Chicken Pot Pie Soup Recipe

why make this recipe

Chicken Pot Pie Soup is a comforting dish perfect for chilly days. It combines the classic flavors of chicken pot pie in a warm, hearty soup. This recipe is not only delicious but also simple to make, making it great for busy weeknights. It’s a one-pot meal that is rich, creamy, and filled with nutritious ingredients like vegetables and chicken. Plus, it’s a fantastic way to use leftover chicken!

how to make Chicken Pot Pie Soup

Ingredients :

• 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

Directions :

1. Melt butter in a large pot over medium heat.
2. Add onion, celery, and carrots; sauté for 5-7 minutes until softened.
3. Add mushrooms and garlic; cook for another 5 minutes until softened.
4. Stir in flour and cook for 1 minute to form a light roux.
5. Slowly whisk in chicken stock, then add potatoes, salt, and pepper.
6. Bring to a boil, reduce heat, and simmer for 12-15 minutes until potatoes are tender.
7. Stir in shredded chicken, peas, and corn; simmer for 5 minutes more until heated through.
8. Stir in heavy cream and parsley; adjust seasoning to taste and simmer for another 1-2 minutes before serving.

how to serve Chicken Pot Pie Soup

Serve this warm and creamy soup in bowls. You can add a sprinkle of fresh parsley on top for garnish, and it pairs wonderfully with warm crusty bread or biscuits. This dish is perfect for family dinners or even as a cozy lunch.

how to store Chicken Pot Pie Soup

If you have leftovers, let the soup cool before transferring it to airtight containers. Store it in the refrigerator for up to 3-4 days. You can also freeze portions of it for up to 3 months. To reheat, simply warm it on the stove over low heat until heated through. You may need to add a little extra chicken stock or water as it thickens when stored.

tips to make Chicken Pot Pie Soup

• For extra flavor, consider adding some thyme or rosemary while cooking the vegetables.
• Adjust the seasonings according to your taste; some like it a bit saltier or with more pepper.
• If you want a thicker soup, add a little more flour to the roux or reduce the amount of chicken stock.

variation

You can easily customize this soup by adding other vegetables like green beans or corn. For a spicy kick, try adding diced jalapeño or a sprinkle of red pepper flakes. If you’re looking for a lighter version, use low-fat cream or a dairy-free alternative.

FAQs

1. Can I use rotisserie chicken for this recipe?

Yes, using rotisserie chicken is a great shortcut that adds flavor and saves time.

2. Can I make Chicken Pot Pie Soup in a slow cooker?

Yes, you can cook the vegetables and roux on the stove, then transfer everything to a slow cooker to finish cooking.

3. How can I make this recipe gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend, and make sure your chicken stock is gluten-free as well.

Enjoy making and sharing this hearty Chicken Pot Pie Soup!

Chicken Pot Pie Soup

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• Author: olivia
• Total Time: 45
• Yield: 6 servings 1x
• Diet: Non-Vegetarian

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Description

A warm, hearty soup that combines the classic flavors of chicken pot pie, perfect for chilly days.

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Ingredients

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• 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

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Instructions

1. Melt butter in a large pot over medium heat.
2. Add onion, celery, and carrots; sauté for 5-7 minutes until softened.
3. Add mushrooms and garlic; cook for another 5 minutes until softened.
4. Stir in flour and cook for 1 minute to form a light roux.
5. Slowly whisk in chicken stock, then add potatoes, salt, and pepper.
6. Bring to a boil, reduce heat, and simmer for 12-15 minutes until potatoes are tender.
7. Stir in shredded chicken, peas, and corn; simmer for 5 minutes more until heated through.
8. Stir in heavy cream and parsley; adjust seasoning to taste and simmer for another 1-2 minutes before serving.

Notes

For extra flavor, consider adding thyme or rosemary while cooking. Adjust seasonings to taste.

• Prep Time: 15
• Cook Time: 30
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 80mg