Chicken Pot Pie Soup Recipe

Ah, chicken pot pie soup! This dish holds a special place in my heart, and let me tell you why. It all started on a chilly autumn evening when the leaves danced their way to the ground, and the air was filled with a crispness that hinted at winter’s approach. I found myself digging into my pantry, craving something warm and comforting. That’s when I stumbled upon a treasure: a twist on the classic chicken pot pie, transformed into a cozy soup that enveloped my kitchen in the inviting aroma of simmering herbs, sautéed veggies, and roasted chicken. The scents wafting through my home were like a warm, fluffy hug, and with each spoonful, I felt transported to my childhood—memories of family gathering around the table, laughter echoing under the twinkling lights of fall.

This Chicken Pot Pie Soup has earned its spot in my regular rotation for a reason. It’s rich and creamy, heartwarming and wholesome, and just plain delightful. Whether it’s a busy weeknight or a slow Sunday afternoon, this is one recipe you’ll constantly reach for. Trust me; even your pickiest eaters will rejoice in every steaming bowl!

Why You’ll Love This Recipe

• Comfort in a Bowl: This soup wraps you up in warmth and nostalgia, making it perfect for cozy nights.
• Super Easy: Whip this up in just about 30 minutes—perfect for those weeknight cravings.
• Healthful Goodness: Packed with veggies and protein, it’s a nourishing meal you can feel good about serving.
• Rich Flavor: Layers of deliciousness happen when you sauté critical ingredients like onion and garlic—each spoonful bursts with goodness.
• Crowd-Pleasing: A guaranteed hit for family dinners, potlucks, or gatherings with friends; everyone will be asking for seconds!

Ingredients

• 6 tablespoons unsalted butter: The magic base that starts our soup with a rich, buttery flavor—if you can, use fresh butter for the best aroma!
• 1 medium yellow onion, chopped: Gives a fragrant sweetness when sautéed—always go for a fresh onion.
• 2 celery stalks, finely chopped: Adds a crunch and a hint of earthy flavor—don’t skip this; it offers great texture.
• 2 carrots, sliced: These not only add natural sweetness but also vibrant color—make sure they’re sliced thin so they soften nicely.
• 8 ounces mushrooms, sliced: Their umami flavor deepens the soup—go for cremini or button mushrooms for a lovely taste.
• 3 garlic cloves, minced: Fresh garlic brings that irresistible aroma—if you can, use a microplane for a finer mince!
• 1/3 cup all-purpose flour: This helps thicken our soup and gives it that creamy consistency we love—make sure it gets cooked well.
• 6 cups chicken stock: The vital liquid element—use homemade stock for ultimate flavor or a quality store-bought kind.
• 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick: Creamy and hearty, these will be the filling heart of our soup—avoid russet as they might break down too much.
• 5 cups cooked chicken, shredded: The star protein—use leftover roast chicken or buy a rotisserie chicken for ease.
• 1 cup frozen peas: A pop of sweetness and color—frozen peas save time and are just as nutritious!
• 1 cup frozen corn: Adds sweetness and texture—simply toss them in without thawing!
• 1/2 cup heavy whipping cream: This luxurious addition gives the soup its delightful creaminess—feel free to use half-and-half for a lighter touch.
• 1/4 cup parsley, chopped: For a fresh touch—snip it right before serving to keep it vibrant!
• 3 1/2 teaspoons salt (to taste): Essential for flavor—always taste your soup for balancing seasoning.
• 1/2 teaspoon black pepper: A little kick to bring all the flavors together—freshly cracked pepper is heavenly!

Full recipe card is below.

How to Make It

Step 1: Melt Butter

In a large pot over medium heat, melt your butter until it’s bubbling and fragrant. The smell will be heavenly, folks!

Step 2: Sauté Veggies

Add the chopped onion, celery, and carrots to the pot! Sauté for about 5-7 minutes, until softened. Imagine the aroma—if you close your eyes, you might just feel like you’re hugging a cozy blanket!

Step 3: Add Mushrooms and Garlic

Next, toss in those sliced mushrooms and minced garlic. Cook for another 5 minutes until everything is fragrant and the mushrooms begin to brown. Trust me; your kitchen will smell like a warm embrace!

Step 4: Stir in Flour

Sprinkle in the flour, stirring it around for about a minute, until it combines and creates a light roux—this is where our soup gets its rich base.

Step 5: Whisk in Chicken Stock

Gradually whisk in the chicken stock, ensuring no lumps form. Bring this beauty to a gentle boil, then reduce the heat.

Step 6: Add Potatoes, Salt, and Pepper

Once your soup is bubbling, it’s time to add your sliced potatoes, 3 teaspoons of salt, and black pepper. Settle into the cozy smells as you allow it to simmer for about 12-15 minutes, until those potatoes are tender.

Step 7: Stir in Chicken, Peas, and Corn

Add the shredded chicken, peas, and corn, then let it all gently heat through for another 5 minutes. Oh, can you picture this? A colorful medley of deliciousness!

Step 8: Finish with Cream and Parsley

Now, let’s stir in the heavy cream and chopped parsley. Adjust the seasoning to your liking and let it simmer for another 1-2 minutes. Serve hot, and enjoy that warm hug from a bowl!

Pro Tips for Success

• Make it ahead: The flavors will deepen the longer it sits—simmer it the day before for an extra delicious meal when you need it.
• Cut veggies evenly: This ensures even cooking, which enhances the texture of your lovely soup.
• If it’s too thick: Don’t hesitate to add a splash more chicken stock to reach your perfect consistency.
• Fresh herbs are key: Add extras like thyme or rosemary for a fresh, herbal lift.
• Adjust seasonings: Taste as you go! Don’t be shy—seasoning is where flavor lives.

Flavor Variations

• Herb Twists: Add fresh thyme and rosemary for an herby flavor explosion.
• Spiced Up: For a bit of heat, include a pinch of cayenne pepper or red pepper flakes.
• Vegetarian Delight: Swap chicken for more veggies and use vegetable stock.
• Seasonal Magic: In fall, throw in some pumpkin or butternut squash for a cozy twist!

Serving Suggestions

Serve this soup hot in a rustic bowl, perhaps topped with a sprinkle of fresh parsley or a dash of cracked pepper. Pair it with warm, crusty bread or savory biscuits for dipping. Oh, and don’t forget a glass of chilled white wine or a steaming cup of herbal tea—a perfect match!

Make-Ahead & Storage

This soup can be prepped ahead of time by chopping your veggies and shredding your chicken the day before. Store it in the refrigerator for up to 3 days in an airtight container.

Leftovers

Transform leftovers into a yummy pot pie! Simply place the soup in a pie crust, cover with another layer of pastry, and bake until golden brown. Or, pour it over pasta for a delightful twist!

Freezing

Yes, this soup can be frozen! Just portion it into airtight containers, leaving some space for expansion. Thaw in the fridge overnight before reheating.

Reheating

The best way to reheat is on the stove over low heat, stirring gently. You can also use the microwave—heat it in short bursts, stirring in between, until it’s warmed through.

FAQs

Can I use fresh chicken instead of cooked?
Absolutely! Just cook the chicken in the beginning along with the veggies, then shred it into the soup.

Can I use different vegetables?
Of course! Feel free to mix in frozen green beans, bell peppers, or any seasonal veggies you adore.

What’s the best way to thicken the soup?
You can add more flour to your roux, or if you prefer a different approach, blend a portion of the soup and stir it back in.

Is the soup gluten-free?
To make it gluten-free, substitute the flour with cornstarch or a gluten-free flour blend.

Final Thoughts

Cooking is such a delightful journey, and there’s nothing quite like the bliss of a warm bowl of Chicken Pot Pie Soup. It’s food that nourishes not just the body but also the soul, wrapping us in comfort and love. So, gather your ingredients, ignite that stove, and let the kitchen become a haven of warmth and delight. Remember, every spoonful carries with it my kitchen vibes and heart! Happy cooking from my kitchen to yours!

• Chef Caroline ♥