Description
A warm and comforting Chicken Pot Pie Soup, perfect for chilly evenings, blending savory flavors with tender vegetables and shredded chicken.
Ingredients
Scale
- 6 Tbsp unsalted butter
- 1 medium yellow onion (1 cup chopped)
- 2 medium carrots (thinly sliced into rings)
- 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 (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
- In a Dutch oven or a large soup pot, melt the butter over medium-high heat. Add the chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes until softened.
- Stir in the sliced mushrooms and minced garlic, cooking for an additional 5 minutes until mushrooms release their moisture.
- Sprinkle the flour over the vegetables, stirring constantly for about one minute.
- Slowly pour in the chicken stock while stirring continuously. Add potatoes, salt, and black pepper, and bring to a gentle boil.
- Reduce heat to a simmer, partially cover, and cook for 12-15 minutes or until potatoes are tender.
- Add shredded chicken, frozen peas, corn, whipping cream, and chopped parsley. Simmer for another 5 minutes to heat through.
- Taste and adjust seasoning as needed before removing from heat.
Notes
Serve with a sprinkle of fresh parsley on top for presentation and flavor enhancement.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 960mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg