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This cozy soup brings that chicken pot pie feeling—no crust hassle. It's got creamy goodness, lots of chicken, and loads of veggies. All the flavor you love in one pot, right when you want to warm up fast.
Top Reasons You'll Love This
If you're craving chicken pot pie but dough isn't your thing, this soup's just the ticket. It’s stuffed with juicy chicken, smooth veggies, and a rich, creamy broth. Making it takes way less effort than baking a pie. You can toss in whatever veggies need using up. Plus, it’s a whole lot tastier than the stuff from a can—you know exactly what went in.
Grab These Ingredients
- Parsley: Chopped fresh, a handful to finish
- Heavy Cream: 1 cup, makes it rich
- Corn: 1 cup, frozen or canned both work
- Frozen Peas: 1 cup
- Chicken: 3 cups cooked, shredded or torn apart
- Potatoes: 2, large, cubed
- Black Pepper: Go for fresh-ground if you can
- Salt: Start with 1 teaspoon, you’ll probably want more
- Chicken Stock: 6 cups, pick the low salt kind
- Flour: 1/3 cup, plain old white flour
- Garlic: 3 cloves, chopped and smashed
- Mushrooms: 8 ounces, sliced up
- Celery: 3 sticks, really finely chopped
- Carrots: 2-3 thick ones, sliced up small
- Yellow Onion: Big one, diced up
- Butter: 4 tablespoons—skip the margarine
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Simple Steps for Awesome Soup
- Time to serve:
- Spoon it into bowls while it’s piping hot. Sprinkle on more parsley or even crumble in some crackers if that sounds good.
- Check the flavor:
- Give it a taste. Too bland? Add more salt a pinch at a time. Want extra pepper? Go for it. If it gets too thick, add more hot stock.
- Final touches:
- Drop in the chicken, frozen peas, corn, and fresh parsley. Pour in the cream. Let it simmer for 5 more minutes, stirring so nothing sticks to the bottom.
- Let it cook through:
- Crank up the heat till it gets a good bubble. Then turn it low and cover partway. Let it keep going for 15 minutes. Potatoes should be nice and tender when you poke them.
- Add broth and potatoes:
- Slowly add the chicken stock, stirring a lot so you don’t get lumps. Add the potatoes, then sprinkle in salt and pepper to get it seasoned.
- Thicken it up:
- Shake the flour all over the veggies. Keep stirring hard for a couple minutes. You’ll smell that toasty, crust-like aroma.
- More veggies now:
- Put the mushrooms and garlic in. Stir for 5 more minutes till mushrooms brown and shrink up.
- Start things off:
- Melt the butter in your biggest pot over medium. Toss in onions, celery, carrots. Stir plenty. They should cook around 7 minutes, till onions look soft and clear.
- Get set up:
- First, chop all the veggies. Lay out your butter, grab your biggest pot, and have everything measured out and ready. Open up any cans now.
Little Tricks for Greatness
Chop potatoes so they're all the same size—they'll cook evenly and not fall apart. Let your onions get nice and soft for the best flavor. When tossing flour in, never stop stirring or you’ll get weird lumps. Pour the stock in slow for that smooth texture. After you add cream, take it easy with the heat so it doesn't split. Always keep tasting as you go. That's how you'll nail it.
Choosing the Best
Pick yellow potatoes for that creamy melt. Skip canned mushrooms—go with fresh ones. Using cooked chicken saves a bunch of time—grab a rotisserie one if you want. Fresh carrots beat old ones every time for sweetness. Stick with real butter; it’s richer than margarine. Always pick low-salt stock so you can set the salt how you like it.
Switch It Up Your Way
If you want it heartier, toss in more flour right at the start. Looking for a lighter bite? Just stir in extra stock for a thinner soup. For a super fast pot, chop the veggies small. Big veggie pieces give it a chunky style. Need extra richness? Splash in more cream. To make it lighter, try milk instead of cream.
Easy Fixes for Troubles
If it's soupy, blend a little flour with cold water, then stir it in. Too thick? Just add hot stock slowly. Potatoes underdone? Let it cook longer. Soup burning on the bottom? Lower the heat and stir more. Funny-looking cream? Turn down the heat. Not enough taste? Add salt slowly till it pops.
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Keep It Fresh and Tasty
Let the soup cool at least a couple hours before shutting it in the fridge. It’ll keep for about 4 days in a container with a lid. Soup gets thicker sitting in the fridge—totally normal. Add a splash of stock when you heat it up. Always warm it gently on the stove and keep stirring—don’t let it boil. If it has cream, skip freezing, or it'll turn grainy.
Frequently Asked Questions
- → Can I make this ahead?
Absolutely! Whip it up a few days in advance. Keep it in the fridge, sealed tight. Reheat on low, stirring often to avoid lumps. If it feels too thick, add milk or some extra broth. Perfect for meal prep—cook on Sunday, enjoy midweek! For the best results, hold off on toppings like crackers until serving time.
- → How can I make it lighter?
Want less richness? Swap cream for 2% or regular milk; it still works. Cut back on butter—use some olive oil instead. Trade potatoes for extra carrots and celery, or even cauliflower for a similar texture with fewer carbs. Use chicken breast instead of thighs, or just pack it full of extra veggies. It’ll still hit the spot, just a bit healthier!
- → Help - my soup's too thin!
No worries! Blend some cooked potatoes into the soup or mix cold broth with two teaspoons of flour to thicken it. Cornstarch can also work—just mix it with cold water first. Another trick? Puree a cup of the soup, then pour it back in. Or keep cooking with the lid off until it thickens. Keep stirring while it cooks to avoid sticking!
- → Can I make it without meat?
Sure thing! Swap chicken for white beans or use chunky mushrooms for a meaty feel. Firm tofu works too—cube it and sauté until golden first. Use vegetable broth instead of chicken. Boost the flavor with extra spices like sage or thyme. Want more texture? Add extra veggies like corn or peas. Just as hearty, no meat needed!
- → Does it freeze okay?
Yep, it’s freezer-friendly! Let it cool down completely before storing. Use airtight freezer containers or bags, leaving a little room at the top. It’ll keep for up to 3 months. Thaw overnight in the fridge, then reheat slowly while stirring often. Add a splash of milk if needed. Veggies might get a little softer, but it’ll still taste delicious. If you swapped cream for milk, it may not freeze as well since it could separate.
Conclusion
Love this soup? Try these too:
- Rich Chicken Stew: Slow-cooked and savory
- Creamy Chicken Rice: Thick and satisfying
- All-Veggie Pot Pie: Meat-free comfort
- Chicken Veggie Bake: Crunchy topping, hearty inside