Description
Chicken Pot Pie Soup is the ultimate comfort food – it takes all the delicious flavors of a classic chicken pot pie and transforms them into a rich, creamy, and utterly satisfying soup. This hearty dish is perfect for chilly days when you need a warm, soul-soothing meal to nourish both body and spirit. With tender chicken, an array of veggies, and a luxurious broth, this Chicken Pot Pie Soup will quickly become a family favorite.
Ingredients
- 1 medium yellow onion, chopped
- 2 celery ribs, diced
- 2 carrots, sliced
- 1 cup mushrooms, chopped
- 2 garlic cloves, minced
- 3 cup cooked chicken, shredded
- 2 cup Yukon gold potatoes, peeled and cubed
- 4 tablespoon unsalted butter
- 1/3 cup all-purpose flour
- 4 cup chicken broth
- 1 cup heavy cream
- 3/4 cup frozen peas
- 3/4 cup frozen corn
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
1. Melt Butter & Sauté Veggies: In a large Dutch oven or soup pot, melt the butter over medium heat. Add the onion, celery, carrots, and mushrooms, and sauté for about 7 minutes until everything softens and becomes fragrant. Then, add the garlic and cook for an additional minute.
2. Coat & Cook: Sprinkle the flour over the vegetables and stir constantly for 2 to 3 minutes to cook off the raw flour taste. This step helps thicken the soup and create a lovely, cozy texture.
3. Add Broth & Potatoes: Slowly pour in the chicken broth while stirring continuously. Add the cubed potatoes and bring the mixture to a gentle simmer. Cook uncovered for about 12 minutes, or until the potatoes are fork-tender.
4. Combine & Finish: Stir in the shredded chicken, frozen peas, frozen corn, and heavy cream. Simmer for another 5 minutes to allow the flavors to meld. Add the chopped parsley, salt, and pepper. Taste and adjust the seasoning as needed.
5. Serve Hot: Ladle the Chicken Pot Pie Soup into bowls and enjoy this rich, comforting dish that brings all the heartwarming flavors of a classic pot pie without the crust.
Notes
To ensure your Chicken Pot Pie Soup turns out exceptional, consider these helpful tips:
Use Fresh, High-Quality Ingredients: The better the ingredients, the more flavorful your soup will be. Opt for fresh, locally-sourced vegetables and high-quality chicken for the best results.
Adjust Cooking Times: Depending on your preference, you can cook the potatoes for a little longer or shorter time to achieve your desired texture. Firmer potatoes will hold their shape better, while softer potatoes will create a creamier, more stew-like consistency.
Customize the Vegetables: Feel free to swap in or add other vegetables, such as green beans, broccoli, or bell peppers, to suit your taste preferences.
Store and Reheat Leftovers Properly: Chicken Pot Pie Soup keeps well in the refrigerator for up to 4 days. When reheating, add a splash of broth or milk to thin out the soup if it has thickened too much. Microwave or gently reheat on the stovetop until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg