There’s something especially warming about a big pot of soup simmering on the stove, especially when it’s a Chicken Pot Pie Soup! After a busy day, I often crave something hearty and comforting, and this soup truly hits the spot. It’s a delightful twist on the classic chicken pot pie, minus the crust but packed with all the same delicious flavors. I remember the first time I whipped this up for my family; the moment they took their first spoonful, their smiles said it all!
What Makes This So Good
- Creamy and Rich: The heavy cream adds a velvety texture that makes each spoonful a delight.
- Flavorful Base: Sautéed onions, garlic, and mushrooms create a flavor base that’s hard to resist.
- Hearty Ingredients: The combination of chicken, potatoes, peas, and corn makes it a filling meal.
Ingredients
- 6 tablespoons (85g) unsalted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, finely chopped
- 2 carrots, sliced
- 8 ounces (227g) mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup (40g) all-purpose flour
- 6 cups (1.5 liters) chicken stock
- 1 pound (450g) Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 5 cups (700g) cooked chicken, shredded
- 1 cup (150g) frozen peas
- 1 cup (150g) frozen corn
- 1/2 cup (120ml) heavy whipping cream
- 1/4 cup (15g) parsley, chopped
- 3 1/2 teaspoons salt (to taste)
- 1/2 teaspoon black pepper
Smart Swaps:
- Use olive oil instead of butter for a dairy-free option.
- Swap Yukon Gold potatoes for sweet potatoes for a sweeter flavor.
- Replace heavy cream with coconut milk for a lighter alternative.
Sourcing Tips:
- Choose firm, unblemished potatoes for the best flavor and texture.
- Fresh herbs like parsley will offer more robust flavors than dried.
Directions
Sauté the Base: Melt butter in a large pot over medium heat. Add chopped onion, celery, and sliced carrots; sauté for 5-7 minutes until softened.
- Visual Cue: The onions should be translucent, and the carrots starting to soften.
Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic; Cook for another 5 minutes until softened.
- Visual Cue: The mushrooms should be cooked until tender.
Create the Roux: Stir in the flour and cook for 1 minute to form a light roux, absorbing the flavors.
Incorporate the Broth: Slowly whisk in the chicken stock, ensuring there are no lumps from the roux.
Add Potatoes: Add the sliced Yukon Gold potatoes, salt, and black pepper. Bring the mixture to a boil.
- Visual Cue: Bubbles should form actively on the surface.
Simmer: Reduce the heat to a simmer and cook for 12-15 minutes until the potatoes are tender.
- Visual Cue: The potatoes should be easily pierced with a fork.
Mix in Chicken and Veggies: Stir in the shredded chicken, frozen peas, and corn; simmer for an additional 5 minutes until heated through.
Finish with Cream: Stir in the heavy cream and chopped parsley; adjust seasoning to taste and simmer another 1-2 minutes before serving.
- Visual Cue: The soup should be creamy and slightly thickened.
Pro Tips
- Make-Ahead: This soup can be made a day in advance and tastes even better after the flavors meld together overnight.
- Transport: If you’re taking it somewhere, use a thermos to keep it warm.
- Re-Crisping: If you happen to have leftovers that thicken overnight, just add a splash of broth when reheating to loosen it up.
Quick Variations
- Spicy Twist: Add a pinch of cayenne pepper or crushed red pepper flakes.
- Vegetarian Version: Substitute chicken with chickpeas and use vegetable stock instead of chicken stock.
- Stovetop to Oven: Garnish with puff pastry on top and bake in the oven until golden for a crunchy lid.
Serving Suggestions
This Chicken Pot Pie Soup is perfect on its own, but pair it with crusty bread or a light salad for a complete meal.
Storage and Reheat
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding water or chicken stock as needed to reach your desired consistency.
FAQs
Can I freeze Chicken Pot Pie Soup?
Yes, you can freeze it! Just store it in an airtight container for up to three months. Thaw in the fridge before reheating.What can I use instead of heavy cream?
You can use half-and-half or coconut milk for a lighter option.How do I prevent the soup from thickening too much?
To keep it from thickening, add more stock or water as needed when reheating.
Making this Chicken Pot Pie Soup is not just about filling the belly; it’s about creating memories and enjoying the process. Each meal shared brings families closer, and this recipe is just perfect for those cherished moments. Enjoy your cooking adventure!
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Chicken Pot Pie Soup
A cozy Chicken Pot Pie Soup that combines all the delightful flavors of the classic dish, minus the crust.
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
- 6 tablespoons (85g) unsalted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, finely chopped
- 2 carrots, sliced
- 8 ounces (227g) mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup (40g) all-purpose flour
- 6 cups (1.5 liters) chicken stock
- 1 pound (450g) Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 5 cups (700g) cooked chicken, shredded
- 1 cup (150g) frozen peas
- 1 cup (150g) frozen corn
- 1/2 cup (120ml) heavy whipping cream
- 1/4 cup (15g) parsley, chopped
- 3 1/2 teaspoons salt (to taste)
- 1/2 teaspoon black pepper
Instructions
- Melt butter in a large pot over medium heat. Add chopped onion, celery, and sliced carrots; sauté for 5-7 minutes until softened.
- Stir in the sliced mushrooms and minced garlic; Cook for another 5 minutes until softened.
- Stir in the flour and cook for 1 minute to form a light roux.
- Slowly whisk in the chicken stock, ensuring there are no lumps from the roux.
- Add the sliced Yukon Gold potatoes, salt, and black pepper. Bring the mixture to a boil.
- Reduce the heat to a simmer and cook for 12-15 minutes until the potatoes are tender.
- Stir in the shredded chicken, frozen peas, and corn; simmer for an additional 5 minutes until heated through.
- Stir in the heavy cream and chopped parsley; adjust seasoning to taste and simmer another 1-2 minutes before serving.
Notes
This soup can be made a day in advance; it tastes even better after the flavors meld together overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: N/A