Chicken Pot Pie Soup
Chicken Pot Pie Soup is creamy, comforting and hearty, bringing all the comforts of Chicken Pot Pie without the crust.
Equipment
- Dutch oven or soup pot
Ingredients
Base
- 6 tablespoon unsalted butter
- 1 medium yellow onion, chopped about 1 cup
- 2 medium carrots, sliced into rings
- 2 sticks celery, finely chopped
- 8 oz white or brown mushrooms, sliced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 6 cups chicken stock
- 3-4 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 lb Yukon gold potatoes, peeled and sliced into ¼” thick pieces
- 5 cups cooked chicken (shredded)
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- ½ cup whipping cream
- ¼ cup parsley, finely chopped plus more for garnish
Instructions
Cooking Steps
- Heat a dutch oven or soup pot over medium/high heat and melt in 6 tablespoon butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
- Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
- Add ⅓ cup flour and stir constantly for 1 minute until golden.
- Add 6 cups chicken stock, sliced potatoes, 3 ½ teaspoon salt (or to taste), and ½ teaspoon black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
- Add shredded chicken, frozen peas, frozen corn, ½ cup heavy whipping cream and ¼ cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.
Notes
Great served with freshly-baked biscuits.
Nutrition
Serving: 1bowlCalories: 363kcal
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