Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 Tbsp unsalted butter; 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; 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)

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Chicken Pot Pie Soup is a warm, hearty dish that brings comfort and joy to any table. Its rich, creamy broth is filled with tender chicken, fresh vegetables, and delicious spices, creating a perfect blend of flavors. The vibrant colors of carrots, peas, and potatoes make this dish as visually appealing as it is tasty, making it a fantastic choice for family dinners or chilly nights with friends.

As you dive into this delightful soup, prepare to indulge in an aroma that bursts with freshness and warmth. Each spoonful offers a satisfying taste of home, making it hard to resist a second helping. In this article, you will find everything you need to create this delightful dish, from the ingredient list to serving suggestions. Let’s get started on making this comforting Chicken Pot Pie Soup!

Why You’ll Love This Recipe

Fresh Ingredients: Every bite is packed with fresh vegetables and lean chicken, ensuring great flavor and nutrition.
Ease of Preparation: Perfect for busy weeknights, this soup is quick and easy to whip up.
Nutrition: A great source of protein and vegetables, it’s a wholesome meal for the whole family.
Versatility: Customize it with your favorite veggies or spices, making it uniquely yours!
Presentation: The colorful medley of ingredients looks as good as it tastes, impressing family and friends.

This recipe is sure to please everyone!

Preparation and Cooking Time

Total time: 45 minutes
Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients You’ll Need

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)

How To Make Chicken Pot Pie Soup Recipe

Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté for 5-7 minutes, stirring occasionally, until softened and lightly golden. Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened. Add 1/3 cup flour and stir constantly for 1 minute until golden. Add 6 cups chicken stock, 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 12-15 minutes or just until potatoes are tender. Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.

How to Serve

Presentation: Ladle the soup into deep bowls and top with fresh parsley for a pop of color.
Accompaniments: Serve with crusty bread or fluffy biscuits for dipping.
Portions: This recipe makes generous servings—great for families or meal prep!
Beverage Pairing: Enjoy with a light white wine or iced tea for a refreshing touch.

This soup is perfect for any occasion!

Additional Tips

Enhance flavor with a splash of lemon juice or a touch of hot sauce for some kick.
Customize by adding favorite vegetables like green beans or spinach.
Serve with a side salad for a complete meal.

Recipe Variations

Spicy Chicken Pot Pie Soup: Add diced jalapeños for a spicy twist.
Herbed Version: Use thyme and rosemary to lend an aromatic flavor profile.
Dairy-Free Option: Substitute coconut milk for heavy cream to make it dairy-free.

Freezing and Storage

Storage: Keep in the refrigerator for up to 3 days in an airtight container.
Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Special Equipment

Dutch oven or large soup pot
Chopping knife
Cutting board
Measuring cups and spoons
Ladle

FAQ’s

1. Can I use frozen vegetables instead of fresh?
Yes! Frozen vegetables work great and save prep time.

2. Is this recipe suitable for dietary restrictions?
You can modify the recipe to be gluten-free by using gluten-free flour.

3. Can I make this soup ahead of time?
Absolutely! It tastes even better the next day. Store it in the fridge or freeze for later.

4. What if I want to customize the ingredients?
Feel free to swap out proteins or veggies based on your preference or what you have on hand.

5. Can this be made in a slow cooker?
Yes! You can cook the ingredients in a slow cooker on low for 6-8 hours for a hands-off approach.

Conclusion

Chicken Pot Pie Soup is a fantastic blend of comfort and nutrition that brings warmth to your table. With its flavorful ingredients and easy preparation, it’s perfect for family gatherings or cozy nights in. This delightful dish is a must-try, so gather your loved ones and enjoy a bowl of yumminess today!
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