Description
This Chicken Pot Pie Soup is a comforting, hearty dish that combines the classic flavors of chicken pot pie into a creamy, savory soup. With tender vegetables, shredded chicken, and a rich, velvety base, it’s the perfect meal for colder days or a cozy family dinner. Quick and easy to make, this soup is a satisfying and nutritious choice for a weeknight meal!
Ingredients
- 6 tbsp unsalted butter
- 1 medium yellow onion, chopped (about 1 cup)
- 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
- Sauté the Vegetables:
In a large pot, melt the unsalted butter over medium heat. Add the chopped onion, carrots, celery, and mushrooms. Sauté for about 5-7 minutes until the vegetables are tender. - Add Garlic and Flour:
Stir in the minced garlic and cook for another minute. Sprinkle the flour over the vegetables and stir to coat. Cook for an additional 2-3 minutes to eliminate the raw flour taste. - Incorporate Chicken Stock:
Gradually pour in the chicken stock, stirring constantly to avoid lumps. Bring the mixture to a simmer. - Season and Add Potatoes:
Add salt (to taste), black pepper, and the sliced Yukon gold potatoes. Simmer for about 10-15 minutes, or until the potatoes are tender. - Mix in Chicken and Vegetables:
Stir in the shredded cooked chicken, frozen peas, and corn. Cook for an additional 5 minutes until everything is heated through. - Finish with Cream:
Reduce the heat to low and stir in the whipping cream. Cook for another 2-3 minutes until the soup is warmed through but not boiling. - Garnish and Serve:
Remove from heat and stir in the chopped parsley. Serve the soup hot, garnished with more parsley if desired.
Notes
- Add More Vegetables: Feel free to add green beans, parsnips, or potatoes to make the soup even heartier.
- Use Different Meat: You can substitute shredded chicken with turkey or rotisserie chicken for added convenience.
- Make It Dairy-Free: Use coconut milk or a dairy-free cream alternative to replace the whipping cream for a dairy-free version.
- Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American