Chicken Pot Pie Soup
A creamy and comforting soup filled with tender chicken, vegetables, and savory flavors, perfect for chilly evenings and family gatherings.
Ingredients
Base Ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 stalks celery, finely chopped
- 2 pieces carrots, sliced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
Stock and Thickening
- 1/3 cup all-purpose flour
- 6 cups chicken stock
Main Ingredients
- 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
Cooking Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion, celery, and carrot. Sauté for 5-7 minutes until the veggies are softened.
- Toss in the sliced mushrooms and minced garlic, cooking for an additional 5 minutes until softened.
- Stir in the flour and cook for 1 minute to form a light roux.
- Gradually whisk in the chicken stock, followed by adding the sliced potatoes, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 12-15 minutes until the potatoes are tender.
- Stir in the shredded chicken, frozen peas, and corn; simmer for 5 more minutes until everything is heated through.
- Incorporate the heavy cream and chopped parsley. Adjust seasoning to taste before simmering for another 1-2 minutes.
- Serve hot and enjoy your comforting bowl of chicken pot pie soup!
Notes
For serving, garnish with fresh herbs and pair with crusty bread or warm biscuits. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to three months.