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Irresistible Chicken Pot Pie Soup

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A creamy, heartwarming Chicken Pot Pie Soup that combines fresh vegetables, tender chicken, and a luscious broth for a comforting meal.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, sliced
  • 8 ounces mushrooms, sliced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 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 (or to taste)
  • 1/2 teaspoon black pepper

Instructions

  1. In a large pot over medium heat, melt the butter until bubbly, about 1-2 minutes.
  2. Add the onion, celery, and carrots. Sauté for 5-7 minutes until fragrant and tender.
  3. Toss in the mushrooms and garlic. Cook for another 5 minutes.
  4. Stir in the flour, cooking for 1 minute to form a light roux.
  5. Slowly whisk in the chicken stock, scraping the bottom of the pot to release browned bits. Bring to a gentle boil.
  6. Stir in the sliced potatoes, salt, and pepper. Reduce heat and let it simmer for 12-15 minutes until the potatoes are fork-tender.
  7. Add the shredded chicken, peas, and corn. Simmer for 5 more minutes.
  8. Stir in the heavy cream and parsley. Adjust seasoning to taste, and simmer for another 1-2 minutes.

Notes

Ensure not to overcook the vegetables; they should be tender but vibrant. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/chicken-pot-pie-soup/

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