Cozy Chicken Pot Pie Soup
Warm and Creamy Comfort Bowl
There’s something special about gathering in the kitchen with friends, the air filled with the savory aroma of comforting favorites. As we chop vegetables and stir pots, laughter dances among the warm scents of cooking chicken and garlic, creating an inviting atmosphere that wraps around us like a cozy blanket. Today, we’re excited to share a delightful recipe for Chicken Pot Pie Soup that combines hearty ingredients into a creamy, soul-satisfying bowl. It’s the perfect dish for chilly nights or whenever you need a hug in soup form, bringing joy and warmth to your table with every spoonful.
Quick Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 8
- Difficulty: Easy
- Cuisine: American
- Best Season: Fall/Winter
What Makes This Dish Shine
- Irresistible Flavors: This Chicken Pot Pie Soup bursts with heartwarming flavors, from savory chicken to tender vegetables, making each bite a comforting experience.
- Effortless Preparation: With simple, easy-to-follow steps, this recipe is perfect for cooks of all levels, whether you’re a kitchen novice or a seasoned chef.
- Perfect for Gatherings: This hearty soup serves a crowd effortlessly, making it a wonderful option for family dinners or cozy gatherings with friends.
- Versatile and Adaptable: The recipe allows for numerous variations, whether you want to spice things up or keep it classic, ensuring it suits everyone’s taste.
Essentials for Your Soup
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 medium carrots, thinly sliced
- 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
- 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
Ingredients That Elevate
- Butter: Enhances richness; replace with olive oil for a lighter option.
- Chicken: Use rotisserie for convenience; substitute with mushrooms for a vegetarian version.
- Vegetables: Fresh is best; frozen can be more convenient and still tastes great!
- Stock: Homemade chicken stock lifts flavor; veggie broth works for a lighter twist.
- Cream: Whole milk or a dairy-free substitute can create a lighter soup while keeping the texture.
Simple Steps to Create Deliciousness
- In a large Dutch oven or soup pot, melt the butter over medium-high heat. Add the onion, carrots, and celery, then sauté for about 5 to 7 minutes until the vegetables soften and the onion becomes translucent.
- Stir in the sliced mushrooms and minced garlic, cooking for an additional 5 minutes until the mushrooms release their juices and become tender.
- Sprinkle in the flour, stirring continuously for about one minute until lightly golden.
- Slowly pour in the chicken stock while stirring to combine. Add the sliced potatoes, salt, and black pepper, bringing the mixture to a gentle boil.
- Reduce the heat to a simmer, partially covering the pot. Let it cook for about 12 to 15 minutes or until the potatoes are fork-tender.
- Mix in the shredded chicken, frozen peas, corn, whipping cream, and parsley, allowing it to simmer for another 5 minutes. Taste and adjust the seasoning before serving hot.
Pro Pointers for Success
- For the juiciest chicken, opt for dark meat or a mix of light and dark meat; it adds a deeper flavor.
- Don’t rush vegetable sautéing; letting them soften develops a more complex flavor.
- If you prefer a thicker consistency, let the soup simmer uncovered for a few extra minutes to reduce.
- Fresh herbs can be added just before serving for a burst of freshness.
Tasty Variations to Consider
- Vegan Delight: Replace chicken with chickpeas and use vegetable broth, adding a variety of seasonal vegetables like squash or zucchini.
- Mildly Spiced: Incorporate a pinch of cayenne or crushed red pepper for a gentle kick without overwhelming the dish.
- Regional Twist: Add curry spices or saffron for an exotic flavor touch; serve it with naan instead of bread.
- Dumpling Style: Top the soup with biscuit dough before baking until golden for a pot pie twist in soup form.
Complementary Plates
Pair this Chicken Pot Pie Soup with a crisp green salad drizzled with a light vinaigrette for a refreshingly balanced meal. A side of crusty bread will add to the coziness, allowing you to soak up every last drop of this comforting soup. For something sweet afterward, consider serving warm apple crisp with a scoop of vanilla ice cream, rounding out this delightful experience.
Make Ahead & Freezer Insights
This Chicken Pot Pie Soup is fantastic for meal prep and can be stored in the fridge for up to 4 days. To freeze, let the soup cool completely, then transfer it to airtight containers. It can last in the freezer for up to 3 months. To reheat, simply thaw it in the fridge overnight and reheat on the stovetop, adding a splash of chicken stock if needed to maintain creaminess.
Serving Your Creation
For an inviting presentation, serve the soup in warm bowls garnished with a sprinkle of fresh parsley and maybe a dash of pepper to add color. A warm loaf of sourdough or crispy baguette on the side speaks cozy evenings, inviting everyone to gather around and enjoy.
Kitchen Insights to Consider
- Incorporate the veggies you love: Update your veggies based on what you have; this soup is all about comfort!
- If you’re short on time, using a good-quality rotisserie chicken boosts flavor and speeds up prep significantly.
- Don’t be afraid to experiment with herbs; thyme, rosemary, or even a touch of dill can elevate your soup beautifully.
- Making a big batch? Don’t forget to leave some space in the pot when you freeze to allow for expansion!
Keeping Your Soup Fresh
To reheat, the stovetop method works wonders—simply warm gently over low heat, stirring often to keep the cream from separating. If you use the microwave, choose a microwave-safe bowl, heat in short bursts, and stir between sessions for even heating.
Questions We Often Get Asked
- Can I use frozen vegetables? Absolutely! Frozen vegetables work well and save time. Just add them in the last few minutes of cooking.
- How can I make it spicy? Feel free to add red pepper flakes or a dash of hot sauce; adjust according to your taste.
- What if I don’t have chicken stock? Vegetable broth is a great substitute, or you can use water with additional seasoning.
- Can I double the recipe? Yes, it’s easy to double for a larger crowd; just ensure your pot is big enough!
- Is it gluten-free? To make this soup gluten-free, use a gluten-free flour blend in place of all-purpose flour.
- How long can I keep leftovers? Leftovers can be stored in the fridge for up to four days, and they taste even better the next day!
Nutrition Info
- Serving Size: 1 cup
- Calories: 320
- Protein: 25g
- Carbs: 28g
- Fat: 15g
- Fiber: 4g
- Sugar: 4g
*Nutrition facts are estimates and may vary.
Heartfelt Reflections
Soup is not just about nourishment; it’s about connection. It tells tales of family dinners, warm gatherings, and cozy evenings. The comforting essence of Chicken Pot Pie Soup is a beautiful reminder of how food can bring us together, nourishing both our bodies and our spirits. Gather your loved ones, share stories over steaming bowls, and allow this recipe to become a favorite in your kitchen, just as it has in many homes.
Ending on a Delicious Note
There’s nothing quite as soothing as a bowl of Chicken Pot Pie Soup, brimming with flavor and warmth, perfect for sharing with loved ones. So, gather your ingredients, get cozy in your kitchen, and treat yourself to this delightful recipe. With just one bite, you’ll be reminded of why this dish is a cherished comfort for so many. Happy cooking, sharing, and pinning!
Chicken Pot Pie Soup
Ingredients
Method
- In a large Dutch oven or soup pot, melt the butter over medium-high heat.
- Add the onion, carrots, and celery, then sauté for about 5 to 7 minutes until the vegetables soften and the onion becomes translucent.
- Stir in the sliced mushrooms and minced garlic, cooking for an additional 5 minutes until the mushrooms release their juices and become tender.
- Sprinkle in the flour, stirring continuously for about one minute until lightly golden.
- Slowly pour in the chicken stock while stirring to combine. Add the sliced potatoes, salt, and black pepper, bringing the mixture to a gentle boil.
- Reduce the heat to a simmer, partially covering the pot. Let it cook for about 12 to 15 minutes or until the potatoes are fork-tender.
- Mix in the shredded chicken, frozen peas, corn, whipping cream, and parsley, allowing it to simmer for another 5 minutes. Taste and adjust the seasoning before serving hot.
