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This chunky chicken soup brings together all the cozy vibes of pot pie without any crust-making hassle. The thick, velvety base packed with juicy chicken chunks and veggies gives you that pot pie taste in every bite, but comes together way faster for those busy weeknight dinners.
I whipped up this soup during a freezing cold spell when everyone wanted something comforting but I couldn't spare time for a traditional pot pie. It's now the most asked-for meal whenever it's cold outside or someone needs a little kitchen comfort.
Ingredients
- Unsalted butter: Creates the indulgent foundation for cooking veggies and building the thickening roux
- Yellow onion: Brings a mellow sweetness that gets better as it cooks down
- Carrots: Add a touch of natural sweetness and bright color to liven up the soup
- Celery: Gives that background flavor and slight crunch needed for authentic pot pie taste
- Mushrooms: Add earthy richness and hearty texture to make the soup more filling
- Garlic cloves: Spread their fragrant goodness throughout the broth
- All purpose flour: Works with butter to make the perfect thickener
- Chicken stock: Makes up the tasty base - grab low sodium kinds to manage saltiness
- Yukon gold potatoes: Stay intact while cooking and develop a smooth, buttery bite
- Cooked chicken: Adds heartiness and protein - a store-bought rotisserie chicken works great
- Frozen peas: Give little bursts of color and sweetness
- Corn kernels: Bring tiny pops of sweetness and different texture
- Whipping cream: Makes everything luxuriously smooth and balances the flavors
- Fresh parsley: Wakes up the whole dish with fresh, green notes
Step-by-Step Instructions
- Create The Flavor Base:
- Get the butter melting in a dutch oven over medium high heat until bubbly, then toss in onion, celery and carrots. Let them cook for about 5 to a full 7 minutes, stirring now and then until they're soft and starting to get golden. This first step brings out their natural sugars and builds amazing flavor.
- Add Mushrooms And Aromatics:
- Throw in your sliced mushrooms and minced garlic, then keep cooking another 5 minutes. The mushrooms will get juicy before they start browning while the garlic gets fragrant. Keep an eye on that garlic though - it can burn fast and turn nasty.
- Create The Thickening Roux:
- Dust the flour over everything and keep stirring for exactly a minute. You want the flour cooked enough to lose that raw taste but not so long it gets too brown. This step gives you that smooth, thick texture later.
- Develop The Broth:
- Pour in your chicken stock and drop in the potatoes, salt and pepper. Let it come to a boil then turn it down to a simmer. Partly cover the pot so the potatoes cook evenly until they're tender but still hold their shape, around 12 to 15 minutes. Poke a potato with a fork to check if they're done.
- Complete The Soup:
- Mix in your chicken shreds, frozen veggies, cream and parsley, then let everything bubble gently for 5 more minutes. This last cooking bit blends all the flavors while warming everything through without overcooking. Take a taste and add more seasonings if needed before serving.
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The whipping cream really turns this from just another chicken soup into something extraordinary. I found this out after trying all sorts of options like regular milk and half and half - the cream's richness creates that classic pot pie sauce feeling that keeps everyone coming back for more.
Make Ahead Options
This soup actually tastes better the next day when all the flavors have had time to mingle. You can make it up to three days before you need it and keep it in the fridge in a sealed container. When you warm it up, you might need to add a bit more stock or water since it thickens up a lot in the fridge. Heat it back up slowly on medium low, stirring every so often so it doesn't stick to the bottom.
Perfect Pairings
Though this soup stands on its own just fine, hot biscuits fresh from the oven make the ideal sidekick. You can dip them right into the creamy broth or use them to wipe your bowl clean. If you want something lighter on the side, try a basic green salad with tangy dressing to balance out the rich, creamy soup. Finish the meal with some fresh fruit for a sweet, refreshing end note.
Customization Ideas
This soup works great with whatever you've got on hand. Got leftover turkey from a holiday dinner? Throw it in instead of chicken. Need a dairy-free version? Swap the butter for olive oil and use coconut milk or cashew cream instead of regular cream. The taste will shift a bit but still turn out yummy. Feel free to toss in other veggies too - green beans, sweet potatoes or leeks all work great depending on what's in season or what you like best.
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Frequently Asked Questions
- → How does the soup get its creamy base?
The smooth, creamy base comes from combining butter, flour, and whipping cream, which mix beautifully into the soup.
- → Can I swap frozen veggies with fresh ones?
Absolutely. Fresh corn and peas work well; just cook them a little longer to get them soft.
- → What should I do if the soup is too thin?
Mix a little cornstarch with water and stir it into the simmering soup to thicken it up.
- → What's good to serve alongside this dish?
Crusty bread, warm biscuits, or a light salad make excellent pairings with this soup.
- → Can I make this soup in advance?
Yes, it keeps nicely in the fridge for up to three days. When reheating, just add some broth if you’d like it thinner.