Hey there, food lovers! Jordan Bell here, coming to you from Asheville, NC, where the mountains meet the soul-warming flavors of Southern comfort food. You know, it wasn’t too long ago that I was on a journey to shed about 80 pounds, and let me tell you, it completely changed how I look at food. I started this blog, Easy Detox Recipes, because I believe you don’t have to give up all the delicious things we grew up on to eat healthier. My goal is to take those beloved Southern classics and make them shine in a way that feels good, both for your body and your taste buds. And speaking of comfort, today we’re diving headfirst into a bowl of pure bliss: my Chicken Pot Pie Soup!
Why You’ll Love This Chicken Pot Pie Soup
Seriously, who doesn’t love chicken pot pie? This soup takes all those amazing flavors and puts them into one super easy bowl. It’s the perfect comforting soup for those chilly evenings or when you just need a little hug in a mug.
- So Easy to Make: We’re talking simple steps and pantry staples!
- Packed with Flavor: Tender chicken, loads of veggies, and that rich chicken stock base make this creamy soup a winner.
- Ultimate Comfort Food: It’s that warm, hearty, feel-good meal you crave.
- Quick Weeknight Meal: Ready in under an hour, so you can get dinner on the table without the fuss.
Gather Your Ingredients for Chicken Pot Pie Soup
Alright, let’s get our ducks in a row – or rather, our chicken and veggies! This Chicken Pot Pie Soup is all about wholesome goodness, and gathering these ingredients is the first step to pure comfort. You’ll want to have everything prepped and ready to go so we can just toss it all in and let the magic happen. Trust me, having everything chopped and measured makes the cooking process so much smoother, and nobody wants kitchen chaos when soup is on the brain!
| Ingredient | Amount | Preparation |
|---|---|---|
| Unsalted butter | 6 Tbsp | Melted |
| Yellow onion | 1 medium | Chopped |
| Carrots | 2 medium | Thinly sliced into rings |
| Celery sticks | 2 | Finely chopped |
| White or brown mushrooms | 8 oz | Sliced |
| Garlic cloves | 3 | Minced |
| All-purpose flour | 1/3 cup | – |
| Chicken stock | 6 cups | – |
| Salt | 3-4 tsp | Or to taste |
| Black pepper | 1/2 tsp | – |
| Yukon gold potatoes | 1 lb | Peeled and sliced into 1/4” thick pieces |
| Cooked chicken | 1 lb | Shredded |
| Frozen peas | 1 cup | – |
| Corn | 1 cup | Frozen or canned |
| Whipping cream | 1/2 cup | – |
| Fresh parsley | 1/4 cup | Finely chopped, plus more for garnish |
Ingredient Clarity and Preparation Notes
Let’s chat a bit about a few things to make sure your soup is absolutely perfect. For the potatoes, Yukon Golds are my go-to because they have a lovely creamy texture and hold their shape really well in soup. Peeling them is easy enough, but slicing them into about 1/4-inch thick rounds is key – too thin and they’ll turn to mush, too thick and they’ll take forever to cook. When it comes to the chicken, I usually grab a rotisserie chicken from the store because it’s already cooked and seasoned, which is a total lifesaver on busy nights! Just shred it up and you’re good to go. If you’re cooking chicken specifically for this, boiling or baking a couple of chicken breasts until they’re cooked through and then shredding them works wonderfully too. And don’t skimp on the fresh parsley at the end; it really brightens everything up!
Crafting Your Delicious Chicken Pot Pie Soup
Alright, let’s get cooking! This is where the magic happens, and trust me, it’s easier than you think. We’re going to build layers of flavor, starting with those beautiful veggies. Grab your favorite Dutch oven or a nice, big soup pot. Pop it on the stove over medium-high heat and let that butter melt away, getting nice and shimmery. Now, toss in your chopped onion, those lovely sliced carrots, and the finely chopped celery. Give them a good sauté for about 5 to 7 minutes. You want them to get a little soft and just start kissing the pan with some golden color – that’s where the flavor starts building!
Next up, let’s add the mushrooms and minced garlic. Sauté those for another 5 minutes, stirring them around. The mushrooms will release some of their liquid and start to soften beautifully. Now, for the thickening part: sprinkle in that flour. Stir it constantly for about a minute until it looks golden and smells a bit toasty. This is super important because it’s going to give our soup that wonderful creamy body without needing a ton of cream.
Time for the liquid gold – the chicken stock! Pour in all 6 cups, along with those sliced potatoes, your salt, and pepper. Give it a good stir to make sure that flour mixture is all incorporated. Bring this whole glorious pot up to a boil, then immediately turn the heat down to a simmer. Pop a lid on, but leave it slightly ajar so some steam can escape. Let that simmer away for about 12 to 15 minutes. You’re checking for the potatoes – they should be tender when you poke them with a fork, but not falling apart. We don’t want potato mush!
Once the potatoes are tender, it’s time for the stars of the show: the shredded chicken, the sweet peas, and the corn. Stir those in, along with the heavy whipping cream and that fresh, chopped parsley. Bring the soup back up to a gentle simmer and let it cook for just another 5 minutes or so. This is just to heat everything through perfectly. Taste it now – this is your moment! Adjust the salt and pepper until it tastes just right to you. And that’s it! Turn off the heat, ladle it into bowls, and maybe sprinkle a little extra parsley on top for pretty. You just made an amazing bowl of Chicken Pot Pie Soup!
Essential Tools for Making Chicken Pot Pie Soup
You won’t need much for this! Just a good-sized Dutch oven or heavy-bottomed soup pot, a sharp knife, a cutting board, and a wooden spoon or spatula for stirring. Easy peasy!
Tips for the Perfect Chicken Pot Pie Soup
Making this Chicken Pot Pie Soup is pretty straightforward, but a few little tricks can really elevate it. First off, don’t rush sautéing those initial veggies – the onions, carrots, and celery. Letting them soften and get a little color builds a fantastic flavor base that you just can’t skip. Also, when you add the flour, make sure you stir it constantly for that full minute. Cooking out the raw flour taste is super important for a smooth, delicious soup.
If you want an even richer flavor, try using a good quality homemade chicken stock if you have it! And remember, the potatoes should be tender, not mushy. Keep an eye on them during that simmer. Tasting and adjusting the salt and pepper at the very end is crucial too – it’s your chance to make this Chicken Pot Pie Soup truly yours. A little extra parsley sprinkled on top right before serving adds a lovely pop of freshness and color!
Understanding the Nutrition of Chicken Pot Pie Soup
Now, let’s talk about what you’re putting into your body with this delicious Chicken Pot Pie Soup. While it’s packed with flavor and that comforting goodness we all crave, it’s good to have an idea of the nutritional breakdown. These numbers are estimates, of course, and can change a bit depending on the exact ingredients you use and how much you serve yourself. But this gives you a pretty good ballpark!
| Nutrient | Amount (per 1.5 cup serving) |
|---|---|
| Calories | 550 |
| Fat | 35g |
| Saturated Fat | 20g |
| Unsaturated Fat | 15g |
| Trans Fat | 1g |
| Cholesterol | 120mg |
| Sodium | 1200mg |
| Carbohydrates | 25g |
| Fiber | 4g |
| Sugar | 8g |
| Protein | 30g |
Please note: Nutritional values are estimates and can vary based on specific ingredients used and portion sizes.
Storing and Reheating Your Chicken Pot Pie Soup
Leftover Chicken Pot Pie Soup is a gift that keeps on giving! Once it’s cooled down a bit, you’ll want to pop it into an airtight container. It’ll stay good in the fridge for about 3 to 4 days. When you’re ready for another delicious bowl, you can reheat it gently on the stovetop over medium-low heat, stirring occasionally until it’s warmed through. If it seems a little thick, just add a splash more chicken stock or even a little milk or cream to get it back to that perfect creamy consistency. You can also reheat individual portions in the microwave, just be sure to stir it halfway through!
| Storage Method | Duration |
|---|---|
| Refrigerator (Airtight Container) | 3-4 days |
| Stovetop Reheating | Gentle heat, stir occasionally, add liquid if needed |
| Microwave Reheating | Medium power, stir halfway through |
Common Questions About Chicken Pot Pie Soup
Got questions about whipping up this amazing Chicken Pot Pie Soup? I’ve got answers! It’s honestly pretty forgiving, but a little detail can make all the difference.
Q: Can I use different vegetables in this soup?
Absolutely! This is your kitchen, your soup! While I love the classic combo of carrots, celery, mushrooms, peas, and corn, feel free to swap them out. Broccoli florets, green beans, or even some diced sweet potatoes would be delicious additions. Just make sure they’re cut small enough to cook through in the simmering time. It’s still going to be a fantastic, comforting soup with whatever veggies you choose!
Q: What if I don’t have chicken stock? Can I use something else?
Chicken stock is really the backbone of the flavor here, giving us that lovely depth. If you absolutely can’t find any, vegetable stock is your next best bet. It will still give you a wonderful creamy soup, just with a slightly different flavor profile. You could even use water in a pinch, but I’d recommend adding a bouillon cube or some extra herbs and spices to boost the flavor!
Q: My soup looks a little too thick. What can I do?
No worries if your Chicken Pot Pie Soup is a bit thicker than you like! That’s the beauty of this recipe – it’s totally adjustable. Just stir in a little more chicken stock, a splash of milk or cream, or even a bit of water until you reach your desired consistency. Remember, it will thicken up a bit more as it cools, so don’t be afraid to add a little extra liquid.
Q: Can I make this soup ahead of time?
Yes, you totally can! This comforting soup reheats beautifully. Just let it cool completely, then store it in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat, stirring often. You might need to add a little extra chicken stock or cream to bring it back to its perfect creamy texture.
For more delicious recipes and inspiration, check out our Pinterest page or follow our journey on Medium.
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Amazing Chicken Pot Pie Soup Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Chicken Pot Pie Soup is a comforting and creamy dish that brings the flavors of classic pot pie into a warm soup. It’s packed with tender chicken, vegetables, and a rich broth, perfect for a hearty meal.
Ingredients
- 6 Tbsp unsalted butter
- 1 medium yellow onion (1 cup chopped)
- 2 medium carrots (thinly sliced into rings)
- 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 into 1/4” thick pieces.)
- 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, plus more for garnish)
Instructions
- Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
- Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
- Add 1/3 cup flour and stir constantly for 1 minute until golden.
- Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
- Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.
Notes
- Garnish with extra chopped parsley before serving.
- Adjust salt and pepper to your preference.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 8g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
