Chicken Pot Pie Soup
Chicken Pot Pie Soup combines the comforting essence of classic chicken pot pie with the heartiness of a warm soup, loaded with tender vegetables and shredded chicken.
Ingredients
Main Ingredients
- 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
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 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
- 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 sliced carrots to the melted butter. Sauté for about 5-7 minutes, or until soft and fragrant.
- Add the sliced mushrooms and minced garlic, cooking for an additional 5 minutes.
- Sprinkle the all-purpose flour over the vegetables and stir well. Cook for about 1 minute to form a light roux.
- Gradually whisk in the chicken stock, ensuring there are no lumps from the roux.
- Add the sliced Yukon Gold potatoes, along with salt and black pepper. Bring to a boil, then reduce heat to a simmer.
- Allow to simmer for 12-15 minutes, or until the potatoes are tender.
- Stir in the shredded chicken, frozen peas, and corn, and simmer for another 5 minutes.
- Slowly pour in the heavy whipping cream and mix in the chopped parsley. Adjust seasoning if necessary and let simmer for another 1-2 minutes before serving.
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Notes
Serve with fresh parsley or sour cream on top and crusty bread or biscuits on the side. Store leftovers in airtight containers for up to 3-4 days in the fridge or freeze for up to 3 months.