Creamy Chicken Pot Pie Soup
A comforting and hearty soup filled with tender chicken, fresh vegetables, and a luscious creamy texture that feels like a cozy hug.
Ingredients
Base Ingredients
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 medium carrots, thinly sliced into rings
- 2 sticks celery, finely chopped
- 8 oz white or brown mushrooms, sliced
- 3 cloves garlic, minced
Soup Base
- 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
Preparation
- Melt the butter in a large pot over medium heat.
- Add the chopped onion, carrots, and celery. Sauté until the vegetables have softened and the onion is translucent.
- Stir in the sliced mushrooms and minced garlic. Cook until the mushrooms release their moisture and are tender.
- Sprinkle the flour across the sautéed vegetables and stir well. Cook for a minute or two.
- Gradually whisk in the chicken stock, stirring continuously to prevent lumps.
- Add salt, black pepper, and the sliced Yukon gold potatoes. Stir and allow to simmer.
- Add the shredded chicken, frozen peas, and corn. Stir gently to mix.
- Finally, add the whipping cream and parsley. Stir until well combined.
Notes
Store leftovers in an airtight container for up to three days in the refrigerator or freeze for up to three months. When reheating, warm gently on the stove over low heat.