If you have ever wished for a cozy, rich dish that wraps you up in warmth and comfort, then you absolutely need to know How To Make Chicken Pot Pie Soup Recipe. This soul-soothing soup takes all the best parts of a classic chicken pot pie—tender chicken, hearty veggies, luscious cream—and transforms them into a deliciously creamy bowl of goodness. It’s the perfect way to enjoy that homemade comfort without the fuss of making a pie crust. Whether you’re craving something hearty on a chilly night or simply love dishes that feel like a big, tasty hug, this recipe hits every note to make your day better!
Ingredients You’ll Need
Getting ready to make this magic happen boils down to a handful of straightforward ingredients that each play a crucial role. From the richness of butter to the earthiness of mushrooms, every item is a tiny building block in creating the perfect balance of flavor, texture, and color.
- 6 tablespoons unsalted butter: Provides a creamy base and helps sauté the veggies beautifully without extra saltiness.
- 1 medium yellow onion, chopped: Adds sweetness and depth once softened in the butter.
- 2 celery stalks, finely chopped: Brings a subtle crunch and fresh herbal flavor to the mix.
- 2 carrots, sliced: For a tender sweetness and vibrant orange pop that brightens every spoonful.
- 8 ounces mushrooms, sliced: Adds earthiness and umami that enrich the soup’s body perfectly.
- 3 garlic cloves, minced: Gives a gentle aromatic kick without overwhelming the dish.
- 1/3 cup all-purpose flour: Essential for thickening the broth into that luscious, silky texture.
- 6 cups chicken stock: The flavorful liquid foundation that ties everything together.
- 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick: Offers a creamy, tender bite that’s hearty and comforting.
- 5 cups cooked chicken, shredded: The protein star, adding substance and classic pot pie flavor.
- 1 cup frozen peas: Pops of sweetness and vibrant green color that brighten the soup.
- 1 cup frozen corn: Adds a touch of natural sweetness and texture contrast.
- 1/2 cup heavy whipping cream: Makes the soup divinely creamy and rich, elevating every spoonful.
- 1/4 cup parsley, chopped: A fresh herbaceous note that lifts the flavors and adds color freshness.
- 3 1/2 teaspoons salt (to taste): Balances and enhances all the ingredients’ natural flavors.
- 1/2 teaspoon black pepper: Adds just enough spice to keep things interesting but not overpowering.
How to Make How To Make Chicken Pot Pie Soup Recipe
Step 1: Melt and Sauté Your Veggies
Start by melting that golden butter in a large pot over medium heat. Once it’s all melted and shimmering, toss in the chopped onion, celery, and carrots. Sauté these beauties for 5 to 7 minutes until they’re soft and releasing their natural sweetness. This step builds the flavorful base your soup needs to shine.
Step 2: Add Mushrooms and Garlic
Next, stir in the sliced mushrooms and minced garlic. Let them cook together for about 5 minutes until the mushrooms soften and everything smells incredible. This combination adds layers of earthiness and aroma that make the soup truly unforgettable.
Step 3: Make the Roux
Sprinkle the flour evenly over the veggie mixture and cook it for about a minute. This little step creates a light roux, which is essential because it thickens the chicken stock later, giving your soup that classic velvety consistency.
Step 4: Pour in Chicken Stock and Add Potatoes
Slowly whisk in the chicken stock, making sure no lumps form. Once combined, add the sliced Yukon Gold potatoes along with salt and pepper. Turn up the heat to bring it all to a boil, then lower the heat and let simmer for 12 to 15 minutes. The potatoes should become tender and soak up all those wonderful flavors.
Step 5: Stir in Chicken, Peas, and Corn
Time to invite the shredded chicken, frozen peas, and corn to the party. Stir everything together and let it simmer for another 5 minutes until everything is heated through. This is where the soup truly comes together as a hearty, satisfying meal.
Step 6: Final Touches with Cream and Parsley
Finally, swirl in the heavy whipping cream and sprinkle chopped parsley over the top. Give the soup one last gentle simmer for 1 to 2 minutes, taste for seasoning adjustments, and then it’s ready to serve. This last step adds creaminess and freshness that elevates this dish to pure comfort food heaven.
How to Serve How To Make Chicken Pot Pie Soup Recipe
Garnishes
Serving your soup with a sprinkle of extra fresh parsley not only adds a beautiful pop of green but also enhances the freshness of the dish. For a little extra indulgence, top with shredded cheese or a tiny drizzle of truffle oil to make it feel extra special.
Side Dishes
This soup is substantial on its own but pairs perfectly with warm crusty bread or buttery dinner rolls for dipping. A simple mixed green salad can provide a crisp contrast if you want something light on the side.
Creative Ways to Present
For a charming presentation, serve the soup in individual bread bowls or rustic mugs. Adding a flaky puff pastry lid on top of each serving before reheating can mimic the original pot pie experience with a delightful crispy crust to scoop.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Chicken Pot Pie Soup in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days, making it a wonderful option for weekday lunches or quick dinners.
Freezing
This soup freezes beautifully! Portion it into freezer-safe containers and freeze for up to 3 months. Just keep in mind that the potatoes may change texture slightly after freezing, but the flavors remain fantastic.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. If the soup thickens too much, feel free to add a splash of chicken stock or cream to bring back its creamy consistency. Avoid microwaving if you want to keep the texture smooth and delicious.
FAQs
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Using rotisserie chicken is a fantastic shortcut that works perfectly well in this soup, giving you that hearty protein punch without extra prep time.
Is there a dairy-free alternative for the heavy cream?
Yes, you can substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative to keep the soup creamy while making it dairy-free.
Can I use frozen vegetables instead of fresh?
Frozen peas and corn work wonderfully in this recipe. For other veggies like carrots or mushrooms, fresh is best to maintain texture and flavor, but frozen can be used in a pinch.
What can I do if I want to make this soup spicier?
Add a pinch of red pepper flakes while sautéing the veggies or finish with a dash of hot sauce to give your soup an enjoyable kick without overpowering its comforting nature.
Is this soup suitable for meal prepping?
Definitely! The flavors develop even more the next day, making it an excellent meal prep option. Just store it in fridge-safe containers and reheat gently when ready to eat.
Final Thoughts
Now that you know How To Make Chicken Pot Pie Soup Recipe, it’s time to roll up your sleeves and fill your kitchen with that irresistible aroma. This recipe delivers warmth, comfort, and classic flavors in every spoonful, making it a favorite that will keep you coming back time and time again. Trust me, once you try this cozy soup, it will quickly become your go-to comfort food for any season.
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How To Make Chicken Pot Pie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken Pot Pie Soup captures all the creamy, hearty flavors of a classic chicken pot pie in a cozy soup form. Featuring tender chicken, potatoes, mushrooms, and vegetables simmered in a creamy broth, this recipe is perfect for a warm, satisfying meal any day.
Ingredients
Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 2 celery stalks, finely chopped
- 2 carrots, sliced
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 1/4 cup parsley, chopped
- 1 cup frozen peas
- 1 cup frozen corn
Dairy and Fats
- 6 tablespoons unsalted butter
- 1/2 cup heavy whipping cream
Proteins
- 5 cups cooked chicken, shredded
Pantry
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3 1/2 teaspoons salt (to taste)
- 1/2 teaspoon black pepper
Instructions
- Prepare the base: Melt the butter in a large pot over medium heat. Add the chopped onion, celery, and sliced carrots. Sauté for 5 to 7 minutes until the vegetables soften and become fragrant.
- Add mushrooms and garlic: Stir in the sliced mushrooms and minced garlic. Continue cooking for another 5 minutes until they are softened and well combined with the other vegetables.
- Create the roux: Sprinkle in the flour and cook for 1 minute, stirring constantly to form a light roux. This will thicken the soup.
- Add chicken stock: Slowly whisk in the chicken stock to prevent lumps and create a smooth mixture.
- Cook potatoes: Add the sliced Yukon Gold potatoes along with salt and pepper. Bring the soup to a boil, then reduce heat and simmer for 12 to 15 minutes, or until the potatoes are tender when pierced with a fork.
- Incorporate chicken and vegetables: Stir in the shredded chicken, frozen peas, and corn. Allow the mixture to simmer for 5 more minutes until everything is heated through.
- Finish with cream and parsley: Pour in the heavy whipping cream and add the chopped parsley. Adjust seasoning to taste, then simmer for an additional 1 to 2 minutes before serving.
Notes
- For a thicker soup, add an extra tablespoon of flour when making the roux.
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Feel free to substitute frozen mixed vegetables if peas and corn are unavailable.
- To make it lighter, use half-and-half instead of heavy cream.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
