Chicken Pot Pie Soup

The aroma of a homemade chicken pot pie often brings back memories of cozy family gatherings around the dinner table. Chicken pot pie soup encapsulates that same warmth and comfort, perfect for creating new moments during chilly evenings. It transforms the classic pie into a cozy bowl of goodness that can warm the heart and soothe the soul.

This delightful soup combines savory flavors and hearty ingredients, making it a go-to comfort dish. The rich, creamy texture and the familiar taste remind many of rushing into the kitchen after school to find dinner bubbling on the stove. Each spoonful invites nostalgia and the essence of nostalgia inspires families to come together and share stories over a comforting meal.

Making chicken pot pie soup doesn’t have to be complicated. In fact, this recipe makes use of simple ingredients, allowing you to bring the comforting essence of chicken pot pie into your bowl in a fraction of the time. Let’s dive into this comforting bowl of delight that promises to become a favorite in your home too.

Chicken Pot Pie Soup Basics

Fundamentals

Chicken pot pie soup captures the essence of traditional chicken pot pie, encapsulating all the comforting flavors without the fuss of pastry. This soup requires basic cooking techniques, making it accessible for both novice cooks and seasoned chefs.

Browning the vegetables first adds a depth of flavor that brings the dish to life. Combining mushrooms, carrots, celery, and onions creates a savory foundation. The addition of shredded chicken infuses the broth with flavor, making each spoonful a warm embrace.

Preparation Setup

To begin, gather all necessary ingredients. Arrange the butter, onions, carrots, celery, mushrooms, garlic, flour, chicken stock, potatoes, spices, shredded chicken, peas, corn, cream, and parsley in an easily accessible area. Having everything laid out helps streamline the cooking process and avoids last-minute scrambles.

In a large pot or Dutch oven, you’ll create the base for the soup, bringing your stove to medium-high heat to melt the butter. This pot will be the heart of your cooking, housing all the wonderful flavors you’ll combine to create the perfect chicken pot pie soup.

Ingredients

To craft this delicious 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

Start the soup by melting the butter in your pot over medium-high heat. Add the chopped onion, celery, and sliced carrots. Sauté the vegetables for about 5–7 minutes until they soften and turn golden brown. The enticing aroma will begin to fill your kitchen, signaling that you’re on the right path to a tasty meal.

Next, incorporate the mushrooms and minced garlic into the mixture. Allow them to cook for an additional 5 minutes. This step helps the mushrooms release their moisture and adds an earthy flavor to the soup.

Now it’s time to sprinkle the all-purpose flour over the sautéed vegetables. Stir the mixture for about a minute to form a roux, which will thicken the soup. Gradually whisk in the chicken stock, ensuring there are no lumps. Then, add the sliced Yukon gold potatoes along with salt and black pepper.

Bring the soup to a boil before reducing the heat. Let it simmer for 12–15 minutes or until the potatoes become fork-tender. This gradual cooking allows all the flavors to meld beautifully.

Finally, stir in the shredded chicken, frozen peas, corn, whipping cream, and chopped parsley. Simmer the soup for another 5 minutes, enhancing the flavors. Taste it and adjust the seasoning if needed. For a finishing touch, garnish with extra chopped parsley and serve warm.

Elevating Your Chicken Pot Pie Soup Experience

Technique

When making chicken pot pie soup, mastering a few basic techniques will elevate your dish to new heights. First, focusing on sautéing the aromatics properly lays a flavorful foundation for your soup. Don’t rush this step; allowing the onions and vegetables to caramelize pays off in rich, complex flavors.

Whisking in the chicken stock gradually ensures a smooth consistency. Avoid clumping by taking your time and whisking continuously during this process. This technique is vital for achieving that luscious, creamy soup texture without lumps.

Tips and Tricks

To truly personalize your chicken pot pie soup, consider a few tips. For more depth, try adding herbs like thyme or rosemary early in the cooking process. These herbs complement the flavors beautifully and add an aromatic lift.

If you prefer a thicker soup, allow it to simmer longer to reduce the liquid further. Alternatively, you could mash some of the potatoes into the soup once they’re tender for added creaminess.

Moreover, feel free to play with seasonal vegetables. Adding green beans or even root vegetables provides variety and enhances nutrition. Adjusting the mix will keep this recipe feeling fresh and exciting every season.

Perfecting Your Chicken Pot Pie Soup

Perfecting Results

Achieving the perfect chicken pot pie soup hinges on timing and balance. Simmering the potatoes just right ensures they become tender without dissolving completely. Keeping an eye on the simmering level can help you maintain the desired consistency.

Taste as you go! The beauty of cooking is adjusting flavors to your liking. Adding a pinch more salt or a hint of pepper can bring the whole dish together.

Troubleshooting and Variations

If you find your soup too thick for your liking, simply stir in additional chicken stock or a splash of water. If it’s too thin, simmer it a bit longer to reduce the liquid further or add a bit more mashed potato.

For variations, consider using different proteins. Turkey or even vegetarian options like chickpeas can work wonderfully if you have specific dietary preferences. This recipe easily adapts to include whatever you have on hand.

Serving Your Chicken Pot Pie Soup

Serving and Presentation

Presenting your chicken pot pie soup can be simple yet elegant. Serving it in rustic bowls highlights the cozy nature of this dish. A sprinkle of fresh parsley on top adds a pop of color and freshness.

Accompany the soup with warm crusty bread or homemade biscuits for a complete meal. The combination of textures and flavors creates a delightful culinary experience.

Pairings and Storage

Chicken pot pie soup pairs beautifully with simple, hearty sides. Consider serving it alongside a crisp garden salad or luscious cornbread for a balanced meal.

For storage, keep any leftovers in airtight containers in the refrigerator for up to three days. Reheat on the stovetop over low heat, adding a bit more stock or cream to restore its original creamy consistency. This soup freezes well too, allowing you to save portions for quick, comforting meals on busy nights.

In crafting this delightful chicken pot pie soup, you create not only a meal but also the opportunity to share warmth and joy with those you love. Enjoying each bite will remind you of the cherished moments around the dinner table, fostering connections and creating memories that last a lifetime.

Chicken Pot Pie Soup

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• Author: cov3
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: None

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Description

A comforting bowl of chicken pot pie soup that captures the essence of traditional chicken pot pie without the fuss of pastry, perfect for chilly evenings.

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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, melt the butter over medium-high heat.
2. Add the chopped onion, celery, and sliced carrots; sauté for about 5–7 minutes until softened and golden brown.
3. Incorporate the mushrooms and minced garlic; cook for an additional 5 minutes.
4. Sprinkle the all-purpose flour over the sautéed vegetables and stir for about a minute to form a roux.
5. Gradually whisk in the chicken stock to avoid lumps, then add the sliced Yukon gold potatoes, salt, and black pepper.
6. Bring the soup to a boil, then reduce the heat and let it simmer for 12–15 minutes until the potatoes are fork-tender.
7. Stir in the shredded chicken, frozen peas, corn, whipping cream, and chopped parsley; simmer for an additional 5 minutes.
8. Taste and adjust seasoning if needed, garnish with extra chopped parsley, and serve warm.

Notes

For a thicker soup, allow it to simmer longer or mash some of the potatoes. You can also experiment with seasonal vegetables.

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

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 110mg

Keywords: chicken pot pie soup, comfort food, soup recipes, family meals