Description
A comforting and hearty Chicken Pot Pie Soup that combines tender chicken, fresh vegetables, and creamy broth to deliver all the cozy flavors of classic chicken pot pie in a warm and satisfying soup.
Ingredients
Vegetables & Aromatics
- 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 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces)
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/4 cup parsley (finely chopped, plus more for garnish)
Proteins & Dairy
- 5 cups cooked chicken (shredded)
- 1/2 cup whipping cream
Pantry & Seasonings
- 6 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3-4 tsp salt (or to taste)
- 1/2 tsp black pepper
Instructions
- Sauté Vegetables: Heat a dutch oven or soup pot over medium-high heat and melt 6 tablespoons of unsalted butter. Add chopped onion, celery, and sliced carrots. 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, cooking for an additional 5 minutes until they have softened, stirring occasionally to prevent sticking.
- Create Roux: Sprinkle 1/3 cup all-purpose flour over the vegetables and stir constantly for about one minute, allowing the flour to cook and turn a golden color. This will thicken the soup.
- Add Liquids and Potatoes: Pour in 6 cups of chicken stock, add the sliced potatoes, 3 1/2 teaspoons salt (adjust to taste), and 1/2 teaspoon black pepper. Bring the mixture to a boil, then reduce heat to a simmer, partially cover the pot, and cook for 12-15 minutes or until the potatoes are tender.
- Finish Soup: Stir in shredded cooked chicken, frozen peas, corn, 1/2 cup heavy whipping cream, and 1/4 cup chopped parsley. Bring the soup back to a simmer and cook for an additional 5 minutes until the peas and corn are tender. Adjust seasoning with salt and pepper as needed, then remove from heat and garnish with extra parsley when serving.
Notes
- Use cooked chicken from a rotisserie or leftover roasted chicken to save time.
- For a thicker soup, you can reduce the amount of chicken stock slightly or cook uncovered for longer to evaporate excess liquid.
- Substitute heavy cream with half-and-half for a lighter version, but the soup will be less rich.
- Fresh vegetables can be substituted for frozen, adjusting cooking time accordingly.
- This soup freezes well; cool completely before freezing and reheat gently on the stovetop.
