Description
A comforting chicken pot pie soup that combines the creamy goodness of pot pie with the simplicity of a soup, perfect for family dinners.
Ingredients
Scale
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 medium carrots, thinly sliced
- 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 (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, chopped plus more for garnish
Instructions
- Heat a dutch oven or soup pot over medium/high heat and melt 6 Tbsp butter.
- Once the butter is foamy and slightly browned, add chopped onion, chopped celery, and sliced carrots. Sauté for 5-7 minutes until softened and lightly golden.
- Add sliced mushrooms and minced garlic. Sauté for another 5 minutes until softened.
- Add 1/3 cup flour and stir constantly for 1 minute until golden to create a light roux.
- Add chicken stock, sliced potatoes, salt, and black pepper. Bring to a boil, reduce heat to a simmer, partially cover, and cook for 12-15 minutes until the potatoes are tender.
- Add shredded chicken, frozen peas, frozen corn, whipping cream, and parsley. Simmer for another 5 minutes until the peas and corn are tender. Adjust seasoning if necessary.
Notes
Store cooled soup in airtight containers for up to 4 days in the fridge, or freeze for up to 3 months. Reheat gently on the stove, adding a splash of stock or milk if it thickens too much.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg