Chicken Pot Pie Soup
Hungry Yet?
Hey there, my fellow kitchen adventurer! If you’re in the mood for something that feels like a warm hug on a chilly day, then you’ve stumbled into the right recipe. Today, we’re diving into the cozy world of Chicken Pot Pie Soup! Think hearty, think comforting—this is like that classic chicken pot pie, but without the fuss of a crust. So grab your apron (or your sweatpants, I won’t judge) and let’s whip up a pot of pure happiness!
Why This Recipe is Awesome
So what makes Chicken Pot Pie Soup the hero of weeknight dinners? For starters, it’s basically the cooler, laid-back cousin of the traditional chicken pot pie. This soup has all the savory goodness—think tender chicken, vibrant veggies, and that creamy, satisfying broth—without requiring you to roll out any dough. Plus, it’s ready faster than you can finish half an episode of your favorite Netflix show! Seriously, what’s not to love?
And let’s not forget the divine smell that will take over your kitchen—it’s the scent of nostalgia wafting in from your childhood. Just a spoonful of this soup can transport you back to rainy afternoons spent with family, laughing and sharing stories over dinner. You know, those moments that make life just a little sweeter!
Grab These Ingredients
Alright, my culinary compadre, here’s what you’ll need to get the soup party started:
- 6 Tbsp unsalted butter (85 g) – Because everything’s better with butter!
- 1 medium yellow onion, chopped (150 g) – Onions: the aromatic backbone of goodness.
- 2 medium carrots, thinly sliced (120 g) – We’re channeling our inner rabbit here!
- 2 celery sticks, finely chopped (100 g) – For that refreshing crunch.
- 8 oz white or brown mushrooms, sliced (225 g) – They add that earthy depth we crave.
- 3 garlic cloves, minced (9 g) – Hello, flavor bomb!
- 1/3 cup all-purpose flour (43 g) – Our thickening agent for that luxurious mouthfeel.
- 6 cups chicken stock (1.4 L) – The heart and soul of our soup!
- 3–4 tsp salt, or to taste (18–20 g) – Don’t be shy, season with pizazz!
- 1/2 tsp black pepper (2.5 g) – A pinch of spice for life!
- 1 lb Yukon gold potatoes, peeled and sliced (450 g) – Because we need that starch!
- 5 cups cooked shredded chicken (700 g) – Use up those leftovers like a kitchen superhero.
- 1 cup frozen peas (150 g) – Toss ’em in, it’s like confetti for your soup.
- 1 cup corn, frozen or canned (165 g) – Sweet and golden, just like you!
- 1/2 cup whipping cream (120 ml) – For that luscious richness.
- 1/4 cup chopped parsley (15 g) – Freshness alert! Adds color and flavor.
- Extra parsley for garnish – Just a sprinkle to make it Instagram-worthy.
Cook It Like a Pro
Let’s roll up those sleeves and make some magic happen! Here’s how to create your own warm bowl of happiness:
Melt That Butter: In a large pot or Dutch oven, melt the butter over medium-high heat. Let it bubble up and fill your kitchen with its glorious aroma.
Sauté the Veggies: Add the chopped onion, celery, and carrots. Sauté for about 5–7 minutes until they start softening and turning golden.
Bring in the Mushrooms & Garlic: Stir in the mushrooms and minced garlic. Cook for another 5 minutes until those mushrooms release their juices, making your kitchen smell like a gourmet restaurant.
Make a Roux: Sprinkle that flour over the veggies and stir for about a minute. This is how you create that dreamy roux that’s going to thicken your soup.
Whisk and Simmer: Gradually whisk in the chicken stock until you have a smooth mixture. Then, toss in the sliced potatoes, salt, and pepper. Bring to a simmer and let it cook for 12–15 minutes until the potatoes are fork-tender.
Add the Good Stuff: Stir in the shredded chicken, peas, corn, cream, and parsley. Let it simmer for another 5 minutes while you do a little kitchen dance.
Taste Test Time: Don’t forget to taste and adjust your seasoning! Garnish with extra parsley just before serving. Boom! You’ve just created a masterpiece.
Common Mistakes to Avoid
- Skimping on the Garlic: Seriously? Don’t even think about it. Garlic is life.
- Chopping as You Go: Nope! Get everything prepped before you start cooking. It’s like doing your homework before a party.
- Overcooking the Veggies: Nobody wants mushy carrots! Keep them vibrant and slightly crunchy for that perfect texture.
Alternatives & Substitutions
Want to mix things up? Here are some fun swaps just for you:
- No chicken stock? Try vegetable broth instead! Perfect for a vegetarian twist.
- If you’re feeling adventurous, throw in some spinach or kale for an extra nutrient kick!
- No thyme? Rosemary works wonders! My aunt swore by it.
Curious? Here’s Answers
- Can I use oil instead of butter? Sure, but why downgrade? Butter is where the flavor’s at!
- Can I prep this early? Totally! Chop everything ahead of time, and you’ll be a time-saving superstar.
- Can I freeze leftovers? You bet! Just save it for when the winter chill hits hard.
- Can I use fresh vegetables? Absolutely! Just remember they might need different cooking times.
- What if I don’t have heavy cream? You can use half-and-half or even milk for a lighter version!
Final Thoughts
There you have it, my kitchen buddy! You’ve just conquered Chicken Pot Pie Soup, and now your home smells like a cozy diner, minus the grease! This soup is perfect for sharing with loved ones or simply enjoying with a giant spoon while binge-watching your latest obsession on TV. So ladle it up, dig in, and let the good times roll! Happy cooking! 🥣✨
Chicken Pot Pie Soup
Ingredients
Method
- In a large pot or Dutch oven, melt the butter over medium-high heat.
- Add the chopped onion, celery, and carrots. Sauté for about 5–7 minutes until they start softening and turning golden.
- Stir in the mushrooms and minced garlic. Cook for another 5 minutes until those mushrooms release their juices.
- Sprinkle flour over the veggies and stir for about a minute to create a roux.
- Gradually whisk in chicken stock until smooth, then add potatoes, salt, and pepper. Bring to a simmer.
- Cook for 12–15 minutes until potatoes are fork-tender.
- Stir in shredded chicken, peas, corn, cream, and parsley. Let it simmer for another 5 minutes.
- Taste and adjust seasoning, then garnish with extra parsley before serving.