Indulge in the creamy richness of Chicken Pot Pie Soup, where every spoonful carries the homely taste of classic pot pie filling. This soul-satisfying soup swirls tender chicken morsels, hearty vegetables, and soft potatoes in a savory broth that warms you to the core.
Chicken Pot Pie Soup
Ingredients:
- Aromatics: Onions, carrots, celery, and garlic, cooked in butter for base flavoring
- Mushrooms: Sautéed until golden for a flavor boost
- Flour: ⅓ cup to thicken the soup
- Chicken Stock: Homemade bone broth is best, but store-bought works
- Potatoes: Yukon gold recommended
- Chicken: Light or dark meat, cooked (leftover rotisserie chicken works great)
- Peas and Corn: Frozen peas and corn recommended, but canned corn is also fine
- Cream: Heavy, regular whipping, or light cream, depending on your preference
- Parsley: For flavor and garnish, adds color and freshness
How to Cook the Chicken:
You can use leftover rotisserie chicken, cooked chicken breasts, or cook your own chicken. If cooking your own, Natasha suggests either an Oven Roasted Chicken for tender and juicy meat with crispy skin or an Instant Pot Whole Chicken for a quicker option.
Instructions:
- Prepare Vegetables and Chicken: Have all your ingredients chopped and prepped. If you need to cook your chicken, do so as preferred.
- Sauté Vegetables: Melt butter in a dutch oven or large pot and sauté onion, celery, and carrots for 5 minutes until softened. Then, add mushrooms and garlic, and sauté for another 5 minutes.
- Add Flour: Sprinkle in the flour and sauté for an additional minute to thicken.
- Simmer: Add broth and potatoes to the pot, season with salt and pepper, and simmer until the potatoes are tender.
- Combine Remaining Ingredients: Add the cooked chicken, peas, corn, cream, and parsley. Let everything simmer for 5 minutes.
- Season and Serve: Taste the soup and adjust the seasoning as necessary. Serve hot.
Serving Suggestions: This hearty soup pairs well with biscuits, dinner rolls, no-knead artisan bread, or crusty French bread.
Tips and FAQs:
- Substituting Chicken: You can substitute chicken with shredded leftover turkey meat or diced cooked ham.
- Making it Gluten-Free: Replace flour with a cornstarch slurry. Mix ½ cup cold water with 2 tablespoon cornstarch, add with the cream in the last 5 minutes of cooking.
- Thickening the Soup: Adjust thickness by adding a cornstarch slurry if needed.
- Make-Ahead: The soup stores well in the fridge for 3-4 days and can be reheated in the microwave or on the stovetop.
Enjoy your delicious, comforting bowl of Chicken Pot Pie Soup!
