Chicken Pot Pie Soup Recipe
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Well, my friend, let me introduce you to the warm, cozy, and ridiculously easy Chicken Pot Pie Soup. It’s like a hug in a bowl, but without the awkwardness of having to get up and give a hug back. Seriously, this soup is perfect for cold nights when you want to feel like a culinary genius but don’t want to break a sweat. Let’s dish about what makes it so awesome.
Why This Recipe is Awesome
This Chicken Pot Pie Soup is so delicious that you might just end up doing a happy dance in your kitchen. It’s like taking all the best parts of a classic chicken pot pie and turning them into a flavor-packed soup. You know what that means? It’s easier to eat and you avoid the whole crust dilemma. You don’t have to roll out pastry dough or risk getting it stuck to your counter. Plus, did I mention it’s idiot-proof? If I can whip this together without setting off the smoke alarm, you can too.
Not to brag, but this soup is basically a magic potion that can cure your cold-weather blues. It’s loaded with veggies, tender chicken, and creamy goodness. What more could you want? Honestly, the world could be ending outside and you’d still be sitting there, cozy and content, spooning this up like it’s the key to happiness.
Ingredients You’ll Need
Grab your apron and let’s make your pantry proud. Here are the simple things you need:
- 6 Tbsp unsalted butter
- 1 medium yellow onion (about a cup chopped)
- 2 medium carrots (thinly sliced into rings, because cute)
- 2 celery sticks (finely chopped—no one likes big pieces of celery)
- 8 oz white or brown mushrooms (sliced, your pick)
- 3 garlic cloves (minced like a pro)
- 1/3 cup all-purpose flour (this is how we thicken things up)
- 6 cups chicken stock (liquid gold)
- 3-4 tsp salt (or to taste; you do you)
- 1/2 tsp black pepper (perks things up)
- 1 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces; we like some bite)
- 5 cups cooked chicken (shredded and ready to party)
- 1 cup frozen peas (because fresh is overrated when you’re chillin’ on the couch)
- 1 cup corn (frozen or canned, but frozen is cuter)
- 1/2 cup whipping cream (yes, please)
- 1/4 cup parsley (finely chopped, plus more for garnish)
Now that you have your grocery list, let’s cook up some magic!
Step-by-Step Instructions
It’s showtime. Grab your dutch oven or soup pot, and let’s do this.
Heat your pot over medium-high heat and toss in 6 Tbsp of butter. Let that melt and make everything smell glorious.
Add in the chopped onion, chopped celery, and sliced carrots. Sauté for about 5-7 minutes until they’re softened and lightly golden. Pretend you’re a chef on a cooking show.
Time to jazz it up! Toss in the sliced mushrooms and minced garlic. Cook for another 5 minutes while stirring occasionally until everything looks dreamy and delicious.
Grab that 1/3 cup of flour and stir it in like you mean it. Cook for another minute until it gets a little golden. (Don’t let it burn, please.)
Now for the magical moment: pour in 6 cups of chicken stock, add the sliced potatoes, 3 1/2 tsp salt (go easy on it), and 1/2 tsp black pepper. Bring this beauty to a boil, then reduce the heat to a simmer. Partially cover it and let it cook for 12-15 minutes or until the potatoes are tender.
Say hello to your cooked shredded chicken, frozen peas, and frozen corn. Stir them in along with the 1/2 cup of heavy whipping cream and 1/4 cup parsley. Bring it back to a simmer for another 5 minutes, or until everything is blended perfectly and ready for your taste test.
Season to taste with more salt and pepper if needed, and then remove from heat. Look at you, culinary expert!
Common Mistakes to Avoid
Just because this recipe is easy doesn’t mean you can’t slip up. Here are some common boo-boos to watch out for:
Not chopping veggies small enough: Your soup shouldn’t be a veggie obstacle course. Keep things bite-sized to avoid awkward spooning.
Skipping the sauté step: If you think you can just toss everything in the pot and call it a day, think again. Sautéing makes a difference. You want those flavors to mingle, dance, and get cozy.
Going overboard on the salt: Yes, you can definitely overdo it. Just taste along the way instead of channeling your inner salt monster.
Thinking frozen peas and corn don’t belong: They totally do! Don’t be a veggie snob.
Alternatives & Substitutions
Feeling adventurous with your pantry? Here are some alternatives that won’t ruin your masterpiece:
Butter: If you’re in a bind, you can use olive oil instead. It’s not the same, but it’ll do.
Chicken: Rotisserie chicken is a lifesaver. That way, you can skip cooking it yourself. Why not let someone else do the work?
Vegetarian version: Replace the chicken with some hearty chickpeas or even lentils and use veggie stock. It’s just as tasty if not more.
Cream alternatives: If you want to lighten things up, replace heavy cream with half-and-half, or even coconut milk if you’re feeling fancy.
Potatoes: Use sweet potatoes for a slightly sweeter and healthier option.
FAQ (Frequently Asked Questions)
Can I use margarine instead of butter? Technically yes, but why hurt your soul like that? Butter is where the flavor party’s at.
How do I store leftovers? Store them in an airtight container in the fridge. It’ll last 3-4 days, but good luck keeping it around that long.
Can I freeze this soup? Absolutely! Just be sure to cool it first. It can hang out in the freezer for about 2-3 months before you need to eat it all.
What if I can’t find chicken stock? No pressure. You can make your own or just use water. It won’t be as flavorful but hey, it’s still soup, right?
Do I have to use Yukon gold potatoes? Nope! Any potatoes will do, though Yukon golds have the best texture. Go with what you can find.
Can I add more veggies? Go wild! Throw in some green beans, bell peppers, or anything else you have lying around. This is your soup, after all.
Final Thoughts
There you have it—a deliciously simple Chicken Pot Pie Soup that’ll warm your heart and fill your belly. You can totally impress friends, family, or even just yourself with this one. Seriously, who wouldn’t want to be known as the soup master in their circle? So go ahead and grab those ingredients. You’ve got this! Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!
Print
Chicken Pot Pie Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Warm and cozy Chicken Pot Pie Soup, the perfect solution for cold nights. Easy to make, packed with chicken and veggies, this soup is like a hug in a bowl.
Ingredients
- 6 Tbsp unsalted butter
- 1 medium yellow onion (about a 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 your pot over medium-high heat and melt the butter.
- Add in the chopped onion, chopped celery, and sliced carrots. Sauté for 5-7 minutes.
- Stir in the sliced mushrooms and minced garlic. Cook for another 5 minutes.
- Add the flour and stir for a minute until golden.
- Pour in the chicken stock, add the potatoes, salt, and pepper. Bring to a boil, then simmer for 12-15 minutes.
- Stir in the shredded chicken, frozen peas, corn, whipping cream, and parsley. Simmer for another 5 minutes.
- Season to taste and remove from heat.
Notes
This soup is perfect for leftovers and can be frozen for 2-3 months. Feel free to add more vegetables or use alternatives for the ingredients as needed.