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
Scale
- 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
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- to taste salt
- to taste black pepper
- 2 medium Yukon Gold potatoes, peeled and sliced into 1/4” thick pieces
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup corn, frozen or canned
- 1 cup whipping cream
- 1/4 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 1/3 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 1/4” 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 1/4 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 1/2 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