Chicken Pot Pie Soup

So I have a kid living with me who does not love vegetables.  Am I the only one?  The odd thing is though, when I make chicken pot pie, he will eat every single bite and go for seconds!  That at least gives me something to work with since I'm a huge proponent of trying to get them to "eat the rainbow."  Well on the particular day I made this soup, we found out on the morning news that we were going to be in for some nasty weather later in the evening.   My kids decided that the evening meal needed to be some type of soup - their favorite rainy day food genre.  When prompted on the kind of soup they wanted, my vege-phobe suggested, "make something new."  Oh gosh... now the pressure is back on me!  So this is what we came up with. 😀

We have a little joke between me and kids.  When something is extraordinarily good (like Nutty Bars that I can't stay away from if they are in the house somewhere), I'll say "They are from the Devil!" So when I tasted the soup at the end and rolled my eyes ".... Mmmm," my little girl said "Is it from the Devil?"  HaHa!!!  😂😂  Yes, it was that good.  Mr. I-don't-like-veggies ate three bowls of it, and both of them took leftovers in a thermos to school the next day for lunch.  Needless to say, this easy soup recipe will definitely be on the list of rainy day favorites for us! 

Print this Recipe!

Ingredients:

• 4 Tbsp butter
• 1 medium onion, diced
• 3 medium carrots, peeled and diced
• 1 cup celery, diced (~ 2 stalks)
• 4 large cloves garlic, minced
• 1/3 cup flour
• 1/2 cup sherry (early) + 1/4 cup sherry (later)
• 3 cups chicken stock
• 2 cups milk
• 2 1/2 cups cubed red potatoes
• 1 tsp poultry seasoning
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 Tbsp dried parsley
• 1/2 tsp dried dill
• 3 cups cooked chicken
• I used a rotisserie chicken
• 1 cup frozen corn
• 1 cup frozen peas

Step-by-step photos:

Melt 4 Tbsp butter over medium-high heat.

4 Tbsp butter

Add 1 medium diced onion.  *I keep chopped onions, celery, peppers in the freezer for really quick meal prep.  

1 medium onion, diced

Add 3 medium carrots, diced.

3 medium carrots, peeled and diced

Add 1 cup diced celery.  This is about 2 stalks.  

1 cup diced celery (mine were from the freezer)

Saute 6-7 minutes until the onions are soft and translucent.

Fun Fact:  A french culinary term for a medley of diced onions, carrots and celery is a Mirepoix (pronounced meer-pwah).

Now add in the 4 large cloves of minced garlic, and saute an additional 2-3 minutes until fragrant.  

4 large cloves of garlic, minced

Stir in 1/3 cup flour and saute for 1-2 minutes until the "roux" has developed a faint color.

1/3 cup flour

Deglaze the pot with 1/2 cup of sherry.  Don't worry if it all becomes a blob.  

1/2 cup sherry

Now slowly whisk in 3 cups of chicken stock and 2 cups of milk, stirring as you go to make it smooth.

3 cups chicken stock

Whisk to make smooth

2 cups milk

Add in 2 1/2 cups cubed red potatoes.

*The reason I chose red potatoes is that they hold their shape during cooking and won't mush up once they get tender.

2 1/2 cups cubed red potatoes

Now let's add our seasonings:  1 tsp poultry seasoning, 2 tsp kosher salt, 1 tsp black pepper, 2 Tbsp dried parsley, and 1/2 tsp dried dill.

1 tsp poultry seasoning

2 tsp kosher salt

1 tsp restaurant style black pepper

2 Tbsp dried parsley

1/2 tsp dried dill

Bring the soup to a simmer (NOT boil), stirring occasionally to prevent it from sticking or scorching on the bottom of the pot.  Continue on simmer until the potatoes are fork tender (about 10-15 minutes).  

Once the potatoes are fork tender, add in the 3 cups of cooked chicken.  We didn't want to add it before now because we wanted to avoid it:  a) drying out, and b) shredding.

3 cups cooked rotisserie chicken 

Now add the 1 cup frozen corn and 1 cup frozen peas.  

1 cup frozen corn

1 cup frozen peas

After adding the peas, adjust any seasonings and remove from heat.  Stir in 1/4 cup sherry to finish the soup.

1/4 cup sherry

Mmmmmmm!!!!

Serve immediately with some warm tender Black Pepper Cheddar Bay Biscuits, bread sticks, French bread, or crackers.   Mmmmmmm!  

I hope you enjoyed this easy and delicious family friendly recipe!  Here are some others I think you'll enjoy:

Creamy Chicken Piccata

Easy Beefy Enchiladas

Lily's Blackberry Cobbler

Grilled Zucchini Rolls

Cajun Chicken Salad

Written Method:

Melt 4 Tbsp butter over medium-high heat.

Add 1 medium diced onion.  *I keep chopped onions, celery, peppers in the freezer for really quick meal prep.  

Add 3 medium carrots, diced.

Add 1 cup diced celery.  This is about 2 stalks.  

Saute 6-7 minutes until the onions are soft and translucent.

Now add in the 4 large cloves of minced garlic, and saute an additional 2-3 minutes until fragrant.  

Stir in 1/3 cup flour and saute for 1-2 minutes until the "roux" has developed a faint color.

Deglaze the pot with 1/2 cup of sherry.  Don't worry if it all becomes a blob.  

Now slowly whisk in 3 cups of chicken stock and 2 cups of milk, stirring as you go to make it smooth.

Add in 2 1/2 cups cubed red potatoes.

Now let's add our seasonings:  1 tsp poultry seasoning, 2 tsp kosher salt, 1 tsp black pepper, 2 Tbsp dried parsley, and 1/2 tsp dried dill.

Bring the soup to a simmer (NOT boil), stirring occasionally to prevent it from sticking or scorching on the bottom of the pot.  Continue on simmer until the potatoes are fork tender (about 10-15 minutes).  

Once the potatoes are fork tender, add in the 3 cups of cooked chicken.  We didn't want to add it before now because we wanted to avoid it:  a) drying out, and b) shredding.

Now add the 1 cup frozen corn and 1 cup frozen peas.  

After adding the peas, adjust any seasonings and remove from heat.  Stir in 1/4 cup sherry to finish the soup.

Serve immediately with some warm tender Black Pepper Cheddar Bay Biscuits, bread sticks, French bread, or crackers.   Mmmmmmm!