Chicken Pot Pie Soup
Warm and hearty, chicken pot pie soup encapsulates the flavors of a classic pot pie in a cozy, creamy soup format. Perfect for chilly evenings and family dinners.
Ingredients
For the Soup Base
- 6 Tbsp unsalted butter Melted in the pot
- 1 cup yellow onion, chopped About 1 medium onion
- 2 medium carrots, thinly sliced 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 Used to create roux
- 6 cups chicken stock Homemade stock preferred
- 1 lb Yukon gold potatoes, peeled and sliced Cut into 1/4 inch thick pieces
- 3-4 tsp salt To taste
- 1/2 tsp black pepper To taste
- 5 cups cooked chicken, shredded Can use leftover rotisserie chicken
- 1 cup frozen peas
- 1 cup corn, frozen or canned
- 1/2 cup whipping cream Can substitute with half-and-half or coconut cream
- 1/4 cup parsley, finely chopped Plus more for garnish
Instructions
Preparation
- Melt the butter in a Dutch oven or soup pot over medium/high heat.
- Add the onion, celery, and carrots. Sauté for 5-7 minutes until softened and light golden.
- Incorporate the mushrooms and garlic. Sauté for another 5 minutes until tender.
- Stir in the flour and cook for 1 minute to create a roux.
- Add the chicken stock, potatoes, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook for 12-15 minutes until the potatoes are tender.
- Mix in the shredded chicken, peas, corn, and cream. Bring back to a simmer for another 5 minutes until everything is heated through.
- Adjust seasoning with salt and pepper to taste. Turn off the heat and stir in the parsley before serving.
Notes
Serve with crusty bread or a simple side salad. This soup makes excellent leftovers and freezes well. Stir in a splash of broth or cream when reheating to refresh its creamy consistency.