why make this recipe
Chicken Pot Pie Soup is a comforting and hearty dish that brings together all the flavors of classic chicken pot pie in a warm and inviting soup. It’s great for chilly days or when you want something simple yet satisfying. This recipe is easy to make, uses common ingredients, and is sure to please everyone at your table.
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:
- Melt the butter in a large pot over medium heat.
- Add the chopped onion, celery, and carrots; sauté for about 5-7 minutes until softened.
- Add the sliced mushrooms and minced garlic; cook for another 5 minutes until everything is softened.
- Stir in the flour and cook for 1 minute to create a light roux.
- Slowly whisk in the chicken stock, then add the sliced potatoes, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
- Stir in the shredded chicken, peas, and corn; simmer for an additional 5 minutes until heated through.
- Finally, stir in the heavy cream and chopped parsley. Adjust seasoning to taste and let it simmer for another 1-2 minutes before serving.
how to serve Chicken Pot Pie Soup
Serve this Chicken Pot Pie Soup in warm bowls. You may top it with additional parsley for a fresh touch. It goes very well with crusty bread or crackers on the side, adding to the delightful comfort of the meal.
how to store Chicken Pot Pie Soup
To store your Chicken Pot Pie Soup, let it cool completely. Place it in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze the soup in freezer-safe containers for up to 2 months. Just remember to let it thaw in the fridge before reheating.
tips to make Chicken Pot Pie Soup
- For extra flavor, you can add herbs like thyme or rosemary while cooking the vegetables.
- If you prefer a thicker soup, let it simmer longer after adding the chicken and vegetables.
- Use rotisserie chicken for a quick and easy shortcut to save time.
variation
You can vary this recipe by adding different vegetables, such as green beans or bell peppers. If you want to make it a little spicy, you can add some cayenne pepper or hot sauce.
FAQs
Q: Can I use leftover chicken for this recipe?
A: Yes, using leftover chicken is a great way to make this soup quicker and even more delicious.
Q: Is it possible to make this soup gluten-free?
A: Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend and ensure that your chicken stock is also gluten-free.
Q: Can I use other types of potatoes?
A: Yes, you can use other types of potatoes, but Yukon Gold maintains a nice texture in soups. Red potatoes or russets can also work well.