Chicken Pot Pie Soup
A warm and filling comfort food experience that combines the classic flavors of chicken pot pie into a cozy soup, perfect for cold evenings.
Ingredients
For the Soup Base
- 6 Tbsp unsalted butter
- 1 medium yellow onion (chopped) (approx 1 cup)
- 2 medium carrots (thinly sliced) (into rings)
- 2 sticks celery (finely chopped)
- 8 oz white or brown mushrooms (sliced)
- 3 cloves garlic (minced)
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3-4 tsp salt (or to taste)
- 1/2 tsp black pepper
For the Soup Ingredients
- 1 lb Yukon gold potatoes (peeled and sliced) (into 1/4” thick pieces)
- 5 cups cooked chicken (shredded)
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/2 cup whipping cream
- 1/4 cup parsley (finely chopped) (plus more for garnish)
Instructions
Preparation
- Heat a Dutch oven or soup pot over medium/high heat. Melt the 6 tablespoons of butter.
- Add the chopped onion, chopped celery, and sliced carrots. Sauté for 5-7 minutes until the veggies are soft and slightly golden.
- Stir in the sliced mushrooms and minced garlic. Continue to sauté for another 5 minutes.
- Sprinkle in the 1/3 cup of flour, stirring constantly for about 1 minute until it turns golden.
- Pour in the 6 cups of chicken stock, add the sliced potatoes, 3 1/2 teaspoons of salt (adjust to taste), and 1/2 teaspoon of black pepper. Bring everything to a boil.
- Once boiling, reduce the heat to a simmer. Partially cover the pot and cook for 12-15 minutes, until the potatoes are tender.
- Mix in the shredded chicken, frozen peas, frozen corn, 1/2 cup heavy whipping cream, and 1/4 cup chopped parsley. Allow it to come back to a simmer for an additional 5 minutes.
- Taste and adjust the seasoning with salt and pepper as needed, then remove from heat.
Notes
This soup can be served with additional parsley on top and pairs well with bread or biscuits. Leftovers can be refrigerated for up to 3 days or frozen for 3 months.