Delicious Chicken Pot Pie Soup Recipe
There’s something incredibly comforting about a warm bowl of soup, especially when it combines the hearty flavors of a classic chicken pot pie.
This Chicken Pot Pie Soup is rich, creamy, and packed with tender chicken, vibrant vegetables, and delicious seasonings.
It’s a perfect dish for a cozy night in or a family gathering. Let’s dive into this comforting recipe that brings all the flavors of a traditional chicken pot pie into a delightful soup form.
Chicken Pot Pie Soup
Ingredients
Equipment
Method
- Heat a Dutch oven or soup pot over medium-high heat. Melt butter, then add onion, celery, and carrots. Sauté for 5-7 minutes until softened and lightly golden.
- Add mushrooms and garlic. Cook for another 5 minutes until softened.
- Stir in the flour and cook for 1 minute, stirring constantly, until golden.
- Gradually add chicken stock, potatoes, salt, and pepper. Bring to a boil, then reduce to a simmer, partially cover, and cook 12-15 minutes until potatoes are tender.
- Stir in shredded chicken, peas, corn, cream, and parsley. Simmer for 5 minutes until peas and corn are tender. Adjust seasoning and remove from heat.
Nutrition
Notes
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Let us know how it was!Why You’ll Love This Recipe: Chicken Pot Pie Soup
This soup offers the cozy heartiness of chicken pot pie in a spoonable form that’s quicker to prepare and easier to enjoy. It’s packed with nourishing vegetables and tender shredded chicken, making it family-friendly and perfect for weeknight dinners. The creamy broth and fresh herbs brighten the dish, giving rich flavor without heaviness.
Ingredients: Chicken Pot Pie Soup
- 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)
Instructions
- Heat a Dutch oven or soup pot over medium-high heat and melt the butter. Add chopped onion, celery, and sliced carrots; sauté for 5-7 minutes until softened and lightly golden.
- Add sliced mushrooms and minced garlic; sauté for another 5 minutes until softened.
- Stir in the flour and cook for 1 minute, stirring constantly, until golden.
- Gradually add chicken stock, sliced potatoes, salt, and pepper. Bring to a boil, then reduce heat to a simmer, partially cover, and cook for 12-15 minutes until potatoes are tender.
- Add shredded chicken, frozen peas, corn, whipping cream, and chopped parsley. Simmer for 5 more minutes until peas and corn are tender. Adjust seasonings with salt and pepper to taste. Remove from heat.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. This soup can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve with fresh crusty bread or flaky biscuits for dipping. Garnish with extra parsley or a sprinkle of cracked black pepper for a fresh finish.
Variations and Tips
For a richer soup, substitute half-and-half for the whipping cream.
Add a sprinkle of smoked paprika or dried thyme for a warming twist.
Use rotisserie chicken for a shortcut to shredded cooked chicken.
Cultural Note
Chicken pot pie is a beloved comfort food in American cuisine, traditionally baked as a savory pie. This soup version captures all the flavors in a cozy, slurpable twist perfect for any season
