Canadian Chicken Pot Pie Soup
Chicken Pot Pie Soup is the warm hug you need on a chilly day! Imagine all the comforting flavours of a classic chicken pot pie, but in a delightful soup form. Packed with tender chunks of chicken, vibrant vegetables, and a creamy broth, this dish will have everyone at the table feeling cosy and content. Plus, it’s an easy one-pot meal that can be on the table in under an hour, making it perfect for busy weeknights or a leisurely weekend lunch. Let’s dive into how to put together this scrumptious soup that’s sure to become a family favourite!
Gather Your Chicken Pot Pie Soup Ingredients
Here’s what you’ll need to create this creamy, comforting delight:
- 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 Chicken Pot Pie Soup
Creating this delectable Chicken Pot Pie Soup is a breeze! Just follow these straightforward steps:
-
Sauté the Vegetables: In a Dutch oven or a large soup pot, heat the butter over medium-high heat until melted. Add the chopped onion, chopped celery, and sliced carrots. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
-
Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic, continuing to sauté for another 5 minutes, until the mushrooms are softened.
-
Create the Roux: Sprinkle in the flour, stirring constantly for about 1 minute until it becomes golden. This will help thicken your soup.
-
Combine with Chicken Stock: Gradually add the chicken stock while stirring to avoid lumps. Then add the sliced potatoes, 3 1/2 tsp salt (or to taste), and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
-
Simmer the Soup: Partially cover the pot and let it cook for 12-15 minutes or until the potatoes are tender.
-
Final Ingredients: Add in the shredded chicken, frozen peas, frozen corn, whipping cream, and parsley. Bring the soup back to a simmer and cook for an additional 5 minutes until the peas and corn are tender.
-
Taste and Adjust: Season to taste with more salt and pepper if needed, then remove from heat.
The Best Way to Serve It
Serving your Chicken Pot Pie Soup is as easy as pie (pun intended!). Ladle the warm soup into bowls, and for an extra touch, sprinkle with additional chopped parsley for a pop of colour. This soup is delicious on its own, but it pairs wonderfully with crusty bread or buttery biscuits for dipping. If you’re feeling fancy, consider topping each bowl with a sprinkle of freshly grated cheese or a dollop of sour cream for a creamy finish!
Helpful Tricks for Chicken Pot Pie Soup
- Make It Heartier: Feel free to add more vegetables, like diced bell peppers or green beans, based on what you have on hand.
- Herb Elevation: Try adding herbs like thyme or rosemary for an aromatic twist to the flavour profile.
- Leftover Magic: This soup is perfect for using up leftover roast chicken or turkey, saving you time and reducing waste.
Chicken Pot Pie Soup FAQs
How can I store leftovers?
Store any leftover Chicken Pot Pie Soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of chicken stock if the soup has thickened.
Can I freeze this soup?
Yes! You can freeze the soup for up to 3 months. Allow it to cool completely before pouring it into freezer-safe containers. Thaw in the refrigerator before reheating.
Is it possible to make this recipe vegetarian?
Absolutely! Replace the chicken with chickpeas or add a mix of your favourite vegetables, and use vegetable stock instead of chicken stock for a delicious vegetarian version.
{image_template}
Try your hand at this Chicken Pot Pie Soup Recipe today! It’s a delightful twist on a classic dish that promises warmth and comfort in every bowl. Happy cooking!
Chicken Pot Pie Soup
Ingredients
For the Soup Base
- 6 Tbsp unsalted butter
- 1 cup medium yellow onion, chopped
- 2 medium carrots, thinly sliced into rings
- 2 sticks celery, finely chopped
- 8 oz white or brown mushrooms, sliced
- 3 cloves garlic, 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
Final Ingredients
- 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
Preparation
- In a Dutch oven or a large soup pot, heat the butter over medium-high heat until melted. Add the chopped onion, chopped celery, and sliced carrots. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
- Stir in the sliced mushrooms and minced garlic, continuing to sauté for another 5 minutes, until the mushrooms are softened.
- Sprinkle in the flour, stirring constantly for about 1 minute until it becomes golden. This will help thicken your soup.
- Gradually add the chicken stock while stirring to avoid lumps. Then add the sliced potatoes, 3 1/2 tsp salt (or to taste), and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
- Partially cover the pot and let it cook for 12-15 minutes or until the potatoes are tender.
- Add in the shredded chicken, frozen peas, frozen corn, whipping cream, and parsley. Bring the soup back to a simmer and cook for an additional 5 minutes until the peas and corn are tender.
- Season to taste with more salt and pepper if needed, then remove from heat.
Serving
- Ladle the warm soup into bowls and sprinkle with additional chopped parsley for garnish.
- This soup pairs wonderfully with crusty bread or buttery biscuits for dipping.
- Optionally, top with freshly grated cheese or a dollop of sour cream for a creamy finish.
