Chicken Pot Pie Soup

Food has an incredible way of weaving itself into our lives, creating warmth and cherished memories. Chicken pot pie soup evokes those feelings with every soothing spoonful. This delightful dish combines the classic comforts of traditional chicken pot pie with the ease and heartiness of a warm soup. It’s a lovely reminder of cozy family dinners, where laughter and good conversation fill the air, and the aroma of home-cooked meals lingers long after the last bite.

Every time the weather turns chilly, I find myself craving comforting meals that nourish both body and soul. This chicken pot pie soup hits the spot—loaded with tender chicken, vibrant vegetables, and creamy goodness in every bowl. It’s a recipe that I’ve turned to time and again, whether I’m looking for an easy weeknight dinner or trying to impress with a special dish. The combination of flavors and textures brings happiness and satisfaction, making it a staple in my kitchen.

The essence of great cooking lies in the joy of sharing, and chicken pot pie soup embodies that spirit perfectly. It’s a versatile recipe that delivers a cozy meal without fuss, making it ideal for any occasion. You gather your ingredients, enjoy the process, and savor the final creation. With each spoonful, you’ll find that it’s not just about feeding the stomach, but also the heart.

With that in mind, let’s dive into creating this delectable chicken pot pie soup, filled with love and tradition!

Chicken Pot Pie Soup: An Overview

Fundamentals

Chicken pot pie soup brings together a comforting blend of chicken, vegetables, and cream, wrapping everything in a rich, flavorful broth. The core ingredients meld beautifully, creating a delicious meal that warms you from the inside out. What makes this soup stand out is its balance of textures—soft potatoes, tender chicken, and the slight crunch of peas and corn.

To expertly execute this dish, use a large pot or a Dutch oven to manage the cooking of various components. The key here is layering flavors by sautéing the vegetables first, then incorporating each ingredient methodically. This allows every element to release its natural flavors, culminating in a deeply satisfying soup.

Preparation/Setup

Before you begin cooking, preparation is essential. Start by gathering all your ingredients: unsalted butter, onion, carrots, celery, mushrooms, garlic, flour, chicken stock, potatoes, chicken, peas, corn, cream, and parsley. Having everything at hand makes the cooking process smooth and enjoyable.

Chopping the vegetables and slicing the potatoes in advance not only saves time but also sets you up for success. Once everything is prepped, follow the step-by-step instructions, and you’ll create a remarkable soup that fills your home with a comforting aroma.

Ingredients

For Chicken Pot Pie Soup, you’ll need the following ingredients:

• 6 Tbsp unsalted butter (85 g)
• 1 medium yellow onion, chopped (150 g)
• 2 medium carrots, thinly sliced (120 g)
• 2 celery sticks, finely chopped (100 g)
• 8 oz white or brown mushrooms, sliced (225 g)
• 3 garlic cloves, minced (9 g)
• 1/3 cup all-purpose flour (43 g)
• 6 cups chicken stock (1.4 L)
• 3–4 tsp salt, or to taste (18–20 g)
• 1/2 tsp black pepper (2.5 g)
• 1 lb Yukon gold potatoes, peeled and sliced (450 g)
• 5 cups cooked shredded chicken (700 g)
• 1 cup frozen peas (150 g)
• 1 cup corn, frozen or canned (165 g)
• 1/2 cup whipping cream (120 ml)
• 1/4 cup chopped parsley (15 g), plus extra for garnish

Directions

1. In a large pot or Dutch oven, melt the butter over medium-high heat.
2. Add the chopped onion, finely chopped celery, and thinly sliced carrots. Sauté these ingredients for about 5 to 7 minutes until they soften and turn golden.
3. Stir in the sliced mushrooms and minced garlic, cooking them for an additional 5 minutes to enhance their flavors.
4. Sprinkle the flour over the vegetables and stir for 1 minute, creating a roux that thickens the soup.
5. Gradually whisk in the chicken stock, ensuring no lumps remain.
6. Add the sliced potatoes, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 12 to 15 minutes until the potatoes are fork-tender.
7. Stir in the cooked shredded chicken, frozen peas, corn, whipping cream, and chopped parsley. Let it simmer for another 5 minutes.
8. Taste and adjust seasoning as necessary. Garnish each bowl with additional fresh parsley and serve warm.

Crafting The Perfect Chicken Pot Pie Soup

Technique

The technique behind creating chicken pot pie soup lies in the order of adding ingredients. Start with sautéing the base vegetables to build flavor, then slowly incorporate the other elements to create a harmonious dish. Remember to maintain a consistent heat to prevent browning, as you want to gently release all the delicious flavors.

Using a Dutch oven or heavy-bottomed pot helps achieve even cooking. The thick base evenly distributes heat, allowing the ingredients to simmer perfectly without scorching. Each layer of flavor builds, ensuring your soup not only tastes good but also has a rich texture.

Tips/Tricks

Creating the most delightful chicken pot pie soup involves a few handy tips. First, feel free to swap in any vegetables you have on hand. Green beans or bell peppers can work great in this recipe. Just ensure that you adjust cooking times accordingly for any tougher vegetables.

If you prefer a thicker texture, let the soup simmer longer to allow it to reduce slightly. You can also blend a cup or two of the finished soup and mix it back in for a creamier consistency. For an extra touch, you might sprinkle some grated cheese over the top right before serving.

Perfecting Results for Chicken Pot Pie Soup

Perfecting Results

Perfecting chicken pot pie soup comes down to balancing flavors and textures. Always taste as you go, adjusting the salt and pepper according to your preference. Remember, the freshness of the herbs will elevate the dish, so adding a sprinkle of chopped parsley right before serving brightens everything up.

Consider cooking the chicken from scratch for the soup, as it imparts incredible flavor into the broth. If you find yourself pressed for time, rotisserie chicken from the grocery store works marvelously! This saves time while still delivering that comforting factor to your dish.

Troubleshooting/Variations

Should you find the soup on the thin side, simply add a tablespoon or two more of flour to your garlic and vegetable mix, allowing it to cook slightly longer before adding the broth. Alternatively, if you encounter lumps while thickening, simply use a whisk to break them up for a smooth finish.

For variations, consider adding different spices or herbs to change the flavor profile. A pinch of thyme or a touch of rosemary could add a delightful twist to the classic chicken pot pie soup. This recipe is versatile enough to accommodate individual preferences while maintaining its soul-stirring comfort.

Serving and Storing Chicken Pot Pie Soup

Serving/Presentation

When serving chicken pot pie soup, presentation matters. Ladle the soup into warm bowls for an inviting touch. A sprinkle of chopped parsley on top not only adds color but fresh flavor that elevates each bite.

Pair this soup with crusty bread or buttery rolls, perfect for soaking up the flavorful broth. A simple green salad on the side brings freshness to the meal without overwhelming the flavors of the soup.

Pairings/Storage

Chicken pot pie soup pairs wonderfully with crusty bread, providing the perfect vehicle for that creamy goodness. If you have any leftovers, store them in an airtight container in the refrigerator, where they’ll keep for up to three days.

When it comes to reheating, do so gently on the stovetop, adding a splash of chicken stock if it’s too thick. Alternatively, you can freeze portions of this soup for a quick meal later. Just be sure to leave out the cream when freezing, as it can separate when thawed. Add your cream back in after reheating for that luscious finish.

Enjoy the warmth and comfort of chicken pot pie soup, a delightful recipe that brings families together, nourishes souls, and invites everyone to the table, creating memories that last.

Chicken Pot Pie Soup

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• Author: cov3
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Nut-free

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Description

A comforting blend of chicken, vegetables, and cream, reminiscent of traditional chicken pot pie but in a soothing soup form.

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Ingredients

Scale 1x2x3x

• 6 Tbsp unsalted butter (85 g)
• 1 medium yellow onion, chopped (150 g)
• 2 medium carrots, thinly sliced (120 g)
• 2 celery sticks, finely chopped (100 g)
• 8 oz white or brown mushrooms, sliced (225 g)
• 3 garlic cloves, minced (9 g)
• 1/3 cup all-purpose flour (43 g)
• 6 cups chicken stock (1.4 L)
• 3–4 tsp salt, or to taste (18–20 g)
• 1/2 tsp black pepper (2.5 g)
• 1 lb Yukon gold potatoes, peeled and sliced (450 g)
• 5 cups cooked shredded chicken (700 g)
• 1 cup frozen peas (150 g)
• 1 cup corn, frozen or canned (165 g)
• 1/2 cup whipping cream (120 ml)
• 1/4 cup chopped parsley (15 g), plus extra for garnish

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Instructions

1. In a large pot or Dutch oven, melt the butter over medium-high heat.
2. Add the chopped onion, finely chopped celery, and thinly sliced carrots. Sauté these ingredients for about 5 to 7 minutes until they soften and turn golden.
3. Stir in the sliced mushrooms and minced garlic, cooking them for an additional 5 minutes to enhance their flavors.
4. Sprinkle the flour over the vegetables and stir for 1 minute, creating a roux that thickens the soup.
5. Gradually whisk in the chicken stock, ensuring no lumps remain.
6. Add the sliced potatoes, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 12 to 15 minutes until the potatoes are fork-tender.
7. Stir in the cooked shredded chicken, frozen peas, corn, whipping cream, and chopped parsley. Let it simmer for another 5 minutes.
8. Taste and adjust seasoning as necessary. Garnish each bowl with additional fresh parsley and serve warm.

Notes

Feel free to swap in any vegetables you have on hand and adjust cooking times accordingly. For a thicker texture, let it simmer longer or blend a portion of the soup for creaminess.

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

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 60mg

Keywords: soup, chicken, comfort food, cozy meal, pot pie, family dinner, easy recipe