Chicken Pot Pie Soup Recipe

Why Make This Recipe

Chicken Pot Pie Soup is a warm and comforting dish. It combines the flavors of chicken pot pie in a creamy and hearty soup. This recipe is great for cold days or when you want something cozy.

It is also easy to make, requiring simple ingredients you may already have at home. Plus, it brings a smile to the whole family!

How To Make Chicken Pot Pie Soup

Ingredients:

  • 6 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, sliced
  • 8 ounces mushrooms, sliced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  • 5 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup heavy whipping cream
  • 1/4 cup parsley, chopped
  • 3 1/2 teaspoons salt (to taste)
  • 1/2 teaspoon black pepper

Directions:

  1. Melt the butter in a large pot over medium heat.
  2. Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes until they soften.
  3. Add the sliced mushrooms and minced garlic. Cook for another 5 minutes until they are also softened.
  4. Stir in the flour and cook for 1 minute to form a light roux.
  5. Slowly whisk in the chicken stock. Then add the sliced potatoes, salt, and pepper.
  6. Bring the mixture to a boil. Reduce the heat and let it simmer for 12-15 minutes until the potatoes are tender.
  7. Stir in the shredded chicken, frozen peas, and corn. Simmer for 5 more minutes until everything is heated through.
  8. Finally, stir in the heavy cream and parsley. Adjust the seasoning to your taste and simmer for another 1-2 minutes before serving.
Chicken Pot Pie Soup in a white Dutch oven pot, creamy golden broth filled with tender chunks of chicken,

Prep Time And Nutrition Facts

This recipe takes about 10 minutes to prepare and 20 minutes to cook, making a total of 30 minutes. It serves 4 people, and each serving has about 350 calories, with around 30 grams of protein and 15 grams of fat.

How To Serve Chicken Pot Pie Soup

Serve the Chicken Pot Pie Soup warm in bowls. You can garnish it with extra parsley for a fresh touch. Pair it with some crusty bread or biscuits to make the meal even more enjoyable.

How To Store Chicken Pot Pie Soup

To store leftovers, let the soup cool down, then place it in an airtight container. You can keep it in the fridge for up to 3 days. For longer storage, it can be frozen for up to 3 months. To reheat, thaw it overnight in the fridge and warm it on the stove.

Tips To Make Chicken Pot Pie Soup

  • Use rotisserie chicken to save time.
  • Feel free to add other veggies like green beans or corn for extra flavor.
  • If you want a thicker soup, you can add more flour to create a stronger roux.

Health And Benefits Of This Recipe

This soup is a great source of protein thanks to the chicken. It contains Vitamins A and C from the vegetables, which are good for your health. The heavy cream adds richness, but you can use milk or a low-fat version if you want to cut down on fat. Overall, this soup is a balanced meal that can fill you up without being too heavy.

Variation (If Any)

You can make this soup using turkey instead of chicken for a different flavor. For a vegetarian option, replace chicken with beans or lentils, and use vegetable broth instead of chicken stock.

FAQs

1. Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken. Just ensure it is fully cooked before adding it to the soup.

2. Can I make this soup in advance?
Yes, you can make it a day ahead. Just reheat it when you’re ready to serve.

3. Is this soup gluten-free?
No, this recipe contains all-purpose flour. You can substitute it with a gluten-free flour blend to make it gluten-free.