Amazing Chicken Pot Pie Soup recipe

Cześć Kochani! Jestem Anna, a jeśli jest jedna rzecz, którą kocham bardziej niż wszystko inne, to właśnie gotowanie. Na moim blogu, Kuchnia Mamy, dzielę się prostymi, ale niesamowicie smacznymi przepisami, które mają sprawić, że Wasz stół będzie pełen radości i ciepła. Dzisiaj mam dla Was coś absolutnie wyjątkowego – Chicken Pot Pie Soup! To zupa, która przenosi wszystkie te pocieszające smaki klasycznego kurczaka w cieście prosto do Waszej miseczki. To idealny sposób, by poczuć się jak w domu, nawet w najzwyklejszy wtorek!

Why You’ll Love This Chicken Pot Pie Soup

Trust me, you’re going to adore this Chicken Pot Pie Soup! It’s like a warm hug in a bowl, seriously. Here’s why it’s a must-try:

• It’s incredibly comforting and satisfying.
• The texture is perfectly creamy and dreamy.
• It’s absolutely loaded with tender chicken and loads of veggies.
• You won’t believe how easy it is to whip up!
• It’s your new go-to for those cozy, chilly evenings.

Experience the Comfort of Chicken Pot Pie Soup

Oh, the aroma alone when this soup is simmering! It’s that wonderful smell of savory chicken, sweet carrots, and earthy mushrooms that just screams “home.” Every spoonful is like diving into that classic chicken pot pie you remember, but in a wonderfully rich and creamy soup form. I spent ages perfecting this recipe, trying to capture that exact cozy feeling. The blend of tender chicken, soft potatoes, and sweet peas and corn, all swimming in that velvety broth, just makes my heart sing. It’s the kind of meal that makes everyone gather around the table, sharing stories and smiles. This soup isn’t just food; it’s a feeling, a memory, and a whole lot of love poured into one bowl.

Essential Ingredients for Chicken Pot Pie Soup

Alright, let’s talk about what goes into this magical Chicken Pot Pie Soup! It’s all about bringing those classic pot pie flavors into a comforting bowl. Here’s what you’ll need:

• 6 tablespoons unsalted butter: This is our base for sautéing and building that creamy flavor.
• 1 medium yellow onion (1 cup chopped): For that essential aromatic sweetness.
• 2 medium carrots (thinly sliced into rounds): These add a touch of sweetness and beautiful color.
• 2 celery stalks (finely chopped): Celery brings that subtle savory depth we all love.
• 8 ounces white or brown mushrooms (sliced): Mushrooms add a wonderfully earthy flavor and a meaty texture.
• 3 cloves garlic (minced): Because what’s a savory soup without garlic?
• 1/3 cup all-purpose flour: This is our thickening agent, making the soup wonderfully creamy.
• 6 cups chicken broth: The liquid gold that forms the base of our soup.
• 3-4 teaspoons salt (or to taste): Always season as you go!
• 1/2 teaspoon black pepper: For a little kick.
• 1 pound Yukon Gold potatoes (peeled and cut into 1/4-inch thick slices): These cook up nice and tender.
• 5 cups cooked chicken (shredded): The star of the show! Rotisserie chicken is a great shortcut here.
• 1 cup frozen peas: For that pop of sweetness and color.
• 1 cup corn (frozen or canned): More sweetness and texture!
• 1/2 cup heavy cream: This is what makes it truly luxurious and creamy.
• 1/4 cup fresh parsley (finely chopped, plus more for garnish): For a burst of freshness.

Ingredient Notes and Substitutions for Chicken Pot Pie Soup

So, why these specific ingredients? Well, the butter and flour work together to create a roux, which is the secret to that luscious, creamy base that makes this Chicken Pot Pie Soup so satisfying. It’s like magic happening in your pot! If you need to make this gluten-free, you can absolutely swap the all-purpose flour for a good gluten-free all-purpose flour blend. Just make sure it contains xanthan gum. For a dairy-free option, you could try using a plant-based butter alternative and a rich, unsweetened oat milk or cashew cream instead of heavy cream, though it will change the flavor profile a bit. But honestly, the classic combo is hard to beat!

Step-by-Step Instructions for Perfect Chicken Pot Pie Soup

Alright, let’s get cooking this amazing Chicken Pot Pie Soup! It’s really straightforward, I promise. First things first, get your pot nice and warm over medium-high heat. Melt that butter – oh, the smell already! Then, toss in your chopped onion, celery, and those pretty sliced carrots. Let them sauté for about 5 to 7 minutes, giving them a stir now and then, until they start to soften up and get a little bit golden. It’s all about building those layers of flavor!

Next, add in your sliced mushrooms and minced garlic. Cook those for another 5 minutes, just stirring them around until they soften up too. Now for the magic thickening part: sprinkle in the flour and stir it constantly for a full minute. You want it to lightly brown – this cooks out that raw flour taste. Pour in your chicken broth, add your sliced potatoes, salt, and pepper. Give it a good stir, bring it all up to a boil, then turn the heat down low, cover it loosely, and let it simmer for about 12 to 15 minutes. You want those potatoes to be perfectly tender when you poke them with a fork.

Once the potatoes are soft, it’s time for the goodies! Stir in your shredded chicken, frozen peas, and corn. Then, pour in that luscious heavy cream and the chopped parsley. Let it all heat through for another 5 minutes, just until the peas and corn are tender and everything is warmed up. Taste it and add more salt or pepper if you think it needs it. And there you have it – pure comfort in a bowl!

Mastering the Simmer: Achieving the Perfect Chicken Pot Pie Soup Consistency

That simmering part is where all the magic really happens for this Chicken Pot Pie Soup. When you let it cook gently after adding the broth and potatoes, it allows all those delicious flavors to meld together beautifully. It also helps the soup thicken naturally. You’re looking for a consistency that’s creamy and rich, coating the back of your spoon, but not so thick that it’s like paste. If it seems a little too thick, just add a splash more chicken broth. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce.

Tips for Success with Your Chicken Pot Pie Soup

To make sure your Chicken Pot Pie Soup is absolutely perfect every time, I’ve got a few little tricks up my sleeve! First off, try to cut your veggies – the carrots, celery, and potatoes – into pretty uniform pieces. This really helps them cook evenly, so you don’t have some mushy and some still a bit firm. And remember that slow simmer we talked about? Don’t rush it! Letting it bubble away gently really deepens all those wonderful flavors. Oh, and a super important tip: add your peas and corn right at the end. This keeps them bright green and sweet, not all mushy and sad. And always, always taste and season as you go! It makes all the difference.

Serving and Presentation of Chicken Pot Pie Soup

This Chicken Pot Pie Soup is just begging to be served with something delicious on the side! My favorite is a really crusty baguette for dipping, or even better, some warm, fluffy homemade rolls. They’re perfect for soaking up every last drop of that creamy broth. And for a finishing touch that just makes it look as good as it tastes? A generous sprinkle of fresh parsley right on top! It adds a pop of color and a lovely bit of freshness that really brightens everything up.

Storing and Reheating Your Delicious Chicken Pot Pie Soup

Got leftovers of this amazing Chicken Pot Pie Soup? Lucky you! Just pop it into an airtight container and it’ll keep beautifully in the fridge for about 3 days. When you’re ready for more, the best way to reheat it is gently on the stovetop over low heat. Give it a good stir every now and then until it’s warmed through. If it seems a little thicker than you like after chilling, just add a splash of extra chicken broth or milk to loosen it up. Easy peasy!

Frequently Asked Questions About Chicken Pot Pie Soup

Got questions about my beloved Chicken Pot Pie Soup? I’ve got answers! It’s such a forgiving recipe, but I know you might have a few things on your mind.

Q: Can I make this soup ahead of time?
Absolutely! This soup is actually even better the next day as the flavors really meld together. Just store it in an airtight container in the fridge. Reheat gently on the stovetop, and if it’s a bit thick, add a splash of broth or milk.

Q: What are the best vegetables to add to Chicken Pot Pie Soup?
The carrots, celery, mushrooms, peas, and corn in the recipe are classic for a reason! But feel free to experiment. Diced potatoes are great, and you could also add green beans or even some chopped broccoli florets. Just make sure to cut them to a similar size so they cook evenly.

Q: How long does Chicken Pot Pie Soup last?
Stored properly in an airtight container in the refrigerator, this soup is good for about 3 to 4 days. It’s perfect for meal prep!

Q: Can I use different kinds of chicken?
Sure can! While shredded rotisserie chicken is a fantastic shortcut, any cooked chicken will work. You can bake or boil chicken breasts or thighs and then shred or dice them. Just make sure it’s about 5 cups worth!

Nutritional Estimate for Chicken Pot Pie Soup

Just a heads-up, these numbers are estimates, okay? They can totally change depending on the brands you use and exactly how you make it. But generally, one serving of this delicious Chicken Pot Pie Soup has about 320 calories, 18g of fat, 20g of protein, and 20g of carbohydrates. It’s a hearty meal that’s sure to keep you satisfied!

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