why make this recipe
Chicken Pot Pie Soup is a comforting dish that captures the cozy flavors of chicken pot pie in a hearty soup form. It’s perfect for chilly days or whenever you need a warm meal. The creamy broth filled with tender chicken, vegetables, and potatoes will make everyone feel at home. Plus, it’s easy to make and can feed a crowd or give you leftovers for the week!
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:
- Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter.
- Add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes, stirring occasionally until softened and lightly golden.
- Add the sliced mushrooms and minced garlic. Sauté for another 5 minutes, stirring occasionally until softened.
- Sprinkle in 1/3 cup flour and stir constantly for 1 minute until golden.
- Pour in 6 cups chicken stock, add the sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil, then reduce heat to a simmer. Partially cover and cook for 12-15 minutes or until potatoes are tender.
- Stir in the shredded chicken, frozen peas, and frozen corn. Add the 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue cooking 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, garnished with a sprinkle of parsley on top. It pairs wonderfully with crusty bread or crackers to scoop up the soup. You can also offer a side salad for a complete meal.
how to store Chicken Pot Pie Soup
Store any leftover Chicken Pot Pie Soup in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, consider freezing it in portions. Thaw it in the refrigerator before reheating.
tips to make Chicken Pot Pie Soup
- To enhance the flavor, try adding fresh herbs like thyme or rosemary while the soup simmers.
- If you like a thicker soup, let it simmer a bit longer without the lid.
- Adjust the salt and pepper to find the perfect taste for you.
variation
For a healthier version, you can swap out the heavy cream for half-and-half or use low-fat milk. You can also add other vegetables like green beans or spinach for extra nutrition.
FAQs
Can I use leftover rotisserie chicken?
Yes, using leftover rotisserie chicken is a great idea! It adds extra flavor and makes the soup even quicker to prepare.
Can I make this soup ahead of time?
Absolutely! This soup can be made ahead of time. Just reheat it on the stove before serving, adding a little more chicken stock if it has thickened too much.
What can I do if my soup is too thick?
If your soup turns out too thick, simply add more chicken stock or water until you reach your desired consistency.
Chicken Pot Pie Soup
Ingredients
For the Soup Base
- 6 Tbsp unsalted butter For sautéing vegetables
- 1 medium yellow onion (1 cup chopped)
- 2 medium carrots (thinly sliced into rings)
- 2 sticks celery (finely chopped)
- 8 oz white or brown mushrooms (sliced)
- 3 cloves garlic (minced)
- 1/3 cup all-purpose flour
For the Soup
- 6 cups chicken stock Adds flavor and broth base
- 3-4 tsp salt Adjust 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) Rotisserie chicken can be used
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/2 cup whipping cream Can be replaced with healthier options
- 1/4 cup parsley (finely chopped, plus more for garnish)
Instructions
Preparation
- Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter.
- Add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes, stirring occasionally until softened and lightly golden.
- Add the sliced mushrooms and minced garlic. Sauté for another 5 minutes, stirring occasionally until softened.
- Sprinkle in 1/3 cup flour and stir constantly for 1 minute until golden.
Cooking
- Pour in 6 cups chicken stock, add the sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper.
- Bring to a boil, then reduce heat to a simmer. Partially cover and cook for 12-15 minutes or until potatoes are tender.
- Stir in the shredded chicken, frozen peas, and frozen corn.
- Add the 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue cooking for another 5 minutes, or until peas and corn are tender.
- Season to taste with salt and pepper, then remove from heat.
