Name: Creamy Chicken Pot Pie Soup with Vegetables and Herbs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces; 1 cup frozen peas; 1 cup corn, frozen or canned; 1/4 cup parsley, finely chopped, plus more for garnish; 6 Tbsp unsalted butter; 1/2 cup heavy whipping cream; 5 cups cooked chicken, shredded; 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

Jump to Recipe· 4.3 from 32 reviews

If you crave a warm, hearty meal that feels like a hug in a bowl, look no further than the Creamy Chicken Pot Pie Soup with Vegetables and Herbs Recipe. This dish captures every comforting note of a classic chicken pot pie but transforms it into an effortlessly cozy soup. Imagine tender chunks of chicken mingling with vibrant carrots, celery, mushrooms, and potatoes, all enveloped in a luscious, velvety broth bursting with fresh herbs. It’s the kind of meal that soothes your soul and brightens chilly days with simple, wholesome goodness.

Ingredients You’ll Need

A whole cooked chicken with golden-brown crispy skin sits on a white oval plate on a white marbled surface. Surrounding the plate are various fresh ingredients: three orange carrots and two bright green celery sticks lie on the top left, next to a brown onion and three garlic cloves. Four light brown potatoes and a bunch of green parsley are positioned near the center. To the top right, a black container holds many white mushrooms. Below, a red bowl filled with green peas and a white bowl with yellow corn kernels sit side by side. A glass jug of light yellow broth is on the right, next to a small glass with white cream. A small square of butter and a black scoop of white flour complete the scene on the left. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a vital role in building layers of flavor and texture that make this soup truly special. From aromatic vegetables to hearty potatoes and creamy finishing touches, each element is both simple and essential for creating a balanced, irresistible dish.

6 Tbsp unsalted butter: Adds a rich base to sauté vegetables and deepens the soup’s flavor.
1 medium yellow onion, 1 cup chopped: Brings a mild sweetness and aromatic foundation.
2 medium carrots, thinly sliced into rings: Introduces subtle sweetness and delightful color contrast.
2 celery sticks, finely chopped: Adds a crisp freshness and classic savory note.
8 oz white or brown mushrooms, sliced: Offers earthiness and meaty texture to balance the creaminess.
3 garlic cloves, minced: Infuses the broth with fragrant depth and warmth.
1/3 cup all-purpose flour: A key thickening agent for that silky, creamy consistency.
6 cups chicken stock: Forms the flavorful liquid heart of the soup, elevating everything.
3-4 tsp salt (or to taste): Enhances and rounds out all flavors perfectly.
1/2 tsp black pepper: Provides just the right amount of gentle heat and depth.
1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces: Adds creamy, tender bite and body to the soup.
5 cups cooked chicken, shredded: Ensures hearty protein that’s tender and satisfying.
1 cup frozen peas: Brightens the dish with little bursts of sweetness and vibrant green color.
1 cup corn, frozen or canned: Adds natural sweetness and texture contrast.
1/2 cup whipping cream: The secret to that indulgent, creamy finish that makes this soup irresistible.
1/4 cup parsley, finely chopped, plus more for garnish: Brings a fresh herbal lift and pretty color to brighten every spoonful.

How to Make Creamy Chicken Pot Pie Soup with Vegetables and Herbs Recipe

Step 1: Sauté Your Aromatics and Vegetables

Begin by melting the unsalted butter in a large dutch oven or heavy soup pot over medium-high heat. Toss in the chopped onion, celery, and carrots, and cook them gently for about 5 to 7 minutes. You’ll notice the vegetables soften and their natural sweetness blooming as they develop a lovely light golden color. This step builds the aromatic flavor base that’s absolutely vital for a rich and tastier Creamy Chicken Pot Pie Soup with Vegetables and Herbs Recipe.

Step 2: Add Mushrooms and Garlic

Next, stir in the sliced mushrooms along with the minced garlic. Let these cook for another 5 minutes until the mushrooms soften beautifully and the garlic releases its fragrant punch. This is the moment when your kitchen starts smelling like pure comfort.

Step 3: Create a Roux with Flour

Sprinkle the all-purpose flour evenly over the vegetables and stir constantly for about a minute until the flour turns a gentle golden shade. This roux is the secret thickening agent that gives your soup its signature creamy and luscious texture without being overly heavy.

Step 4: Add Stock, Potatoes, and Seasonings

Pour in the chicken stock and add the sliced Yukon gold potatoes. Season with salt and black pepper to your preference. Bring the mixture to a gentle boil, then lower the heat to a simmer. Partially cover the pot and let it cook for about 12 to 15 minutes, or until the potatoes are tender and just perfect for spooning.

Step 5: Finish with Chicken, Peas, Corn, Cream, and Herbs

Now it’s time to add the shredded cooked chicken, frozen peas, and corn, followed by the whipping cream and chopped parsley. Give everything a gentle stir, bring the soup back to a simmer, and cook for an additional 5 minutes so the flavors meld and the veggies become tender without losing their delightful texture. Adjust seasoning with salt and pepper if needed, then remove from heat. This final step seals the deal on the comforting richness you’re after in the Creamy Chicken Pot Pie Soup with Vegetables and Herbs Recipe.

How to Serve Creamy Chicken Pot Pie Soup with Vegetables and Herbs Recipe

A blue pot filled with creamy chicken and vegetable stew, showing layers of shredded light brown chicken mixed with orange carrot slices, small green peas, white and light yellow potato chunks, and small pieces of mushrooms in a thick pale yellow broth; a wooden spoon is resting inside the pot with its handle leaning out, and around the pot on a white marbled surface are three golden brown biscuits. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like a sprinkle of freshly chopped parsley add a fresh burst of color and brightness to balance the creamy soup. You can also add a dash of cracked black pepper or a tiny drizzle of extra cream on top for an eye-catching finish. These little touches elevate each bowl to Instagram-worthy comfort food bliss.

Side Dishes

Serve this soup alongside warm, flaky biscuits or crusty bread to sop up every last drop of that luscious broth. A light green salad with a tangy vinaigrette can make a perfect contrast in texture and flavor, making your meal well-rounded and satisfyingly complete.

Creative Ways to Present

For a cozy family dinner or an impressive casual gathering, ladle the Creamy Chicken Pot Pie Soup with Vegetables and Herbs Recipe into rustic bowls and top with a sprinkle of crispy fried onions or shredded cheese. You might also hollow out small sourdough bread bowls and pour the soup inside for a charming, edible presentation that will delight guests and kids alike.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Chicken Pot Pie Soup with Vegetables and Herbs Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors even deepen as the soup rests overnight, making leftovers sometimes even better than the freshly-made version.

Freezing

This soup freezes well for up to 2 months. Be sure to cool it completely before transferring into freezer-safe containers or heavy-duty zip-top bags. When ready to enjoy, thaw the soup overnight in the refrigerator for the best texture and flavor retention.

Reheating

Gently reheat your leftover or thawed Creamy Chicken Pot Pie Soup with Vegetables and Herbs Recipe over medium-low heat on the stovetop, stirring occasionally to prevent sticking and to evenly warm through. You may want to add a splash of chicken stock or cream if the soup thickens too much during reheating.

FAQs

Can I use a different type of mushroom in this soup?

Absolutely! White button mushrooms or cremini both work beautifully. Each variety adds its own subtle earthiness, so feel free to experiment with what you have on hand.

Is it okay to use leftover rotisserie chicken?

Yes, leftover rotisserie chicken is perfect for this soup. It saves prep time and adds extra flavor from the seasoning used on the chicken, making your soup even more delicious.

Can I make this soup dairy-free?

Definitely. Simply substitute the butter with olive oil or a dairy-free margarine and swap the whipping cream for coconut milk or a plant-based cream alternative to keep that creamy texture and flavor without dairy.

What is the best potato for this recipe?

Yukon gold potatoes work best because they hold their shape while still softening nicely in the soup. Avoid starchy potatoes like russets as they tend to break down too much and turn the soup gummy.

Can I prepare this soup in advance and reheat?

Yes, it’s an excellent make-ahead soup. The flavors blend beautifully over time, and reheating gently on the stove will bring it back to its creamy, comforting glory.

Final Thoughts

There’s something truly magical about the Creamy Chicken Pot Pie Soup with Vegetables and Herbs Recipe. It brings together the best of comfort food in a bowl without fussing over a crust or complicated steps. Whether you’re feeding a crowd or just craving a cozy solo meal, this soup is a dependable, heartfelt choice that warms you deeply inside and out. I can’t wait for you to make it your own and enjoy every spoonful of this soul-soothing delight!

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