Description
This soothing chicken pot pie soup blends comforting flavors into a cozy bowl, featuring tender chicken, hearty vegetables, and a rich broth.
Ingredients
- 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
- Heat a Dutch oven or soup pot over medium-high heat and melt the butter.
- Add the chopped onion, celery, and sliced carrots. Sauté for about 5-7 minutes until softened and lightly golden.
- Stir in the sliced mushrooms and minced garlic. Continue to sauté for another 5 minutes until tender.
- Sprinkle in the flour, stirring constantly for about 1 minute until golden.
- 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.
- Add shredded chicken, frozen peas, frozen corn, heavy cream, and parsley. Bring back to a simmer and cook for an additional 5 minutes.
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American