredding it. It brings an extra layer of richness to the soup.
• If you ever find yourself low on fresh veggies, frozen mixed vegetables work beautifully in a pinch.
• Adjust the creamy richness to your taste—replace some of the heavy cream with sour cream for a tangy twist.
• Don’t forget to taste as you go! It’s the best way to make sure every bite is just right.

Flavor Variations

• If you’re craving spice, a pinch of cayenne or a dash of Tabasco can add a delightful kick to your soup.
• Swap out the Yukon Gold potatoes for sweet potatoes for a touch of sweetness that pairs wonderfully with chicken.
• For an herbal twist, incorporate fresh thyme or rosemary during the simmering stage for seasonal flair.

FAQs

Can I use rotisserie chicken for the soup?
Absolutely! Using rotisserie chicken is a fantastic time-saver and adds great flavor. Just shred the meat and mix it in with the broth.

Can this recipe be made gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend, and make sure your chicken stock is also gluten-free.

Is Chicken Pot Pie Soup healthy?
It can be! This recipe is packed with veggies and protein, yet you can adjust the cream and butter to fit your dietary preferences.

How do I thicken Chicken Pot Pie Soup?
If you prefer a thicker soup, you can mix a tablespoon of cornstarch with two tablespoons of water to create a slurry, then stir it into the soup while simmering.

Gather your loved ones around the table, and let this Chicken Pot Pie Soup fill your home with warmth, laughter, and those sweet moments that make every meal unforgettable. Enjoy!