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This Chicken Pot Pie Soup is pure comfort in a bowl with all the creamy textures and hearty flavors of classic chicken pot pie, without the stress of rolling out a crust. There is something so cozy about ladling up golden chicken and vegetables swimming in a rich broth on a brisk evening. It pairs perfectly with flaky biscuits for dunking and sopping up every drop.
I first made this when I had leftover roast chicken from a Sunday dinner and no energy to fuss with a pie crust. My kids now call it their number one soup whenever the weather turns chilly.
Ingredients
- Unsalted butter: adds body and helps soften the vegetables creamy richness builds from this so choose good quality
- Yellow onion: base for depth pick one that is firm and heavy
- Carrots: give color and gentle sweetness thin uniform slices help them cook evenly
- Celery: for aroma and a subtle savory undertone pale green ribs work best
- White or brown mushrooms: earthy notes and umami look for firm unblemished caps
- Fresh garlic: boosts savoriness mince it finely for best flavor
- All-purpose flour: thickens the soup to that perfect creamy consistency make sure it is fresh
- Chicken stock: the backbone of flavor homemade or high quality store-bought gives the richest soup
- Salt and black pepper: balance and amplify all the other flavors always taste and adjust
- Yukon gold potatoes: buttery and hold their shape well slice evenly for even cooking
- Cooked chicken: rotisserie or leftover roasted both work shredded for tender bites
- Frozen peas: classic pop of green buy bright colored peas for best taste
- Corn: frozen or canned brings sweetness and color make sure kernels are plump
- Whipping cream: makes it luscious and smooth real cream gives the best mouthfeel
- Fresh parsley: gives a lift of freshness chop it just before using for best color
Step-by-Step Instructions
- Sauté the Aromatics:
- Melt butter in a heavy soup pot over medium high heat. Stir in the chopped onion celery and carrots. Let these vegetables cook for about eight minutes stirring occasionally until everything is softened and starting to turn golden. This forms your flavor base.
- Sauté the Mushrooms and Garlic:
- Add your sliced mushrooms and minced garlic to the pot. Cook for five minutes until the mushrooms shrink down and become tender. The released juices bump up the earthiness of your broth.
- Thicken the Base:
- Sprinkle in the flour and stir constantly for a full minute. Keep stirring so it does not burn. This coats the vegetables and forms a roux that will add body and silkiness to the soup.
- Simmer with Stock and Potatoes:
- Pour in the chicken stock and add your sliced potatoes salt and pepper. Bring to a boil then lower the heat to a gentle simmer. Partially cover the pot and let everything bubble for twelve to fifteen minutes just until the potatoes are fork tender but not falling apart.
- Finish with Chicken and Vegetables:
- Next add shredded chicken frozen peas corn cream and parsley. Simmer the soup for another five minutes. The vegetables should be hot but still vibrant and the soup turns perfectly creamy. Taste and adjust your seasoning. When it is all warmed through turn off the heat.
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I love adding extra mushrooms because my mom always snuck them into our soups growing up and now I cannot imagine this soup without their rich flavor. The cream and parsley also bring a fresh finish that reminds me of Sunday potlucks at our family home.
Storage Tips
Let the soup cool completely before storing in the fridge. It keeps well for up to four days. I like to portion leftovers into single serving containers for grab and go lunches. The soup will thicken in the fridge simply add a splash of chicken stock or cream and reheat gently on the stovetop stirring often.
Ingredient Substitutions
If you do not have Yukon gold potatoes red potatoes work well too just do not use russets as they break down quickly. You can swap the chicken for leftover turkey especially at the holidays. For a dairy free version try using coconut milk instead of cream though the flavor will shift. Fresh vegetables can be subbed for frozen if you have them on hand.
Serving Suggestions
This soup shines with freshly baked biscuits or warm crusty bread. Sometimes I add a little grated cheddar or a spoonful of sour cream on top for an extra creamy finish. A big green salad on the side rounds out the meal. The soup also makes a great starter for a cozy dinner party.
Cultural and Historical Context
Chicken pot pie is a classic comfort food with roots in American and British home kitchens stretching back centuries. The soup version likely caught on in recent decades as busy cooks started looking for a faster cozier way to enjoy old fashioned flavors without baking a full pie. It taps all those nostalgic Sunday supper vibes but with weeknight ease.
Recipe Questions
- → Can I use rotisserie chicken for this soup?
Yes, rotisserie chicken works well and saves preparation time. Simply shred and add to the soup when directed.
- → What vegetables can I add or substitute?
You can include parsnips, green beans, or diced bell peppers for variety, depending on your taste or what you have available.
- → How do I make the soup thicker?
For a thicker consistency, allow the soup to simmer uncovered for a few extra minutes or add a slurry of cornstarch and water.
- → Can this soup be frozen for later?
Yes, but for best texture, freeze before adding the cream and parsley. Add them later when reheating.
- → What should I serve alongside this soup?
Freshly-baked biscuits or a slice of crusty bread pair perfectly to soak up the creamy broth.