Description
This comforting Chicken Pot Pie Soup captures all the creamy, hearty flavors of a classic chicken pot pie in a cozy soup form. Featuring tender chicken, potatoes, mushrooms, and vegetables simmered in a creamy broth, this recipe is perfect for a warm, satisfying meal any day.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 2 celery stalks, finely chopped
- 2 carrots, sliced
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 1/4 cup parsley, chopped
- 1 cup frozen peas
- 1 cup frozen corn
Dairy and Fats
- 6 tablespoons unsalted butter
- 1/2 cup heavy whipping cream
Proteins
- 5 cups cooked chicken, shredded
Pantry
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3 1/2 teaspoons salt (to taste)
- 1/2 teaspoon black pepper
Instructions
- Prepare the base: Melt the butter in a large pot over medium heat. Add the chopped onion, celery, and sliced carrots. Sauté for 5 to 7 minutes until the vegetables soften and become fragrant.
- Add mushrooms and garlic: Stir in the sliced mushrooms and minced garlic. Continue cooking for another 5 minutes until they are softened and well combined with the other vegetables.
- Create the roux: Sprinkle in the flour and cook for 1 minute, stirring constantly to form a light roux. This will thicken the soup.
- Add chicken stock: Slowly whisk in the chicken stock to prevent lumps and create a smooth mixture.
- Cook potatoes: Add the sliced Yukon Gold potatoes along with salt and pepper. Bring the soup to a boil, then reduce heat and simmer for 12 to 15 minutes, or until the potatoes are tender when pierced with a fork.
- Incorporate chicken and vegetables: Stir in the shredded chicken, frozen peas, and corn. Allow the mixture to simmer for 5 more minutes until everything is heated through.
- Finish with cream and parsley: Pour in the heavy whipping cream and add the chopped parsley. Adjust seasoning to taste, then simmer for an additional 1 to 2 minutes before serving.
Notes
- For a thicker soup, add an extra tablespoon of flour when making the roux.
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Feel free to substitute frozen mixed vegetables if peas and corn are unavailable.
- To make it lighter, use half-and-half instead of heavy cream.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
