Happy Friday, friends! ♥
I hope that wherever this post finds you today that you’re well, staying very warm, and feeling ready to cozy in for a winter weekend ahead. I’m already counting down the hours until I can pack away my computer and call it a “week” and start weekending. Because it looks like this is going to be a good and simple one.
Tonight is a taco date night “in” with my favorite guy, where we’re already planning to make round two of those mezcal margs I shared with you yesterday. Then Saturday morning is brunch with girlfriends, followed by a Sunday morning full of carols and Advent stories at church. But other than that, I am trying very hard to keep the rest of the weekend gloriously unscheduled, and open for impromptu naps, coffee dates, cookie bake-a-thons, or whatever sounds merry and bright. Free weekends don’t seem to happen very often in this busy holiday season. But I always love and want to protect them when they do. So in lieu of making lots of more plans, I’m just going to see where the winter wind blows….which very well might be to my couch with a good book and a soft blanket and a snuggly pup. Mmmm, winter.
That said, I do know one thing I’ll be doing this weekend for sure: eating the leftovers of this ode to pot pie filling.
Also known as Chicken Pot Pie Soup.
The inspiration for this simple soup recipe obviously came from its namesake. Or really, the filling of its namesake. In an effort to cut down on extra carbs, I decided to nix any sort of pie crust or biscuit topping…
…although if you feel like serving it with some biscuits, you could whip up a batch of my 3-Ingredient Coconut Oil Biscuits in just minutes. Or even roll out a pie crust and cut it into cracker-shapes (or any shape) to top your soup.
Or…you could go the super-easy route, and just top the soup with a few little oyster crackers, which is precisely what I did. (They took me a whole 10 seconds to pull out of the pantry!)
But the filling — err, soup — is definitely the star of the party here.
It’s incredibly rich and creamy (even with using just milk instead of heavy cream). It’s chocked full of tender chicken and fresh vegetables (that you’re welcome to customize with whichever veggies you prefer). It’s easy to make (and ready to go in about 30 minutes). And more than anything, it tastes just like the delicious pot pie that inspired it.
Definitely the perfect comfort food for this time of year, and for lazy weekends such as this one.
Hope that it warms you up too. Enjoy!
Chicken Pot Pie Soup
Ingredients
- 4 Tablespoons butter or olive oil
- 1 medium onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, peeled and minced
- 4 ounces button or baby bella mushrooms, diced
- 1/3 cup all-purpose or white whole wheat flour
- 3 cups chicken stock
- 2 cups milk
- 3 cups shredded cooked chicken
- 1 pound Yukon gold potatoes, diced
- 1 cup frozen corn
- 1 cup frozen peas
- 1 teaspoon Italian seasoning, homemade or store-bought
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-cracked black pepper
Instructions
- Heat butter in a large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering). Add onion, carrots, and celery. Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent. Add in the garlic and mushrooms, and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
- Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally. Gradually add in the chicken stock and milk, stirring frequently. Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined.
- Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan. Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
- Taste the soup and season with additional salt and pepper, if needed.
- Serve immediately, with crackers on top or on the side, if desired.
Did you make this?Let me know how it turned out in the comments below!This post contains affiliate links.
I made this about a month ago, using leftover breaded chicken… didn’t think it would turn out but it actually gave it such a great texture! I followed the recipe exactly except for the mushrooms (left those out!) and didn’t have italian seasoning on hand so I subbed in some thyme and A TAD of oregano. I was stopping by for the recipe again as I’m going to make this for a family dinner tomorrow night- can’t wait. This has got to be one of my favorite soups, thanks to you!
Thank you for sharing with us, Martina — we’re so glad you enjoyed this!
Would this soup be good with cubed ham instead of chicken? I have some ham I’d like to use. Thanks!
We haven’t tried this with ham instead of chicken, but we think that sounds tasty! :)
Late to the party, but made this today and it is absolutely delicious! Making rosemary, parmesan crackers as an accompaniment.
Thanks for sharing with us, Rachel — we’re so happy you enjoyed it!
Can leftover soup be frozen? If so…how long will it be good?
Hi Chenoa! Yes, you can freeze this. Should be good for a few months. We hope you enjoy!
tried this recipe for the first time…….. i love chicken pot pie…soooo it’s cold outside…what better for dinner than a hearty soup???
it’s so easy to make….. even for a truck driver!!! yummy!!
added this recipe to my fav’s file!!
We’re so happy you liked it, James!
Hi there! I just made your soup and it was wonderful! I’m just wondering if you have any nutritional information for this soup?
Hi Caroline, we’re glad you enjoyed the soup! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
This soup was easy and delicious! For the cooked chicken, I used a rotisserie chicken, it made it even easier.
Thanks for sharing, Karen — we’re so glad you enjoyed it!
AMAZING. My husband just made me make it again, this time a double batch and froze a bunch :) Kids love it too! Definitely a new staple in our house. YUM!
We’re so happy to hear that, Jill! :)
I made this tonight with left over turkey & it was super delicious & my picky husband even loved it. It’s going to become a new holiday tradition to use with my leftover turkey. Thank you!!
We’re so happy to hear that, Jeanette! :)
Great recipe!!! Yum. I actually made this in the slow cooker mostly the same way except within the last 10 minutes of cooking i melted 1/3 cup butter in a pan and then added the 1/3 cup flour to it. Then i slowly added 1.5 cups of milk to the mixture til it turned into a sauce consistency and then added it to the soup. It turned out great!
Thanks for sharing, Amber — we’re so glad you enjoyed it! :)