There’s nothing like a warm bowl of soup to make you feel at home. Imagine walking in from the cold, and the smell of homemade chicken pot pie soup greets you. It’s like a big hug in a bowl.
This soup is more than just food; it’s a heartwarming experience. It’s filled with tender chicken, fresh veggies, and creamy broth. It’s the perfect comfort for any time, whether it’s a family dinner or a cozy night in.
Key Takeaways
- Homemade chicken pot pie soup is the ultimate comfort food.
- This recipe offers a warm and satisfying meal perfect for any season.
- Combining classic pot pie flavors in a creamy soup form adds a unique twist.
- The richness of the ingredients creates a hearty soup that the whole family will love.
- This dish invites connection through shared family traditions and memories.
Classic Chicken Pot Pie Soup Recipe
If you’re looking for a comforting soup, try the classic chicken pot pie soup. It’s filled with fresh ingredients and hearty flavors. It’s great for dinner or a cozy lunch. Here’s what you need for the soup, along with a simple recipe to follow.
Ingredients You Need for a Delicious Pot Pie Soup
Here’s what you’ll need for your homemade pot pie soup:
- 6 tablespoons unsalted butter
- 1 medium yellow onion, chopped (1 cup)
- 2 medium carrots, thinly sliced
- 2 celery sticks, finely chopped
- 8 ounces white or brown mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3-4 teaspoons salt, or to taste
- 1/2 teaspoon black pepper
- 1 pound Yukon gold potatoes, peeled and sliced into 1/4-inch 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
Step-by-Step Directions to Perfect Your Soup
- In a dutch oven or soup pot over medium-high heat, melt 6 tablespoons of butter. Add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes until softened and lightly golden, stirring occasionally.
- Add the sliced mushrooms and minced garlic. Sauté for another 5 minutes until softened, stirring occasionally.
- Stir in 1/3 cup of flour and cook for 1 minute until golden.
- Pour in 6 cups of chicken stock, sliced potatoes, 3 1/2 teaspoons of salt (or to taste), and 1/2 teaspoon of black pepper. Bring to a boil, then reduce heat to a simmer. Partially cover and cook for 12-15 minutes or until potatoes are tender.
- Add shredded chicken, frozen peas, frozen corn, 1/2 cup of heavy whipping cream, and 1/4 cup of parsley. Bring back to a simmer and cook for another 5 minutes or until peas and corn are tender. Season with salt and pepper to taste and remove from heat.
Notes:
For added flavor, consider garnishing with extra chopped parsley before serving.
Why Homemade Chicken Pot Pie Soup is Comfort Food
Nothing beats the warmth of pot pie soup when you think of comfort food. It wraps you in a cozy hug, ideal for chilly days or when you need a boost. Making a wholesome soup at home brings back fond memories, creating a sense of nostalgia. Every spoonful is a reminder that a comforting meal is just moments away.
The Warmth of Homemade Soup
Homemade chicken pot pie soup offers a heartwarming experience. Cooking it fills your home with delicious smells, reminding you of family traditions. Sharing meals with loved ones makes this soup more than just food—it’s filled with love and familiarity. Serve it warm, and you’ll find it creates a lasting memory.
Health Benefits of Chicken Pot Pie Soup
This soup is not just sentimental; it’s also packed with health benefits. Each ingredient adds to a meal that nourishes both body and mind. Chicken provides protein, while veggies add vitamins and minerals. Potatoes and peas boost the soup’s nutritional value, making it a complete meal.
It’s a healthy choice because it’s full of phytonutrients that support your immune system. The flavorful stock hydrates and enriches the dish, making every bite satisfying.
Serving Suggestions
There are many ways to serve chicken pot pie soup. Try it with crusty bread or flaky biscuits. These add texture and flavor to your meal. Fresh parsley is a great garnish, adding color and freshness.
For a full dining experience, find the best sides for soup. A simple salad with olive oil and lemon is a nice contrast. Roasted vegetables also pair well, adding more flavors and making the meal special.
Use these ideas to make your meal better. Be creative with your pairings. This way, every bowl of chicken pot pie soup will be a treat you’ll want more of.
| Meal Element | Description |
|---|---|
| Crusty Bread | Perfect for dipping, adds texture to each bite. |
| Flaky Biscuits | A classic companion that complements the soup’s creamy base. |
| Fresh Parsley | Garnish that brightens the soup with color and flavor. |
| Light Salad | Offers a refreshing contrast to the richness of the soup. |
| Roasted Vegetables | Bring additional flavors and textures to the meal. |
Conclusion
Making homemade chicken pot pie soup warms your kitchen and touches your heart. It’s a comforting meal loved by many. The mix of tender chicken, veggies, and creamy broth makes it special.
Sharing this soup with family and friends brings joy and togetherness. It’s a chance to slow down and appreciate life’s simple moments. Whether it’s a celebration or a cozy night in, chicken pot pie soup is always a great choice.
Try making this classic recipe and see how it becomes a favorite in your home. It’s perfect for warming up on chilly nights. Enjoy the memories and the cozy feelings it brings.
Classic Chicken Pot Pie Soup Recipe
Ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion chopped (1 cup)
- 2 medium carrots thinly sliced
- 2 celery sticks finely chopped
- 8 ounces white or brown mushrooms sliced
- 3 garlic cloves minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3-4 teaspoons salt or to taste
- 1/2 teaspoon black pepper
- 1 pound Yukon gold potatoes peeled and sliced into 1/4-inch 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
- In a dutch oven or soup pot over medium-high heat, melt 6 tablespoons of butter. Add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes until softened and lightly golden, stirring occasionally.
- Add the sliced mushrooms and minced garlic. Sauté for another 5 minutes until softened, stirring occasionally.
- Stir in 1/3 cup of flour and cook for 1 minute until golden.
- Pour in 6 cups of chicken stock, sliced potatoes, 3 1/2 teaspoons of salt (or to taste), and 1/2 teaspoon of black pepper. Bring to a boil, then reduce heat to a simmer. Partially cover and cook for 12-15 minutes or until potatoes are tender.
- Add shredded chicken, frozen peas, frozen corn, 1/2 cup of heavy whipping cream, and 1/4 cup of parsley. Bring back to a simmer and cook for another 5 minutes or until peas and corn are tender. Season with salt and pepper to taste and remove from heat.
Notes
For added flavor, consider garnishing with extra chopped parsley before serving.