Chicken Pot Pie Soup Recipe
This creamy chicken pot pie soup brings all the comfort of a classic pot pie into a cozy, crust-free, one pot dinner your whole family will crave again.
Ingredients
- 6 tablespoon unsalted butter
- 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
- ⅓ cup all-purpose flour
- 6 cups chicken stock
- 3-4 teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 lb Yukon gold potatoes peeled and sliced into ¼” thick pieces
- 5 cups cooked chicken shredded
- 1 cup frozen peas
- 1 cup corn frozen or canned
- ½ cup whipping cream
- ¼ cup parsley finely chopped, plus more for garnish
Instructions
- Melt the butter in a large soup pot over medium heat. Add the chopped onion, sliced carrots and chopped celery. Cook for about 5 to 7 minutes until everything softens and starts to lightly brown.
- Add the sliced mushrooms and minced garlic. Cook for another 5 minutes until mushrooms are golden and garlic is fragrant.
- Sprinkle in the flour and stir constantly for 1 minute to create a roux. It should coat the veggies and turn a light golden color.
- Slowly pour in the chicken stock while stirring. Add potatoes, salt and pepper. Bring to a boil, then reduce to simmer. Cover partially and cook 12–15 minutes until potatoes are tender.
- Stir in the shredded chicken, peas, corn, whipping cream and chopped parsley. Simmer for another 5 minutes to blend flavors.
- Taste and adjust seasoning before serving. Garnish with extra parsley if desired.
Notes
- Taste as you go for seasoning accuracy.
- Let the veggies brown slightly for deeper flavor.
- Use rotisserie chicken to save time.
- Simmer longer to thicken or add stock to thin.
- Slice potatoes evenly for uniform cooking.
Nutrition
Calories: 363kcalProtein: 25gFat: 18gSaturated Fat: 9gCholesterol: 91mgSodium: 977mgFiber: 3gSugar: 6gVitamin A: 2729IUVitamin C: 20mgCalcium: 42mgIron: 2mg
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