Christmas, New year Holiday recipes!:How to make yummy chicken pot soup, very easy

Thinking about how the coming holiday’s going to be like, I realized I couldn’t sit back and expect the holiday magic to happen on its own. I had to take responsibility for my own fun. So I decided to do some research and found some really yummy ideas I couldn’t keep to my self alone.Here’s one of the many amazing recipes I think you’ll love. What a great spice for the holiday meals! My best part is that its so easy to prepare and tastes great. Happy holidays in advance!

CHICKEN POT PIE SOUP by Gimme Some Oven.

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. Pot pie filling, also known as Chicken Pot Pie Soup.Chicken Pot Pie Soup Recipe -- easy to make, and inspired by the comfort food we all love | gimmesomeoven.comThe 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 mix any sort of pie crust or biscuit topping…3-Ingredient Coconut Oil Biscuits |…although if you feel like serving it with some biscuits, you could whip up a batch of my 3-Ingredient Coconut Oil Biscuitsin just minutes.  Or even roll out a pie crust and cut it into cracker-shapes (or any shape) to top your soup.Chicken Pot Pie Soup Recipe -- easy to make, and inspired by the comfort food we all love | gimmesomeoven.comOr…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!


This Chicken Pot Pie Soup recipe is simple to make, lightened up with a few easy tweaks, and deliciously rich and creamy.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Taste the soup and season with additional salt and pepper, if needed.
  5. Serve immediately, with crackers on top or on the side, if desired.



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