Discover the Comfort of Chicken Pot Pie Soup

Chicken Pot Pie Soup is the ultimate cozy dish that combines the comforting flavors of chicken pot pie with the ease of a soup. This recipe takes everything you love about pot pie and puts it in a hearty bowl, making it the perfect meal for chilly evenings or when you’re in need of a delicious pick-me-up.

Why This Soup Stands Out

This soup brings together tender chicken, fresh vegetables, and creamy goodness in every spoonful. It’s rich in flavor and has a wonderful texture, making it feel both hearty and satisfying. With simple ingredients and easy preparation, this dish is sure to warm your heart and fill your belly. Plus, it’s a great way to use up leftover chicken!

Crafting Your 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. Start by melting the butter in a large pot over medium heat.
2. Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes until they’re softened.
3. Next, mix in the sliced mushrooms and minced garlic. Cook for another 5 minutes until they’re soft.
4. Sprinkle in the flour and cook for about 1 minute to make a light roux.
5. Gradually whisk in the chicken stock. Then, add the sliced potatoes, salt, and pepper.
6. Bring everything to a boil, then reduce the heat and let it simmer for about 12-15 minutes, or until the potatoes are tender.
7. Stir in the shredded chicken, frozen peas, and corn. Let it simmer for another 5 minutes to heat everything through.
8. Finally, stir in the heavy cream and chopped parsley. Taste and adjust seasoning if needed. Simmer for another 1-2 minutes, then serve hot.

Serving Suggestions for Chicken Pot Pie Soup

This soup is best served hot. You can enjoy it as is or with some crusty bread on the side for dipping. A sprinkle of extra parsley on top makes for a pretty presentation, too!

How to Store Leftover Soup

If you have any leftovers, store the soup in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. Reheat on the stove over low heat, adding a splash of chicken stock if it gets too thick.

Tips for Perfecting Your Soup

• For added depth of flavor, consider using homemade chicken stock if you have it.
• Feel free to add in any other favorite vegetables you like!
• Make sure to cut your potatoes to an even thickness so they cook uniformly.

Possible Variations

You can easily tweak this recipe to match your taste. Try adding herbs like thyme or rosemary for extra flavor, or substitute chicken with turkey for a post-holiday treat. For a lighter version, you can use half-and-half instead of heavy cream.

Nutritional Information

(Nutritional values may vary, but generally speaking, this soup contains approximately 400 calories per serving.)

Great Pairings for Family Meals

Serve this delicious soup alongside a fresh green salad or a side of garlic bread. A nice glass of white wine also adds a touch of elegance to your meal!

Questions You Might Have

1. Can I freeze Chicken Pot Pie Soup?
Yes! This soup freezes well. Just make sure to let it cool completely before transferring it to a freezer-safe container. It can last up to 3 months in the freezer.

2. What if I don’t have cooked chicken?
You can use rotisserie chicken for a quick solution or cook chicken breasts in the pot before adding the other ingredients.

3. How can I make it gluten-free?
To make this soup gluten-free, use a gluten-free flour blend in place of all-purpose flour. Make sure your chicken stock is also gluten-free.

Enjoy making this delightful Chicken Pot Pie Soup—it’s sure to become a beloved favorite for everyone at your table!

Chicken Pot Pie Soup

A hearty soup that combines the comforting flavors of chicken pot pie with the ease of a soup, perfect for chilly evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course, Soups

Cuisine American

Servings 6 servings

Calories 400 kcal

Ingredients

  

For the soup base

• 6 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 2 stalks celery, finely chopped
• 2 medium carrots, sliced
• 8 ounces mushrooms, sliced
• 3 cloves garlic, 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

Instructions

 

Preparation

• Melt the butter in a large pot over medium heat.
• Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes until softened.
• Mix in the sliced mushrooms and minced garlic. Cook for another 5 minutes until soft.
• Sprinkle in the flour and cook for about 1 minute to make a light roux.
• Gradually whisk in the chicken stock. Add the sliced potatoes, salt, and pepper.
• Bring to a boil, then reduce the heat and let it simmer for about 12-15 minutes, or until the potatoes are tender.
• Stir in the shredded chicken, frozen peas, and corn. Simmer for another 5 minutes to heat everything through.
• Stir in the heavy cream and chopped parsley. Taste and adjust seasoning if needed. Simmer for another 1-2 minutes, then serve hot.

Notes

For added depth of flavor, consider using homemade chicken stock. You can add favorite vegetables and adjust seasonings to taste. This soup is best served hot, with bread for dipping.

Keyword Chicken Pot Pie Soup, Comfort Food, Cozy Dish, Hearty Soup, SOUP