why make this recipe
Chicken Pot Pie Soup is a comforting and hearty dish that’s perfect for cooler weather. It combines the classic flavors of chicken pot pie in a warm and creamy soup. This recipe is easy to prepare and a great way to use leftover chicken. It’s not only delicious but also a wonderful meal to share with family and friends.
how to make Chicken Pot Pie Soup
Ingredients:
- 6 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, finely chopped
- 2 carrots, sliced
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy whipping cream
- 1/4 cup parsley, chopped
- 3 1/2 teaspoons salt (to taste)
- 1/2 teaspoon black pepper
Directions:
- Melt the butter in a large pot over medium heat.
- Add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes until softened.
- Add the sliced mushrooms and minced garlic; cook for another 5 minutes until softened.
- Stir in the flour and cook for 1 minute to create a light roux.
- Slowly whisk in the chicken stock.
- Add the sliced potatoes, salt, and black pepper. Bring the mixture to a boil.
- Reduce the heat and let it simmer for 12-15 minutes until the potatoes are tender.
- Stir in the shredded chicken, frozen peas, and frozen corn. Simmer for 5 more minutes until heated through.
- Stir in the heavy cream and chopped parsley. Adjust seasoning to taste.
- Simmer for another 1-2 minutes before serving.
how to serve Chicken Pot Pie Soup
Serve the Chicken Pot Pie Soup hot in bowls. You can top it with extra parsley for a fresh touch. It pairs well with crusty bread or biscuits for dipping.
how to store Chicken Pot Pie Soup
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over low heat, adding a bit of water or stock if needed for consistency.
tips to make Chicken Pot Pie Soup
- For added flavor, use homemade chicken stock if you have it.
- Feel free to add other vegetables like green beans or bell peppers.
- If you like a thicker soup, let it simmer a bit longer or add more flour to the roux.
variation
You can make this soup lighter by substituting half and half for the heavy cream. Additionally, adding herbs like thyme or rosemary can enhance the flavor.
FAQs
1. Can I use raw chicken in this recipe?
Yes, you can. Simply add the raw chicken to the pot earlier in the cooking process and let it cook through before shredding it.
2. Is this recipe gluten-free?
No, this recipe contains all-purpose flour. However, you can substitute it with a gluten-free flour blend to make it gluten-free.
3. Can I freeze Chicken Pot Pie Soup?
Yes, you can freeze the soup. Just make sure to leave out the cream. You can add it when you reheat the soup after freezing.