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Chicken Pot Pie Soup

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A warm and comforting soup that brings the flavors of a classic chicken pot pie in a creamy, hearty form.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, sliced
  • 8 ounces mushrooms, sliced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  • 5 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup heavy whipping cream
  • 1/4 cup parsley, chopped
  • 3 1/2 teaspoons salt (to taste)
  • 1/2 teaspoon black pepper

Instructions

  1. Melt butter in a large pot over medium heat.
  2. Add the chopped onion, celery, and sliced carrots; sauté for 5-7 minutes until the vegetables are softened.
  3. Mix in the sliced mushrooms and minced garlic; cook for another 5 minutes until everything is nicely softened.
  4. Stir in the flour and cook for 1 minute to create a light roux.
  5. Slowly whisk in the chicken stock, then add the sliced potatoes, salt, and black pepper.
  6. Bring the mixture to a boil, then reduce the heat and let it simmer for 12-15 minutes until the potatoes are tender.
  7. Stir in the shredded chicken, frozen peas, and corn; let it simmer for 5 more minutes until everything is heated through.
  8. Finally, stir in the heavy cream and chopped parsley. Adjust the seasoning to taste and let it simmer for another 1-2 minutes before serving.

Notes

Serve hot with crusty bread or a salad. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: Chicken Soup, Comfort Food, Chicken Pot Pie

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