Chicken Pot Pie Soup Recipe
A warm and hearty soup that combines tender chicken, colorful veggies, and creamy goodness, reminiscent of classic chicken pot pie.
Ingredients
- 6 tablespoons Unsalted butter
- 1 cup Yellow onion, chopped
- 2 medium Carrots, thinly sliced
- 2 sticks Celery, finely chopped
- 8 ounces Mushrooms, sliced
- 3 cloves Garlic, minced
- ⅓ cup All-purpose flour
- 6 cups Chicken stock
- 3-4 teaspoons Salt (to taste)
- ½ teaspoon Black pepper
- 1 pound Yukon gold potatoes, sliced into ¼ inch pieces
- 5 cups Cooked chicken, shredded
- 1 cup Frozen peas
- 1 cup Corn (frozen or canned)
- ½ cup Whipping cream
- ¼ cup Fresh parsley, chopped (plus more for garnish)
Instructions
- Melt the butter in a large soup pot over medium heat.
- Add the chopped onion, sliced carrots, and chopped celery. Cook for about 5 to 7 minutes until the vegetables soften and lightly brown.
- Add the sliced mushrooms and minced garlic. Cook for another 5 minutes until the mushrooms are golden and the garlic becomes fragrant.
- Sprinkle in the flour and stir constantly for about 1 minute to create a roux that coats the vegetables and thickens the soup.
- Slowly pour in the chicken stock while stirring to avoid lumps. Add the sliced potatoes, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Partially cover and cook for 12 to 15 minutes until the potatoes are tender.
- Stir in the shredded chicken, peas, corn, whipping cream, and chopped parsley. Simmer for another 5 minutes to blend the flavors and heat everything through.
- Before serving, taste the soup and adjust the seasoning as needed. Garnish with extra parsley if desired.
Notes
- Use fresh herbs for a brighter flavor; store leftovers in the fridge for up to 3 days or freeze for later meals.
- Adjust soup consistency by adding more stock or water as needed.
Nutrition
Calories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 8gSodium: 900mgFiber: 3gSugar: 5g
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