Chicken Pot Pie Soup
A warm and comforting bowl of chicken pot pie soup that combines tender chicken, fresh vegetables, and a rich creamy broth, perfect for cozy dinners or gatherings.
Ingredients
Base and Vegetables
- 6 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 stalks celery, finely chopped
- 2 medium carrots, sliced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
Broth and Thickeners
- 1/3 cup all-purpose flour
- 6 cups chicken stock
Main Ingredients
- 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
Finishing Touches
- 1/2 cup heavy whipping cream
- 1/4 cup parsley, chopped
- 3 1/2 teaspoons salt (to taste)
- 1/2 teaspoon black pepper
Instructions
Preparation
- Melt the unsalted butter in a large pot over medium heat.
- Add the chopped onion, celery, and carrot. Sauté for about 5-7 minutes until softened.
- Add the sliced mushrooms and minced garlic to the pot. Cook for another 5 minutes.
- Stir in the all-purpose flour and cook for about 1 minute.
- Slowly whisk in the chicken stock to create a smooth mixture.
- Add the sliced Yukon Gold potatoes, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 12-15 minutes.
- Stir in the shredded chicken, frozen peas, and corn. Simmer for an additional 5 minutes.
- Add the heavy whipping cream and chopped parsley, simmer for another 1-2 minutes before serving.
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Notes
This soup can be served with crusty bread or in bread bowls for a rustic touch. Adjust the seasoning to taste. For thicker soup, increase flour or add blended potatoes.