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Chicken Pot Pie Soup

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This soothing chicken pot pie soup blends comforting flavors into a cozy bowl, featuring tender chicken, hearty vegetables, and a rich broth.

Ingredients

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  • 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

  1. Heat a Dutch oven or soup pot over medium-high heat and melt the butter.
  2. Add the chopped onion, celery, and sliced carrots. Sauté for about 5-7 minutes until softened and lightly golden.
  3. Stir in the sliced mushrooms and minced garlic. Continue to sauté for another 5 minutes until tender.
  4. Sprinkle in the flour, stirring constantly for about 1 minute until golden.
  5. Gradually add the chicken stock, sliced potatoes, 3 1/2 tsp salt, and black pepper. Bring to a boil, then reduce to a simmer. Partially cover and cook for 12-15 minutes until the potatoes are tender.
  6. Add shredded chicken, frozen peas, frozen corn, heavy cream, and parsley. Bring back to a simmer and cook for an additional 5 minutes.
  7. Season to taste with salt and pepper before removing from heat.

Notes

For a lighter version, use half-and-half instead of heavy cream. If short on time, consider a rotisserie chicken.

Find it online: https://www.mubrecipes.com/chicken-pot-pie-soup-recipe/