Description
A warm, comforting Chicken Pot Pie Soup that’s creamy, filled with tender chicken and vibrant vegetables, perfect for any time of year.
Ingredients
Scale
- 6 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, finely chopped
- 2 carrots, sliced
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy whipping cream
- 1/4 cup parsley, chopped
- 3 1/2 teaspoons salt (to taste)
- 1/2 teaspoon black pepper
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes, or until softened.
- Next, toss in the sliced mushrooms and minced garlic. Cook for an additional 5 minutes until they soften.
- Stir in the flour and cook for 1 minute to form a light roux.
- Slowly whisk in the chicken stock, then add the sliced potatoes, salt, and black pepper.
- Bring to a boil, then reduce heat, and simmer for about 12-15 minutes until the potatoes are tender.
- Stir in the shredded chicken, frozen peas, and corn. Simmer for another 5 minutes until heated through.
- Finally, stir in the heavy cream and chopped parsley. Adjust seasoning to taste. Let it simmer for an additional 1-2 minutes before serving.
Notes
Feel free to substitute ingredients based on availability. For a thicker soup, add more flour to the roux or use a cornstarch slurry.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg