Name: #comment 1129956: 7 Delicious Ways to Enjoy Comfort Food
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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)

Jump to Recipe

#comment 1129956 is the perfect fusion of comfort and ease, delivering the rich, creamy flavors of Chicken Pot Pie without the hassle of making a crust. This delightful soup is ideal for chilly evenings, offering a hearty meal that warms the soul. With fresh vegetables and tender chicken, it’s a complete dish that satisfies every craving. Let’s dive into this comforting recipe that your family will love!

Why You’ll Love This #comment 1129956

This recipe is not just about flavor; it’s about convenience and nutrition. Here are some reasons to adore this #comment 1129956:

It’s quick to prepare, making it perfect for weeknight dinners.
Rich in protein and nutrients, it’s a wholesome choice for families.
The creamy texture and diverse ingredients provide a delightful experience.
Leftovers are just as delicious, making for easy lunch options.
It’s gluten-free, accommodating various dietary restrictions.
Using rotisserie chicken saves time without sacrificing flavor.
This soup pairs beautifully with biscuits or crusty bread.
Adaptable with seasonal veggies, allowing for year-round enjoyment.

With its American cuisine roots and stovetop cooking method, this dish embodies comforting home cooking.

Ingredients for #comment 1129956

Gather these items:

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)

How to Make #comment 1129956 Step-by-Step

Step 1: 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.
Step 2: Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
Step 3: Add 1/3 cup flour and stir constantly for 1 minute until golden.
Step 4: 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.
Step 5: 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.

Pro Tips for the Perfect #comment 1129956

Keep these in mind:

This soup pairs well with freshly-baked biscuits.
Adjust seasoning according to your preference.
For a thicker soup, add more flour or reduce the chicken stock.
Using fresh herbs can enhance the flavor significantly.

Best Ways to Serve #comment 1129956

Here are some delicious ways to serve this comforting soup:

Top with extra parsley for a fresh touch.
Serve with buttery biscuits for a classic pairing.
Accompany with a side salad to balance the meal.

How to Store and Reheat #comment 1129956

This soup is perfect for meal prep! To store, place in an airtight container and refrigerate for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave, stirring occasionally. Ensure it’s heated thoroughly before serving.

Frequently Asked Questions About #comment 1129956

What’s the secret to perfect #comment 1129956?

The secret lies in the layering of flavors—sautéing the vegetables before adding the stock creates a rich base. Additionally, using fresh ingredients like herbs can elevate the taste significantly.

Can I make #comment 1129956 ahead of time?

Absolutely! In fact, making it a day ahead allows the flavors to meld beautifully. Store it in the fridge and reheat it when you’re ready to serve.

How do I avoid common mistakes with #comment 1129956?

To prevent common pitfalls, ensure you don’t overcook the vegetables or add too much salt too early. Taste as you go to find the perfect balance.

Variations of #comment 1129956 You Can Try

Looking for a twist? Here are some variations:

Swap out chicken for turkey for a post-holiday meal option.
Incorporate seasonal vegetables like butternut squash or green beans.
For a spicier kick, add red pepper flakes or diced jalapeños.
Make it creamy with a splash of coconut milk for a unique flavor.

For more delicious recipes, check out our latest recipes section!

#comment 1129956: 7 Delicious Ways to Enjoy Comfort Food - #comment 1129956 - additional detail

Enjoy this comforting dish with a side of sweet potato biscuits for a delightful meal!

#comment 1129956: 7 Delicious Ways to Enjoy Comfort Food

Author: basmer
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Gluten Free

Print Recipe

Description

Chicken pot pie soup is creamy, comforting and hearty. It has all the comforts of Chicken Pot Pie without the effort of making the crust.

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.