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Chicken Pot Pie Soup

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A warm, comforting soup that brings the nostalgic flavors of chicken pot pie into a hearty bowl, perfect for family gatherings.

Ingredients

Scale
  • 6 Tbsp unsalted butter
  • 1 medium yellow onion (1 cup chopped)
  • 2 medium carrots (thinly sliced into rings)
  • 2 celery sticks (finely chopped)
  • 8 oz white or brown mushrooms (sliced)
  • 3 garlic cloves (minced)
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 3–4 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1 lb Yukon gold potatoes (peeled and sliced into 1/4″ thick pieces)
  • 5 cups cooked chicken (shredded)
  • 1 cup frozen peas
  • 1 cup corn (frozen or canned)
  • 1/2 cup whipping cream
  • 1/4 cup parsley (finely chopped, plus more for garnish)

Instructions

  1. In a large Dutch oven or soup pot, melt the unsalted butter over medium-high heat.
  2. Add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes until softened and lightly golden.
  3. Stir in the sliced mushrooms and minced garlic, cooking for another 5 minutes until tender.
  4. Sprinkle in the flour, stirring constantly for about 1 minute until it takes on a golden hue.
  5. Pour in the chicken stock, followed by the sliced potatoes, salt, and black pepper. Bring the mixture to a boil.
  6. Reduce heat and let it simmer, partially covered, for 12-15 minutes until the potatoes are fork-tender.
  7. Stir in the shredded chicken, frozen peas, frozen corn, whipping cream, and parsley. Increase heat to bring back to a simmer, cooking for an additional 5 minutes.
  8. Adjust the seasoning with salt and pepper, then remove from heat. Serve in bowls topped with extra chopped parsley.

Notes

Serve with crusty bread or flaky biscuits. Can be stored in the refrigerator for 3-4 days.

Nutrition

Find it online: https://www.tastysavvy.com/chicken-pot-pie-soup/