why make this recipe
Chicken Pot Pie Soup is a comforting dish that is perfect for any time of the year. This recipe combines the classic flavors of chicken pot pie but in a warm, smooth soup. It’s hearty, easy to make, and great for feeding a crowd. Plus, it’s a wonderful way to use up leftover chicken!
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 butter in a large pot over medium heat.
- Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes until softened.
- Add the sliced mushrooms and minced garlic. Cook for another 5 minutes until the mushrooms are softened.
- Stir in the flour and cook for 1 minute to form a light roux.
- Slowly whisk in the chicken stock, making sure there are no lumps.
- Add the sliced potatoes, salt, and pepper. Bring to a boil.
- Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
- Stir in the shredded chicken, peas, and corn. Simmer for 5 minutes more until heated through.
- Stir in the heavy cream and chopped parsley. Adjust seasoning to taste and simmer for another 1-2 minutes before serving.
how to serve Chicken Pot Pie Soup
Serve the Chicken Pot Pie Soup hot, ladled into bowls. You can top it with additional fresh parsley for a pop of color. Enjoy it with your favorite crusty bread or a side salad for a complete meal.
how to store Chicken Pot Pie Soup
To store your Chicken Pot Pie Soup, let it cool completely. Transfer leftovers to an airtight container and refrigerate. It can last in the fridge for about 3-4 days. If you want to freeze it, use a freezer-safe container. It can last in the freezer for up to 3 months. Reheat on the stove over low heat or in the microwave until warmed through.
tips to make Chicken Pot Pie Soup
- Feel free to add any vegetables you like, such as green beans or potatoes.
- Use rotisserie chicken for a quicker option.
- Adjust the thickness of the soup by adding more or less chicken stock.
- For added flavor, use homemade chicken stock if available.
variation
You can make this soup with creamy potato or gluten-free flour if you need a different texture. If desired, add different herbs like thyme or rosemary for a unique twist.
FAQs
Can I use frozen chicken?
Yes, you can use frozen cooked chicken in the soup. Just ensure it is fully thawed and shredded before adding.
Can I make this soup ahead of time?
Yes, you can make it in advance. Just remember to store it in the refrigerator and reheat it before serving.
Is this recipe suitable for freezing?
Yes, it freezes well! Just make sure to leave out the cream until you are ready to serve, as cream can sometimes change texture when frozen.