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Chicken Pot Pie Soup

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A warm and comforting soup featuring tender chicken, colorful vegetables, and a creamy broth, perfect for chilly evenings.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, sliced
  • 8 ounces mushrooms, sliced
  • 3 garlic cloves, 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

  1. Melt the butter in a large pot over medium heat until it bubbles.
  2. Add the chopped onion, celery, and carrots; sauté for 5 to 7 minutes until the vegetables are soft.
  3. Stir in the sliced mushrooms and minced garlic; cook for an additional 5 minutes.
  4. Sprinkle in the flour and mix vigorously to create a roux.
  5. Gradually whisk in the chicken stock, ensuring there are no lumps.
  6. Add the sliced potatoes, salt, and pepper; bring to a boil, then reduce heat and let simmer for 12 to 15 minutes.
  7. Fold in the shredded chicken, frozen peas, and corn; let it simmer for another 5 minutes.
  8. Stir in the heavy cream and chopped parsley; adjust seasoning to taste.

Notes

For extra creaminess, substitute half of the heavy cream with sour cream for a delightful tang.

Nutrition

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