Imagine sitting down to a warm bowl of creamy Chicken Pot Pie Soup that wraps around you like a hug on a chilly evening. The rich flavors of tender chicken, earthy mushrooms, and sweet peas come together in a delightful dance, making this dish a perfect choice for busy weeknights. It strikes that beautiful balance between comfort and nutrition, showing that quick meals can be full of love and flavor. With just one pot, you can create a nourishing meal that feels both homey and wholesome a true love letter to flavor!
Serving Versatility
The beauty of Chicken Pot Pie Soup is its versatility. You can enjoy it with a scoop of fluffy rice or nestled between warm noodles for a heartier experience. If you’re looking for something light, try it in lettuce wraps or savor it solo in a cozy mug. This soup suits various dietary needs and is perfect for whatever mood strikes!
Full Recipe Section
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 butter in a large pot over medium heat.
- Add onion, celery, and carrots; sauté for 5-7 minutes until softened.
- Stir in mushrooms and garlic; cook for another 5 minutes until everything is tender.
- Sprinkle in flour and cook for 1 minute to create a light roux.
- Slowly whisk in the chicken stock, then add potatoes, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 12-15 minutes until potatoes are tender.
- Stir in shredded chicken, peas, and corn; simmer for 5 minutes more until heated through.
- Add heavy cream and parsley, adjust seasoning to taste, and simmer for another 1-2 minutes before serving.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: Approximately 400 per serving
Why You’ll Love This Recipe
This Chicken Pot Pie Soup comes together quickly, making it a great weeknight option. The ingredients are budget-friendly, ensuring warm bowls don’t break the bank. Each spoonful brings big, cozy flavors and a nutritional punch, making it a wholesome choice. Plus, you can customize it however you like, whether by adding different veggies or tweaking the spices!
Cultural or Cooking Technique Note (Optional)
The comfort of pot pie has been a cherished dish for generations, often bringing families together around the dinner table. This soup version captures that same warmth and nostalgia while offering an easier cooking method that doesn’t skimp on flavor.
Serving Suggestions
- Serve over fluffy rice for a satisfying meal.
- Enjoy it with hearty egg noodles for that homestyle feel.
- Spoon the soup into lettuce wraps for a fresh and low-carb option.
- Pair it with crusty bread for dipping on a cool evening.
Pro Tips for Success
- Be mindful of your heat control when sautéing; you want the vegetables soft but not browned.
- When chopping vegetables, aim for similar sizes to ensure even cooking.
- Adjust your herbs and spices to match your taste don’t be afraid to experiment!
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze portions for up to a month. To reheat, gently warm on the stove over low heat, stirring occasionally, or use the microwave, but add a splash of chicken stock to keep it creamy and avoid drying out.
Closing Paragraph
I can’t wait for you to dive into this delightful Chicken Pot Pie Soup! Feel free to make it your own by adding in your favorite vegetables or spices. Share your creations with me I’m always eager to hear how you customize the recipe. Don’t forget to rate this recipe and leave a comment about your experience!
🎀 Final Thoughts
From my little kitchen to yours, I hope this soup warms your heart and fills your belly with love. Cooking is all about connection, and I’m so happy to share this moment with you.
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If you loved this recipe, don’t miss my Slow Cooker Cowboy Casserole for another comforting favorite.
Chicken Pot Pie Soup
Ingredients
Base Ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 stalks celery, finely chopped
- 2 units carrots, sliced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, 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
Instructions
Cooking
- Melt butter in a large pot over medium heat.
- Add onion, celery, and carrots; sauté for 5-7 minutes until softened.
- Stir in mushrooms and garlic; cook for another 5 minutes until everything is tender.
- Sprinkle in flour and cook for 1 minute to create a light roux.
- Slowly whisk in the chicken stock, then add potatoes, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 12-15 minutes until potatoes are tender.
- Stir in shredded chicken, peas, and corn; simmer for 5 minutes more until heated through.
- Add heavy cream and parsley, adjust seasoning to taste, and simmer for another 1-2 minutes before serving.