Chicken Pot Pie Soup
A creamy, hearty soup that encapsulates the classic flavors of chicken pot pie, perfect for a cozy dinner or family gathering.
Ingredients
Vegetables
- 1 cup 1 medium yellow onion, 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 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces
Liquid and Seasoning
- 6 cups chicken stock
- 3-4 tsp salt (to taste)
- 1/2 tsp black pepper
- 1/3 cup all-purpose flour
- 1/2 cup whipping cream
Protein
- 5 cups cooked chicken, shredded
Fruits and Vegetables
- 1 cup frozen peas
- 1 cup frozen corn (or canned)
- 1/4 cup parsley, finely chopped (plus more for garnish)
Fats
- 6 Tbsp unsalted butter
Instructions
Preparation
- Heat a Dutch oven or soup pot over medium/high heat and melt in the unsalted butter.
- Add the chopped onion, celery, and sliced carrots to the pot. Sauté for about 5-7 minutes until softened and lightly golden.
- Incorporate the sliced mushrooms and minced garlic, cooking for another 5 minutes until softened.
- Sprinkle the flour over the mixture and stir for about a minute until it turns golden brown.
Cooking
- Slowly pour in the chicken stock, stirring continuously. Add the sliced potatoes, salt, and pepper, then bring to a boil.
- Once boiling, reduce heat to a simmer, partially cover, and cook for 12-15 minutes until potatoes are tender.
- Stir in the shredded chicken, frozen peas, frozen corn, cream, and parsley, bringing it back to a simmer for another 5 minutes.
- Taste and season with additional salt and pepper as necessary, then remove from heat.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Can freeze leftovers for up to three months. Consider using rotisserie chicken to save time.