Name: #comment 1129574: 6 Reasons to Love This Comforting Soup
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 1129574 is a delightful twist on a classic comfort food. This creamy and hearty Chicken Pot Pie Soup combines all the flavors you love from traditional chicken pot pie, minus the crust. Each spoonful is rich, warming, and full of tender vegetables and shredded chicken. Whether it’s a chilly evening or a cozy family gathering, this soup is sure to please everyone at the table.

Why You’ll Love This #comment 1129574

This Chicken Pot Pie Soup is not only delicious but also easy to make, making it a perfect weeknight dinner option. Here are some reasons why you’ll love it:

Comforting: The creamy texture warms the soul.
Quick to Prepare: Ready in just 45 minutes, it’s perfect for busy evenings.
Nutritious: Packed with vegetables and lean chicken, it’s a wholesome meal.
Flexibility: Customize with your favorite veggies or grains.
Kid-Friendly: Mild flavors make it appealing to children.
Great Leftovers: Tastes even better the next day!

This soup is a true American classic, making it an essential dish for the colder months.

Ingredients for #comment 1129574

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 1129574 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 for 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 for 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 Best #comment 1129574

Keep these in mind:

Use fresh herbs for added flavor.
For a thicker soup, let it simmer a bit longer.
Feel free to substitute the chicken with turkey or a vegetarian protein for a twist.

Best Ways to Serve #comment 1129574

This Chicken Pot Pie Soup is delightful on its own or paired with freshly baked biscuits. Consider serving with:

Crusty bread: Perfect for dipping.
Salad: A light green salad complements the richness of the soup.
Cheese: A sprinkle of shredded cheese adds an extra layer of flavor.

How to Store and Reheat #comment 1129574

To store, let the soup cool down and transfer it to an airtight container. It can last in the refrigerator for up to 3 days. To reheat, just warm it on the stove over medium heat until heated through. This makes it a great option for meal prep!

Frequently Asked Questions About #comment 1129574

What’s the secret to perfect #comment 1129574?

The key to perfecting this soup is to sauté the vegetables until they are tender and flavorful before adding the stock. This enhances the overall taste and creates a rich base for the soup.

Can I make #comment 1129574 ahead of time?

Absolutely! This soup can be made ahead of time and stored in the refrigerator. Just reheat it gently before serving for the best flavor.

How do I avoid common mistakes with #comment 1129574?

To avoid common pitfalls, ensure not to overcook the potatoes, as they should be tender but not mushy. Also, seasoning at the end allows you to adjust flavors perfectly.

Variations of #comment 1129574 You Can Try

If you want to mix things up, consider these variations:

Vegetarian option: Use vegetable broth and add your favorite plant-based protein.
Spicy twist: Add a pinch of cayenne pepper or some diced jalapeños for heat.
Herbed version: Experiment with different herbs like thyme or rosemary for added depth.

For more delicious recipes, check out Creamy Potato Soup or Vegan Chicken Noodle Soup. You can also explore Last Recipes for more inspiration!

#comment 1129574: 6 Reasons to Love This Comforting Soup

Author: basmer
Total Time: 45 minutes
Yield: Serves 6
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.