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There is something special about a steaming bowl of chicken pot pie soup bubbling away on the stove. This recipe combines all the homey flavors of classic chicken pot pie in a cozy and creamy soup that feels like a warm hug on a chilly evening. With fresh veggies, tender potato, and a swirl of cream, this is comfort food you will want to make again and again.
I first made this soup for a family movie night and everyone went back for seconds. The leftovers tasted even better the next day so now I always make a double batch.
Ingredients
- Unsalted butter: the base of all the savory flavor use European butter for an extra creamy texture
- Yellow onion: adds sweetness and depth choose a firm onion with tight skin
- Carrots: for natural sweetness and color pick carrots without blemishes
- Celery: for earthy flavor and subtle crunch fresh stalks are crisp and pale green
- Mushrooms: create savory depth baby bella or cremini turn out delicious
- Garlic: brings bright aromatic notes always use fresh for best flavor
- All-purpose flour: ensures the soup gets perfectly creamy choose a high-quality unbleached variety
- Chicken stock: the backbone of the soup opt for homemade or low sodium
- Salt and black pepper: balance and lift all the flavors
- Yukon gold potatoes: bring creaminess and tender texture these turn out buttery and hold shape well
- Cooked chicken, shredded: you can use rotisserie chicken for quick prep
- Frozen peas and corn: for pops of sweetness and color ensure peas are vibrantly green
- Whipping cream: gives richness and silky texture do not skip or use half and half for a lighter version
- Parsley: for freshness and color always chop just before using for best flavor
Instructions
- Prepare the Veggies:
- Dice your onion celery and carrots evenly so they cook at the same rate. Set up all ingredients before starting so nothing gets rushed or overlooked.
- Sauté the Aromatics:
- Melt butter over medium heat in a heavy pot. Add your onion celery and carrot and cook for a full five to seven minutes stirring regularly. Wait for them to become soft and lightly golden so they can release their sweetness.
- Add Mushrooms and Garlic:
- Stir in the sliced mushrooms plus fresh minced garlic. Let everything cook five more minutes until the mushrooms soften and release their flavor. Stir occasionally for even cooking.
- Build the Roux:
- Sprinkle the flour over the veggies and stir constantly for a good minute. Let it turn lightly golden before moving on so the flour taste cooks off and your soup thickens beautifully.
- Add Stock and Potatoes:
- Pour in the chicken stock gradually. Add the sliced potatoes salt and pepper. Turn up the heat to bring everything to a gentle boil then immediately lower it to simmer. Partially cover the pot and cook for twelve to fifteen minutes or just until the potatoes are completely tender but not falling apart.
- Enrich the Soup:
- Add in the shredded chicken frozen peas corn heavy cream and chopped parsley all at once. Stir gently to combine and bring the soup back to a simmer. Cook for about five minutes until the peas and corn are nice and tender and everything is heated throughout.
- Season and Finish:
- Taste your soup and add more salt or pepper if needed. Take the pot off the heat garnish with a little extra parsley and serve piping hot.
My favorite ingredient is the Yukon gold potato. It gets creamy on the edges but stays tender in the center giving the soup perfect texture. The aroma always reminds me of my childhood kitchen when my grandmother would sneak me a potato slice while the soup bubbled away.
Storage Tips
This soup keeps well in the fridge for three to four days in a sealed container. If you want to freeze it leave out the cream until reheating so it does not separate. Reheat gently on the stove adding extra broth if it thickens too much.
Ingredient Substitutions
Swap rotisserie chicken for home-cooked if you are in a hurry. For extra veggies try adding diced green beans or a handful of spinach at the end. If you skip mushrooms the soup is still rich but use a little extra carrot or celery for balance.
Serving Suggestions
Serve this soup in a deep bowl with crusty bread or buttery biscuits on the side. For a special touch top each bowl with a pastry square baked until golden and crispy. I love adding cracked pepper and a little hot sauce for a grown up version.
Cultural and Historical Context
Chicken pot pie soup takes the best parts of traditional American pot pie and turns it into a format that is even easier to share. It is inspired by classic comfort dishes that became popular in the Midwest and South where hearty ingredients stretched to feed a hungry crowd. The creamy base and slow-cooked flavor always feels nostalgic.
Seasonal Adaptations
Use fresh summer corn when in season Try swapping the herbs parsley for tarragon or dill for springtime freshness Add diced butternut squash in autumn for a sweeter twist
Success Stories
I once brought a pot of this soup to a neighborhood potluck and watched it disappear before anything else was finished. Even neighbors who claimed they did not like mushrooms went back for seconds. It is a real crowd pleaser.
Freezer Meal Conversion
To freeze portion the soup out into airtight containers before adding the cream. Defrost overnight in the fridge and then warm gently on the stove stirring in the cream just before serving. This keeps the soup velvety smooth and not grainy.
Try this recipe soon and see why chicken pot pie soup is destined to become a go-to comfort meal in your kitchen. It is easy, filling, and perfect for chilly nights.
Recipe FAQs
- → Can I use rotisserie chicken for this soup?
Yes, rotisserie chicken is a convenient option that adds great flavor and saves time. Just shred it and add as directed.
- → How do I make the soup thicker?
Use extra flour in the beginning step or simmer uncovered for longer to reduce the broth to your preferred consistency.
- → Is it possible to substitute the cream?
You may use half-and-half, evaporated milk, or leave it out for a lighter version, though cream gives the richest result.
- → Can I freeze leftovers?
Yes, allow the soup to cool completely, store in airtight containers, and freeze for up to 2 months. Reheat gently before serving.
- → What can I serve alongside this soup?
Crusty bread, biscuits, or a simple salad pair wonderfully, making this soup a complete and comforting meal.