Chicken Pot Pie Soup Recipe

Why Make This Recipe

Chicken Pot Pie Soup is the perfect comfort food. It’s warm, hearty, and packed with flavor. This soup gives you all the deliciousness of a classic chicken pot pie, but in a cozy, slurp-able form. Whether it’s a chilly evening or you just need a pick-me-up, this soup is sure to satisfy your cravings.

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How to Make Chicken Pot Pie Soup

Ingredients:

• 6 Tbsp unsalted butter
• 1 medium yellow onion (1 cup chopped)
• 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 the 6 tablespoons of butter.
2. Add chopped onion, chopped celery, and sliced carrots. Sauté for 5-7 minutes, stirring occasionally, until softened and lightly golden.
3. Now, add the sliced mushrooms and minced garlic. Sauté for another 5 minutes, stirring occasionally until softened.
4. Sprinkle in 1/3 cup of flour and stir constantly for 1 minute until golden.
5. Pour in the 6 cups of chicken stock, add the sliced potatoes, 3 1/2 teaspoons salt (or to taste), and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to a simmer. Partially cover and cook for 12-15 minutes or just until potatoes are tender.
6. Stir in the shredded chicken, frozen peas, frozen corn, 1/2 cup heavy whipping cream, and 1/4 cup 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 it with extra finely chopped parsley for a fresh touch. This soup pairs well with crusty bread for dipping.

How to Store Chicken Pot Pie Soup

To store the leftover soup, let it cool down completely. Transfer it to an airtight container and keep it in the refrigerator. It will stay good for about 3-4 days. You can also freeze the soup for up to 2 months. Make sure to cool it completely before freezing.

Tips to Make Chicken Pot Pie Soup

• Feel free to adjust the vegetables based on your preference. Peas and corn are common, but you can add veggies like green beans or potatoes.
• Use rotisserie chicken for easy preparation. It adds flavor and saves time.
• If you like a thicker soup, you can add a bit more flour or let the soup simmer longer to reduce it.

Variation

If you’d like to change things up, consider adding herbs like thyme or rosemary for a more aromatic flavor. You can also switch up the protein and use turkey instead of chicken for a different twist.

FAQs

1. Can I use frozen chicken in the recipe?
Yes, you can use frozen chicken. Just ensure it’s cooked through before shredding and adding it to the soup.

2. Is this soup gluten-free?
To make the soup gluten-free, use a gluten-free flour blend instead of all-purpose flour.

3. Can I make this soup vegetarian?
Yes, you can make a vegetarian version by omitting the chicken and using vegetable stock instead of chicken stock. You can also add more vegetables to enhance flavor.

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