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As the brisk autumn air started to sweep through our neighborhood, I couldn’t help but reminisce about those cozy evenings spent in my grandmother's kitchen. The aroma of rich, homemade chicken pot pie would always fill the air, a warm hug after a long day. But let's be real—while the memories were delightful, making the flaky crust? Not so much. That’s when my love for this Chicken Pot Pie Soup came into play.
Imagine all the comforting flavors of classic chicken pot pie, but in a creamy, hearty soup that’s as easy as a Sunday morning. This one-pot wonder brings together tender chicken, savory vegetables, and the richness of cream, creating a dish that warms your soul. It’s perfect for busy weeknights or lazy Sundays, and yes, even your next potluck.
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So grab your favorite spoon, because this creamy chicken pot pie soup is about to become your new go-to comfort food!
Why is Chicken Pot Pie Soup so beloved?
Comforting warmth: This Chicken Pot Pie Soup wraps you in cozy flavors, reminiscent of family dinners and chilly evenings.
One-pot simplicity: Minimal cleanup means more time savoring every delicious spoonful.
Rich, creamy goodness: It blends hearty chicken, fresh veggies, and velvety cream for a mouthwatering experience.
Versatile delight: Easily switch ingredients for leftover turkey or ham, adapting it to what you have on hand.
Crowd-pleasing favorite: Perfect for gatherings or just a cozy night in; everyone will be asking for seconds!
You might also enjoy pairing it with some delicious Chicken Pot Pie for an even heartier meal option!
Chicken Pot Pie Soup Ingredients
Get ready to cozy up with this flavorful dish!
For the Soup Base
• Unsalted Butter – adds rich flavor and helps to sauté the vegetables.
• Medium Yellow Onion – crucial for an aromatic base; use 1 cup chopped.
• Medium Carrots – brings sweetness and texture, sliced into rings.
• Celery Sticks – lends savory notes to the soup; finely chopped for best results.
• White or Brown Mushrooms – they provide an earthy flavor and texture; sliced.
• Garlic – adds another layer of flavor; use minced garlic for richness.
• All-Purpose Flour – thickens the soup for a creamy consistency.
For the Broth
• Chicken Stock – the flavorful base of the soup; essential for depth of flavor.
• Salt – season to taste for the perfect balance.
• Black Pepper – adds a touch of spice that complements the other flavors.
For the Hearty Ingredients
• Yukon Gold Potatoes – these provide a creamy texture, peeled and sliced into ¼” thick pieces.
• Cooked Chicken – your main protein; opt for shredded leftover rotisserie chicken.
• Frozen Peas – for a pop of freshness, color, and texture.
• Corn – frozen or canned; adds sweetness and delightful crunch.
For the Creaminess
• Whipping Cream – the secret ingredient for that rich and creamy finish.
• Parsley – gives a fresh touch and color; finely chopped, plus more for garnish.
For exact measurements, check the recipe card below!
Step-by-Step Instructions for Chicken Pot Pie Soup
Step 1
Start by melting 4 tablespoons of unsalted butter in a large Dutch oven or soup pot over medium heat. Once the butter is bubbling, add 1 cup of chopped medium yellow onion, 2 finely chopped celery sticks, and 2 medium carrots sliced into rings. Sauté these vegetables for about 5-7 minutes, or until they become tender and fragrant, transforming the kitchen with a delightful aroma.
Step 2
Next, incorporate 2 cups of sliced white or brown mushrooms and 3 minced garlic cloves into the pot. Continue to sauté for an additional 3-4 minutes until the mushrooms soften and release their juices. This step enhances the depth of flavor in your Chicken Pot Pie Soup, promising a heartwarming meal.
Step 3
To thicken your soup, stir in ⅓ cup of all-purpose flour, mixing well until the flour turns golden, about 2 minutes. This creates a roux that will give your soup a wonderfully creamy texture. Ensure everything is evenly blended to avoid lumps, providing a silky finish to your Chicken Pot Pie Soup.
Step 4
Gradually pour in 6 cups of chicken stock while stirring continuously. Add 2 medium Yukon Gold potatoes, peeled and sliced into ¼” thick pieces, along with salt and black pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Let it simmer for about 15-20 minutes, or until the potatoes are fork-tender and have absorbed all those comforting flavors.
Step 5
Once the potatoes are perfectly tender, stir in 2 cups of shredded cooked chicken, 1 cup of frozen peas, and 1 cup of corn. Allow the soup to simmer for an additional 5 minutes until all ingredients are heated through. The colors will brighten, giving your Chicken Pot Pie Soup an inviting and hearty appearance.
Step 6
To finish, slowly stir in 1 cup of whipping cream and ¼ cup of finely chopped parsley, enhancing the soup's richness and adding a fresh touch. Adjust seasoning with a little more salt and pepper if needed, then let the Chicken Pot Pie Soup sit for a few minutes before serving. Enjoy every warm spoonful garnished with additional parsley for a pop of color!
Chicken Pot Pie Soup Variations
Customize your Chicken Pot Pie Soup with these delightful options that elevate the original flavors in unexpected ways.
- Turkey Substitute: Swap chicken for shredded leftover turkey to create a delicious turkey pot pie soup, ideal after the holidays.
- Ham Addition: For a smoky twist, use diced ham instead of chicken; it will add a savory depth that’s irresistible.
- Vegetarian Option: Replace chicken with hearty roasted vegetables and vegetable stock, allowing the soup to shine with plant-based goodness.
- Creamy Alternative: For a lighter take, substitute half the whipping cream with coconut milk; it will lend a lovely tropical note.
- Herb Infusion: Experiment with fresh herbs like thyme or rosemary for an aromatic boost that complements the soup’s natural flavors.
- Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños to heat things up; balance it with extra cream for a rich finish.
- Different Veggies: Switch up the veggies by adding green beans or sweet potatoes; each will lend a unique sweetness and texture.
- Savory Biscuits: Serve your soup with freshly-baked biscuits on the side; their buttery goodness makes every bite even more comforting.
Make Ahead Options
These Chicken Pot Pie Soup meal prep tips are a lifesaver for busy home cooks! You can chop the vegetables, sauté them, and even prepare the roux (flour and butter mixture) up to 24 hours in advance. Simply refrigerate the cooked components in an airtight container. When you're ready to complete your soup, add the chicken stock, potatoes, and seasonings, then simmer until everything is heated through and the potatoes are tender. To maintain the creamy texture, stir in the whipping cream at the end just before serving. This way, your Chicken Pot Pie Soup will taste just as delicious as if you made it all in one go!
Expert Tips for Chicken Pot Pie Soup
• Season Thoughtfully: Always taste your soup before serving, adding salt and pepper gradually to reach the desired flavor profile.
• Flour Alternatives: For a gluten-free version of Chicken Pot Pie Soup, consider using a cornstarch slurry made from ½ cup cold water mixed with 2 tablespoons cornstarch.
• Cooking Device Choice: Use a Dutch oven to ensure even heat distribution while cooking, making it easier to transition from stovetop to oven if needed.
• Rotisserie Chicken Magic: Using leftover rotisserie chicken not only saves time but also enhances the soup's flavor. Feel free to use cooked chicken breast as a substitute too.
• Texture Tweaks: To keep the soup creamy and avoid separation, add the whipping cream at the end and avoid boiling it after adding.
• Storage Secrets: Store your Chicken Pot Pie Soup in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave for best results.
What to Serve with Chicken Pot Pie Soup?
Complete your cozy meal with delightful pairings that heighten the warmth and comfort of this creamy soup.
- Buttery Biscuits: Fluffy and warm, these buttery biscuits are perfect for soaking up every drop of soup, adding a soft texture to the meal.
- Garlic Bread: Crispy and aromatic, garlic bread brings a satisfying crunch and enhances the comfort food experience with its flavorful aroma.
- Mixed Green Salad: A light, refreshing salad balances the richness of the soup. Consider adding a zesty vinaigrette for a bright contrast.
- Roasted Vegetables: Caramelized and flavorful, roasted root vegetables add depth and sweetness to the meal, perfectly complementing the heartiness of the soup.
- Cornbread Muffins: Soft and sweet cornbread muffins add a delightful touch, offering a comforting, nostalgic taste that pairs beautifully with creamy dishes.
- Chardonnay: A crisp glass of Chardonnay complements the flavors of Chicken Pot Pie Soup, enhancing the overall dining experience with its fruity and buttery notes.
- Chocolate Cake: For dessert, a slice of rich chocolate cake offers a sweet finish, creating a satisfying contrast to the savory soup. The indulgence will leave everyone smiling.
How to Store and Freeze Chicken Pot Pie Soup
Fridge: Store your Chicken Pot Pie Soup in an airtight container for up to 3-4 days. Reheat it gently on the stovetop or in the microwave, stirring occasionally.
Freezer: Freeze the soup in freezer-safe containers for up to 3 months. Leave some space at the top for expansion, as it can thicken when frozen.
Reheating: Thaw overnight in the fridge before reheating. If it's too thick after thawing, add a splash of chicken stock to return it to a creamy consistency.
Serving Freshness: For the best texture, consume the soup within the first few days if stored in the fridge; it’s at its creamiest right after making!
Chicken Pot Pie Soup Recipe FAQs
What kind of chicken should I use for the Chicken Pot Pie Soup?
Absolutely! Using cooked chicken, such as shredded leftover rotisserie chicken, is perfect for this soup. Not only does it save time, but it also enhances the flavor. If you don't have rotisserie chicken, feel free to use cooked chicken breast; just make sure it’s shredded for the best texture in your soup.
How can I tell if the vegetables are fresh enough for Chicken Pot Pie Soup?
Very good question! When selecting vegetables, look for vibrant colors without any wilting or dark spots. Ideally, the onions should be firm, carrots crisp with no soft spots, and mushrooms fresh and plump. Avoid using any produce with visible dark spots or signs of spoilage, as these can affect the taste and texture of your soup.
What is the best way to store Chicken Pot Pie Soup?
I often recommend storing your Chicken Pot Pie Soup in airtight containers. It keeps well in the refrigerator for about 3-4 days. Ensure to reheat on the stovetop or in the microwave, stirring occasionally, for best results. Just remember, the freshness is all about how quickly you consume it, so enjoy those warm, tasty bowls while it’s at its creamiest!
Can I freeze Chicken Pot Pie Soup?
Absolutely! To freeze your Chicken Pot Pie Soup, let it cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Be sure to leave some space at the top of the container to allow for expansion as the soup thickens when frozen. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat gently.
What if my Chicken Pot Pie Soup is too thick after reheating?
No worries! If you find your soup has thickened up too much after thawing, simply add a splash of chicken stock while reheating. Stir until it reaches a creamy consistency again. This way, you’ll be back to enjoying that rich, comforting texture without any hassle!
Are there any dietary considerations with this Chicken Pot Pie Soup?
Very much so! If you or your guests have any dietary restrictions, consider using gluten-free flour or a cornstarch slurry (½ cup cold water + 2 tablespoons cornstarch) for a gluten-free option. You might also want to ensure no one is allergic to any ingredients like peas or mushrooms. Feel free to swap out any ingredients that don’t fit your needs; it’s very adaptable!
Irresistibly Creamy Chicken Pot Pie Soup for Cozy Nights
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
As the brisk autumn air started to sweep through our neighborhood, I couldn’t help but reminisce about those cozy evenings spent in my grandmother's kitchen. The aroma of rich, homemade chicken pot pie would always fill the air, a warm hug after a long day. But let's be real—while the memories were delightful, making the flaky crust? Not so much. That’s when my love for this Chicken Pot Pie Soup came into play. Imagine all the comforting flavors of classic chicken pot pie, but in a creamy, hearty soup that’s as easy as a Sunday morning. This one-pot wonder brings together tender chicken, savory vegetables, and the richness of cream, creating a dish that warms your soul. It’s perfect for busy weeknights or lazy Sundays, and yes, even your next potluck. So grab your favorite spoon, because this creamy chicken pot pie soup is about to become your new go-to comfort food!
Ingredients
- 4 tablespoons unsalted butter
- 1 cup medium yellow onion, chopped
- 2 medium carrots, sliced into rings
- 2 celery sticks, finely chopped
- 2 cups white or brown mushrooms, sliced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 6 cups chicken stock
- to taste salt
- to taste black pepper
- 2 medium Yukon Gold potatoes, peeled and sliced into ¼” thick pieces
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup corn, frozen or canned
- 1 cup whipping cream
- ¼ cup parsley, finely chopped plus more for garnish
Instructions
- Start by melting 4 tablespoons of unsalted butter in a large Dutch oven or soup pot over medium heat. Once the butter is bubbling, add 1 cup of chopped medium yellow onion, 2 finely chopped celery sticks, and 2 medium carrots sliced into rings. Sauté these vegetables for about 5-7 minutes, or until they become tender and fragrant, transforming the kitchen with a delightful aroma.
- Next, incorporate 2 cups of sliced white or brown mushrooms and 3 minced garlic cloves into the pot. Continue to sauté for an additional 3-4 minutes until the mushrooms soften and release their juices. This step enhances the depth of flavor in your Chicken Pot Pie Soup, promising a heartwarming meal.
- To thicken your soup, stir in ⅓ cup of all-purpose flour, mixing well until the flour turns golden, about 2 minutes. This creates a roux that will give your soup a wonderfully creamy texture. Ensure everything is evenly blended to avoid lumps, providing a silky finish to your Chicken Pot Pie Soup.
- Gradually pour in 6 cups of chicken stock while stirring continuously. Add 2 medium Yukon Gold potatoes, peeled and sliced into ¼” thick pieces, along with salt and black pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Let it simmer for about 15-20 minutes, or until the potatoes are fork-tender and have absorbed all those comforting flavors.
- Once the potatoes are perfectly tender, stir in 2 cups of shredded cooked chicken, 1 cup of frozen peas, and 1 cup of corn. Allow the soup to simmer for an additional 5 minutes until all ingredients are heated through. The colors will brighten, giving your Chicken Pot Pie Soup an inviting and hearty appearance.
- To finish, slowly stir in 1 cup of whipping cream and ¼ cup of finely chopped parsley, enhancing the soup's richness and adding a fresh touch. Adjust seasoning with a little more salt and pepper if needed, then let the Chicken Pot Pie Soup sit for a few minutes before serving. Enjoy every warm spoonful garnished with additional parsley for a pop of color!
Notes
- Season Thoughtfully: Always taste your soup before serving, adding salt and pepper gradually to reach the desired flavor profile.
- Flour Alternatives: For a gluten-free version of Chicken Pot Pie Soup, consider using a cornstarch slurry made from ½ cup cold water mixed with 2 tablespoons cornstarch.
- Cooking Device Choice: Use a Dutch oven to ensure even heat distribution while cooking, making it easier to transition from stovetop to oven if needed.
- Rotisserie Chicken Magic: Using leftover rotisserie chicken not only saves time but also enhances the soup's flavor. Feel free to use cooked chicken breast as a substitute too.
- Texture Tweaks: To keep the soup creamy and avoid separation, add the whipping cream at the end and avoid boiling it after adding.
- Storage Secrets: Store your Chicken Pot Pie Soup in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave for best results.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg
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