Chicken Pot Pie Soup

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:

Ingredients: Incorporates classic pot pie ingredients like chicken, carrots, celery, and peas into a comforting soup format.

Cooking Process: Begins by sautéing onions, celery, and carrots in butter for a savory base.
Includes sliced mushrooms and garlic for added depth of flavor.
Thickens the soup with a flour roux before adding chicken stock and potatoes.

Customization: Offers flexibility to customize with preferred vegetables such as green beans, bell peppers, or broccoli.
Adaptable to personal tastes by adjusting seasoning or incorporating different vegetable combinations.

Protein Options: Utilizes cooked chicken, making it ideal for using leftover rotisserie chicken or pre-cooked chicken for convenience.

Creamy Element: Includes heavy whipping cream for richness, but provides lighter alternatives like whole milk or non-dairy milk for those seeking a lighter version.

Make-Ahead: Suitable for preparing ahead and reheating; flavors often develop more after resting overnight.

Garnish Suggestions: Suggested garnishes include fresh parsley, chives, shredded cheese, or serving with warm biscuits for a complete meal experience.

Gluten-Free Option: Can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend or cornstarch for thickening.

Vegetarian Adaptation: Easily adaptable to a vegetarian version by omitting chicken and using vegetable broth instead.

Storage and Reheating: Store leftovers in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave to preserve flavors.

Nutrition Information:

YIELDS: 10 | SERVING SIZE: 1

363kcal calories | 25g carbs | 25g protein | 18g fat

Frequently Asked Questions:

Can I use pre-cooked or rotisserie chicken for this recipe?

Yes, using pre-cooked or rotisserie chicken is a great time-saving option for this recipe.

Simply shred the pre-cooked chicken and add it during the last step to warm through.

Can I use different vegetables or customize the ingredients in this soup?

Absolutely! You can customize the vegetables to your liking.

Common additions include green beans, diced bell peppers, or even broccoli.

Feel free to get creative and tailor the soup to your preferences.

What can I use as a substitute for heavy whipping cream if I want a lighter version?

If you’re looking for a lighter option, you can substitute the heavy whipping cream with whole milk, half-and-half, or a non-dairy milk like almond milk or coconut milk.

Keep in mind that this may affect the soup’s richness.

Can I make this soup ahead of time and reheat it?

Yes, this soup can be made in advance and reheated. It often tastes even better the next day after the flavors have melded.

Just be sure to store it properly in an airtight container in the refrigerator.

What are some suggested garnishes for Chicken Pot Pie Soup?

You can garnish your soup with fresh parsley, chives, or a sprinkle of shredded cheese. A warm, flaky biscuit on the side can also be a delightful accompaniment.

Can I use rotisserie chicken for this soup?

Yes, using rotisserie chicken is a great way to save time.

Simply shred the rotisserie chicken and add it during the final step to heat through.

Can I use frozen vegetables instead of fresh ones?

Absolutely, frozen vegetables can be a convenient substitute for fresh ones.

Just add them at the appropriate step while cooking the soup.

No need to thaw them in advance.

What can I use as a gluten-free alternative to all-purpose flour for thickening the soup?

If you prefer a gluten-free option, you can use a gluten-free flour blend or cornstarch as a thickener.

Remember to mix it with a small amount of cold water before adding it to the soup to prevent clumping.

Can I make this soup without mushrooms?

Certainly, you can omit the mushrooms if you’re not a fan or have an allergy.

The soup will still be delicious without them.

What’s the best way to store and reheat leftovers?

To store leftovers, refrigerate them in an airtight container.

When reheating, gently warm the soup on the stovetop over low to medium heat, stirring occasionally, or use a microwave in short increments to prevent overheating.