Chicken Pot Pie Soup
A comforting, creamy soup featuring chicken, vegetables, and rich flavors, perfect for chilly evenings.
Ingredients
Soup Base
- 6 Tbsp unsalted butter For sautéing
- 1 medium yellow onion, chopped
- 2 medium carrots, thinly sliced
- 2 sticks celery, finely chopped
- 8 oz white or brown mushrooms, sliced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour For thickening
- 6 cups chicken stock Homemade is best for flavor
- 3-4 tsp salt Or to taste
- 1/2 tsp black pepper Or to taste
Main Ingredients
- 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces
- 5 cups cooked chicken, shredded Use rotisserie chicken for convenience
- 1 cup frozen peas
- 1 cup corn (frozen or canned) Drain if using canned corn
- 1/2 cup whipping cream For creaminess
- 1/4 cup parsley, finely chopped Plus more for garnish
Instructions
Preparation
- Melt the unsalted butter in a large pot over medium heat. Add the chopped onion, sliced carrots, and finely chopped celery and sauté until the onions turn translucent and the vegetables slightly soften, about 5 minutes.
- Add the sliced mushrooms and minced garlic to the pot and stir. Cook for another 5 minutes until the mushrooms are tender and the garlic is fragrant.
- Sprinkle the all-purpose flour over the vegetable mixture, stirring continuously, and cook for about 2 minutes until it lightly browns.
- Slowly add the chicken stock to the pot, stirring to prevent lumps, and bring to a simmer.
- Season with salt and black pepper. Add the sliced Yukon gold potatoes and allow the soup to simmer until the potatoes are fork-tender.
- Add the shredded cooked chicken, frozen peas, and corn, stirring until heated through.
- Stir in the whipping cream and the chopped parsley just before serving.
Notes
Serve this soup with crusty bread or warm biscuits. It reheats well and can be stored in the fridge for 3-4 days.