Chicken Pot Pie Soup Recipe
Chicken pot pie soup is a delightful twist on a classic dish. This Chicken Pot Pie Soup Recipe captures all the warmth and comfort of traditional chicken pot pie, minus the hassle of making a crust. It’s perfect for cozy dinners, family gatherings, or when you need a quick and satisfying meal. The creamy texture, fresh vegetables, and tender chicken make this soup a standout in any season.
Why You’ll Love This Recipe
- Quick and Easy: This recipe can be prepared in just 45 minutes, making it perfect for busy weeknights.
- Creamy Comfort: Enjoy the rich, creamy flavor that makes every spoonful feel like a warm hug.
- Hearty and Filling: Packed with chicken, vegetables, and potatoes, this soup is sure to satisfy your hunger.
- Versatile Ingredients: Customize with your favorite veggies or herbs to make it your own.
- Family-Friendly: A dish that everyone will love—kids and adults alike!
Tools and Preparation
To create the perfect Chicken Pot Pie Soup, having the right tools is essential. Here’s what you’ll need.
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Essential Tools and Equipment
- Dutch oven or large soup pot
- Stirring spoon
- Measuring cups and spoons
- Chopping board
- Knife
Importance of Each Tool
- Dutch oven or large soup pot: Ideal for even heating and simmering soups without burning.
- Stirring spoon: Necessary for mixing ingredients thoroughly to avoid lumps.
- Chopping board: Provides a safe surface for cutting vegetables, ensuring safety while cooking.
Ingredients
Ingredients for Chicken Pot Pie Soup Recipe:
– 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
Step 1: Sauté the Vegetables
Heat a dutch oven or soup pot over medium/high heat. Melt in the butter.
Add chopped onion, chopped celery, and sliced carrots.
Sauté for about 5–7 minutes until softened and lightly golden.
Step 2: Add Mushrooms and Garlic
Add sliced mushrooms and minced garlic to the pot.
Sauté for another 5 minutes until softened.
Step 3: Incorporate Flour
Add flour to the mixture.
Stir constantly for about one minute until it becomes golden.
Step 4: Simmer with Stock
Pour in chicken stock along with sliced potatoes, salt, and black pepper.
Bring the mixture to a boil.
Reduce heat to a simmer; partially cover and cook for about 12–15 minutes until potatoes are tender.
Step 5: Finish the Soup
Stir in shredded chicken, frozen peas, corn, whipping cream, and parsley.
Bring back to a simmer; cook for another five minutes until peas and corn are tender.
Season with salt and pepper to taste before removing from heat.
Now you have an easy-to-make Chicken Pot Pie Soup that’s hearty enough to warm you up on any day! Enjoy it with freshly-baked biscuits for an even better experience.
How to Serve Chicken Pot Pie Soup Recipe
Chicken pot pie soup is a delightful meal that can be served in various ways. Whether you’re hosting a cozy dinner or enjoying a meal on a chilly night, these serving suggestions will elevate your experience.
With Freshly Baked Biscuits
- Flaky and Buttery: Serve the soup with warm, flaky biscuits for a comforting combination.
Topped with Croutons
- Crunchy Texture: Add homemade or store-bought croutons for an extra crunch that complements the creamy soup.
Garnished with Fresh Herbs
- Herbaceous Flavor: Sprinkle chopped parsley or thyme on top before serving to enhance the soup’s aroma and taste.
Accompanied by Salad
- Light and Refreshing: Pair the soup with a simple green salad for a refreshing balance to the rich flavors.
In Bread Bowls
- Edible Container: Serve the soup in hollowed-out bread bowls for a fun and interactive dining experience.
How to Perfect Chicken Pot Pie Soup Recipe
To take your chicken pot pie soup recipe to the next level, consider these simple tips that enhance flavor and texture.
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Use Fresh Ingredients: Fresh vegetables and herbs offer greater flavor compared to their dried counterparts.
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Adjust Seasoning Gradually: Taste as you go; this will help you achieve the right balance of flavors without overpowering the dish.
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Incorporate Leftover Rotisserie Chicken: This saves time and adds deep, savory flavor to your soup.
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Make It Ahead of Time: The flavors deepen when allowed to sit overnight in the fridge. Just reheat gently before serving.
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Experiment with Spices: Adding spices like thyme or rosemary can provide an additional layer of depth to your soup.
Best Side Dishes for Chicken Pot Pie Soup Recipe
Pairing side dishes with your chicken pot pie soup can create a well-rounded meal. Here are some fantastic options that complement its rich flavors beautifully.
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Garlic Bread: Crispy garlic bread adds a delightful crunch and is perfect for dipping into the creamy soup.
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Caesar Salad: A classic Caesar salad provides crisp romaine and tangy dressing, balancing out the richness of the soup.
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Roasted Vegetables: Seasonal roasted vegetables add color and nutrition, making your meal more vibrant.
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Cheesy Cornbread: Sweet cornbread with cheese pairs wonderfully with the savory notes of chicken pot pie soup.
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Stuffed Peppers: Flavorful stuffed peppers make for a hearty side dish that complements the main course nicely.
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Coleslaw: A light coleslaw offers crunch and acidity, cutting through the creaminess of the soup effectively.
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Potato Wedges: Crispy potato wedges provide an enjoyable texture contrast while remaining comforting.
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Fruit Salad: A fresh fruit salad brings brightness and sweetness to round out your meal perfectly.
Common Mistakes to Avoid
When making a Chicken Pot Pie Soup Recipe, it’s easy to overlook some key details. Here are common mistakes and how to avoid them:
- Rushing the Sautéing: Don’t skip the sautéing step. This builds flavor, so take your time to soften the veggies.
- Ignoring Seasoning: Always taste as you go. Adjust seasoning after adding all ingredients for the best flavor.
- Using Cold Stock: Make sure your chicken stock is warm or at least room temperature when added. This helps maintain cooking temperature.
- Overcooking the Vegetables: Keep an eye on your vegetables during cooking. Overcooked veggies can turn mushy and lose texture.
- Not Using Enough Cream: For a creamy consistency, don’t skimp on the whipping cream. It adds richness that elevates the soup.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3-4 days.
- Allow the soup to cool completely before refrigerating to maintain freshness.
Freezing Chicken Pot Pie Soup Recipe
- Freeze in portioned containers for up to 3 months.
- Leave space at the top of containers as the soup will expand while freezing.
Reheating Chicken Pot Pie Soup Recipe
- Oven: Preheat oven to 350°F (175°C). Transfer soup to an oven-safe dish and cover with foil. Heat for about 20-25 minutes or until warmed through.
- Microwave: Use a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.
- Stovetop: Pour into a saucepan over medium heat. Stir occasionally until heated through, about 5-10 minutes.
Frequently Asked Questions
Here are some common questions about this Chicken Pot Pie Soup Recipe:
Can I use leftover chicken?
Yes! Leftover rotisserie chicken works great in this recipe.
How can I make it gluten-free?
Substitute all-purpose flour with a gluten-free flour blend or cornstarch.
Can I add other vegetables?
Absolutely! Feel free to add peas, green beans, or any vegetables you enjoy.
How do I store leftovers?
Store leftovers in airtight containers in the refrigerator for up to four days or freeze for longer storage.
Final Thoughts
This Chicken Pot Pie Soup Recipe is not only comforting but also incredibly versatile. You can easily customize it with different vegetables or proteins based on your preferences. Give it a try and enjoy a cozy meal that feels like a warm hug!
Chicken Pot Pie Soup
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
Description
Discover the ultimate comfort in a bowl with this Chicken Pot Pie Soup Recipe. This creamy and hearty soup brings all the nostalgic flavors of traditional chicken pot pie without the fuss of a crust. Perfect for chilly evenings or family gatherings, this dish is packed with tender chicken, fresh vegetables, and rich flavor that warms the soul. In just 45 minutes, you can whip up a satisfying meal that will delight both kids and adults alike. Customize it with your favorite herbs or vegetables for a personal touch. Serve it alongside flaky biscuits or croutons for a cozy dining experience that feels like a warm hug.
Ingredients
- 6 Tbsp unsalted butter
- 1 medium yellow onion (chopped)
- 2 medium carrots (sliced)
- 2 celery sticks (chopped)
- 8 oz mushrooms (sliced)
- 3 garlic cloves (minced)
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 1 lb Yukon gold potatoes (sliced)
- 5 cups cooked chicken (shredded)
- 1 cup frozen peas
- 1 cup corn
- 1/2 cup whipping cream
- Fresh parsley for garnish
Instructions
- In a Dutch oven, melt butter over medium heat. Add onion, carrots, and celery; sauté until softened.
- Stir in mushrooms and garlic; cook until fragrant. Add flour and stir to combine.
- Pour in chicken stock, then add potatoes, salt, and pepper. Bring to a boil, reduce heat to simmer for about 15 minutes until potatoes are tender.
- Stir in shredded chicken, peas, corn, cream, and parsley; simmer for an additional five minutes.
- Adjust seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
