Description
This comforting Chicken Pot Pie Soup recipe transforms the classic savory pot pie flavors into a creamy, hearty soup packed with tender chicken, fresh vegetables, and rich herbs. Ready in just 45 minutes, this soup is perfect for a cozy dinner and serves 10 generously.
Ingredients
Main Ingredients
- 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
- Sauté Vegetables: Heat a dutch oven or soup pot over medium-high heat and melt the 6 tablespoons of unsalted butter. Add the chopped onion, celery, and sliced carrots, then sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
- Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic; continue sautéing for another 5 minutes, stirring occasionally, until softened and fragrant.
- Make the Roux: Sprinkle the 1/3 cup of all-purpose flour over the vegetables and stir constantly for 1 minute, allowing the flour to cook and develop a golden hue, which will help thicken the soup.
- Add Broth and Potatoes: Pour in 6 cups of chicken stock and add the sliced Yukon gold potatoes. Season with 3 1/2 teaspoons salt (or to taste) and 1/2 teaspoon black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Partially cover the pot and cook for 12-15 minutes or until the potatoes are tender.
- Incorporate Chicken and Vegetables: Add the shredded cooked chicken, frozen peas, frozen or canned corn, 1/2 cup whipping cream, and 1/4 cup finely chopped parsley. Stir well and bring the soup back to a simmer. Cook for another 5 minutes until the peas and corn are tender. Taste and adjust seasoning with salt and pepper if necessary, then remove the soup from heat.
Notes
- For best results, use cooked chicken from a roast or rotisserie chicken for tender, flavorful meat.
- You can substitute frozen mixed vegetables for peas and corn if preferred.
- The soup thickens as it cools; reheat gently and add extra stock or cream if necessary.
- Garnish with extra fresh parsley for a bright, fresh finish.
- Make sure potatoes are sliced evenly to ensure even cooking.
