Print

Chicken Pot Pie Soup

Print Recipe

A comforting chicken pot pie soup that combines all the classic flavors in an easy-to-eat form, perfect for chilly days.

Ingredients

Scale
  • 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. Heat a dutch oven or soup pot over medium/high heat and melt in the butter.
  2. Add chopped onion, chopped celery, and sliced carrots. Sauté for 5-7 minutes until softened and lightly golden.
  3. Add sliced mushrooms and minced garlic. Sauté for another 5 minutes until softened.
  4. Pour in the flour and stir constantly for 1 minute until golden.
  5. Add chicken stock, sliced potatoes, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 12-15 minutes or until potatoes are tender.
  6. Stir in shredded chicken, frozen peas, frozen corn, cream, and parsley. Simmer for another 5 minutes until tender. Season to taste.

Notes

Add herbs like thyme or rosemary for extra flavor. Adjust thickness with flour or cream. Use rotisserie chicken for a quicker option.

Nutrition

Keywords: soup, chicken pot pie, comfort food

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