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Chicken Pot Pie Soup

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A comforting soup that captures the warm flavors of chicken pot pie in a creamy broth filled with vegetables and chicken.

Ingredients

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  • 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

  1. In a large Dutch oven or soup pot, melt the unsalted butter over medium-high heat.
  2. Add chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes until softened and lightly golden.
  3. Stir in sliced mushrooms and minced garlic; continue cooking for another 5 minutes until tender.
  4. Sprinkle in the flour, stirring constantly for about 1 minute until it turns golden.
  5. Pour in the chicken stock, followed by sliced potatoes, salt, and black pepper. Bring the mixture to a boil.
  6. Reduce the heat and let it simmer, partially covered, for 12-15 minutes until the potatoes are tender.
  7. Stir in shredded chicken, frozen peas, frozen corn, whipping cream, and parsley. Increase heat to bring back to a simmer, cooking for an additional 5 minutes.
  8. Adjust seasoning with salt and pepper, then remove from heat. Serve in bowls garnished with additional chopped parsley.

Notes

Pair with fresh bread or a salad. Leftovers can be refrigerated for up to 3 days or frozen for 3 months.

Nutrition

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