Chicken Pot Pie Soup
A comforting dish that captures the cozy flavors of chicken pot pie in a hearty soup form, perfect for chilly days.
Ingredients
For the Soup Base
- 6 Tbsp unsalted butter For sautéing vegetables
- 1 medium yellow onion (1 cup chopped)
- 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
For the Soup
- 6 cups chicken stock Adds flavor and broth base
- 3-4 tsp salt Adjust to taste
- 1/2 tsp black pepper
- 1 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces)
- 5 cups cooked chicken (shredded) Rotisserie chicken can be used
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/2 cup whipping cream Can be replaced with healthier options
- 1/4 cup parsley (finely chopped, plus more for garnish)
Instructions
Preparation
- Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter.
- Add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes, stirring occasionally until softened and lightly golden.
- Add the sliced mushrooms and minced garlic. Sauté for another 5 minutes, stirring occasionally until softened.
- Sprinkle in 1/3 cup flour and stir constantly for 1 minute until golden.
Cooking
- Pour in 6 cups chicken stock, add the sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper.
- Bring to a boil, then reduce heat to a simmer. Partially cover and cook for 12-15 minutes or until potatoes are tender.
- Stir in the shredded chicken, frozen peas, and frozen corn.
- Add the 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue cooking for another 5 minutes, or until peas and corn are tender.
- Season to taste with salt and pepper, then remove from heat.
Notes
Serve hot, garnished with parsley on top. Pairs well with crusty bread or crackers. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze in portions.