Creamy Chicken Pot Pie Soup
Hungry Yet?
Oh, honey, if you’re not drooling at the thought of Creamy Chicken Pot Pie Soup, do I even know you? Picture this: It’s a chilly evening, the wind is howling outside, and you’re cozied up with a big bowl of soup that tastes like a warm hug. It’s hearty, creamy, and just as comforting as landing on the couch after a long day. I promise, once you try this soup, your taste buds will be throwing a party and begging for more.
So, if you think making this delicious concoction is a fancy chef-level endeavor? Think again! We’re talking simple ingredients and 30 minutes! Grab your apron, darlings, and let’s create something scrumptious!
Why This Recipe is Awesome
Let’s chat about why Creamy Chicken Pot Pie Soup is an absolute legend. First off, it’s like getting two meals in one. You’ve got the creamy goodness you expect from a pot pie, but without the fuss of pastry! Not to mention, it’s a total crowd-pleaser—whether you’re dishing it up for family dinner, a cozy night in with that special someone, or hosting your book club gang (seriously, you’ll have them raving).
And let’s not skip over the flavors, people! This soup packs a punch with tender chicken, colorful veggies, and a silky creaminess that’ll make your heart do a little dance. It’s comfort food reimagined, and you get all those savory feels minus the hours of laboring in the kitchen. Can I get a “heck yeah!”
Grab These Ingredients
Here’s your shopping list, my kitchen adventurer! Don’t worry; we’ll keep it simple, no obscure ingredients that send you on a wild goose chase.
- 6 tablespoons unsalted butter: Because everything’s better with butter, right?
- 1 medium yellow onion, chopped (about 1 cup): Onions make the world go ’round, even if they do make you cry.
- 2 medium carrots, thinly sliced: Add a pop of color and sweetness.
- 2 celery stalks, finely chopped: For that classic, crunchy texture.
- 8 ounces white or brown mushrooms, sliced: Because mushrooms are the secret ingredient that makes any dish feel gourmet.
- 3 garlic cloves, minced: Garlic breath? Totally worth it for the flavor explosion!
- ⅓ cup all-purpose flour: We’re thickening this party up. (Tip: Use cornstarch for gluten-free!)
- 6 cups chicken stock: Liquid gold right here!
- 3-4 teaspoons salt (or to taste): Don’t skimp on this magic dust.
- ½ teaspoon black pepper: Just a pinch to kick it up a notch.
- 1 pound Yukon gold potatoes, peeled and sliced into ¼-inch thick pieces: Hearty, delicious potatoes that soak up all the goodness.
- 5 cups cooked chicken, shredded: Rotisserie chicken? Yes, please. Less cooking, more enjoying!
- 1 cup frozen peas: Because who doesn’t love a pop of green?
- 1 cup corn (frozen or canned): Sweet and sunny, just like your disposition.
- ½ cup heavy whipping cream: The magic ingredient that takes this soup to creamy new heights.
- ¼ cup fresh parsley, finely chopped (plus extra for garnish): A little freshness to finish it off.
Cook It Like a Pro
Ready to rock this recipe? Strap in, here we go!
Sauté the vegetables: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the chopped onion, celery, and carrots. Cook for 5-7 minutes until softened, stirring occasionally. We’re not trying to make them brown—just tender and tasty!
Add mushrooms and garlic: Toss in the sliced mushrooms and minced garlic. Cook for another 5 minutes, letting those flavors mingle and dance.
Incorporate the flour: Sprinkle the flour over the veggies and stir constantly for about a minute until it’s lightly golden. This is your thickening magic!
Pour in the broth and potatoes: Gradually stir in the chicken stock (no lumps, please!) and toss in those sliced potatoes, salt, and black pepper. Bring to a gentle boil, then reduce the heat and let it simmer—partially covered—for 12-15 minutes until the potatoes are fork-tender.
Add chicken, peas, and corn: Stir in the shredded chicken, frozen peas, and corn. Let everything simmer together for 5 more minutes, blending those flavors like a well-rehearsed choir.
Finish with cream and parsley: Pour in the heavy whipping cream and stir in the fresh parsley. Taste and adjust seasoning as needed (always taste, folks!). Remove from heat and serve warm with extra parsley for garnish because we eat with our eyes!
Common Mistakes to Avoid
Chopping as you go? Bad move, buddy! Do all that chopping beforehand. Your kitchen won’t burn down, and you’ll avoid the frantic “where’s my carrot?!” moment.
Skimping on seasoning? Enjoy your cardboard dinner, champ. Season as you go for a depth of flavor that can’t be beat!
Not letting it simmer? This isn’t a race! Letting it simmer lets all those flavors get to know each other. Give them time, or they might just stay a little awkward!
Alternatives & Substitutions
No thyme? Swap it with rosemary—just like my aunt’s old trick. It’ll still give you that lovely aromatic vibe.
Don’t have heavy cream? Try coconut milk for a lighter, dairy-free version that still sings with richness!
Want it a bit spicy? Toss in a pinch of red pepper flakes. Boom! You’re welcome.
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! You time-saver, you. Just keep the creamy part separate until you’re ready to serve.
Can I freeze this soup? Why yes, you can! Just make sure to leave out the cream if you do—that’ll help keep it from getting gritty.
What if I don’t have chicken stock? Use vegetable broth! Just imagine the flavor that’ll come through!
Can I use rotisserie chicken? Yep, save time and snag all those delicious flavors without the hassle!
Final Thoughts
This Creamy Chicken Pot Pie Soup is comfort food gold—perfect for chilly evenings or when you just need a little love in a bowl. Dig in, share it with someone special, or hoard it all for yourself (no judgment here!). You just made a delightful, satisfying dish that’ll have everyone singing your praises. Now, go on and enjoy your delicious creation, you culinary superstar! 🌟
Creamy Chicken Pot Pie Soup
Ingredients
Method
- Melt the butter in a large Dutch oven or soup pot over medium heat. Add the chopped onion, celery, and carrots. Cook for 5-7 minutes until softened, stirring occasionally.
- Toss in the sliced mushrooms and minced garlic. Cook for another 5 minutes.
- Sprinkle the flour over the veggies and stir constantly for about a minute until it’s lightly golden.
- Gradually stir in the chicken stock and add sliced potatoes, salt, and black pepper. Bring to a gentle boil, then reduce the heat and let it simmer partially covered for 12-15 minutes until the potatoes are fork-tender.
- Stir in the shredded chicken, frozen peas, and corn. Let everything simmer together for 5 more minutes.
- Pour in the heavy whipping cream and stir in the fresh parsley. Taste and adjust seasoning as needed.