Why Make This Recipe
Chicken Pot Pie Soup is a comforting dish that brings the warmth of traditional pot pie flavors in a lighter, soup form. It captures the essence of home-cooked meals with a creamy and savory base. Perfect for chilly nights or as a simple meal anytime, this soup is hearty yet satisfying without being overly heavy.
Drawing from classic comfort food, Chicken Pot Pie Soup combines tender chicken, vibrant veggies, and rich broth. It’s an easy dish to prepare, making it a favorite for families and busy individuals alike. You can enjoy a bowlful subsisting in rich flavors that are sure to warm your soul and bring smiles around the table.
Equipment Needed for Chicken Pot Pie Soup
To prepare Chicken Pot Pie Soup, you will need basic kitchen equipment. Start with a large pot or Dutch oven to cook all the ingredients together. A cutting board and knife are essential for chopping vegetables and chicken. Use measuring cups and spoons to ensure accurate ingredient amounts. Finally, have a wooden spoon or spatula on hand for stirring everything together.
What You Need to Make Chicken Pot Pie Soup
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 1 cup celery, diced (about 3 medium stalks)
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 2 cups milk of choice (plus additional as needed)
- 1 (14.5 ounce) can reduced sodium chicken broth
- 2 medium Yukon gold potatoes, diced
- 1 (12 ounce) bag frozen mixed vegetables (carrots, green beans, corn, peas)
- 2 cups cooked shredded chicken
- Chopped fresh parsley for serving
How to Cook Chicken Pot Pie Soup Step by Step
Start by heating the extra virgin olive oil and butter in a large pot over medium-high heat. Once the butter is fully melted, add the sliced cremini mushrooms into the pot and cook them for about eight minutes. Stir occasionally to ensure they cook evenly and develop a rich flavor.
Next, incorporate the diced celery along with garlic powder, kosher salt, dried thyme, rubbed sage, and ground black pepper. Continue to cook this mixture until the mushrooms turn brown and the celery softens, typically taking around three minutes. This step enhances the aroma and brings out the flavors of the vegetables.
Once the vegetables are cooked, sprinkle the all-purpose flour over the mixture. Cook this for one minute while stirring to prevent lumps from forming. Gradually add in the milk, stirring continuously, and then follow up with the reduced sodium chicken broth. This creates a creamy base for your soup.
After combining the liquids, add in the diced Yukon gold potatoes. Allow the mixture to come to a low simmer. Partially cover the pot and let it simmer for about ten minutes. This will help the potatoes soften while infusing the soup with flavors.
Once the potatoes are tender, stir in the frozen mixed vegetables. Again, partially cover the pot and let the soup simmer until the mixed vegetables are tender, which should take another ten to fifteen minutes. Stir occasionally to ensure everything cooks evenly.
Towards the end of cooking, add in the cooked shredded chicken into the pot. Mix well and taste for seasoning. You might want to adjust with more salt, pepper, or herbs based on your preference. Serve the soup hot with freshly chopped parsley sprinkled on top.
How to Make Chicken Pot Pie Soup
Making Chicken Pot Pie Soup is straightforward and doesn’t require complicated techniques. The process begins with sautéing mushrooms and vegetables, allowing their natural flavors to meld together. As you build the soup, layering in flour and liquids helps create a thick and creamy consistency, reminiscent of traditional pot pie.
The addition of potatoes and mixed vegetables brings texture and color to the soup, making it visually appealing as well as delicious. Finally, adding the shredded chicken at the end ensures it remains tender and juicy. This method not only enhances the flavor but allows for an effortless and comforting meal in under an hour.
How to Serve Chicken Pot Pie Soup
When serving Chicken Pot Pie Soup, it’s best to use deep bowls to hold all the delicious ingredients comfortably. Ladle the hot soup into bowls and finish with a sprinkle of chopped fresh parsley for brightness and a touch of freshness. This little addition enhances the visual appeal and adds a fresh flavor contrast.
Consider adding warm, crusty bread on the side for dipping. A slice of buttery cornbread or a light salad can also complement the meal nicely. This soup is perfect for sharing, allowing everyone to indulge in its comforting flavors together.
What to Serve with Chicken Pot Pie Soup
Chicken Pot Pie Soup pairs excellently with various side dishes. Freshly baked bread is a classic accompaniment, providing a nice contrast to the creamy soup. A simple green salad with a light vinaigrette can offer a refreshing balance.
For a warm and hearty side, try serving it with cornbread or biscuits. These options make the meal more filling and add to the comfort experience. If you’re in the mood for an appetizer, consider a light fruit salad or vegetable platter to start.
How to Store Chicken Pot Pie Soup
Storing Chicken Pot Pie Soup is easy and allows you to enjoy leftovers later. Allow the soup to cool to room temperature before transferring it to an airtight container. Place the container in the refrigerator for up to three to five days.
If you want to store the soup for a longer period, consider freezing it. Use freezer-safe containers or bags and be sure to leave some space for expansion as the soup freezes. When you’re ready to eat, simply thaw it in the refrigerator overnight and reheat on the stove.
Tips to Make Chicken Pot Pie Soup
To enhance the flavors of Chicken Pot Pie Soup, consider using homemade chicken broth if you have it. This will add a richer taste compared to store-bought. Also, feel free to experiment with different herbs and spices based on your preferences; adding rosemary or parsley can also add depth.
Cut your vegetables into even sizes for uniform cooking. This ensures everything cooks at the same rate and enhances the texture of the finished soup. If you prefer a thick soup, you can reduce the amount of broth or add more flour while cooking.
Variation
While this Chicken Pot Pie Soup is delicious as is, consider some variations to suit your taste. For a creamier option, experiment with heavy cream in place of the milk. If you’re looking to add a bit more flavor, throwing in some white wine during the cooking process can provide a nice touch.
Vegetarians can swap out the chicken for chickpeas or tofu for a plant-based version. Using vegetable broth instead of chicken broth will also meet dietary choices while keeping the soup hearty and satisfying.
Best Time to Make Chicken Pot Pie Soup
Chicken Pot Pie Soup is perfect for any season, but it shines particularly during the cooler months. Fall and winter bring a craving for warm, hearty meals. This soup can serve as a wonderful dinner option on chilly nights when comforting meals are most appealing.
Keep it in mind for gatherings as well. It makes a wonderful dish for potlucks or family get-togethers, where everyone can enjoy a bowlful of warmth and satisfaction.
Common Mistakes to Avoid
While making Chicken Pot Pie Soup, there are a few common mistakes to be mindful of. One prevalent issue is overcooking the vegetables, which can lead to mushy textures. Aim for a tender but firm bite to maintain balance in the soup.
Avoid adding too much flour at once, as this can clump together and affect the soup’s consistency. Also, check the seasoning towards the end of the cooking process; flavors may need adjusting based on personal preferences.
Nutritional Notes
This Chicken Pot Pie Soup is packed with nutrients from vegetables and protein from chicken. It’s also customizable to fit different diets. By using low-fat milk and adding more veggies, you can create a lighter version without compromising flavor.
The soup is a good source of vitamins, especially when using nutrient-rich vegetables like potatoes and greens. This makes it not only filling but also wholesome, contributing positively to your daily nutrition.
FAQs
Can I use leftover chicken?
Absolutely! This is a great way to use up leftover cooked chicken. Just shred it and stir it into the soup at the end to warm through.
Can I make this soup ahead of time?
Yes, Chicken Pot Pie Soup reheats well. You can make it ahead of time and store it in the refrigerator or freezer for later enjoyment.
Can I substitute other vegetables?
Definitely! Feel free to mix and match with your favorite vegetables. Peas, carrots, or even squash would work beautifully in this recipe.
Conclusion
Chicken Pot Pie Soup is a delightful and easy dish that captures the essence of comfort food. With its warm, creamy texture and rich flavor profile, it is sure to become a staple in your meal rotation. Whether you’re serving it on a cozy night in or sharing it at a gathering, this soup offers a sense of home and warmth.
With straightforward preparation and common ingredients, it’s accessible for cooks of all levels. Enjoy the comforting goodness of Chicken Pot Pie Soup, and let it bring warmth to your dining table every time you make it!
Chicken Pot Pie Soup
Ingredients
Method
- Heat the extra virgin olive oil and butter in a large pot over medium-high heat. Once the butter is melted, add the sliced cremini mushrooms and cook for about eight minutes, stirring occasionally.
- Incorporate the diced celery, garlic powder, kosher salt, dried thyme, rubbed sage, and ground black pepper into the pot. Cook until the mushrooms are browned and the celery softens, around three minutes.
- Sprinkle the all-purpose flour over the mixture and cook for one minute while stirring to prevent lumps. Gradually stir in the milk and then the chicken broth to create a creamy base.
- Add the diced Yukon gold potatoes and let the mixture come to a low simmer. Partially cover the pot and simmer for about ten minutes until the potatoes soften.
- Stir in the frozen mixed vegetables and again partially cover the pot. Allow the soup to simmer until the mixed vegetables are tender, about ten to fifteen minutes.
- Add the cooked shredded chicken to the pot, mix well, and adjust seasoning as needed. Serve hot with freshly chopped parsley on top.
